Masala Omelette, Phulka and Sindhi Kadhi

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

• 0.5 cup Besan (Also known as gram flour)
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 10 leaves Curry Leaves
• 1 tsp Ginger Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 2 tbsp Tamarind (Seedless, soaked in 1/2 cup warm water)
• 6 cups Water (Plus 1/2 cup for soaking tamarind)
• 1.5 tsp Salt (Or to taste)
• 1 medium Potato (Peeled and cut into 1-inch cubes)
• 2 pcs Drumsticks (Cut into 2-inch pieces)
• 100 g Cluster Beans (Trimmed and chopped)
• 100 g Okra (Trimmed, kept whole)
• 1 medium Tomato (Cut into quarters)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Tamarind and Vegetables: Soak the tamarind in 1/2 cup of warm water for 20 minutes. Squeeze the pulp well, strain it through a fine-mesh sieve, and discard the solids. Set the tamarind extract aside. Wash, peel, and chop all vegetables as specified in the ingredient list.

2. 2

   Roast Besan: Heat oil in a large, heavy-bottomed pot or kadai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, hing, and curry leaves, and sauté for 30 seconds until fragrant. Reduce the heat to low, add the besan, and roast, stirring continuously for 5-7 minutes until it turns golden brown and emits a nutty aroma.

3. 3

   Create the Kadhi Base: Turn off the heat completely. Slowly pour in 2 cups of water while whisking vigorously to create a smooth, lump-free paste. Once smooth, turn the heat back to medium. Add the remaining 4 cups of water, turmeric powder, red chili powder, coriander powder, ginger paste, slit green chilies, and salt. Whisk well to combine.

4. 4

   Cook the Vegetables: Bring the kadhi to a rolling boil, then reduce the heat to a simmer. Add the cubed potatoes and drumstick pieces. Cover and cook for 10-12 minutes until they are partially tender. Next, add the chopped cluster beans and continue to simmer for another 8-10 minutes.

5. 5

   Finish and Temper: Stir in the prepared tamarind extract, whole okra, and quartered tomatoes. Let the kadhi simmer gently for a final 5-7 minutes, until the okra is tender-crisp and the tomatoes have softened slightly. Be careful not to overcook the okra.

6. 6