Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup atta (Use a fine-milled whole wheat flour for best results.); 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.); 1 tsp ghee (For the dough, plus extra for brushing (optional).)

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Dum ka Keema & Roti Recipe - South Indian Breakfast | CraftMyMeals

Instructions

1
Marinate the Keema
- In a large mixing bowl, combine the mutton keema, raw papaya paste, ginger garlic paste, whisked curd, red chilli powder, turmeric powder, garam masala, and salt.
- Using your hands, mix thoroughly to ensure the keema is evenly coated with the marinade.
- Cover the bowl and let it marinate for at least 1 hour at room temperature, or for up to 4 hours in the refrigerator for deeper flavor penetration.
2
Prepare the Birista (Fried Onions)
- Heat 4 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the thinly sliced onions and fry, stirring frequently, for about 10-12 minutes until they are uniformly golden brown and crisp.
- Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a plate for garnishing. Leave the remaining onions and ghee in the pan.
3
Cook the Keema
- Add the marinated keema and slit green chillies to the pan with the remaining fried onions.
- Increase the heat to medium-high and cook for 7-8 minutes, breaking up any lumps with your spoon, until the keema changes color and the moisture from the curd has mostly evaporated.
- Reduce the heat to low, cover the pan with a tight-fitting lid, and let it slow cook for 25-30 minutes. Stir every 5-7 minutes to prevent it from sticking to the bottom.
- The keema is cooked when it is tender and you see a layer of ghee separating at the sides of the pan.
4
Infuse with Smoke (Dum)
- Stir in the fresh lemon juice, half of the chopped coriander, and half of the chopped mint leaves into the cooked keema.
- Create a small well in the center of the keema and place a small steel bowl or a piece of aluminum foil in it.
- Using tongs, heat the piece of charcoal directly over a gas flame until it is red hot.
- Carefully place the hot charcoal into the steel bowl.
- Immediately pour 1 tsp of ghee over the hot charcoal. As it begins to smoke profusely, quickly cover the pan with a tight-fitting lid to trap all the smoke.
- Let the keema infuse with the smoke for 5-10 minutes. This is the 'dum' process.
5
Garnish and Serve
- Carefully remove the lid, allowing the smoke to escape away from you. Remove the bowl with the charcoal and discard it.
- Gently stir the keema.
- Garnish with the reserved fried onions (birista), the remaining chopped coriander, and mint leaves.
- Serve hot with fresh naan, roti, or parathas.

Ingredients

2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1
Prepare the dough
- In a large mixing bowl, combine the atta and 1 tsp of ghee.
- Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
- Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
- After resting, knead the dough for another minute.
- Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
- Take one dough ball, flatten it, and dip it in dry atta for dusting.
- On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
- Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
- Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
- Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
- Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
- Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
- Once puffed, immediately remove the roti from the heat.
5
Finish and serve
- Brush one side with ghee, if desired, for extra flavor and softness.
- Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
- Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Dum ka Keema with Roti

Nutrition per Serving

Recipes in this Meal

1. Dum ka Keema

Ingredients

2. Roti

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About Dum ka Keema with Roti

Instructions

Ingredients

Instructions