Egg Bhurji, Tawa Paratha and Vegetable Achaar

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 tsp Salt
• 1 tbsp Ghee (Melted, for the dough)
• 1 cup Water (Lukewarm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine 2 cups of atta and 1 tsp of salt. Mix well.
   • Add 1 tbsp of melted ghee to the flour. Rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add lukewarm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes to form a soft, smooth, and pliable dough. It should be firm 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 soft parathas.
2. 2

   Shape the Parathas (Triangle Method)

   • After resting, knead the dough again for 1 minute.
   • Divide the dough into 8 equal-sized balls (pedas).
   • Take one dough ball and flatten it slightly. Dust it with dry atta and roll it into a circle about 4-5 inches in diameter.
   • Spread about 1/2 tsp of ghee evenly over the surface of the rolled circle.
   • Fold the circle in half to create a semi-circle. Spread another 1/2 tsp of ghee on the top surface of the semi-circle.
   • Fold the semi-circle in half again to form a triangle.
   • Gently press the triangle and dust it with dry atta. Roll it out evenly into a larger triangle, about 6-7 inches on each side and 1/8 inch thick. Avoid pressing too hard to preserve the layers.
3. 3

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
   • Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
   • Flip the paratha using a spatula. Let it cook on the other side for about 1 minute until light brown spots appear.
   • Flip it again. Now, spread about 1/2 tsp of ghee on the top surface.
   • Flip one last time. The ghee-coated side is now facing down. Gently press the paratha with the back of a spatula, especially around the edges, to encourage it to puff up and cook evenly.
   • Spread another 1/2 tsp of ghee on the new top side. Cook for 30-45 seconds until both sides are golden brown and crispy.
   • Remove the paratha from the tawa and place it in a casserole dish or a container lined with a cloth to keep it soft.
4. 4

   Serve

   • Repeat the shaping and cooking process for all the remaining dough balls.
   • Serve the hot Tawa Parathas immediately with your favorite curry, dal, yogurt, or pickle.

Ingredients

• 250 g Carrot (Peeled and cut into 1-inch batons)
• 250 g Cauliflower (Cut into small florets)
• 250 g Turnip (Peeled and cut into 1-inch batons)
• 50 g Green Chili (Slit lengthwise)
• 1 2-inch piece Ginger (Peeled and julienned)
• 10 clove Garlic (Peeled and thinly sliced)
• 1.5 cup Mustard Oil
• 3 tbsp Rai (Black or yellow mustard seeds)
• 2 tbsp Saunf (Fennel seeds)
• 1 tbsp Methi Dana (Fenugreek seeds)
• 1 tsp Kalonji (Nigella seeds)
• 1 tbsp Turmeric Powder
• 2 tbsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Hing (Asafoetida)
• 3 tbsp Salt (Use non-iodized salt for best results)
• 0.25 cup White Vinegar (Acts as a preservative)

Instructions

1. 1

   Prepare and Dry the Vegetables

   • Wash all vegetables thoroughly. Peel the carrots and turnips, then chop them and the cauliflower into uniform, bite-sized pieces (about 1-inch).
   • Slit the green chilies lengthwise, keeping the stalk intact. Julienne the ginger and slice the garlic.
   • Spread all the prepared vegetables on a large, clean kitchen towel or tray. Let them air dry for 1-2 hours, or until there is no visible surface moisture. This step is critical to prevent the pickle from spoiling.
2. 2

   Roast and Grind the Spices

   • In a dry skillet over low heat, add the rai (mustard seeds), saunf (fennel seeds), and methi dana (fenugreek seeds).
   • Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn the methi dana, as it can turn bitter.
   • Remove the spices from the pan and let them cool completely.
   • Transfer the cooled spices to a grinder and pulse a few times to create a coarse powder. A coarse texture is essential for authentic achaar.
3. 3

   Heat and Cool the Mustard Oil

   • Pour the mustard oil into a deep pan or kadai. Heat it on medium-high heat until it reaches its smoking point (you'll see faint white smoke).