Prawn Bhurji, Paratha and Punjabi Mango Pickle

Ingredients

• 2 cup Atta
• 1 tsp Salt
• 0.25 cup Ghee (melted, for layering and frying)
• 1 cup Water (lukewarm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
   • Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
   • Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
   • Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2. 2

   Rest the Dough

   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3. 3

   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.
4. 4

   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.
5. 5

   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.
6. 6

   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.
7. 7

   Serve

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

Ingredients

• 1 kg raw mangoes (firm and sour variety, like Ramkela)
• 2 cup mustard oil
• 0.5 cup salt (use non-iodized salt for best results)
• 4 tbsp split mustard seeds (also known as rai ki dal)
• 4 tbsp saunf
• 3 tbsp methi dana
• 3 tbsp red chili powder (adjust to your spice preference)
• 2 tbsp turmeric powder
• 2 tbsp kalonji
• 1 tsp hing

Instructions

1. 1

   Prepare the mangoes: Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean kitchen towel. There should be no moisture left, as this can spoil the pickle. Chop the mangoes into 1-inch cubes, discarding the inner seed. Keep the hard outer shell of the seed if you like.

2. 2

   Prepare the spice mix: In a dry pan, lightly roast the fennel seeds and fenugreek seeds for 1-2 minutes on low heat until fragrant. Do not brown them. Let the roasted spices cool down completely. In a grinder, combine the roasted fennel and fenugreek seeds with the split mustard seeds. Pulse a few times to get a coarse powder. Do not grind into a fine powder.

3. 3

   Mix mangoes with spices: In a large, dry mixing bowl, add the chopped mango pieces. Add the coarsely ground spice mix, nigella seeds, salt, red chili powder, turmeric powder, and asafoetida. Mix everything very well with a dry spoon until each mango piece is evenly coated with the spices.

4. 4

   Heat and cool the oil: Pour the mustard oil into a deep pan. Heat the oil on medium-high heat until it reaches its smoking point. You will see faint smoke rising from the surface. Turn off the heat immediately and let the oil cool down completely to room temperature. This step is crucial to remove the raw, pungent taste of the oil and help preserve the pickle.

5. 5

   Combine and mature the pickle: Once the oil has cooled completely, pour it over the mango and spice mixture. Mix thoroughly. Carefully transfer the pickle into a clean, dry, and sterilized glass or ceramic jar. Cover the mouth of the jar with a clean muslin cloth and secure it with a string or rubber band. Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently once every day to mix the contents. After 7-10 days, the mango pieces will soften and change color. The pickle is ready to eat. Replace the cloth with an airtight lid and store in a cool, dry place. It will last for over a year.