Egg Curry, Goan Poi and Kachumber Salad

Ingredients

• 1 cup Warm Water (Around 105-115°F or 40-46°C)
• 1 tsp Sugar
• 1 tsp Active Dry Yeast
• 1.5 cup Atta (Indian whole wheat flour)
• 0.5 cup Maida (All-purpose flour)
• 1 tsp Salt
• 1 tbsp Vegetable Oil (Plus extra for greasing the bowl)
• 0.5 cup Wheat Bran (For coating the dough balls)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently to dissolve and let the mixture stand for 5-10 minutes.
   • It is ready when it becomes frothy and bubbly, which indicates the yeast is active.
2. 2

   Prepare and Knead the Dough

   • In a large mixing bowl, whisk together the atta, maida, and salt.
   • Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
   • Mix with a spoon or your hands until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
3. 3

   First Proofing

   • Lightly grease the mixing bowl with a few drops of oil.
   • Place the kneaded dough in the bowl, turning it once to coat the surface with oil.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in volume.
4. 4

   Shape and Coat the Poi

   • Gently punch down the risen dough to release the trapped air.
   • Divide the dough into 8 equal portions and roll each portion into a smooth ball.
   • Spread the wheat bran on a flat plate.
   • Take one dough ball at a time and roll it in the wheat bran, pressing gently to ensure it is evenly coated on all sides.
5. 5

   Second Proofing

   • On a lightly floured surface, gently roll each bran-coated ball into a disc about 4-5 inches in diameter and approximately 1/4 inch thick.
   • Arrange the rolled discs on a baking sheet lined with parchment paper, ensuring they don't touch.
   • Cover them with a clean kitchen towel and let them rest for 20 minutes. They will puff up slightly.
6. 6

   Bake the Poi

   • During the last 10 minutes of the second proofing, preheat your oven to its highest temperature, typically 450-475°F (230-245°C). Place a baking stone or an inverted heavy-duty baking sheet inside to heat up.
   • Carefully transfer 2-3 poi discs directly onto the hot baking stone or sheet.
   • Bake for 5-6 minutes. The poi will puff up dramatically like a balloon and develop light golden-brown spots.
   • Remove the puffed poi from the oven and immediately wrap them in a clean cloth. This traps the steam and keeps them soft.
   • Repeat with the remaining discs.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.