Boiled Egg, Saffron Sheermal and Masala Chai

Ingredients

• 2 cup All-Purpose Flour (Also known as Maida)
• 0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
• 4 tbsp Ghee (Melted and divided)
• 2 tbsp Sugar (Use granulated sugar)
• 0.25 tsp Saffron Strands (A generous pinch)
• 1 tsp Instant Yeast
• 0.5 tsp Salt
• 0.5 tsp Kewra Water (Optional, for authentic fragrance)

Instructions

1. 1

   Bloom Saffron & Activate Yeast (10 minutes)

   • In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
   • In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2. 2

   Prepare the Dough (15 minutes)

   • In a large mixing bowl, whisk together the all-purpose flour and salt.
   • Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
   • Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
   • Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
   • Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3. 3

   Proof the Dough (60-90 minutes)

   • Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Sheermals (10 minutes)

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 4 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
   • Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5. 5

   Cook the Sheermals (15 minutes)

   • Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
   • Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
   • Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
   • Remove from the pan and repeat the process for the remaining dough portions.
6. 6

   Glaze and Serve (2 minutes)

   • As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
   • Serve warm with rich curries like korma, nihari, or enjoy on its own.

Ingredients

• 2 cup Water
• 2 cup Whole Milk (For a rich, creamy texture.)
• 4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
• 1 inch Fresh Ginger (Peeled and coarsely crushed.)
• 4 pods Green Cardamom Pods (Lightly crushed to open them.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 5 pcs Black Peppercorns (Lightly crushed.)
• 4 tsp Sugar (Adjust to taste.)

Instructions

1. 1

   Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.

2. 2

   In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.

3. 3

   Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.

4. 4

   Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.

5. 5

   Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.