Egg Curry, Mughlai Paratha and Boondi Raita

Ingredients

• 2 cup Maida
• 2 tbsp Ghee (Melted, for the dough)
• 0.5 tsp Sugar (Helps with browning)
• 1 tsp Salt (Divided for dough and filling)
• 0.75 cup Lukewarm Water (Adjust as needed for dough consistency)
• 4 large Eggs
• 1 medium Onion (Finely chopped)
• 2 count Green Chillies (Finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 0.5 tsp Ginger Paste
• 0.5 tsp Garlic Paste
• 0.25 tsp Turmeric Powder
• 0.25 tsp Black Pepper Powder (Freshly ground is recommended)
• 1.5 cup Vegetable Oil (For shallow frying)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, 2 tbsp melted ghee, sugar, and 0.5 tsp of salt. Use your fingertips to rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually add lukewarm water while kneading. Knead for 8-10 minutes until you have a soft, smooth, and pliable dough. It should be elastic but not sticky.
   • Cover the dough with a damp cloth or plastic wrap and let it rest for a minimum of 30 minutes. This step is crucial for developing gluten, making the dough easy to roll out thinly.
2. 2

   Prepare the Egg Filling

   • While the dough rests, prepare the filling. In a separate bowl, crack the 4 eggs and whisk them lightly.
   • Add the finely chopped onion, green chillies, coriander leaves, ginger paste, garlic paste, turmeric powder, black pepper powder, and the remaining 0.5 tsp of salt to the eggs.
   • Mix everything together until thoroughly combined. Set this mixture aside.
3. 3

   Assemble the Parathas

   • After the dough has rested, divide it into 4 equal portions and roll each into a smooth ball.
   • Lightly oil your work surface. Take one dough ball and roll it out into a very thin rectangle or square, approximately 10x10 inches. The key is to roll it as thinly as possible without tearing, until it's almost translucent.

Ingredients

• 1 cup Plain Yogurt (Use full-fat and well-chilled)
• 0.5 cup Boondi (Plain or salted variety)
• 0.25 cup Water (Chilled, or as needed for consistency)
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Red Chili Powder (Optional, adjust to taste)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance the tang)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Boondi

   • Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
   • Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2. 2

   Prepare the Spiced Yogurt

   • In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
   • Gradually whisk in the chilled water until you reach your desired consistency.
   • Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3. 3

   Combine and Serve

   • Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
   • Gently fold the boondi into the yogurt mixture.
   • Garnish with finely chopped coriander leaves. Serve immediately for the best texture.