Egg Bhurji, Lachha Paratha and Dahi

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 cup Maida (Optional, for extra crispness)
• 1 tsp Salt
• 0.5 tsp Sugar (Helps in browning)
• 8 tbsp Ghee (Melted, divided for dough, layering, and cooking)
• 1 cup Lukewarm Water (Adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta, 0.5 cup of maida (if using), 1 tsp salt, and 0.5 tsp sugar. Mix well.
   • Add 1 tbsp of melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add lukewarm water, a little at a time, and knead to form a dough. Continue kneading for 8-10 minutes until the dough is soft, smooth, and pliable, but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer parathas.
2. 2

   Create the Layers

   • After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
   • Take one dough ball and dust it with dry atta. Roll it out into a very thin circle, about 8-9 inches in diameter.
   • Brush about 1/2 tsp of melted ghee evenly over the entire surface of the rolled dough. Sprinkle a pinch of dry atta over the ghee.
   • Starting from one edge, begin folding the dough to create narrow pleats, like making a paper fan, until you have a long, pleated strip.
   • Gently stretch the pleated strip to lengthen it slightly. Then, roll it up tightly from one end to the other to form a spiral coil or pinwheel. Tuck the loose end underneath.
   • Gently press the coil flat with your palm. This is your layered dough ball (peda). Repeat this process for all the remaining dough balls.
3. 3

   Roll the Parathas

   • Take one of the coiled pedas and lightly dust it with atta.
   • Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together. The layers should be visible from the side.
4. 4

   Cook the Parathas

   • Heat a tawa (flat skillet) over medium-high heat. The tawa should be hot before you place the paratha on it.
   • Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles start to appear on the surface.
   • Flip the paratha. Drizzle about 1/2 tsp of ghee on the semi-cooked top side and spread it evenly.
   • Cook the second side for another 30-45 seconds, then flip again. Drizzle ghee on this side as well.
   • Gently press the paratha with a spatula, especially around the edges, while rotating it. Cook for 1-2 minutes, flipping a couple of times, until both sides are golden brown, crispy, and cooked through.
   • Repeat for all remaining parathas, adjusting the heat as necessary to prevent burning.
5. 5

   Serve

   • Remove the cooked paratha from the tawa. To enhance the layers, hold it between your palms (using a cloth if it's too hot) and gently crush it inwards. This will make the flakes separate and become more prominent.
   • Serve immediately with your favorite dal, curry, raita, or pickle.

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.