Matar Paneer, Tawa Roti and Cucumber Raita

Ingredients

• 2 cup Atta (whole wheat flour)
• 0.5 tsp Salt
• 1 tsp Ghee (optional, for making the dough soft)
• 1 cup Water (warm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix well.
   • Gradually add warm water while mixing with your fingers. Add just enough water to bring the flour together.
   • Begin to knead the dough. If using, add 1 tsp of ghee. Knead for 8-10 minutes, pushing with the heel of your hand and folding, until the dough is smooth, soft, and pliable, but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
2. 2

   Divide and Roll the Rotis

   • After resting, knead the dough again for 1 minute.
   • Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
   • Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting. Shake off any excess.
   • On a clean, flat surface (chakla), roll the dough ball into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3. 3

   Cook the Roti on the Tawa

   • Heat a tawa (flat griddle) over medium-high heat. It should be hot but not smoking.
   • Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
   • Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.
4. 4

   Puff the Roti (Phulka)

   • Turn your gas stove to a medium flame.
   • Using tongs, carefully lift the roti off the tawa and place it directly on the open flame.
   • The roti should puff up like a balloon within a few seconds. Immediately flip it with the tongs to cook the other side for just 2-3 seconds.
   • Remove the puffed roti from the flame. If desired, brush one side with melted ghee.
   • Place the cooked roti in a cloth-lined container or a roti box to keep it warm and soft. Repeat for all remaining dough balls.

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.