Mutton Kheema, Ladi Pav and Lachha Pyaaz

Ingredients

• 3 cup maida (approx 375g)
• 1.5 tsp instant dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 0.5 cup milk (warm)
• 0.5 cup water (warm, adjust as needed)
• 2 tbsp butter (melted)
• 1 tbsp butter for brushing (melted)

Instructions

1. 1

   Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.

2. 2

   Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.

3. 3

   Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.

4. 4

   First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.

5. 5

   Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.

6. 6

   Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.

7. 7

   Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.

8. 8

   Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.

Ingredients

• 2 large Red Onion (About 350-400g total)
• 2 cup Ice Cubes (For soaking the onions)
• 4 cup Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
• 1 tsp Chaat Masala
• 0.5 tsp Salt (Or use a mix of black salt and regular salt)
• 1 pc Green Chilli (Finely chopped, optional for extra heat)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
   • Gently separate the slices into individual rings and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
   • Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3. 3

   Drain and Dry Thoroughly

   • Drain the onions completely using a colander.
   • Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.