Valor Papdi nu Shaak, Juwar no Rotlo and Egg Bhurji

Ingredients

• 2 cup Jowar Flour (Also known as sorghum flour)
• 0.75 tsp Salt (Adjust to taste)
• 1.5 cup Warm Water (Use as needed)
• 2 tbsp Ghee (For serving, optional)

Instructions

1. 1

   Prepare Dough for One Rotlo

   • In a wide plate (parat), take about 1/2 cup of jowar flour and a pinch of salt. It's crucial to make the dough for each rotlo individually, just before cooking.
   • Gradually add a few tablespoons of warm water at a time. Mix the flour and water together.
   • Begin kneading the dough using the heel of your palm. Push the dough away from you and pull it back. Continue this process for 3-4 minutes.
   • The dough should become very smooth, soft, and pliable, with no cracks. If it's too dry, add a few drops of water; if sticky, add a pinch of flour. Form it into a smooth ball.
2. 2

   Shape the Rotlo

   • Sprinkle a little dry jowar flour on a clean, flat surface or a rolling board (chakla).
   • Place the dough ball on the floured surface and gently flatten it into a 2-inch disc.
   • Using your palm and fingers, start patting the dough gently while rotating it simultaneously. This takes practice. Keep the pressure even to form a uniform circle.
   • Continue patting until you have a round rotlo about 5-6 inches in diameter and about 1/4 inch thick. For beginners, you can place the dough ball inside a large ziplock bag or between two sheets of parchment paper and press it evenly with your hands or a flat plate.
3. 3

   Cook the Rotlo

   • Heat a clay or cast-iron tawa (griddle) over medium-high heat. The tawa must be hot before you place the rotlo on it.
   • Carefully lift the patted rotlo, supporting it with your palm, and place it on the hot tawa.
   • Cook the first side for about 30-45 seconds, just until the color changes slightly and it sets.
   • Flip the rotlo with a spatula. Cook the second side for 1-2 minutes, until light brown spots appear.
   • Flip it one last time. Now, gently press the edges of the rotlo with a folded kitchen towel or a flat spatula. This will help it puff up beautifully.
   • Alternatively, for a fully puffed rotlo, use tongs to lift the semi-cooked rotlo and place it directly on a medium gas flame for a few seconds until it balloons up. Flip to cook both sides evenly on the flame.
4. 4

   Serve Hot

   • Remove the cooked rotlo from the heat and place it on a serving plate.
   • Generously apply ghee on the top surface while it's still hot.
   • Repeat the entire process for the remaining flour to make more rotlos.
   • Serve immediately with garlic chutney, jaggery (gol), and a dollop of white butter (makhan), or with a sabzi like Baingan Bharta or Sev Tameta nu Shaak.

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.