A soft, spongy, and slightly tangy leavened flatbread from Mughlai cuisine. This traditional yeast-based roti is thicker than a regular chapati and pairs perfectly with rich curries and kebabs.
Prep25 min
Cook20 min
Ferment90 min
Servings4
Serving size: 2 rotis
328cal
9gprotein
48gcarbs
Ingredients
1.5 cup Atta
0.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
1 tsp Salt
2 tbsp Curd (at room temperature)
3 tbsp Ghee (1 tbsp for dough, 2 tbsp for brushing, melted)
A hearty and tangy stew from Hyderabad, where tender mutton is slow-cooked with chana dal and bottle gourd in a tamarind-infused gravy. It's a perfect one-pot meal, best enjoyed with fluffy bagara rice.
Soft Khameeri Roti with rich, protein-packed Dalcha – a soul-satisfying, perfectly spiced combo.
This hyderabadi dish is perfect for lunch. With 965.3900000000001 calories and 56.55g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
Activate the Yeast
In a small bowl, combine 1/4 cup of the lukewarm water, sugar, and active dry yeast.
Stir gently and let it rest for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta, maida, and salt.
Create a well in the center and add the curd, 1 tbsp of melted ghee, and the frothy yeast mixture.
3
Knead the Dough
Gradually add the lukewarm milk and the remaining 1/4 cup of lukewarm water while mixing to form a shaggy dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is soft, smooth, and pliable. It should spring back when you press it lightly.
4
Proof the Dough
Place the dough in a lightly greased bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
5
Shape the Rotis
Gently punch down the risen dough to release the air.
Divide it into 8 equal portions and roll each portion into a smooth ball.
On a lightly floured surface, roll each ball into a circle about 5-6 inches in diameter. Keep it slightly thicker than a regular chapati to achieve the characteristic spongy texture.
6
Cook the Rotis
Heat a tawa (griddle) over medium-high heat.
Place a rolled roti on the hot tawa. Cook for 30-40 seconds until you see small bubbles forming on the surface.
Flip the roti and cook the other side for about a minute until golden-brown spots appear.
Using tongs, carefully place the roti directly on a medium flame. It should puff up beautifully within seconds. Flip quickly to cook both sides evenly.
If you don't have a gas stove, you can press the roti gently with a clean, folded cloth on the tawa after the second flip to help it puff up.
7
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Stack the rotis in a casserole or a cloth-lined container to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebabs.
Servings
4
Serving size: 1.5 cups
637cal
47gprotein
52gcarbs
28gfat
Ingredients
500 g mutton (bone-in, cut into 2-inch pieces)
0.75 cup chana dal (bengal gram lentils)
0.25 cup toor dal (split pigeon peas)
250 g bottle gourd (peeled and cut into 1-inch cubes)
2 pcs onion (medium, thinly sliced)
2 pcs tomato (medium, chopped)
2 tbsp ginger-garlic paste
3 pcs green chilli (slit lengthwise)
30 g tamarind (seedless, lemon-sized ball)
1 tsp turmeric powder
1.5 tsp red chilli powder (adjust to taste)
2 tsp coriander powder
1 tsp garam masala
1.5 tsp salt (adjust to taste)
4 tbsp vegetable oil
2 tbsp ghee (for tempering)
1 tsp cumin seeds (for tempering)
0.5 tsp mustard seeds (for tempering)
2 pcs dry red chilli (broken in half, for tempering)
10 pcs curry leaves (for tempering)
4 cloves garlic (thinly sliced, for tempering)
3 tbsp coriander leaves (freshly chopped, for garnish)
6 cup water (divided for cooking)
Instructions
1
Preparation (Approx. 25 minutes)
Wash the chana dal and toor dal under running water until the water runs clear. Soak them together in 2 cups of water for at least 30 minutes.
Soak the tamarind in 1 cup of warm water for 20 minutes. Squeeze the pulp thoroughly to extract the juice, then strain it through a fine-mesh sieve. Discard the solids and set the tamarind pulp aside.
2
Cook the Dal and Bottle Gourd (Approx. 20 minutes)
In a pressure cooker, combine the soaked and drained dals, bottle gourd cubes, half of the sliced onions, slit green chilies, and 0.5 tsp of turmeric powder.
Add 3 cups of water. Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Once safe to open, use a whisk or a wooden masher (dal ghotni) to lightly mash the dal mixture. Aim for a creamy consistency with some texture, not a completely smooth puree.
3
Cook the Mutton (Approx. 35 minutes)
While the dal cooks, heat vegetable oil in another large pressure cooker over medium-high heat. Add the remaining sliced onions and sauté for 6-8 minutes until they turn golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the mutton pieces, 1 tsp salt, the remaining 0.5 tsp turmeric powder, and the red chili powder. Sauté for 5-7 minutes, stirring frequently, until the mutton is well-browned on all sides.
Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and the oil begins to separate from the masala.
Pour in 2 cups of water, stir well, and secure the lid. Pressure cook for 6-7 whistles, or for about 20-25 minutes, until the mutton is tender and falls off the bone. Let the pressure release naturally.
4
Combine and Simmer (Approx. 15 minutes)
Open the cooker with the tender mutton. Carefully pour the cooked dal and bottle gourd mixture into the mutton.
Add the prepared tamarind pulp, coriander powder, and garam masala. Stir gently to combine everything.
Check for seasoning and add more salt if needed. Bring the dalcha to a gentle boil.
Reduce the heat to low and let it simmer uncovered for 10-15 minutes, allowing the flavors to meld beautifully. The gravy should thicken but remain pourable.
5
Prepare the Tempering (Tadka) (Approx. 5 minutes)
While the dalcha simmers, heat ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and let them splutter. Then add the cumin seeds, broken dry red chilies, sliced garlic, and curry leaves.
Sauté for about 45-60 seconds until the garlic turns light golden and the curry leaves are crisp. Be careful not to burn the spices.
6
Garnish and Serve
Pour the hot tempering over the simmering dalcha. You will hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves.
Give it a final gentle stir, cover, and let it rest for 5-10 minutes before serving. This allows the tempering flavors to infuse into the stew.
Serve hot with Bagara Rice, steamed basmati rice, or roti.
