Boti Kebab, Paratha and Indian Onion Rings

Ingredients

• 2 cup Atta
• 1 tsp Salt
• 0.25 cup Ghee (melted, for layering and frying)
• 1 cup Water (lukewarm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
   • Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
   • Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
   • Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2. 2

   Rest the Dough

   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3. 3

   Divide and Shape

   • After resting, knead the dough gently for 30 seconds.
   • Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4. 4

   Create the Layers (Triangle Fold)

   • Take one dough ball and flatten it slightly. Dust it with dry atta.
   • Roll it into a circle about 4-5 inches in diameter.
   • Spread about 1/4 tsp of melted ghee evenly over the surface.
   • Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
   • Fold it in half again to form a triangle.
   • Gently press the triangle and dust it with dry atta.
5. 5

   Roll the Paratha

   • Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6. 6

   Cook the Paratha

   • Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
   • Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
   • Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
   • Spread about 1/2 tsp of ghee on the top surface and flip it again.
   • Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
   • Apply ghee to the other side, flip, and cook for another 20-30 seconds.
   • Remove from the tawa and repeat the process for the remaining dough balls.
7. 7

   Serve

   • Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Ingredients

• 2 large Onion
• 1.5 cup Besan
• 0.25 cup Rice Flour (for extra crispiness)
• 1 tsp Ajwain
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 0.5 tsp Garam Masala
• 0.25 tsp Hing
• 0.25 tsp Baking Soda
• 1 tsp Salt (or to taste)
• 1 cup Water (cold, or as needed)
• 2 cup Oil (for deep frying)
• 1 tsp Chaat Masala (for sprinkling)

Instructions

1. 1

   Prepare the Onions

   • Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
   • Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2. 2

   Make the Batter

   • In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
   • Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
   • Do not overmix the batter. Let it rest for 10-15 minutes.
3. 3

   Heat the Oil

   • Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
   • The ideal oil temperature is between 350-375°F (175-190°C).
   • To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.