Ker Sangri Sabzi, Missi Roti and Green Chili Pickle

Ingredients

• 1 cup Besan
• 1 cup Atta (plus more for dusting)
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (finely chopped)
• 1 inch Ginger (finely grated)
• 3 tbsp Coriander Leaves (chopped)
• 1 tsp Ajwain (carom seeds)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1 tbsp Kasuri Methi (crushed between palms)
• 1 tsp Salt (or to taste)
• 1 tbsp Ghee (for the dough)
• 0.75 cup Water (warm, for kneading)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
   • Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
   • Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
   • Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2. 2

   Shape the Rotis

   • After resting, knead the dough for another minute until smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
   • Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.

Ingredients

• 250 g green chilies (less spicy, thick variety preferred)
• 0.5 cup mustard oil
• 2 tbsp rai dal (split mustard seeds)
• 2 tbsp saunf (coarsely ground)
• 3 tbsp salt
• 3 tbsp lemon juice (or white vinegar)
• 1 tsp haldi
• 1 tsp methi dana
• 0.5 tsp hing

Instructions

1. 1

   Prepare the chilies. Wash the green chilies thoroughly under running water. Wipe them completely dry with a clean kitchen towel. There should be no moisture left, as this can spoil the pickle. Remove the stems from all the chilies. Slit each chili lengthwise, leaving the base intact so they don't fall apart.

2. 2

   Prepare the spice mix. In a small pan, dry roast the fenugreek seeds on low heat for about 30-40 seconds until fragrant. Transfer the roasted seeds to a grinder jar. Add the split mustard seeds (rai dal) and coarsely ground fennel seeds to the jar. Grind everything into a coarse powder.

3. 3

   Heat the oil. Pour the mustard oil into a small pan. Heat it on medium-high heat until it reaches its smoking point. You'll see faint smoke rising. Turn off the heat and let the oil cool down completely to room temperature.

4. 4

   Mix the pickle. In a large, dry mixing bowl, combine the slit green chilies, the ground spice mix, turmeric powder, asafoetida, and salt. Mix well with a dry spoon until the spices coat the chilies. Pour the cooled mustard oil and the lemon juice over the chili mixture. Stir everything together thoroughly to ensure each chili is well-coated with oil and spices.

5. 5

   Jar and mature the pickle. Carefully transfer the pickle into a clean, dry, and sterilized glass jar. Cover the mouth of the jar with a lid or a piece of muslin cloth tied securely. Place the jar in direct sunlight for 3-4 days. This helps the flavors to mature and preserves the pickle. Shake the jar gently once every day.

6. 6

   Store the pickle. After sunning, the pickle is ready to eat. The chilies will have softened slightly and absorbed the flavors. Store the pickle in the refrigerator for a longer shelf life, up to several months.