Bihari Chicken Roast, Paratha and Dahi Chutney

Ingredients

• 2 cup Atta
• 1 tsp Salt
• 0.25 cup Ghee (melted, for layering and frying)
• 1 cup Water (lukewarm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
   • Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
   • Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
   • Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2. 2

   Rest the Dough

   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3. 3

   Divide and Shape

   • After resting, knead the dough gently for 30 seconds.
   • Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4. 4

   Create the Layers (Triangle Fold)

   • Take one dough ball and flatten it slightly. Dust it with dry atta.
   • Roll it into a circle about 4-5 inches in diameter.
   • Spread about 1/4 tsp of melted ghee evenly over the surface.
   • Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
   • Fold it in half again to form a triangle.
   • Gently press the triangle and dust it with dry atta.
5. 5

   Roll the Paratha

   • Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6. 6

   Cook the Paratha

   • Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
   • Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
   • Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
   • Spread about 1/2 tsp of ghee on the top surface and flip it again.
   • Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
   • Apply ghee to the other side, flip, and cook for another 20-30 seconds.
   • Remove from the tawa and repeat the process for the remaining dough balls.
7. 7

   Serve

   • Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Ingredients

• 0.5 cup coriander leaves (packed, with tender stems)
• 0.25 cup pudina leaves (packed)
• 2 pcs green chilli (adjust to your spice preference)
• 0.5 inch ginger (peeled and roughly chopped)
• 0.5 tsp roasted cumin powder
• 0.25 tsp kala namak
• 0.25 tsp salt
• 0.5 tsp sugar (optional, to balance the tang)
• 2 tbsp water (for grinding, as needed)

Instructions

1. 1

   Prepare the green paste. In a small blender jar, add the coriander leaves, mint leaves, green chilies, and ginger. Add 1-2 tablespoons of water to help it blend. Blend into a smooth, fine paste. Scrape down the sides if needed.

2. 2

   Whisk the yogurt. In a medium bowl, add the full-fat yogurt. Using a wire whisk, beat the yogurt until it is smooth and creamy, with no lumps. Be careful not to over-whisk, as it can become thin.

3. 3

   Combine and season the chutney. Add the prepared green paste to the whisked yogurt. Add the roasted cumin powder, black salt, regular salt, and optional sugar. Mix everything gently until well combined and the color is uniform.

4. 4

   Chill and serve. Taste and adjust the salt or spice level if needed. Cover the bowl and chill the chutney in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld. Serve cold with kebabs, biryani, parathas, or as a dip.