Fried Egg, Bakarkhani and Noon Chai

Ingredients

• 3 cup Maida
• 0.5 cup Ghee (melted, for dough and lamination)
• 2 tbsp Sugar (granulated)
• 1 tsp Salt
• 1 tsp Baking Powder
• 0.5 tsp Cardamom Powder
• 1 cup Milk (warm, for kneading)
• 2 tbsp Suji (for dusting during lamination)
• 2 tbsp Poppy Seeds (for topping)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida, sugar, salt, baking powder, and cardamom powder.
   • Add 2 tablespoons of the melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually pour in the warm milk while mixing to form a soft, pliable dough. Transfer to a clean surface and knead for 8-10 minutes until smooth and elastic.
   • Cover the dough with a damp cloth and let it rest in a warm place for at least 30 minutes.
2. 2

   Laminate the Dough for Flaky Layers

   • Divide the rested dough into 6 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, take one ball and roll it out as thinly as possible into a large circle, about 8-9 inches in diameter.
   • Generously brush the entire surface of the circle with melted ghee. Sprinkle about 1/2 teaspoon of suji evenly over the ghee.
   • Fold the circle in half to create a semi-circle. Fold it in half again to form a triangle.
   • Starting from the wide base of the triangle, roll it up tightly towards the point, creating a small, coiled log.
   • Gently press the log down from the top with your palm to form a round, layered patty with a visible spiral.
   • Repeat this lamination process for all the dough balls. Cover the patties and let them rest for another 10-15 minutes.
3. 3

   Shape and Top the Bakarkhani

   • Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
   • Take one rested patty and gently roll it into a disc about 5 inches in diameter and 1/2-inch thick. Avoid pressing too hard to preserve the delicate layers.
   • Place the shaped discs on the prepared baking sheet, leaving some space between them.
   • Using a fork, prick the entire surface of each bakarkhani. This is crucial to prevent them from puffing up like a naan and helps achieve the dense, biscuit-like texture.
   • Brush the tops with the 2 tablespoons of milk and sprinkle generously with poppy seeds.
4. 4

   Bake to Golden Perfection

   • Place the baking sheet in the preheated oven.
   • Bake for 15-20 minutes, or until the tops are a deep golden brown and the base sounds hollow when tapped.
   • Remove from the oven and immediately brush the hot bakarkhanis with the remaining melted ghee.
   • Serve warm with your favorite rich curry or stew.

Ingredients

• 2 tbsp Kashmiri Green Tea Leaves
• 4 cup Water (for brewing)
• 0.25 tsp Baking Soda (a small pinch)
• 4 pods Green Cardamom (lightly crushed)
• 1 piece Star Anise
• 1 cup Cold Water (for shocking the tea)
• 2 cup Milk (full-fat recommended)
• 0.5 tsp Salt (adjust to taste)
• 1 tbsp Pistachios (slivered, for garnish)
• 1 tbsp Almonds (slivered, for garnish)

Instructions

1. 1

   Brew the Tea Concentrate (Kehwa)

   • In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2. 2

   Shock and Aerate the Tea

   • Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
   • Bring the mixture back to a boil over medium heat.
   • Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3. 3

   Add Milk and Season

   • Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
   • Place the pot with the strained concentrate on the stove over medium-low heat.