Kashmiri Dum Aloo, Egg Bhurji and Lavash Bread

Ingredients

• 8 pcs eggs (large)
• 2 tbsp vegetable oil
• 2 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, finely chopped)
• 2 pcs green chili (finely chopped)
• 1 inch ginger (grated)
• 4 pcs garlic (cloves, minced)
• 0.5 tsp turmeric powder
• 0.75 tsp red chili powder (adjust to taste)
• 0.5 tsp garam masala
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.

2. 2

   Sauté the aromatics

   • Heat oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the base masala

   • Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chili powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
4. 4

   Scramble the eggs

   • Reduce the heat to low and pour the whisked eggs into the pan.
   • Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.

Ingredients

• 3 cup All-Purpose Flour (plus extra for dusting)
• 1 cup Warm Water (around 105-115°F or 40-46°C)
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Sugar (Optional, helps with browning)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, whisk together the all-purpose flour, salt, and optional sugar.
   • Create a well in the center and pour in the warm water and olive oil.
   • Using a spoon or your hands, mix until a shaggy, cohesive dough forms.
2. 2

   Knead and Rest

   • Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic.
   • Form the dough into a ball and place it in a lightly oiled bowl, turning to coat.
   • Cover the bowl with a damp cloth or plastic wrap and let it rest in a warm spot for 60 minutes. This allows the gluten to relax, making it easier to roll.
3. 3

   Divide and Roll

   • Gently punch down the rested dough and transfer it to a floured surface.
   • Divide the dough into 8 equal portions and roll each portion into a smooth ball.
   • Working with one ball at a time (keep the others covered), use a rolling pin to roll it out into a very thin circle or oval, about 10-12 inches in diameter. The dough should be almost translucent.
4. 4

   Cook the Lavash

   • Heat a large, dry cast-iron skillet, tawa, or non-stick pan over medium-high heat. Do not add any oil.
   • Carefully lift the rolled-out dough and place it onto the hot pan.
   • Cook for about 30-60 seconds, until large bubbles start to form and the underside has light brown spots.
5. 5

   Finish and Keep Soft

   • Flip the lavash and cook the other side for another 30 seconds. Be careful not to overcook, as it will become crispy.
   • Immediately transfer the cooked lavash to a plate and cover it with a clean kitchen towel.
   • Stack the remaining cooked lavash on top as you finish them, keeping the stack covered. The trapped steam is essential for keeping the bread soft and pliable.