Baida Masala, Chapati and Kanda Bhaji

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
• 0.5 tsp Salt
• 1 tsp Ghee (For adding to the dough (optional))

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
   • Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2. 2

   Divide and Roll the Chapatis

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
   • Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3. 3

   Cook the Chapatis

   • Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
   • Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
   • Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
   • Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
   • Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4. 4

   Finish and Serve

   • Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
   • Brush the top with a little ghee. This adds flavor and helps keep it soft.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 3 large Onion (thinly sliced lengthwise)
• 1.5 cup Besan (also known as gram flour)
• 3 tbsp Rice Flour (for extra crispiness)
• 2 pcs Green Chili (finely chopped)
• 0.25 cup Coriander Leaves (chopped)
• 1 tsp Ajwain (carom seeds, slightly crushed)
• 1 tsp Red Chili Powder (adjust to taste)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Hing (asafoetida)
• 1 tsp Salt (adjust to taste)
• 3 tbsp Water (use sparingly, as needed)
• 2 cup Vegetable Oil (for deep frying)

Instructions

1. 1

   Prepare the Onions

   • Place the thinly sliced onions in a large mixing bowl.
   • Add the salt, mix well with your hands, and set aside for 10-15 minutes. This process, called maceration, draws out moisture from the onions, which is key for a crispy bhaji.
2. 2

   Create the Bhaji Mixture

   • After 15 minutes, you will see water released from the onions. Do not drain this water.
   • To the onions, add the besan, rice flour, chopped green chilies, coriander leaves, crushed ajwain, red chili powder, turmeric powder, and hing.
   • Using your hands, mix everything together thoroughly. The moisture from the onions should be enough to form a thick, coarse, and sticky batter that coats the onion strands. Avoid overmixing or kneading.
   • If the mixture feels excessively dry, add water 1 tablespoon at a time until it just comes together. The goal is a thick batter, not a runny one.
3. 3

   Heat the Oil

   • Pour the vegetable oil into a kadai or a deep, heavy-bottomed pan. Heat over medium-high flame.
   • To test if the oil is ready (around 175°C or 350°F), drop a small piece of the batter into it. If it sizzles and rises to the surface immediately without browning too fast, the oil is at the perfect temperature.