Egg Fry, Missi Roti and Kachumber Salad

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

• 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.