Anda Bhurji, Makki di Roti and Mooli Salad

Ingredients

• 2 cup Makki ka Atta (Also known as yellow maize flour)
• 1 tsp Ajwain (Also known as carom seeds)
• 0.75 tsp Salt (Adjust to taste)
• 1.5 cup Hot Water (Use as needed for kneading)
• 4 tbsp Ghee (For cooking and serving)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
   • Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
   • Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
   • Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2. 2

   Shape the Rotis

   • After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
   • Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
   • Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
   • Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3. 3

   Cook the Rotis

   • Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
   • Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
   • Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
   • Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
   • After another minute, flip it again. Apply ghee to the other side.
   • Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
   • Repeat the process for all the remaining dough balls.
4. 4

   Serve Immediately

   • Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
   • It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.

Ingredients

• 500 g Daikon Radish (about 2 medium pieces, peeled)
• 2 pcs Green Chili (finely chopped)
• 2 tbsp Coriander Leaves (finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Red Chili Powder (adjust to taste)
• 1 tsp Chaat Masala
• 0.75 tsp Salt (or to taste)

Instructions

1. 1

   Prepare the Radish

   • Thoroughly wash and peel the daikon radishes.
   • Using a box grater or a food processor, grate the radishes into thin strands (laccha).
2. 2

   Remove Excess Water (Crucial Step)

   • Place the grated radish in a clean muslin cloth, cheesecloth, or a fine-mesh sieve.
   • Squeeze tightly to remove as much water as possible. This step is essential to prevent a soggy salad.
   • Alternatively, you can press the grated radish firmly between your palms.
   • Discard the water or save it for kneading dough (roti/paratha) or adding to soups.
3. 3

   Combine Ingredients

   • Transfer the dry, squeezed radish to a mixing bowl.
   • Add the finely chopped green chilies, coriander leaves, lemon juice, red chili powder, chaat masala, and salt.
4. 4

   Toss and Serve Immediately

   • Gently toss all the ingredients together until well combined.
   • Taste and adjust the salt, lemon juice, or spices if needed.
   • Serve immediately to enjoy its fresh, crunchy texture.