Anda Curry, Tandoori Roti and Sirke Wale Pyaaz

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 0.75 cup Warm Water (Around 105-115°F (40-46°C))
• 0.25 cup Plain Yogurt (At room temperature)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (For the dough)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the atta and salt.
   • Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
   • Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3. 3

   Proof the Dough

   • Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
   • Cover the bowl with a damp kitchen towel or plastic wrap.
   • Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4. 4

   Shape the Rotis

   • After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
   • Divide the dough into 8 equal portions and roll each into a smooth ball.
   • Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5. 5

   Cook the Roti on the Tawa

   • Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
   • Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
   • Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
   • Cook for 1-2 minutes, until you see bubbles forming on the top surface.
   • Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
   • Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
   • Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6. 6

   Finish and Serve

   • Immediately brush the hot roti with melted ghee.
   • Repeat the cooking process for the remaining dough balls.
   • Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
   • Serve immediately with your favorite dal, curry, or sabzi.

Ingredients

• 250 g Pearl Onions (Or small shallots)
• 1 cup White Vinegar
• 1 cup Water
• 2 tbsp Sugar
• 1.5 tsp Salt
• 1 slice Beetroot (Thin slice, for color)
• 2 pcs Green Chilli (Slit lengthwise)
• 1 inch Ginger (Peeled and julienned)
• 0.5 tsp Black Peppercorns

Instructions

1. 1

   Prepare the Onions

   • Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
   • Trim the root and stem ends of each onion, keeping them whole.
   • Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2. 2

   Make the Pickling Brine

   • In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
   • Add the julienned ginger, slit green chilies, and black peppercorns.
   • Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3. 3

   Assemble the Pickle

   • Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
   • Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4. 4

   Cool, Store, and Serve

   • Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
   • Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
   • For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.