Parotta, Egg Curry and Kachumber Salad

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.

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.

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.

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.

Cook the Tomatoes and Spices

• Add the puree of 3 tomatoes to the pan. Cook for 5-7 minutes, stirring often, until the mixture thickens and you see oil starting to release from the sides.
• Reduce the heat to low. Add 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1.25 tsp salt. Mix well.
• Cook this masala for another 3-4 minutes, stirring, until the oil completely separates from the masala. This indicates it's perfectly cooked.

Simmer the Curry

• Pour in 1.5 cups of hot water and stir well, scraping any flavorful browned bits from the bottom of the pan.
• Bring the gravy to a gentle boil over medium heat.
• Carefully slide the fried eggs into the gravy.
• Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb all the delicious flavors.

Finish and Garnish

• Turn off the heat. Stir in 0.75 tsp of garam masala. Crush 1 tsp of kasuri methi between your palms and sprinkle it over the curry.
• Garnish with 3 tbsp of freshly chopped coriander leaves.
• Let the curry rest, covered, for 5 minutes before serving for the flavors to meld together. Serve hot with rice or roti.