Egg Curry, Missi Roti and Aloo Pyaz Sabzi

Ingredients

• 1 cup Besan
• 1 cup Atta (plus more for dusting)
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (finely chopped)
• 1 inch Ginger (finely grated)
• 3 tbsp Coriander Leaves (chopped)
• 1 tsp Ajwain (carom seeds)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1 tbsp Kasuri Methi (crushed between palms)
• 1 tsp Salt (or to taste)
• 1 tbsp Ghee (for the dough)
• 0.75 cup Water (warm, for kneading)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
   • Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
   • Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
   • Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2. 2

   Shape the Rotis

   • After resting, knead the dough for another minute until smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
   • Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.

Ingredients

• 500 g Potatoes (Peeled and cut into 1-inch cubes)
• 300 g Onion (About 2 large, thinly sliced)
• 200 g Tomatoes (About 2 medium, finely chopped)
• 3 tbsp Vegetable Oil (Mustard oil can also be used for a more pungent flavor)
• 1 tsp Cumin Seeds
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (Use hot water for best results)
• 0.5 tsp Garam Masala
• 0.5 tsp Amchur (Optional, for a tangy flavor)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.

2. 2

   Add the thinly sliced onions and sauté for 7-8 minutes, stirring occasionally, until they become soft and light golden brown.

3. 3

   Stir in the ginger paste, garlic paste, and slit green chilies. Cook for another minute until the raw aroma disappears.

4. 4

   Add the chopped tomatoes along with a pinch of salt. Cook for 5-6 minutes, mashing the tomatoes with your spoon, until they turn soft, pulpy, and oil begins to separate from the masala.

5. 5

   Lower the heat and add the spice powders: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent the spices from burning.

6. 6

   Add the cubed potatoes and the remaining salt. Gently toss everything together for 2 minutes to coat the potatoes evenly with the masala.

7. 7

   Pour in 1/2 cup of hot water, stir well, and bring the mixture to a gentle simmer. Cover the pan with a lid, reduce the heat to low, and cook for 15-18 minutes, or until the potatoes are fork-tender. Stir once or twice in between to prevent sticking.