Nadan Mutta Curry, Parotta and Onion Salad

Ingredients

• 3 cup Maida (Approx 375g)
• 1 tbsp Sugar
• 1 tsp Salt
• 1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
• 1 cup Lukewarm Water (Adjust as needed)

Instructions

1. 1

   Prepare and Rest the Dough

   • In a large mixing bowl, whisk together the maida, sugar, and salt.
   • Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
   • Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
   • Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2. 2

   Divide and Soak the Dough

   • After the initial rest, divide the dough into 8 equal-sized balls.
   • Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
   • Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3. 3

   Stretch, Pleat, and Coil

   • Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
   • Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
   • Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
   • Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
   • Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4. 4

   Cook the Parotta

   • Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
   • Heat a tawa or flat skillet over medium heat.
   • Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
   • Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
   • Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5. 5

   Fluff and Serve

   • Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
   • Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
   • Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.

Ingredients

• 2 pcs sweet onion (medium, thinly sliced into rings)
• ice cubes (for soaking)
• 4 cup water (cold, for soaking)
• 2 tbsp apple cider vinegar
• 0.5 tsp paprika (for color)
• 0.5 tsp sugar (to balance tanginess)
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Prepare the onions

   • Peel the sweet onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for crispness

   • Add ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove excess moisture.
4. 4

   Season and toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Drizzle with apple cider vinegar and sprinkle with paprika, sugar, black pepper, and salt.
   • Add the chopped fresh parsley.
   • Toss gently until the rings are evenly coated.
5. 5

   Serve immediately

   • Serve the onion salad immediately to enjoy its maximum crispness and fresh flavor.
   • It is an excellent topping for burgers, hot dogs, and grilled chicken sandwiches.