Paratha, Tisi ki Chutney and Aloo Bhujia

Ingredients

• 1 cup Flaxseeds
• 8 cloves Garlic Cloves (peeled)
• 3 whole Green Chilies (stems removed, adjust to taste)
• 0.75 tsp Salt (or to taste)
• 2 tsp Lemon Juice (freshly squeezed)
• 1 tsp Mustard Oil (optional, for authentic pungent flavor)

Instructions

1. 1

   Heat a heavy-bottomed pan or skillet over low-medium heat. Add the flaxseeds and dry roast, stirring continuously for 4-5 minutes. The seeds will start to pop, crackle, and release a distinct nutty aroma. Ensure they don't burn, as this will make them bitter.

2. 2

   Once roasted, immediately transfer the seeds to a wide plate and spread them in a single layer. Let them cool down completely, which should take about 10-15 minutes. This step is crucial for a powdery texture.

3. 3

   In a small, dry grinder jar (a coffee grinder works well), combine the completely cooled flaxseeds, peeled garlic cloves, green chilies, and salt.

4. 4

   Grind the mixture in short pulses of 2-3 seconds each. Scrape down the sides of the jar between pulses. Continue until you achieve a coarse, crumbly powder. Avoid continuous grinding, as the heat will release oils and turn it into a paste.

5. 5

   Transfer the ground chutney to a bowl. Add the fresh lemon juice and optional mustard oil. Mix thoroughly with a spoon until well combined.

6. 6

   Serve the Tisi ki Chutney immediately as a side with dal-bhat (lentils and rice), roti, or sattu paratha. It can also be used as a flavorful topping for yogurt or salads. Store any leftovers in an airtight container.

Ingredients

• 500 g Potatoes (About 3 medium starchy potatoes like Russet)
• 1.5 cup Besan (Also known as gram flour)
• 2 tbsp Rice Flour (Adds extra crispiness)
• 2 tbsp Vegetable Oil (For the dough)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Amchur Powder (Dried mango powder)
• 1 tsp Chaat Masala
• 0.5 tsp Garam Masala
• 1.25 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Potatoes

   • Boil the potatoes in water until they are fork-tender, about 15-20 minutes.
   • Once cooked, drain the water and peel the potatoes while they are still warm.
   • Grate the warm potatoes using a fine grater or pass them through a potato ricer. This is crucial to ensure there are absolutely no lumps.
   • Spread the grated potato on a plate and allow it to cool completely to room temperature.
2. 2

   Make the Bhujia Dough

   • In a large mixing bowl, combine the cooled mashed potatoes, besan, rice flour, turmeric powder, red chili powder, hing, amchur powder, chaat masala, garam masala, and salt.
   • Add 2 tablespoons of oil to the mixture.
   • Knead everything together to form a soft, smooth, and pliable dough. Do not add any water; the moisture from the potatoes should be sufficient. The dough should not be sticky or stiff.
3. 3

   Set Up for Frying

   • Heat the oil for deep frying in a kadai or a deep, heavy-bottomed pan over medium heat. The oil should be around 175°C (350°F).