Baingan Bharta, Missi Roti and Raita

Ingredients

• 1 cup Besan
• 1 cup Atta (plus more for dusting)
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (finely chopped)
• 1 inch Ginger (finely grated)
• 3 tbsp Coriander Leaves (chopped)
• 1 tsp Ajwain (carom seeds)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1 tbsp Kasuri Methi (crushed between palms)
• 1 tsp Salt (or to taste)
• 1 tbsp Ghee (for the dough)
• 0.75 cup Water (warm, for kneading)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
   • Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
   • Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
   • Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2. 2

   Shape the Rotis

   • After resting, knead the dough for another minute until smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
   • Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.

Ingredients

• 2 cup Unsweetened Vegan Yogurt (Cashew or coconut yogurt works best for creaminess)
• 1 medium Cucumber (Grated and excess water squeezed out)
• 2 tbsp Fresh Mint Leaves (Finely chopped)
• 1 pcs Green Chili (Finely chopped, optional for less heat)
• 1 tsp Roasted Cumin Powder (Also known as Bhuna Jeera)
• 0.5 tsp Kala Namak (Indian black salt, essential for authentic flavor)
• 0.25 tsp Salt (Adjust to taste)
• 1 tbsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds (Black or brown)
• 0.5 tsp Urad Dal (Split black gram, optional for crunch)
• 1 pcs Dried Red Chili (Broken into two pieces)
• 6 pcs Curry Leaves (Fresh)
• 0.25 tsp Asafoetida (Also known as Hing)

Instructions

1. 1

   Prepare the Raita Base

   • Wash, peel, and grate the medium cucumber. Place the grated cucumber in a clean cloth or between your palms and squeeze out as much excess water as possible. This prevents the raita from becoming watery.
   • In a medium-sized bowl, whisk the unsweetened vegan yogurt until it is smooth and creamy.
   • Add the squeezed cucumber, finely chopped mint leaves, and finely chopped green chili (if using) to the yogurt.
   • Stir in the roasted cumin powder, kala namak, and regular salt. Mix everything thoroughly until well combined.
   • Cover the bowl and place it in the refrigerator to chill for at least 15-20 minutes. This allows the flavors to meld together.
2. 2

   Prepare the Tempering (Tadka)

   • While the raita is chilling, prepare the tempering. Heat the coconut oil in a small pan (tadka pan) over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the urad dal (if using) and sauté for 30-45 seconds until it turns a light golden brown.
   • Add the broken dried red chili, fresh curry leaves, and asafoetida. Be careful as the curry leaves will crackle. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant. Turn off the heat.