Anda Curry, Warqi Paratha and Sirke Wale Pyaaz

Ingredients

• 2 cup Maida (plus more for dusting)
• 0.75 cup Ghee (melted, divided)
• 1 tsp Salt
• 0.75 cup Water (lukewarm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
   • Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
   • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2. 2

   Create the Layering Paste (Satha)

   • While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3. 3

   Layer and Coil the Dough

   • After resting, divide the dough into 8 equal portions and roll them into smooth balls.
   • Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
   • Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
   • Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
   • Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
   • Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
   • Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4. 4

   Roll and Cook the Parathas

   • Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
   • Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
   • With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
   • Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
   • Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
   • Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
   • Repeat for all the remaining coils, adding ghee for each paratha.
5. 5

   Serve

   • Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
   • Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.

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.