Anda Curry, Sattu Paratha and Dahi

Ingredients

• 2 cup Atta (Whole wheat flour)
• 0.5 tsp Salt (For the dough)
• 1 tsp Vegetable Oil (For the dough)
• 1 cup Water (For kneading, use as needed)
• 1.5 cup Sattu (Roasted gram flour)
• 1 medium Onion (Finely chopped)
• 4 clove Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 piece Green Chilli (Finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (Chopped)
• 1 tsp Ajwain (Carom seeds)
• 1 tsp Kalonji (Nigella seeds)
• 2 tbsp Mustard Oil (For the authentic pungent flavor)
• 1 tbsp Mango Pickle Masala (Or use 1 tsp amchur (dry mango powder))
• 2 tbsp Lemon Juice (Freshly squeezed)
• 4 tbsp Ghee (For cooking the parathas)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tsp vegetable oil.
   • Gradually add water while mixing to form a soft, pliable dough. Knead for 7-8 minutes until it is smooth.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Make the Sattu Filling

   • In a separate bowl, add the sattu, finely chopped onion, minced garlic, grated ginger, green chilies, and coriander leaves.
   • Add the ajwain, kalonji, mango pickle masala, and 1 tsp salt.
   • Pour in the mustard oil and lemon juice. Use your fingertips to mix all the ingredients thoroughly.
   • Sprinkle 2-3 tablespoons of water, a little at a time, and mix until the filling has a moist, crumbly texture that holds its shape when pressed into a ball.
3. 3

   Stuff and Roll the Parathas

   • After the dough has rested, knead it once more for a minute. Divide it into 8 equal-sized balls.

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.