Egg Masala Fry, Tawa Roti and Onion Salad

Ingredients

• 2 cup Atta (whole wheat flour)
• 0.5 tsp Salt
• 1 tsp Ghee (optional, for making the dough soft)
• 1 cup Water (warm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix well.
   • Gradually add warm water while mixing with your fingers. Add just enough water to bring the flour together.
   • Begin to knead the dough. If using, add 1 tsp of ghee. Knead for 8-10 minutes, pushing with the heel of your hand and folding, until the dough is smooth, soft, and pliable, but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
2. 2

   Divide and Roll the Rotis

   • After resting, knead the dough again for 1 minute.
   • Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
   • Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting. Shake off any excess.
   • On a clean, flat surface (chakla), roll the dough ball into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3. 3

   Cook the Roti on the Tawa

   • Heat a tawa (flat griddle) over medium-high heat. It should be hot but not smoking.
   • Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
   • Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.
4. 4

   Puff the Roti (Phulka)

   • Turn your gas stove to a medium flame.
   • Using tongs, carefully lift the roti off the tawa and place it directly on the open flame.
   • The roti should puff up like a balloon within a few seconds. Immediately flip it with the tongs to cook the other side for just 2-3 seconds.
   • Remove the puffed roti from the flame. If desired, brush one side with melted ghee.
   • Place the cooked roti in a cloth-lined container or a roti box to keep it warm and soft. Repeat for all remaining dough balls.

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.