Paratha, Egg Ghotala and Onion Salad

Ingredients

• 8 large Eggs (4 for boiling and 4 for scrambling)
• 5 tbsp Butter (divided; 3 tbsp for masala, 2 tbsp for pav)
• 2 medium Onion (finely chopped)
• 3 medium Tomatoes (finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 whole Green Chili (finely chopped, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 2 tsp Pav Bhaji Masala (key for authentic flavor)
• 1 tsp Salt (or to taste)
• 2 tbsp Water (as needed)
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tsp Lemon Juice (freshly squeezed)
• 8 whole Pav (for serving)

Instructions

1. 1

   Prepare the boiled eggs. Place 4 eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain, run under cold water to stop the cooking process, then peel and grate them using a box grater. Set aside.

2. 2

   In a wide, heavy-bottomed pan or tawa, melt 3 tbsp of butter over medium heat. Once the butter is hot, add the finely chopped onions and sauté for 6-7 minutes until they are soft, translucent, and light golden brown.

3. 3

   Add the ginger-garlic paste and chopped green chilies. Sauté for about 1 minute until the raw aroma disappears.

4. 4

   Stir in the finely chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they break down completely and become soft and pulpy.

5. 5

   Add the spice powders: turmeric powder, Kashmiri red chili powder, pav bhaji masala, and salt. Mix well and cook for 2-3 minutes, stirring continuously, until the masala thickens and you see oil separating from the sides. Add a splash of water if the masala starts to stick to the pan.

6. 6

   Add the grated boiled eggs to the pan. Gently mix everything together to coat the eggs evenly in the masala. Cook for 2 minutes to allow the flavors to meld.

7. 7

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red 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 the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 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. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.