Egg Bhurji, Sattu Paratha and Tamatar Chokha

Ingredients

• 2 cup Atta (Whole wheat flour)
• 0.5 tsp Salt (For the dough)
• 1 tsp Vegetable Oil (For the dough)
• 1 cup Water (For kneading, use as needed)
• 1.5 cup Sattu (Roasted gram flour)
• 1 medium Onion (Finely chopped)
• 4 clove Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 piece Green Chilli (Finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (Chopped)
• 1 tsp Ajwain (Carom seeds)
• 1 tsp Kalonji (Nigella seeds)
• 2 tbsp Mustard Oil (For the authentic pungent flavor)
• 1 tbsp Mango Pickle Masala (Or use 1 tsp amchur (dry mango powder))
• 2 tbsp Lemon Juice (Freshly squeezed)
• 4 tbsp Ghee (For cooking the parathas)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tsp vegetable oil.
   • Gradually add water while mixing to form a soft, pliable dough. Knead for 7-8 minutes until it is smooth.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Make the Sattu Filling

   • In a separate bowl, add the sattu, finely chopped onion, minced garlic, grated ginger, green chilies, and coriander leaves.
   • Add the ajwain, kalonji, mango pickle masala, and 1 tsp salt.
   • Pour in the mustard oil and lemon juice. Use your fingertips to mix all the ingredients thoroughly.
   • Sprinkle 2-3 tablespoons of water, a little at a time, and mix until the filling has a moist, crumbly texture that holds its shape when pressed into a ball.
3. 3

   Stuff and Roll the Parathas

   • After the dough has rested, knead it once more for a minute. Divide it into 8 equal-sized balls.

Ingredients

• 4 large Tomato (Ripe and firm)
• 1 medium Red Onion (Finely chopped)
• 2 Green Chili (Finely chopped, adjust to taste)
• 4 Garlic Clove (Finely minced or crushed)
• 1 inch Ginger (Finely minced)
• 1.5 tbsp Mustard Oil (Use raw, cold-pressed for authentic flavor)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 0.75 tsp Salt (Adjust to taste)

Instructions

1. 1

   Roast the Tomatoes

   • Wash and thoroughly dry the tomatoes. You can lightly grease them with a few drops of oil to help the skin blister.
   • Using a pair of tongs, place the tomatoes directly on a medium gas flame. Roast for 10-12 minutes, turning them every couple of minutes, until the skin is completely charred and blistered, and the flesh is soft and pulpy.
   • Alternatively, you can roast them under a broiler in an oven. Place them on a baking sheet and broil on high for 15-20 minutes, turning them halfway through.
   • Once roasted, transfer the tomatoes to a plate and let them cool for 5-10 minutes until they are safe to handle.
2. 2

   Prepare the Chokha Base

   • Once the tomatoes have cooled, gently peel off the charred skin. The skin should slide off easily. Discard the skin.
   • Place the peeled tomatoes in a mixing bowl. Using a fork, potato masher, or clean hands, mash them into a coarse, chunky pulp. Avoid making a smooth puree; the texture is key.
3. 3

   Combine and Flavor

   • To the mashed tomatoes, add the finely chopped red onion, green chilies, minced garlic, and minced ginger.
   • Pour in the raw mustard oil and add the salt. The pungent aroma of the mustard oil is characteristic of this dish.
   • Add the freshly chopped coriander leaves.
   • Mix all the ingredients thoroughly until everything is well combined.
4. 4

   Rest and Serve

   • Let the Tamatar Chokha rest for at least 10-15 minutes. This allows the raw flavors of the onion, garlic, and mustard oil to meld with the smoky tomatoes.
   • Taste and adjust salt or chili if needed. Serve at room temperature as a classic accompaniment to Litti, Sattu Paratha, or a simple meal of dal and rice.