Safed Maas, Paratha and Green Salad

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

• 2 pcs cucumber (medium, peeled and diced into 1/4-inch pieces)
• 3 pcs tomato (medium, deseeded and diced into 1/4-inch pieces)
• 1 pcs red onion (medium, finely diced)
• 0.25 cup parsley (fresh, finely chopped)
• 3 tbsp olive oil (extra virgin)
• 2 tbsp lemon juice (freshly squeezed)
• 0.5 tsp sugar (optional, to balance acidity)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Wash the cucumber, tomatoes, and red onion thoroughly.
   • Peel the cucumbers and dice them into small, uniform 1/4-inch pieces.
   • Cut the tomatoes in half, remove the seeds, and dice them to a similar size as the cucumber.
   • Finely dice the red onion. For a milder flavor, you can soak the diced onion in cold water for 10 minutes, then drain well.
   • Place all the chopped vegetables in a large mixing bowl and add the fresh parsley.
2. 2

   Make the vinaigrette

   • In a small bowl or jar, combine the olive oil, fresh lemon juice, optional sugar, salt, and freshly ground black pepper.
   • Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified.
3. 3

   Combine and serve

   • Just before serving, pour the prepared vinaigrette over the chopped vegetables.
   • Gently toss everything together until the vegetables are evenly coated.