Marwari Egg Curry, Missi Roti and Boondi Raita

Ingredients

• 1 cup Besan
• 1 cup Atta (plus more for dusting)
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (finely chopped)
• 1 inch Ginger (finely grated)
• 3 tbsp Coriander Leaves (chopped)
• 1 tsp Ajwain (carom seeds)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1 tbsp Kasuri Methi (crushed between palms)
• 1 tsp Salt (or to taste)
• 1 tbsp Ghee (for the dough)
• 0.75 cup Water (warm, for kneading)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
   • Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
   • Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
   • Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2. 2

   Shape the Rotis

   • After resting, knead the dough for another minute until smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
   • Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.

Ingredients

• 1 cup Plain Yogurt (Use full-fat and well-chilled)
• 0.5 cup Boondi (Plain or salted variety)
• 0.25 cup Water (Chilled, or as needed for consistency)
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Red Chili Powder (Optional, adjust to taste)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance the tang)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Boondi

   • Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
   • Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2. 2

   Prepare the Spiced Yogurt

   • In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
   • Gradually whisk in the chilled water until you reach your desired consistency.
   • Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3. 3

   Combine and Serve

   • Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
   • Gently fold the boondi into the yogurt mixture.
   • Garnish with finely chopped coriander leaves. Serve immediately for the best texture.