Egg Pasanda, Khamiri Roti and Pomegranate Raita

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

• 2 cup Curd (thick, plain, and chilled)
• 1 cup Pomegranate Arils (fresh)
• 1 tsp Roasted Cumin Powder (freshly ground preferred)
• 0.5 tsp Kala Namak (also known as black salt)
• 0.25 tsp Salt (adjust to taste)
• 0.25 tsp Red Chili Powder (optional, for mild heat and color)
• 1 tsp Sugar (optional, to balance tartness)
• 2 tbsp Mint Leaves (freshly chopped)

Instructions

1. 1

   Prepare the Yogurt Base

   • In a medium-sized mixing bowl, add the 2 cups of chilled, thick curd.
   • Using a wire whisk, beat the curd for 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
2. 2

   Season the Raita

   • To the smooth curd, add 1 tsp roasted cumin powder, 0.5 tsp kala namak, 0.25 tsp salt, 0.25 tsp red chili powder (if using), and 1 tsp sugar (if using).
   • Whisk again gently until all the spices are evenly incorporated into the yogurt base.
3. 3

   Incorporate Pomegranate and Herbs

   • Reserve about 2 tablespoons of pomegranate arils and 1 teaspoon of chopped mint for garnish.
   • Gently fold the remaining pomegranate arils and chopped mint leaves into the spiced yogurt using a spatula. Be careful not to crush the pomegranate seeds.
4. 4

   Chill and Serve

   • For best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes.
   • Before serving, transfer the raita to a serving dish. Garnish with the reserved pomegranate arils and chopped mint.
   • Serve chilled alongside biryani, pulao, kebabs, or any spicy Indian curry.