Phulka, Tamatey ka Kut and Kachumber Salad

Ingredients

• 500 g Tomatoes (About 4-5 medium, ripe and finely chopped)
• 1 large Onion (Finely sliced)
• 2 tbsp Peanuts (Raw, unsalted)
• 1 tbsp Sesame Seeds (White sesame seeds)
• 1 tbsp Desiccated Coconut (Unsweetened)
• 1 tbsp Ginger Garlic Paste
• 3 pcs Green Chilies (Slit lengthwise)
• 3 tbsp Vegetable Oil (Or any neutral cooking oil)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 10 pcs Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Jaggery (Grated, or use sugar)
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Water (For the gravy, use hot water)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Roast and Grind the Nut and Seed Paste

   • In a dry pan over low heat, roast the peanuts for 2-3 minutes until they are fragrant and have light brown spots.
   • Add the sesame seeds and desiccated coconut. Continue to roast for another minute, stirring constantly, until the sesame seeds start to pop. Be careful not to burn them.
   • Remove the mixture from the pan and allow it to cool completely.
   • Once cooled, transfer to a grinder and blend into a smooth paste, adding 2-3 tablespoons of water to help it grind.
2. 2

   Prepare the Curry Base (Tadka)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and cumin seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the curry leaves and slit green chilies. Sauté for a few seconds until fragrant.
   • Add the sliced onions and sauté until they turn soft and golden brown, which will take about 7-8 minutes.
   • Stir in the ginger-garlic paste and cook for one minute until the raw aroma disappears.
3. 3

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.