Guar Fali Sabzi, Roti and Kachumber Salad

Ingredients

• 2 cup Atta (whole wheat flour)
• 0.5 tsp Salt
• 1 tbsp Oil (any neutral oil like sunflower or canola, for the dough)
• 1 cup Water (lukewarm, plus more if needed)
• 0.25 cup Dry Atta (for dusting)
• 2 tbsp Ghee (for brushing, optional)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta and salt. Make a well in the center.
   • Pour the oil into the well and add about 3/4 cup of the lukewarm water.
   • Begin mixing the flour into the water, gradually adding more water as needed, until a shaggy dough forms.
   • Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold. The final dough should be soft, smooth, and pliable (like an earlobe), 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 one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll each portion into a smooth, crack-free ball (called a 'peda').
   • Take one peda, flatten it slightly between your palms, and dredge it completely in the dry atta.
   • Using a rolling pin, roll it out evenly from the center outwards into a thin circle about 6-7 inches in diameter. Dust with more dry atta as needed to prevent sticking.
3. 3

   Cook the Rotis

   • Heat a tawa (flat iron griddle) over medium-high heat. It's hot enough when a pinch of dry flour sizzles and turns brown in seconds.
   • Place a rolled roti on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles appear on the surface.
   • Using tongs, flip the roti. Cook the second side for about 30-40 seconds until light brown spots appear.
4. 4

   Puff the Rotis

   • Flip the roti back onto the first side. Gently press down on the edges with a folded, clean kitchen towel or a flat spatula. This traps the steam and should cause the roti to puff up like a balloon.
   • Alternatively, for a classic 'phulka', use tongs to carefully lift the semi-cooked roti off the tawa and place it directly on a medium-high open flame for a few seconds. It will puff up instantly. Flip once to cook both sides.
   • Immediately remove the puffed roti from the heat.
5. 5

   Finish and Serve

   • Brush one side of the hot roti with ghee (optional) and place it in a casserole dish or a container lined with a cloth.
   • Repeat the cooking and puffing process for all remaining dough balls, stacking the cooked rotis on top of each other to keep them warm and soft.

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.