Mutton Do Pyaza, Tawa Paratha and Boondi Raita

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 tsp Salt
• 1 tbsp Ghee (Melted, for the dough)
• 1 cup Water (Lukewarm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine 2 cups of atta and 1 tsp of salt. Mix well.
   • Add 1 tbsp of melted ghee to the flour. Rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add lukewarm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes to form a soft, smooth, and pliable dough. It should be firm 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 parathas.
2. 2

   Shape the Parathas (Triangle Method)

   • After resting, knead the dough again for 1 minute.
   • Divide the dough into 8 equal-sized balls (pedas).
   • Take one dough ball and flatten it slightly. Dust it with dry atta and roll it into a circle about 4-5 inches in diameter.
   • Spread about 1/2 tsp of ghee evenly over the surface of the rolled circle.
   • Fold the circle in half to create a semi-circle. Spread another 1/2 tsp of ghee on the top surface of the semi-circle.
   • Fold the semi-circle in half again to form a triangle.
   • Gently press the triangle and dust it with dry atta. Roll it out evenly into a larger triangle, about 6-7 inches on each side and 1/8 inch thick. Avoid pressing too hard to preserve the layers.
3. 3

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
   • Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
   • Flip the paratha using a spatula. Let it cook on the other side for about 1 minute until light brown spots appear.
   • Flip it again. Now, spread about 1/2 tsp of ghee on the top surface.
   • Flip one last time. The ghee-coated side is now facing down. Gently press the paratha with the back of a spatula, especially around the edges, to encourage it to puff up and cook evenly.
   • Spread another 1/2 tsp of ghee on the new top side. Cook for 30-45 seconds until both sides are golden brown and crispy.
   • Remove the paratha from the tawa and place it in a casserole dish or a container lined with a cloth to keep it soft.
4. 4

   Serve

   • Repeat the shaping and cooking process for all the remaining dough balls.
   • Serve the hot Tawa Parathas immediately with your favorite curry, dal, yogurt, or pickle.

Ingredients

• 1 cup Plain Yogurt (Use full-fat and well-chilled)
• 0.5 cup Boondi (Plain or salted variety)
• 0.25 cup Water (Chilled, or as needed for consistency)
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Red Chili Powder (Optional, adjust to taste)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance the tang)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Boondi

   • Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
   • Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2. 2

   Prepare the Spiced Yogurt

   • In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
   • Gradually whisk in the chilled water until you reach your desired consistency.
   • Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3. 3

   Combine and Serve

   • Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
   • Gently fold the boondi into the yogurt mixture.
   • Garnish with finely chopped coriander leaves. Serve immediately for the best texture.