Chicken Korma, Khamiri Roti and Kachumber Salad

Ingredients

• 2 cup Atta
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 0.5 cup Warm Water (Around 105-115°F (40-46°C))
• 0.5 cup Warm Milk
• 4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
• 1 tsp Salt

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes.
   • The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2. 2

   Prepare the Dough

   • In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
   • Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
   • Mix until a shaggy dough forms, then transfer to a lightly floured surface.
   • Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3. 3

   Proof the Dough

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

   Shape the Rotis

   • Once proofed, gently punch down the dough to release the air.
   • Briefly knead for another minute.
   • Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5. 5

   Cook the Rotis

   • Heat a tawa or cast-iron skillet over medium-high heat.
   • Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
   • Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
   • Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
   • Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
   • For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6. 6

   Serve

   • Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
   • Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
   • Serve hot with your favorite curry, dal, or kebab.

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.