Masala Tsot with Kahwa

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the active dry yeast, sugar, and 1/2 cup of warm water.
   • Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida and 1 tsp of salt.
   • Create a well in the center and add the curd, 2 tbsp of oil, and the activated yeast mixture.
   • Gradually mix everything together, then knead for 8-10 minutes on a lightly floured surface to form a soft, smooth, and pliable dough. Add a little more warm water if the dough feels too stiff.
   • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
3. 3

   Make the Masala Topping

   • While the dough is rising, heat 1 tbsp of oil in a small pan over medium heat.
   • Add the finely chopped onion and green chili. Sauté for 3-4 minutes until the onion is soft and translucent.
   • Stir in the fennel powder, dry ginger powder, Kashmiri red chili powder, turmeric, and garam masala. Cook for 1 minute until the spices are fragrant.
   • Remove from heat, stir in the chopped coriander leaves and a pinch of salt. Allow the masala mixture to cool completely.
4. 4

   Shape and Top the Tsot

   • Once the dough has risen, gently punch it down to release the air.
   • Divide the dough into 8 equal portions and roll each into a smooth ball.
   • Take one ball and flatten it with your palms or a rolling pin into a 4-inch disc, about 1/4 inch thick.
   • Spread about a tablespoon of the cooled masala mixture evenly over the top, leaving a small border.
   • Gently press the masala into the dough with your fingertips and sprinkle with poppy seeds.
5. 5

   Cook the Masala Tsot

   • Heat a tawa or a heavy-bottomed skillet over medium heat.
   • Carefully place the tsot on the hot tawa, masala side up. Cook for 1-2 minutes until bubbles start to form on the surface.
   • Flip the tsot and cook the masala side for about 1 minute, until it's lightly browned. Be careful not to burn the spices.
   • Flip again and cook the bottom side for another 1-2 minutes, pressing gently with a spatula, until it has golden-brown spots.
   • Remove from the tawa and brush with ghee, if desired. Repeat the process for all remaining dough balls.
   • Serve hot.