Hyderabadi Lukhmi, Dum ka Keema and Roomali Roti

Ingredients

• 500 g Mutton Keema (finely minced)
• 2 tbsp Raw Papaya Paste (acts as a tenderizer)
• 2 tbsp Ginger Garlic Paste
• 0.5 cup Curd (whisked until smooth)
• 1.5 tsp Red Chilli Powder (adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1.5 tsp Salt (or to taste)
• 4 tbsp Ghee
• 2 medium Onion (thinly sliced)
• 3 pcs Green Chillies (slit lengthwise)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (chopped)
• 2 tbsp Mint Leaves (chopped)
• 1 piece Charcoal (for smoking (dum))

Instructions

1. 1

   Marinate the Keema

   • In a large mixing bowl, combine the mutton keema, raw papaya paste, ginger garlic paste, whisked curd, red chilli powder, turmeric powder, garam masala, and salt.
   • Using your hands, mix thoroughly to ensure the keema is evenly coated with the marinade.
   • Cover the bowl and let it marinate for at least 1 hour at room temperature, or for up to 4 hours in the refrigerator for deeper flavor penetration.
2. 2

   Prepare the Birista (Fried Onions)

   • Heat 4 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the thinly sliced onions and fry, stirring frequently, for about 10-12 minutes until they are uniformly golden brown and crisp.
   • Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a plate for garnishing. Leave the remaining onions and ghee in the pan.
3. 3

   Cook the Keema

   • Add the marinated keema and slit green chillies to the pan with the remaining fried onions.
   • Increase the heat to medium-high and cook for 7-8 minutes, breaking up any lumps with your spoon, until the keema changes color and the moisture from the curd has mostly evaporated.

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.