Anda Masala, Phulka and Nenua ki Bhujia

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 tsp Salt
• 1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
• 2 tbsp Ghee (For brushing on top, optional)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
   • Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2. 2

   Rest the Dough

   • Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
   • Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
   • Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4. 4

   Cook on the Tawa (Griddle)

   • Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
   • Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
   • Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5. 5

   Puff on Open Flame

   • Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
   • Within seconds, the phulka will puff up into a ball due to the trapped steam.
   • Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6. 6

   Finish and Serve

   • Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
   • Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
   • Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.

Ingredients

• 500 g Nenua (Peeled and chopped into 1/2-inch thick half-moon shapes)
• 0.25 cup Chana Dal (Rinsed and soaked for at least 30-60 minutes)
• 2 tbsp Mustard Oil (For an authentic flavor)
• 1 tsp Cumin Seeds
• 1 pcs Dried Red Chili (Broken in half)
• 1 pcs Onion (Medium, thinly sliced)
• 4 pcs Garlic Cloves (Minced or finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Optional, adjust to your spice preference)
• 0.75 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoking. This removes its pungent smell. Reduce the heat slightly, then add the cumin seeds and broken dried red chili. Let them splutter for about 30 seconds.

2. 2

   Add the thinly sliced onions and sauté for 3-4 minutes until they become soft and translucent.

3. 3

   Add the minced garlic and slit green chilies. Sauté for another minute until the raw aroma of garlic disappears.

4. 4

   Drain the soaked chana dal completely and add it to the pan. Stir and cook for 2-3 minutes.

5. 5

   Add the chopped nenua (ridge gourd), turmeric powder, red chili powder (if using), and salt. Mix everything gently to coat the nenua with the spices.

6. 6

   Cover the pan with a lid, reduce the heat to low, and let it cook for 15-18 minutes. The nenua will release a significant amount of water. Stir every 5-7 minutes to prevent it from sticking to the bottom.

7. 7

   After 15 minutes, check if the nenua and chana dal are tender. If there's still a lot of water, remove the lid, increase the heat to medium-high, and cook for another 2-4 minutes, stirring frequently, until the excess moisture evaporates and the bhujia reaches a semi-dry consistency.