Onion mein Beeda, Sindhi Koki and Dahi

Ingredients

• 2 cup Atta
• 2 tbsp Besan (Adds crispness)
• 1 medium Onion (finely chopped)
• 2 piece Green Chili (finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (chopped)
• 1 tbsp Anardana Powder (coarsely ground)
• 1 tsp Cumin Seeds
• 0.5 tsp Ajwain
• 0.5 tsp Red Chili Powder (adjust to taste)
• 0.25 tsp Turmeric Powder
• 1.5 tsp Salt (or to taste)
• 7 tbsp Ghee (3 tbsp for the dough (moyan) and 4 tbsp for cooking)
• 0.75 cup Water (approximately, for kneading a stiff dough)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, besan, salt, red chili powder, turmeric powder, cumin seeds, ajwain, and anardana powder. Mix the dry ingredients thoroughly.
   • Add the finely chopped onion, green chilies, and coriander leaves. Mix well to distribute them evenly.
   • Add 3 tablespoons of ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky texture.
   • Gradually add water, a little at a time, and knead to form a stiff and tight dough. Avoid making the dough soft, as it will be difficult to handle.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. 2

   Shape and First Roast

   • After resting, knead the dough once more. Divide it into 8 equal portions and roll them into smooth balls.
   • Take one ball, flatten it slightly, and roll it into a thick circle about 4-5 inches in diameter and 1/4 inch thick.
   • Heat a tawa (griddle) over medium heat. Place the rolled koki on the hot tawa without any ghee.
   • Cook for about 1 minute on each side until it's partially cooked and has a few light brown spots. This is the first 'kaccha' roast.

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from 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. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.