Egg Bhurji, Kashmiri Roti and Kahwa

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 2 tbsp Semolina (Fine variety, also known as suji or rava)
• 4 tbsp Ghee (2 tbsp for the dough and 2 tbsp for cooking, divided)
• 1 tsp Fennel Seeds (Lightly crushed)
• 0.5 tsp Carom Seeds (Also known as ajwain)
• 1 tsp Sugar
• 0.75 tsp Salt
• 1 cup Milk (Warm, use as needed for kneading)

Instructions

1. 1

   Prepare the Dough (15 mins active, 20 mins rest)

   • In a large mixing bowl, combine the atta (whole wheat flour), semolina, salt, sugar, fennel seeds, and carom seeds. Whisk to combine.
   • Add 2 tablespoons of ghee to the dry ingredients. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add warm milk, a little at a time, and knead to form a firm, smooth dough. The dough should be stiffer than chapati dough. Knead for about 7-8 minutes.
   • Cover the dough with a damp cloth or a lid and let it rest for 20 minutes. This step is crucial for the semolina to absorb moisture and the gluten to relax.
2. 2

   Shape the Rotis (5 mins)

   • After the resting period, knead the dough again for one minute until smooth.
   • Divide the dough into 8 equal-sized balls.
   • Take one ball, flatten it slightly between your palms. On a lightly floured surface, roll it into a thick disc, about 4-5 inches in diameter and approximately 1/4 inch thick.
   • Using a fork, prick the surface of the rolled roti all over. This prevents it from puffing up like a chapati and helps it cook evenly.
3. 3

   Cook the Rotis (20 mins)

   • Heat a tawa (griddle) or a heavy-bottomed skillet over medium-low heat.
   • Carefully place a rolled roti on the hot tawa. Cook for 1-2 minutes on the first side, until small bubbles appear and the base is lightly cooked.
   • Flip the roti. Drizzle about 1/2 teaspoon of the remaining ghee on the top surface and spread it evenly.
   • Flip again and spread another 1/2 teaspoon of ghee on the other side.
   • Press down gently with a spatula and cook, flipping every 30-40 seconds, until both sides are golden brown with crisp spots. Each roti will take about 3-4 minutes to cook through.
   • Repeat the process for all the remaining dough balls, adding ghee for each one.
4. 4

   Serve

   • Serve the Kashmiri Roti hot, straight from the tawa. It pairs wonderfully with Kashmiri noon chai, regular tea, yogurt, or your favorite pickle.

Ingredients

• 4.5 cup water
• 2 tsp kashmiri green tea leaves
• 1 inch cinnamon stick
• 4 pcs green cardamom pods (lightly crushed)
• 4 pcs cloves
• 10 pcs saffron strands
• 8 pcs almonds (slivered or thinly sliced)
• 4 tsp sugar (or honey, to taste)
• 1 tsp dried rose petals (for garnish, optional)

Instructions

1. 1

   In a saucepan, combine 4.5 cups of water, the cinnamon stick, crushed cardamom pods, and cloves. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 5-7 minutes to infuse the spices.

2. 2

   Turn off the heat. Add the Kashmiri green tea leaves to the hot spiced water. Cover the saucepan and let the tea steep for 1-2 minutes. Avoid over-steeping to prevent bitterness.

3. 3

   Strain the tea through a fine-mesh sieve into 4 cups. Add a few strands of saffron and slivered almonds to each cup. Stir in sugar or honey to taste. Garnish with optional dried rose petals and serve immediately.