Kashmiri Chicken Tujj, Lavasa Bread and Garlic Yogurt Dip

Ingredients

• 400 g Maida (Also known as all-purpose flour)
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 240 ml Warm Water (Around 105-115°F or 40-46°C)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (Plus extra for greasing)
• 2 tbsp Milk (For brushing)
• 2 tbsp Sesame Seeds (For topping)
• 1 tbsp Poppy Seeds (Optional, for topping)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
   • Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
   • Mix with a spoon or your hands until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3. 3

   First Rise

   • Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.

Ingredients

• 1 cup Thick Curd (Also known as hung curd or Greek yogurt)
• 3 cloves Garlic (Finely minced or grated)
• 2 tbsp Coriander Leaves (Finely chopped)
• 0.5 tsp Cumin Powder (Roasted cumin powder (bhuna jeera) is preferred)
• 0.5 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper (Freshly ground for best flavor)
• 0.25 tsp Sugar (Optional, to balance the tanginess)
• 1 tsp Olive Oil (For drizzling (optional))

Instructions

1. 1

   Prepare the base: In a medium bowl, whisk the thick curd until it is completely smooth and creamy. This prevents any lumps in the final dip.

2. 2

   Add flavorings: Add the finely minced garlic, chopped coriander leaves, cumin powder, salt, freshly ground black pepper, and optional sugar to the whisked curd.

3. 3

   Combine: Mix everything thoroughly until all ingredients are evenly distributed throughout the curd.

4. 4

   Rest and chill: For the best flavor, cover the bowl and refrigerate for at least 10-15 minutes. This allows the garlic and spice flavors to meld into the yogurt.

5. 5

   Serve: Before serving, give the dip a final stir. Garnish with a drizzle of olive oil and a sprinkle of extra coriander if desired. Serve chilled.