Hara Bhara Kebab, Butter Naan and Mint Chutney

Ingredients

• 2.5 cup Maida
• 1 tsp Active Dry Yeast
• 1 tsp Sugar
• 0.5 cup Warm Water (Around 105-115°F or 40-46°C)
• 0.5 cup Curd (Plain, full-fat)
• 2 tbsp Vegetable Oil (plus more for greasing the bowl)
• 1 tsp Salt
• 0.5 tsp Baking Powder
• 0.25 tsp Baking Soda
• 3 tbsp Butter (melted, for brushing)
• 1 tsp Kalonji (optional, for topping)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
   • Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
   • Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
   • Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3. 3

   First Rise (Proofing)

   • Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
   • Cover the bowl with a damp cloth or plastic wrap.

Ingredients

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.