Egg Curry, Puri and Aloo Sabzi

Ingredients

• 2 cup Atta (Also known as whole wheat flour.)
• 2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
• 1 tsp Salt (Adjust to taste.)
• 1 tbsp Ghee (Can be substituted with a neutral oil.)
• 0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
• 3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
   • Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
   • Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2. 2

   Knead and Rest the Dough

   • Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
   • Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3. 3

   Shape and Roll the Puris

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
   • Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
   • Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4. 4

   Fry the Puris

   • Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
   • Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
   • Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
   • Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
   • Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5. 5

   Drain and Serve

   • Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
   • Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
   • Repeat the frying process for all the dough balls.
   • Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.

Ingredients

• 500 g potatoes (about 4 medium, boiled, peeled, and cubed)
• 2 tbsp vegetable oil
• 1 tsp jeera
• 0.25 tsp hing
• 1 pcs onion (large, finely chopped)
• 1 tbsp ginger garlic paste
• 2 pcs green chili (slit lengthwise)
• 2 pcs tomatoes (medium, finely chopped or pureed)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (adjust to your spice preference)
• 1.5 tsp coriander powder
• 1 tsp salt
• 1 cup water (adjust for desired consistency)
• 0.5 tsp garam masala
• 0.5 tsp amchur powder (or 1 tbsp lemon juice)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.

2. 2

   Add the chopped tomatoes or puree to the pan. Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.

3. 3

   Add the cubed boiled potatoes to the pan. Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.

4. 4

   Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.