Tomato Egg Curry with Jeera Paratha

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 3 tbsp Cumin Seeds (Also known as Jeera)
• 5 tbsp Ghee (1 tbsp for the dough, 4 tbsp for cooking. Use oil for a vegan option.)
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (Use lukewarm water, add gradually as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Add 1 tbsp of ghee and mix it into the flour with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add lukewarm water while kneading to form a soft, smooth, and pliable dough. The dough should be firm but not sticky.
   • Knead the dough on a lightly floured surface for 7-8 minutes until it is elastic and smooth.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2. 2

   Roast and Prepare Cumin

   • While the dough is resting, place a small, dry skillet or tawa over low-medium heat.
   • Add the 3 tbsp of cumin seeds and dry roast them, stirring frequently, for about 2-3 minutes until they become fragrant and a shade darker. Be careful not to burn them.
   • Remove the roasted seeds from the heat and let them cool completely.
   • Once cooled, coarsely crush the seeds using a mortar and pestle or by placing them in a zip-top bag and crushing them with a rolling pin. This releases their essential oils and aroma.
3. 3

   Shape the Parathas

   • After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
   • Take one dough ball and dust it with dry atta. Roll it into a small circle about 4 inches in diameter.
   • Brush about 1/4 tsp of ghee evenly over the surface. Sprinkle a generous pinch (about 1/2 tsp) of the crushed cumin mixture on top.
   • Fold the circle in half to create a semi-circle. Gently press down.
   • Brush a little more ghee on the semi-circle and sprinkle more crushed cumin.
   • Fold it in half again to form a triangle. Lightly press the edges to seal.
   • Dust the triangle with dry atta and roll it out evenly into a larger triangle, about 6-7 inches on each side and 1/8 inch thick. Ensure you roll with even pressure from the center outwards.
4. 4

   Cook the Parathas

   • Heat a tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot but not smoking.
   • Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles appear on the surface.
   • Flip the paratha using a spatula. Cook the other side for about 1 minute until light brown spots appear.
   • Flip it again. Drizzle about 1/2 tsp of ghee over the top surface and spread it evenly with the back of the spatula.
   • Flip once more, drizzle ghee on the other side, and cook while gently pressing the edges with the spatula to help it puff up. Cook for another 30-45 seconds per side until both sides are golden brown and crisp.
   • Remove the cooked paratha from the tawa and place it in a casserole or an insulated container lined with a cloth to keep it soft.
   • Repeat the shaping and cooking process for all the remaining dough balls.
5. 5

   Serve

   • Serve the Jeera Parathas hot with your favorite curry, dal, plain yogurt, or a side of Indian pickle (achar).