Khatti Dal, Phulka and Baingan Fry

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 tsp Salt
• 1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
• 2 tbsp Ghee (For brushing on top, optional)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
   • Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2. 2

   Rest the Dough

   • Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
   • Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
   • Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4. 4

   Cook on the Tawa (Griddle)

   • Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
   • Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
   • Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5. 5

   Puff on Open Flame

   • Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
   • Within seconds, the phulka will puff up into a ball due to the trapped steam.
   • Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6. 6

   Finish and Serve

   • Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
   • Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
   • Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.

Ingredients

• 1 large Eggplant (about 400g, globe variety)
• 2 tbsp Besan (Gram flour)
• 2 tbsp Rice Flour (Adds crispiness)
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 0.5 tsp Amchur Powder (Dry mango powder, for tanginess)
• 0.75 tsp Salt (Or to taste)
• 0.25 cup Vegetable Oil (For shallow frying)

Instructions

1. 1

   Prepare the eggplant. Wash and pat it completely dry. Trim the stem and slice the eggplant into uniform 1/4-inch (about 0.6 cm) thick rounds. To prevent browning, slice them just before you are ready to cook.

2. 2

   In a wide, shallow plate or bowl, combine the besan, rice flour, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, and salt. Whisk with a fork until all the spices are evenly distributed.

3. 3

   Coat the eggplant slices. Take one slice at a time and press it firmly into the spice mixture, ensuring both sides and the edges are well-coated. Gently shake off any excess flour.

4. 4

   Heat the oil in a large, heavy-bottomed pan or tawa over medium-high heat. The oil should be hot but not smoking. To check, you can sprinkle a tiny pinch of the spice mix; it should sizzle immediately.

5. 5

   Carefully place the coated eggplant slices in the hot oil in a single layer. Do not overcrowd the pan; cook in batches if necessary. Reduce the heat to medium.

6. 6

   Fry for 3-4 minutes on the first side, until the bottom is golden brown and crisp. Flip the slices gently with a spatula and cook for another 3-4 minutes on the other side until it's equally crisp and the eggplant is tender inside.

7. 7

   Once cooked, transfer the fried baingan to a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy.