Hyderabadi Dum ka Murgh, Roomali Roti and Onion Salad

Ingredients

• 1.5 cup All-Purpose Flour
• 0.5 cup Atta
• 0.75 tsp Salt
• 1 tbsp Vegetable Oil (for the dough)
• 0.5 cup Warm Milk
• 0.25 cup Warm Water (adjust as needed)
• 2 tbsp Ghee (for brushing, optional)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
   • Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
   • Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2. 2

   Knead and Rest the Dough

   • Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
   • Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3. 3

   Prepare the Cooking Surface

   • Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
   • Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4. 4

   Divide and Shape the Dough

   • After resting, gently knead the dough for another minute.
   • Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5. 5

   Stretch the Roti

   • Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
   • Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6. 6

   Cook the Roti

   • Quickly and carefully, drape the stretched roti over the hot inverted kadai.
   • Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
   • Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7. 7

   Fold and Serve

   • Remove the roti from the kadai and place it on a clean cloth or plate.
   • Immediately fold it in half, and then in half again to resemble a handkerchief.
   • Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
   • Serve hot with rich curries or kebabs.

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.