Egg Bhurji, Aloo Paratha and Masala Chai

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 500 g Potatoes (About 3-4 medium, boiled, peeled, and cooled completely)
• 1 cup Warm Water (Approximately, as needed to form a soft dough)
• 0.25 cup Ghee (For cooking the parathas, plus more for serving)
• 1 medium Yellow Onion (Finely chopped)
• 2 pcs Green Chilies (Finely chopped, adjust to taste)
• 1 inch Ginger (Freshly grated)
• 0.25 cup Coriander Leaves (Freshly chopped)
• 2 tsp Salt (Divided; 1 tsp for dough, 1 tsp for filling)
• 1 tsp Vegetable Oil (For kneading the dough)
• 1 tsp Coriander Powder
• 0.75 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Garam Masala
• 0.5 tsp Amchur Powder (Dry mango powder, for a tangy flavor)
• 0.5 tsp Ajwain (Carom seeds)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
   • Gradually add warm water while mixing to form a soft, pliable dough. The exact amount of water may vary.
   • Add 1 tsp of oil and knead for 5-7 minutes until the dough is smooth and elastic.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2. 2

   Prepare the Potato Filling

   • In a separate bowl, mash the completely cooled boiled potatoes. For a lump-free texture, you can grate them.
   • Add the finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
   • Add all the dry spices: the remaining 1 tsp salt, coriander powder, red chili powder, garam masala, and amchur powder.
   • Lightly crush the ajwain between your palms to release its aroma and add it to the mix.
   • Gently mix all ingredients until just combined. Do not overmix, as this can make the potatoes gummy. Taste and adjust seasoning.
3. 3

Ingredients

• 2 cup Water
• 2 cup Whole Milk (For a rich, creamy texture.)
• 4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
• 1 inch Fresh Ginger (Peeled and coarsely crushed.)
• 4 pods Green Cardamom Pods (Lightly crushed to open them.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 5 pcs Black Peppercorns (Lightly crushed.)
• 4 tsp Sugar (Adjust to taste.)

Instructions

1. 1

   Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.

2. 2

   In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.

3. 3

   Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.

4. 4

   Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.

5. 5

   Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.