Keema Matar, Paratha and Dahi

Ingredients

• 2 cup Atta
• 1 tsp Salt
• 0.25 cup Ghee (melted, for layering and frying)
• 1 cup Water (lukewarm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
   • Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
   • Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
   • Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2. 2

   Rest the Dough

   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3. 3

   Divide and Shape

   • After resting, knead the dough gently for 30 seconds.
   • Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4. 4

   Create the Layers (Triangle Fold)

   • Take one dough ball and flatten it slightly. Dust it with dry atta.
   • Roll it into a circle about 4-5 inches in diameter.
   • Spread about 1/4 tsp of melted ghee evenly over the surface.
   • Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
   • Fold it in half again to form a triangle.
   • Gently press the triangle and dust it with dry atta.
5. 5

   Roll the Paratha

   • Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6. 6

   Cook the Paratha

   • Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
   • Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
   • Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
   • Spread about 1/2 tsp of ghee on the top surface and flip it again.
   • Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
   • Apply ghee to the other side, flip, and cook for another 20-30 seconds.
   • Remove from the tawa and repeat the process for the remaining dough balls.
7. 7

   Serve

   • Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.