Egg Curry, Bejar ki Roti and Onion Salad

Ingredients

• 1 cup Whole Wheat Flour (Also known as Atta)
• 0.5 cup Sorghum Flour (Also known as Jowar Atta)
• 0.5 cup Gram Flour (Also known as Besan)
• 1 medium Red Onion (Finely chopped)
• 2 pieces Green Chili (Finely chopped, adjust to taste)
• 1 inch Ginger (Freshly grated)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Cumin Seeds
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
• 1 cup Warm Water (Use as needed for kneading)

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
   • Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2. 2

   Knead the Dough

   • Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
   • Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
   • Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
   • Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3. 3

   Shape and Roll the Rotis

   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.