Haldi ki Sabzi, Makki di Roti and Ghee

Ingredients

• 2 cup Makki ka Atta (Also known as yellow maize flour)
• 1 tsp Ajwain (Also known as carom seeds)
• 0.75 tsp Salt (Adjust to taste)
• 1.5 cup Hot Water (Use as needed for kneading)
• 4 tbsp Ghee (For cooking and serving)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
   • Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
   • Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
   • Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2. 2

   Shape the Rotis

   • After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
   • Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
   • Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
   • Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3. 3

   Cook the Rotis

   • Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
   • Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
   • Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
   • Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
   • After another minute, flip it again. Apply ghee to the other side.
   • Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
   • Repeat the process for all the remaining dough balls.
4. 4

   Serve Immediately

   • Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
   • It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.

Ingredients

• 1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)

Instructions

1. 1

   Melt the Butter

   • Cut the unsalted butter into 1-inch cubes to ensure even melting.
   • Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
   • Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2. 2

   Simmer and Clarify

   • Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
   • First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
   • After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
   • Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
   • The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3. 3

   Strain the Ghee

   • Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
   • Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
   • Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
   • Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4. 4

   Cool and Store

   • Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
   • Once fully cooled and solidified, seal the jar with an airtight lid.
   • Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.