Name: Peanut Curd
Prep time: 20 min
Cook time: 5 min
Total time: 1105 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup Raw Peanuts (skinless preferred); 4 cup Water (for blending, plus more for soaking); 2 whole Green Chilies (with stems intact, for culturing); 0.25 tsp Salt (optional, to taste)

CraftMyMeals

Kashmiri Roth & Plant Yogurt Recipe - North Indian Vegan | CraftMyMeals

Instructions

1
Prepare Dry Ingredients (5 minutes)
- In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, and baking powder. Add the fine semolina, powdered sugar, and salt. Whisk until everything is well combined.
- Stir in the chopped mixed nuts and desiccated coconut, ensuring they are evenly distributed throughout the flour mixture.
2
Incorporate Ghee (5 minutes)
- Pour the melted ghee over the dry ingredients.
- Using your fingertips, rub the ghee into the flour mixture. Continue until it resembles coarse, damp sand or breadcrumbs. This process, known as 'moin', is crucial for a crumbly texture.
3
Knead the Dough (5 minutes)
- Add milk, one tablespoon at a time, to the mixture. Do not add it all at once.
- Gently bring the mixture together and knead just enough to form a stiff, firm dough. Over-kneading will develop gluten and make the roth tough. The dough should be firm, not soft or sticky.
4
Shape the Roth (5 minutes)
- Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper.
- Transfer the dough to the prepared baking sheet. Pat it down with your hands to form a large, thick, round disc, approximately 1-inch thick.
- Sprinkle the poppy seeds evenly over the top and gently press them into the dough so they adhere.
- Optionally, use the tines of a fork or a traditional wooden mold (if you have one) to create decorative patterns on the surface.
5
Bake to Perfection (25-30 minutes)
- Place the baking sheet in the middle rack of the preheated oven.
- Bake for 25-30 minutes. The roth is done when the top is a beautiful golden-brown and a toothpick or skewer inserted into the center comes out clean.
6
Cool and Serve
- Remove the roth from the oven and let it cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool completely.
- It is very important to let it cool completely before slicing. It is fragile when hot and will crumble. As it cools, it will become firm and crisp.
- Once fully cooled, cut into wedges or squares and serve with a hot cup of Kashmiri Kahwa or chai.

Ingredients

1 cup Raw Peanuts (skinless preferred)
4 cup Water (for blending, plus more for soaking)
2 whole Green Chilies (with stems intact, for culturing)
0.25 tsp Salt (optional, to taste)

Instructions

1
Soak the Peanuts (8-10 hours)
- Rinse 1 cup of raw peanuts thoroughly. Place them in a large bowl and cover with at least 3 cups of water.
- Let them soak for 8-10 hours or overnight. This step is crucial for softening the peanuts to yield a creamier milk.
2
Prepare Peanut Milk (3-4 minutes)
- Drain the soaking water and give the peanuts another good rinse.
- Transfer the soaked peanuts to a high-speed blender along with 4 cups of fresh water.
- Blend on the highest setting for 2-3 minutes until the mixture is completely smooth and milky, with no gritty texture.
3
Strain the Milk (5 minutes)
- Line a large bowl with a nut milk bag or a double layer of fine muslin cloth.
- Pour the blended peanut mixture into the cloth.
- Gather the edges of the cloth and squeeze firmly to extract all the liquid. The leftover pulp (okara) can be saved for other recipes like rotis or veggie patties.
4
Warm and Culture the Milk (5 minutes)
- Pour the strained peanut milk into a clean, heavy-bottomed pot.
- Heat over a low-medium flame, stirring occasionally, for about 4-5 minutes until it becomes lukewarm (around 40-45°C or 105-115°F).
- Test the temperature with a clean finger; it should feel comfortably warm, not hot. Do not boil, as this will prevent the curd from setting.
5
Set for Fermentation (8-16 hours)
- Select a clean, dry glass, ceramic, or food-grade steel container for setting the curd.
- Place the 2 whole green chilies, with their stems intact, at the bottom of the container.
- Gently pour the lukewarm peanut milk over the chilies. Do not stir the mixture.
6
Ferment in a Warm Place
- Cover the container with a lid, placing it loosely without sealing it airtight, or use a small plate.
- Keep the container in a warm, dark, and undisturbed place, such as inside a turned-off oven or a kitchen cupboard, for 8 to 16 hours.
- The fermentation time will vary significantly based on the ambient temperature.
7
Check, Chill, and Serve
- After 8 hours, gently tilt the container to check if the curd has set. It should be thick and wobbly like a soft pudding, not liquid.
- If it's still runny, allow it to ferment for a few more hours, checking every 2 hours.
- Once perfectly set, remove and discard the green chilies. Gently stir in the salt, if using.
- Refrigerate for at least 4 hours before serving. Chilling will help it thicken further and develop its flavor.

Kashmiri Roth with Peanut Curd

Nutrition per Serving

Recipes in this Meal

1. Kashmiri Roth

Ingredients

2. Peanut Curd

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About Kashmiri Roth with Peanut Curd

Instructions

Ingredients

Instructions