Mohan Maas, Khamiri Roti and Almond Garnish

Ingredients

• 2 cup Atta
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 0.5 cup Warm Water (Around 105-115°F (40-46°C))
• 0.5 cup Warm Milk
• 4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
• 1 tsp Salt

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes.
   • The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2. 2

   Prepare the Dough

   • In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
   • Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
   • Mix until a shaggy dough forms, then transfer to a lightly floured surface.
   • Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3. 3

   Proof the Dough

   • Form the dough into a ball and place it in a lightly greased bowl.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4. 4

   Shape the Rotis

   • Once proofed, gently punch down the dough to release the air.
   • Briefly knead for another minute.
   • Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5. 5

   Cook the Rotis

   • Heat a tawa or cast-iron skillet over medium-high heat.
   • Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
   • Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
   • Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
   • Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
   • For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6. 6

   Serve

   • Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
   • Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
   • Serve hot with your favorite curry, dal, or kebab.

Ingredients

• 0.5 cup Raw Almonds (About 70g. Can be whole, slivered, or chopped.)
• 1 tsp Ghee (Clarified butter. Can be substituted with coconut oil for a different flavor.)

Instructions

1. 1

   Prepare the Almonds (Optional)

   • If using whole raw almonds and you prefer slivered almonds, start by blanching them. Place almonds in a bowl and cover with boiling water for 1-2 minutes.
   • Drain the hot water and rinse with cold water. The skins should now slide off easily when pinched.
   • Pat the blanched almonds completely dry with a paper towel, then thinly slice them into slivers. If you prefer, you can simply chop the raw, unblanched almonds.
2. 2

   Toast the Almonds in Ghee

   • Place a small, heavy-bottomed skillet or pan over low to medium-low heat. Add the ghee and allow it to melt completely.
   • Once the ghee is hot and shimmering slightly, add the prepared almonds (slivered or chopped) to the pan.
   • Stir continuously with a spatula to ensure the almonds are evenly coated in ghee.
3. 3

   Sauté until Golden and Fragrant

   • Continue to stir the almonds constantly for 2-3 minutes. This prevents them from burning.
   • Watch them closely. They are ready when they turn a light golden brown and release a rich, nutty aroma.
   • Be careful, as they can go from golden to burnt in a matter of seconds.
4. 4

   Cool and Store

   • Immediately remove the toasted almonds from the hot pan and spread them in a single layer on a plate or baking sheet to stop the cooking process.
   • Let them cool completely. They will become crispier as they cool down.
   • Once fully cooled, transfer them to an airtight container. They can be stored at room temperature for up to two weeks.