Jungli Maas, Chapati and Onion Lachha Salad

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
• 0.5 tsp Salt
• 1 tsp Ghee (For adding to the dough (optional))

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
   • Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
   • 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 relaxing the gluten and ensuring soft chapatis.
2. 2

   Divide and Roll the Chapatis

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
   • Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3. 3

   Cook the Chapatis

   • Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
   • Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
   • Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
   • Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
   • Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4. 4

   Finish and Serve

   • Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
   • Brush the top with a little ghee. This adds flavor and helps keep it soft.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 2 large Red Onion (Sliced into thin rings)
• 1 cup Ice Cubes (For soaking the onions)
• 2 cup Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 0.75 tsp Chaat Masala (Key for the tangy flavor)
• 0.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 Green Chili (Finely chopped, optional for extra heat)

Instructions

1. 1

   Prepare and Crisp the Onions

   • Peel the red onions and slice them into thin, uniform rings using a sharp knife or mandoline.
   • Carefully separate the rings and place them into a large bowl.
   • Add the ice cubes and enough cold water to completely submerge the onion rings.
   • Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
2. 2

   Drain and Dry

   • After soaking, pour the onions into a colander to drain all the water.
   • Gently pat the onion rings completely dry with paper towels. Removing excess moisture is key to preventing a soggy salad.
3. 3

   Season and Toss

   • Transfer the dry, crisp onion rings to a clean mixing bowl.
   • Sprinkle the Kashmiri red chili powder, chaat masala, and salt over the onions.
   • Add the freshly squeezed lemon juice, finely chopped coriander leaves, and optional green chili.