Omelette Curry, Gehu Roti and Sirke Wala Pyaaz

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 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 on cooked rotis)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt. If using, add the oil and mix it in with your fingertips.
   • Gradually pour in the warm water while mixing with your other hand to bring the flour together.
   • Knead for 7-8 minutes, adding a little water if necessary, until you have a soft, smooth, and pliable dough. It should not be 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 soft rotis.
2. 2

   Divide and Roll the Rotis

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
   • Take one dough ball, flatten it slightly, and dredge it in the dry atta for dusting.
   • Place it on a clean, flat surface (chakla) and roll it out evenly with a rolling pin (belan) into a thin circle about 6-7 inches in diameter. Dust with a little more flour as needed to prevent sticking.
3. 3

   Cook the Roti on the Tawa

   • Heat a tawa (flat iron griddle) over medium-high heat. It should be properly hot before you start.
   • Carefully place the rolled roti onto the hot tawa. Let it cook for about 20-30 seconds, or until you see small bubbles forming on the surface.
   • Using tongs, flip the roti over. Cook the second side for about 30-40 seconds, until light brown spots appear.
4. 4

   Puff and Finish

   • Using tongs, carefully lift the roti off the tawa and place it directly on a medium-high gas flame. It should puff up into a ball within seconds.
   • Immediately flip it to cook the other side on the flame for just 2-3 seconds.
   • Remove the puffed roti and, if desired, brush one side with ghee. Place it in a cloth-lined container or a roti box (casserole) to keep it soft.
   • Repeat the rolling and cooking process for all the remaining dough balls.

Ingredients

• 250 g Pearl Onions (Peeled. Can substitute with shallots.)
• 1 cup White Vinegar (Standard distilled white vinegar.)
• 1 cup Water
• 2 tbsp Sugar (Adjust to taste.)
• 1.5 tsp Salt
• 25 g Beetroot (Peeled and thinly sliced.)
• 2 pcs Green Chilli (Slit lengthwise.)
• 1 inch Ginger (Peeled and cut into thin juliennes.)
• 1 tsp Black Peppercorns (Whole peppercorns.)

Instructions

1. 1

   Prepare the Onions and Aromatics

   • Wash and peel the pearl onions. If they are large, you can slice them in half. Make a small cross slit at the root end of each onion to help the pickling liquid penetrate.
   • Thinly slice the peeled beetroot. Slit the green chillies lengthwise, keeping the stem intact. Julienne the ginger.
2. 2

   Create the Pickling Brine

   • In a medium saucepan, combine the water, white vinegar, sugar, salt, and whole black peppercorns.
   • Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring until the sugar and salt are completely dissolved. This should take about 3-4 minutes.
   • Once boiling, turn off the heat.
3. 3

   Assemble the Pickle Jar

   • In a clean, sterilized glass jar (at least 500ml capacity), place the prepared pearl onions, beetroot slices, slit green chillies, and ginger juliennes.
   • Carefully pour the hot pickling brine directly over the onions in the jar, ensuring they are fully submerged. The heat from the brine helps to keep the onions crisp.
4. 4