Arbi Kebab, Warqi Paratha and Imli Chutney

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

• 100 g Seedless Tamarind Block (Also known as Imli)
• 100 g Pitted Dates (Also known as Khajur)
• 150 g Jaggery (Grated or powdered. Also known as Gur.)
• 2.5 cup Water (Use hot water for soaking)
• 1 tsp Dry Ginger Powder (Also known as Saunth)
• 1 tsp Roasted Cumin Powder (Also known as Bhuna Jeera)
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Garam Masala
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Salt (Adjust to taste)

Instructions

1. 1

   Soak Tamarind and Dates

   • In a medium bowl, combine the seedless tamarind block and pitted dates.
   • Pour 2 cups of hot water over them.
   • Let the mixture soak for at least 30-60 minutes, or until both the tamarind and dates are very soft.
2. 2

   Extract the Pulp

   • Once softened, use your hands or a potato masher to thoroughly mash the tamarind and dates in the soaking water to release their pulp.
   • Place a fine-mesh sieve over a large, heavy-bottomed pot.
   • Pour the mixture through the sieve in batches, using the back of a spoon to press the solids against the mesh to extract as much liquid pulp as possible into the pot.
   • Discard the fibrous solids left in the sieve.
3. 3

   Cook the Chutney Base

   • To the pot with the strained pulp, add the grated jaggery and the remaining 0.5 cup of water.
   • Place the pot over medium heat and bring the mixture to a gentle boil.