Murgir Mangxor Jul, Roti and Vegetable Bhaji

Ingredients

• 2 cup atta (Use a fine-milled whole wheat flour for best results.)
• 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
• 1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1. 1

   Prepare the dough

   • In a large mixing bowl, combine the atta and 1 tsp of ghee.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
   • Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2. 2

   Divide and roll the rotis

   • After resting, knead the dough for another minute.
   • Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
   • Take one dough ball, flatten it, and dip it in dry atta for dusting.
   • On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3. 3

   Cook the roti

   • Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
   • Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
   • Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4. 4

   Puff the roti

   • Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
   • Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
   • Once puffed, immediately remove the roti from the heat.
5. 5

   Finish and serve

   • Brush one side with ghee, if desired, for extra flavor and softness.
   • Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
   • Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Ingredients

• 1 large Potato (Peeled and diced into 1/2-inch cubes)
• 1 medium Carrot (Peeled and diced into 1/2-inch cubes)
• 1.5 cup Cauliflower Florets (Cut into small, bite-sized pieces)
• 0.75 cup Green Beans (Trimmed and cut into 1-inch pieces)
• 0.5 cup Green Peas (Fresh or frozen)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise, adjust to taste)
• 2 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1 tsp Salt (Or to taste)
• 0.5 cup Water (As needed for cooking)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Optional, for a tangy finish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute, stirring continuously, until the raw aroma disappears.
2. 2

   Build the Masala Base

   • Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they break down and become soft and pulpy.
   • Reduce the heat to low. Add the spice powders: turmeric, red chili powder, coriander powder, and cumin powder. Stir well and cook for 1-2 minutes until the spices are aromatic and you see oil beginning to separate from the masala.
3. 3

   Cook the Vegetables

   • Add the diced potatoes and carrots to the pan first. Mix well to coat them with the masala and cook for 5 minutes, stirring occasionally.
   • Now, add the remaining vegetables: cauliflower florets, green beans, and green peas. Toss everything together gently to ensure an even coating of spices.