Kodi Guddu Iguru, Pulka Roti, Tomato Kura and Onion Raita

Ingredients

• 2 cup Atta
• 1 cup Water (warm, adjust as needed)
• 0.5 tsp Salt
• 1 tsp Oil (optional, for a softer dough)
• 2 tbsp Ghee (optional, for brushing)

Instructions

1. 1

   Knead the Dough

   • In a large mixing bowl or parat, combine 2 cups of atta and 0.5 tsp of salt.
   • Gradually pour in warm water while mixing with your fingers to form a shaggy, loose dough.
   • Begin kneading the dough. Use the heel of your hand to push and stretch the dough away from you, then fold it back. Continue this process for 8-10 minutes.
   • The dough should become smooth, soft, and pliable. It should spring back when you gently press it.
   • Add 1 tsp of oil (if using) and knead for another minute until the oil is fully incorporated and the dough is non-sticky.
2. 2

   Rest the Dough

   • Gather the dough into a ball and place it back in the bowl.
   • Cover the bowl with a damp kitchen towel or a lid.
   • Let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes the rotis soft and easy to roll.
3. 3

   Shape and Roll the Rotis

   • After resting, knead the dough for 30 seconds.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls between your palms.
   • Keep the dough balls covered with the damp cloth to prevent them from drying out.
   • Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
   • Place it on a clean, flat surface (chakla) and roll it out into an even circle of about 6-7 inches in diameter using a rolling pin (belan). Ensure it's not too thick or too thin.
4. 4

   Cook and Puff the Roti

   • Heat a flat pan (tawa) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
   • Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
   • Using tongs, flip the roti. Cook the second side for about 30-40 seconds until light brown spots appear.
   • Using the tongs, carefully lift the roti off the tawa and place it directly on a medium-high gas flame. The roti should puff up like a balloon within seconds.
   • Immediately flip it to cook the other side on the flame for just 2-3 seconds.
5. 5

   Finish and Serve

   • Remove the puffed pulka from the flame and place it in a roti box (casserole) or a container lined with a clean kitchen towel to keep it soft.
   • Brush the top with a little ghee, if desired.
   • Repeat the rolling and cooking process for all the remaining dough balls.
   • Serve the hot pulkas immediately with your favorite dal, sabzi, or curry.

Ingredients

• 750 g Tomatoes (Approx. 5-6 medium, ripe and finely chopped)
• 300 g Onion (Approx. 2 medium, finely chopped)
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split black gram)
• 1 tsp Chana Dal (Split chickpeas, optional for extra crunch)
• 0.25 tsp Asafoetida (Hing)
• 3 pcs Green Chilies (Slit lengthwise)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 tbsp Ginger Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (Use hot water for best results)
• 0.5 tsp Garam Masala
• 2 tbsp Cilantro (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat oil in a kadai or heavy-bottomed pan over medium heat.
   • Once the oil is hot, add mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add cumin seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn light golden brown.
   • Add the asafoetida, slit green chilies, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
2. 2

   Sauté Aromatics

   • Add the finely chopped onions to the pan and sauté for 5-6 minutes, stirring occasionally, until they become soft and translucent.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
3. 3

   Cook Tomatoes and Spices

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir and cook for 30 seconds to toast the spices.
   • Immediately add the chopped tomatoes and salt. Mix everything well to coat the tomatoes with the spices.

Ingredients

• 1.5 cup Curd (Thick, full-fat, and well-chilled)
• 1 medium Red Onion (Finely chopped)
• 1 piece Green Chili (Finely chopped, deseed for less heat)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.5 tsp Roasted Cumin Powder (Preferably freshly ground)
• 0.25 tsp Chaat Masala (Optional, for extra tang)
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Sea Salt (Adjust to taste)
• 0.25 tsp Kashmiri Red Chili Powder (Optional, for color)

Instructions

1. 1

   In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.

2. 2

   Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.

3. 3

   Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.

4. 4

   Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.

5. 5

   For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.