Dim Bhurji, Ruti and Kachumber Salad

Ingredients

• 2 cup Atta (Whole wheat flour)
• 1 cup Warm Water (Adjust as needed)
• 0.5 tsp Salt
• 1 tsp Vegetable Oil (Optional, for a softer dough)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (gamla), combine 2 cups of atta and 0.5 tsp of salt. Mix well.
   • If using, add 1 tsp of vegetable oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
   • Gradually pour in the warm water, a little at a time, mixing with your other hand to bring the flour together.
   • Once a shaggy dough forms, begin to knead. Continue kneading on a clean, flat surface for 8-10 minutes, pushing with the heel of your hand and folding. The final dough should be soft, smooth, and pliable, but not sticky.
2. 2

   Rest the Dough

   • Form the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or a lid.
   • Let the dough rest for a minimum of 30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rutis.
3. 3

   Divide and Roll

   • After resting, knead the dough again for 1 minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls (lechi).
   • Take one ball, flatten it between your palms, and dip it lightly in the dry atta for dusting.
   • Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle about 6-7 inches in diameter. Apply gentle, even pressure and dust with more flour if it starts to stick.
4. 4

   Cook the Ruti

   • Heat a flat griddle (tawa) over medium-high heat. The tawa should be hot before you start.
   • Place the rolled ruti onto the hot tawa. Cook for about 15-20 seconds, until you see small bubbles appear on the surface.
   • Flip the ruti using tongs. Cook the second side for about 30-40 seconds, until light brown spots (chiti) appear.
   • Using tongs, carefully lift the ruti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball almost instantly.
   • Quickly flip it to cook the other side on the flame for just a couple of seconds.
   • Remove the puffed ruti and place it in a casserole or a container lined with a clean cloth to keep it soft.
5. 5

   Repeat and Serve

   • Repeat the rolling and cooking process for all the remaining dough balls.
   • For extra flavor, you can brush the hot rutis with a little ghee.
   • Serve immediately with your favorite dal, tarkari (vegetable curry), or mangsher jhol (meat curry).

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.