Paratha with Anda Torka

Divide and Shape

• After resting, knead the dough gently for 30 seconds.
• Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.

Create the Layers (Triangle Fold)

• Take one dough ball and flatten it slightly. Dust it with dry atta.
• Roll it into a circle about 4-5 inches in diameter.
• Spread about 1/4 tsp of melted ghee evenly over the surface.
• Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
• Fold it in half again to form a triangle.
• Gently press the triangle and dust it with dry atta.

Roll the Paratha

• Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.

Cook the Paratha

• Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
• Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
• Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
• Spread about 1/2 tsp of ghee on the top surface and flip it again.
• Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
• Apply ghee to the other side, flip, and cook for another 20-30 seconds.
• Remove from the tawa and repeat the process for the remaining dough balls.

Serve

• Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Incorporate the Scrambled Eggs

• Create a well in the center of the pan by pushing the masala to the sides.
• Crack the 4 eggs directly into the well. Let them cook undisturbed for about 30-40 seconds until the whites begin to set.
• Gently scramble the eggs using your spatula. Continue to cook for 2-3 minutes until the eggs are fully cooked but still soft.
• Once cooked, gently mix the scrambled eggs with the surrounding masala until well combined.

Combine, Simmer, and Finish

• Pour the cooked moong dal (along with its cooking water) into the pan with the egg masala. Stir gently to combine everything.
• For a creamier consistency, you can lightly mash about a quarter of the dal with the back of your spoon before mixing.
• Bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the dal to absorb the flavors of the masala. If the dal seems too thick, add a splash of hot water to reach your desired consistency.
• Crush the kasuri methi between your palms to release its aroma and sprinkle it over the dal. Add the garam masala powder and stir well.
• Garnish with freshly chopped coriander leaves. Serve hot.