Pithla, Bajra Roti and Indian Egg Salad

Ingredients

• 2 cup Bajra Flour (Also known as pearl millet flour)
• 0.5 tsp Salt (Adjust to taste)
• 1 cup Warm Water (Use as needed, the amount may vary)
• 2 tbsp Ghee (For serving)

Instructions

1. 1

   Prepare the Dough

   • In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
   • Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
   • Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
   • The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
   • Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2. 2

   Shape the Rotis

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
   • Take one ball of dough. Dust your palms with a little dry bajra flour.
   • Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
   • For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3. 3

   Cook the Rotis

   • Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
   • Carefully lift the rolled roti and place it on the hot tawa.
   • Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
   • Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
   • For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
   • Repeat the process for all the remaining dough balls.
4. 4

   Serve

   • Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
   • Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).

Ingredients

• 8 count large eggs
• 1 medium red onion (finely chopped)
• 2 medium roma tomatoes (deseeded and finely chopped)
• 2 count green chili (finely chopped, adjust to taste)
• 0.25 cup fresh coriander leaves (chopped)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp chaat masala
• 0.5 tsp black pepper (freshly ground)
• 0.75 tsp salt (or to taste)

Instructions

1. 1

   Boil the eggs. Place the eggs in a single layer in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.

2. 2

   Cool the eggs. After 10-12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes. This stops the cooking process and makes them easier to peel.

3. 3

   Prepare the vegetables. While the eggs are cooking and cooling, finely chop the red onion, deseeded roma tomatoes, green chilies, and fresh coriander leaves. Place them in a large mixing bowl.

4. 4

   Chop the eggs. Once cooled, peel the hard-boiled eggs. Roughly chop them into bite-sized pieces and add them to the mixing bowl with the vegetables.

5. 5

   Combine and season. To the bowl, add the chaat masala, black pepper, salt, and freshly squeezed lemon juice. Gently fold all the ingredients together with a spoon until just combined. Avoid over-mixing to keep the egg chunks intact.

6. 6

   Serve. For the best flavor, let the salad chill in the refrigerator for 15-20 minutes before serving. Serve as a sandwich filling, in a wrap, with crackers, or as a side dish.