Sindhi Omelette, Jowar Bhakri and Aloo Palak

Ingredients

• 2 cup jowar atta
• 1.5 cup hot water (for kneading)
• 0.75 tsp salt
• 2 tbsp ghee (optional, for serving)

Instructions

1. 1

   Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.

2. 2

   Divide the dough into equal portions.

3. 3

   Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.

4. 4

   Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.

5. 5

   Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.

Ingredients

• 500 g Spinach (Washed and roughly chopped)
• 400 g Potatoes (Peeled and cubed into 1-inch pieces)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 1 large Onion (Finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 2 medium Tomatoes (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (Or to taste)
• 0.5 cup Water (For cooking potatoes)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Optional)

Instructions

1. 1

   Temper Spices & Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the asafoetida, followed immediately by the finely chopped onions.
   • Sauté the onions for 4-5 minutes, stirring occasionally, until they become soft and translucent.
2. 2

   Create the Tomato Masala Base

   • Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down and become soft and pulpy.
   • Add the spice powders: turmeric powder, red chili powder, and coriander powder, along with the salt. Stir well and cook for 1-2 minutes until the oil starts to separate from the masala.
3. 3

   Cook the Potatoes

   • Add the cubed potatoes to the pan and mix thoroughly to coat them with the masala.
   • Pour in 1/2 cup of water, stir, and bring the mixture to a simmer.