Surti Papeta ma Marghi nu Shaak, Rotli, Vagharela Bhaat and Kachumber Salad

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed)
• 0.5 tsp Salt
• 1 tbsp Oil (Any neutral vegetable oil)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
   • Add 1 tbsp of oil and mix it into the flour with your fingertips.
   • Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
   • Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2. 2

   Rest the Dough

   • Cover the dough with a damp kitchen towel or a lid.
   • Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
   • On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4. 4

   Cook the Rotli on the Tawa

   • Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
   • Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
   • Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5. 5

   Puff the Rotli on Direct Flame

   • Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
   • The rotli will puff up like a balloon within seconds.
   • Immediately flip it to cook the other side on the flame for just 2-3 seconds.
   • Remove from the flame.
6. 6

   Finish and Serve

   • Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 4 cup Cooked Rice (Preferably leftover and cold)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 tbsp Raw Peanuts
• 0.25 tsp Asafoetida
• 10 leaf Curry Leaves
• 2 piece Green Chili (Slit lengthwise)
• 1 medium Onion (Finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Optional, adjust to taste)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the rice. If using cold leftover rice, gently break up any clumps with a fork to separate the grains. Set aside.

2. 2

   Heat oil in a wide pan or kadai over medium heat. Add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.

3. 3

   Add the cumin seeds, raw peanuts, asafoetida, curry leaves, and slit green chilies. Sauté for 1-2 minutes until the peanuts turn light golden and the spices become aromatic.

4. 4

   Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.

5. 5

   Lower the heat, then add the turmeric powder and red chili powder (if using). Stir for about 10 seconds to cook the raw spices.

6. 6

   Immediately add the fluffed rice, salt, and sugar to the pan. Gently toss everything together, ensuring the rice grains are evenly coated with the spices without breaking them.

7. 7

   Cover the pan and cook on low heat for 2-3 minutes. This step allows the rice to heat through and absorb all the delicious flavors.

8. 8