Bhuna Mutton, Ker Sangri Sabzi and Missi Roti

Ingredients

• 0.5 cup Sangri (dried)
• 0.25 cup Ker (dried)
• 0.5 cup Curd (whisked until smooth)
• 3 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (use gluten-free variety if needed)
• 3 pcs Dried Red Chilies (broken in half)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Amchur Powder (dried mango powder)
• 1 tbsp Raisins (optional, for a hint of sweetness)
• 1 tsp Salt (divided, adjust to taste)
• 4 cup Water (for soaking)

Instructions

1. 1

   Soak and Prepare Ker Sangri

   • Rinse the dried ker and sangri separately under running water 3-4 times to remove any dirt.
   • Place them in two separate large bowls and cover with plenty of water (about 2 cups each).
   • Let them soak overnight, or for at least 8 hours. They will soften and swell to about triple their size.
   • After soaking, drain the water completely and rinse them one more time.
2. 2

   Pressure Cook

   • Transfer the soaked and drained ker and sangri to a pressure cooker.
   • Add 2 cups of fresh water and 1/2 teaspoon of salt.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, which should take about 15 minutes.
   • The ker and sangri should be tender but still hold their shape with a slight bite. Do not overcook.
   • Allow the pressure to release naturally. Once safe, open the cooker, drain any excess water, and set the cooked ker sangri aside.
3. 3

Ingredients

• 1 cup Besan
• 1 cup Atta (plus more for dusting)
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (finely chopped)
• 1 inch Ginger (finely grated)
• 3 tbsp Coriander Leaves (chopped)
• 1 tsp Ajwain (carom seeds)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1 tbsp Kasuri Methi (crushed between palms)
• 1 tsp Salt (or to taste)
• 1 tbsp Ghee (for the dough)
• 0.75 cup Water (warm, for kneading)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
   • Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
   • Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
   • Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2. 2

   Shape the Rotis

   • After resting, knead the dough for another minute until smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
   • Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.