Boti Kebab, Butter Naan and Kachumber Salad

Ingredients

• 2.5 cup Maida
• 1 tsp Active Dry Yeast
• 1 tsp Sugar
• 0.5 cup Warm Water (Around 105-115°F or 40-46°C)
• 0.5 cup Curd (Plain, full-fat)
• 2 tbsp Vegetable Oil (plus more for greasing the bowl)
• 1 tsp Salt
• 0.5 tsp Baking Powder
• 0.25 tsp Baking Soda
• 3 tbsp Butter (melted, for brushing)
• 1 tsp Kalonji (optional, for topping)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
   • Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
   • Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
   • Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3. 3

   First Rise (Proofing)

   • Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
   • Cover the bowl with a damp cloth or plastic wrap.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.