Tindora Bateta nu Shaak, Jowar Bhakri and Egg Bhurji

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

• 8 pcs eggs (large)
• 2 tbsp vegetable oil
• 2 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, finely chopped)
• 2 pcs green chili (finely chopped)
• 1 inch ginger (grated)
• 4 pcs garlic (cloves, minced)
• 0.5 tsp turmeric powder
• 0.75 tsp red chili powder (adjust to taste)
• 0.5 tsp garam masala
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.

2. 2

   Sauté the aromatics

   • Heat oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the base masala

   • Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chili powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
4. 4

   Scramble the eggs

   • Reduce the heat to low and pour the whisked eggs into the pan.
   • Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.