Fried Egg, Makki ki Roti and White Butter

Ingredients

• 2 cup Maize Flour (Also known as Makki ka Atta)
• 1 tsp Carom Seeds (Also known as Ajwain)
• 0.5 tsp Salt (Adjust to taste)
• 1 cup Warm Water (Use as needed for kneading)
• 3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
   • Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
   • Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2. 2

   Divide and Shape

   • Divide the dough into 8 equal-sized portions.
   • Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3. 3

   Roll the Roti

   • Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
   • Place the ball on a rolling board or between two sheets of parchment paper/plastic.
   • Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
   • Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4. 4

   Cook the Roti

   • Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
   • Carefully lift the rolled roti and place it on the hot tawa.
   • Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
   • Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
   • Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
   • Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
   • For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5. 5

   Serve

   • Remove the roti from the tawa and place it in a casserole or on a plate.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.

Ingredients

• 4 cup Malai (Chilled, full-fat heavy cream)
• 3 cup Cold Water (Ice cold, divided)
• 1 cup Ice Cubes (For washing the butter)

Instructions

1. 1

   Prepare for Churning

   • Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
   • Place the chilled malai into the cold bowl.
2. 2

   Begin Churning

   • Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
   • Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3. 3

   Watch for Separation

   • Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
   • Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4. 4

   Consolidate the Butter

   • Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
   • Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5. 5

   Wash the Butter

   • Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
   • Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
   • Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6. 6

   Shape and Store

   • Once washed, press the butter firmly to squeeze out any remaining water.
   • Shape the butter into a block, log, or small balls as desired.
   • Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.