Tomato Egg Curry, Phulka and Kachumber

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 tsp Salt
• 1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
• 2 tbsp Ghee (For brushing on top, optional)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
   • Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2. 2

   Rest the Dough

   • Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
   • Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
   • Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4. 4

   Cook on the Tawa (Griddle)

   • Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
   • Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
   • Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5. 5

   Puff on Open Flame

   • Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
   • Within seconds, the phulka will puff up into a ball due to the trapped steam.
   • Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6. 6

   Finish and Serve

   • Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
   • Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
   • Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.

Ingredients

• 1 cup Cucumber (finely chopped)
• 1 cup Tomato (deseeded and finely chopped)
• 0.5 cup Red Onion (finely chopped)
• 1 pcs Green Chilli (finely chopped, optional)
• 2 tbsp Coriander Leaves (freshly chopped)
• 1.5 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Chaat Masala
• 0.25 tsp Roasted Cumin Powder
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Salt (optional, for a tangy flavor)

Instructions

1. 1

   Prepare the vegetables. Finely chop the cucumber, deseeded tomato, and red onion into small, uniform pieces (about 1/4-inch). This ensures a balanced bite and texture. Finely chop the green chilli and coriander leaves.

2. 2

   In a medium-sized mixing bowl, combine the chopped cucumber, tomato, red onion, green chilli (if using), and coriander leaves. Gently toss them together.

3. 3

   Just before you are ready to serve, add the seasonings. Sprinkle the salt, black salt (if using), chaat masala, and roasted cumin powder over the vegetables.

4. 4

   Drizzle the fresh lemon juice over the salad. Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice. Serve immediately to enjoy its maximum crunch and freshness.