Laal Maas, Makki ki Roti and Mirchi ke Tapore

Ingredients

• 2 cup Maize Flour (Also known as Makki ka Atta)
• 1 tsp Carom Seeds (Also known as Ajwain)
• 0.5 tsp Salt (Adjust to taste)
• 1 cup Warm Water (Use as needed for kneading)
• 3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
   • Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
   • Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2. 2

   Divide and Shape

   • Divide the dough into 8 equal-sized portions.
   • Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3. 3

   Roll the Roti

   • Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
   • Place the ball on a rolling board or between two sheets of parchment paper/plastic.
   • Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
   • Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4. 4

   Cook the Roti

   • Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
   • Carefully lift the rolled roti and place it on the hot tawa.
   • Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
   • Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
   • Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
   • Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
   • For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5. 5

   Serve

   • Remove the roti from the tawa and place it in a casserole or on a plate.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.

Ingredients

• 200 g Green Chilies (Use a less spicy variety like Bhavnagri)
• 2 tbsp Mustard Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1.5 tsp Fennel Seeds (Coarsely crushed)
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Amchur Powder
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Water

Instructions

1. 1

   Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.

2. 2

   Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.

3. 3

   Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.

4. 4

   Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.

5. 5

   Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.

6. 6

   Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.

7. 7

   Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.