Aloo Pyaaz ki Sabzi, Makki di Roti and Lehsun Chutney

Ingredients

• 2 cup Makki ka Atta (Also known as yellow maize flour)
• 1 tsp Ajwain (Also known as carom seeds)
• 0.75 tsp Salt (Adjust to taste)
• 1.5 cup Hot Water (Use as needed for kneading)
• 4 tbsp Ghee (For cooking and serving)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
   • Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
   • Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
   • Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2. 2

   Shape the Rotis

   • After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
   • Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
   • Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
   • Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3. 3

   Cook the Rotis

   • Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
   • Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
   • Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
   • Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
   • After another minute, flip it again. Apply ghee to the other side.
   • Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
   • Repeat the process for all the remaining dough balls.
4. 4

   Serve Immediately

   • Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
   • It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.

Ingredients

• 15 Kashmiri Red Chilies (For vibrant color and mild heat)
• 5 Guntur Red Chilies (For heat, adjust quantity to your preference)
• 1 cup Garlic Cloves (Peeled)
• 3 tbsp Mustard Oil (For authentic flavor and preservation)
• 1 tsp Cumin Seeds
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (As needed for grinding)

Instructions

1. 1

   Prepare the Chilies

   • Remove the stems from both Kashmiri and Guntur red chilies.
   • Place them in a medium bowl and cover completely with hot water.
   • Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2. 2

   Grind the Chutney Paste

   • Drain the soaked chilies, reserving the soaking water.
   • In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
   • Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3. 3

   Cook the Chutney

   • Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
   • Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
   • Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
   • Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4. 4

   Finish and Store

   • Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
   • Allow the chutney to cool down completely to room temperature.
   • Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.