Dahi Bhindi, Methi Thepla and Egg Fry

Ingredients

• 1.5 cup Atta (Whole wheat flour)
• 0.25 cup Besan (Gram flour)
• 1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
• 0.25 cup Plain Yogurt (Full-fat, at room temperature)
• 1 tsp Ginger-Garlic Paste
• 2 whole Green Chillies (Finely chopped, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Use Kashmiri for mild heat and color)
• 1 tsp Coriander-Cumin Powder
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Carom Seeds (Also known as Ajwain)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance bitterness)
• 2 tbsp Oil (For the dough)
• 0.25 cup Warm Water (As needed for kneading)

Instructions

1. 1

   Prepare the Dough (5 minutes)

   • In a large mixing bowl, combine atta, besan, turmeric powder, red chilli powder, coriander-cumin powder, asafoetida, carom seeds, salt, and optional sugar. Whisk thoroughly to ensure the spices are evenly distributed.
   • Add the finely chopped methi leaves, plain yogurt, ginger-garlic paste, green chillies, and 2 tablespoons of oil.
   • Using your fingertips, rub the wet ingredients into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat and moisture are well incorporated.
2. 2

   Knead and Rest the Dough (30 minutes)

   • Gradually add warm water, a little at a time, and begin to knead. The methi and yogurt will release moisture, so be cautious not to add too much water at once.
   • Knead for 6-8 minutes until you have a soft, smooth, and pliable dough. It should be softer than standard roti dough but not sticky.
   • Coat the dough with a few drops of oil, cover the bowl with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This resting period is crucial for developing gluten and results in softer theplas.
3. 3

   Roll the Theplas (10 minutes)

   • After the dough has rested, knead it again for one minute.

Ingredients

• 4 pcs Large Eggs
• 2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger Garlic Paste
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Black Pepper Powder (Freshly ground is recommended)
• 0.75 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
   • Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
   • Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3. 3

   Sauté the Spices

   • Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.