Mutton Kalia, Roti and Sirka Pyaz

Ingredients

• 2 cup atta (Use a fine-milled whole wheat flour for best results.)
• 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
• 1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1. 1

   Prepare the dough

   • In a large mixing bowl, combine the atta and 1 tsp of ghee.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
   • Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it 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 relaxing the gluten and ensuring soft rotis.
2. 2

   Divide and roll the rotis

   • After resting, knead the dough for another minute.
   • Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
   • Take one dough ball, flatten it, and dip it in dry atta for dusting.
   • On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3. 3

   Cook the roti

   • Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
   • Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
   • Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4. 4

   Puff the roti

   • Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
   • Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
   • Once puffed, immediately remove the roti from the heat.
5. 5

   Finish and serve

   • Brush one side with ghee, if desired, for extra flavor and softness.
   • Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
   • Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Ingredients

• 250 g Pearl Onions (Peeled)
• 1 cup White Vinegar (Also known as plain white sirka)
• 1 cup Water
• 1 tbsp Sugar (Adjust to taste)
• 1 tsp Salt (Use non-iodized salt for pickling if possible)
• 25 g Beetroot (Peeled and cut into a thick slice)
• 2 pcs Green Chilli (Slit lengthwise)
• 8 pcs Black Peppercorns (Whole)

Instructions

1. 1

   Prepare the Onions

   • Peel the pearl onions, trimming the root and top ends. Rinse them thoroughly.
   • Using a small knife, make a small cross-shaped slit on the top of each onion, cutting about halfway through. This helps the brine penetrate deep inside, ensuring they pickle evenly.
2. 2

   Create the Pickling Brine

   • In a medium saucepan, combine the white vinegar, water, sugar, salt, and whole black peppercorns.
   • Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar and salt dissolve completely. This should take about 3-5 minutes.
3. 3

   Cool the Brine Completely

   • Once the brine is boiling, turn off the heat and set the saucepan aside to cool down to room temperature. This is a crucial step; pouring hot brine over the onions will cook them and make them soft instead of crisp. Allow at least 30 minutes for cooling.
4. 4

   Assemble the Pickle Jar

   • Select a clean, dry glass jar with a tight-fitting lid. A 500 ml jar should be sufficient.
   • Place the prepared pearl onions, slit green chillies, and the slice of beetroot into the jar.
5. 5

   Pickle and Rest

   • Once the brine has cooled completely, carefully pour it over the onions in the jar. Ensure the onions are fully submerged in the liquid.
   • Seal the jar tightly with its lid.
   • Let the jar sit at room temperature for at least 24 hours. This allows the flavors to meld and the onions to pickle properly. You will notice the color starting to change.
6. 6

   Store and Serve

   • After 24 hours, the Sirka Pyaz is ready to be served. For best results and a deeper pink color, let it rest for 48 hours.
   • Store the jar in the refrigerator to maintain crispness. It will last for up to 3 weeks.