Missi Roti, Gatte ki Sabzi and Curd

Ingredients

• 1.5 cup Besan (Also known as gram flour)
• 1.25 cup Curd (Whisked well, divided use (2 tbsp for gatte, 1 cup for gravy))
• 3 tbsp Ghee (Divided use (1 tbsp for gatte, 2 tbsp for gravy))
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Pureed)
• 1 tsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Ajwain (Carom seeds)
• 1 tsp Jeera (Cumin seeds)
• 0.25 tsp Hing (Asafoetida)
• 0.75 tsp Turmeric Powder (Divided use (0.25 tsp for gatte, 0.5 tsp for gravy))
• 1.5 tsp Red Chili Powder (Adjust to taste, divided use (0.5 tsp for gatte, 1 tsp for gravy))
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1.5 tsp Salt (Adjust to taste, divided use)
• 1 pinch Baking Soda (Optional, for softer gatte)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 4 cup Water (For boiling gatte, to be reserved for gravy)

Instructions

1. 1

   Prepare the Gatte Dough

   • In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and a pinch of baking soda. Mix the dry ingredients well.
   • Add 2 tbsp of curd and 1 tbsp of ghee. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
   • Add 2-3 tbsp of warm water, one tablespoon at a time, and knead into a firm, smooth dough. Do not over-knead. The dough should not be sticky.
   • Divide the dough into 4-5 equal portions. Roll each portion between your palms into a smooth log, about 1/2-inch thick.
2. 2

   Boil the Gatte

   • In a wide pot, bring 4 cups of water to a rolling boil.
   • Carefully slide the prepared dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
   • The gatte are cooked when they float to the top and develop small blisters on their surface.
   • Using a slotted spoon, remove the cooked gatte and place them on a plate to cool. IMPORTANT: Do not discard the cooking water; reserve it for the gravy.
3. 3

Ingredients

• 1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
• 1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

Instructions

1. 1

   Boil the Milk

   • Pour the milk into a heavy-bottomed pot or saucepan.
   • Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2. 2

   Cool to Lukewarm Temperature

   • Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
   • Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4. 4

   Ferment and Set the Curd

   • Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
   • Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
   • Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5. 5

   Chill and Serve

   • Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
   • Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
   • Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.