Half Fry Eggs, Aloo Paratha and Garlic Pickle

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 500 g Potatoes (About 3-4 medium, boiled, peeled, and cooled completely)
• 1 cup Warm Water (Approximately, as needed to form a soft dough)
• 0.25 cup Ghee (For cooking the parathas, plus more for serving)
• 1 medium Yellow Onion (Finely chopped)
• 2 pcs Green Chilies (Finely chopped, adjust to taste)
• 1 inch Ginger (Freshly grated)
• 0.25 cup Coriander Leaves (Freshly chopped)
• 2 tsp Salt (Divided; 1 tsp for dough, 1 tsp for filling)
• 1 tsp Vegetable Oil (For kneading the dough)
• 1 tsp Coriander Powder
• 0.75 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Garam Masala
• 0.5 tsp Amchur Powder (Dry mango powder, for a tangy flavor)
• 0.5 tsp Ajwain (Carom seeds)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
   • Gradually add warm water while mixing to form a soft, pliable dough. The exact amount of water may vary.
   • Add 1 tsp of oil and knead for 5-7 minutes until the dough is smooth and elastic.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2. 2

   Prepare the Potato Filling

   • In a separate bowl, mash the completely cooled boiled potatoes. For a lump-free texture, you can grate them.
   • Add the finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
   • Add all the dry spices: the remaining 1 tsp salt, coriander powder, red chili powder, garam masala, and amchur powder.
   • Lightly crush the ajwain between your palms to release its aroma and add it to the mix.
   • Gently mix all ingredients until just combined. Do not overmix, as this can make the potatoes gummy. Taste and adjust seasoning.
3. 3

Ingredients

• 250 g Garlic Cloves (Peeled, about 2 cups)
• 1 cup Mustard Oil (Essential for authentic flavor)
• 2 tbsp Yellow Mustard Seeds (Coarsely ground)
• 1 tbsp Fennel Seeds (Coarsely ground)
• 1 tsp Fenugreek Seeds (Coarsely ground)
• 1 tsp Nigella Seeds
• 1 tsp Turmeric Powder
• 3 tbsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Hing
• 2.5 tbsp Salt (Use non-iodized salt for best results)
• 0.25 cup White Vinegar (Acts as a preservative)

Instructions

1. 1

   Ensure all your ingredients, especially the peeled garlic cloves, are completely dry. Any moisture can spoil the pickle.

2. 2

   Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat for about 5-7 minutes, or until it reaches its smoking point. This process removes the raw pungency of the oil. Turn off the heat and let the oil cool down until it is just warm to the touch.

3. 3

   Once the oil is warm, turn the heat back on to the lowest setting. Add the hing, followed immediately by the peeled garlic cloves.

4. 4

   Sauté the garlic on low heat for 4-5 minutes. The garlic should become slightly tender and translucent but must retain a firm bite. Do not overcook or let it turn brown.

5. 5

   Turn off the heat completely. Add all the ground and whole spices: coarsely ground mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, turmeric powder, and Kashmiri red chili powder. Stir well to ensure the garlic cloves are evenly coated in the spice mixture.

6. 6

   While the pan is still off the heat, add the salt and white vinegar. Mix everything thoroughly. The vinegar will sizzle slightly, which is normal.

7. 7

   Allow the pickle to cool down completely to room temperature. This can take an hour or more.