Pitod ki Sabzi, Roti and Masala Chaas

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

• 1.5 cup Curd (Plain, full-fat yogurt recommended)
• 2.5 cup Water (Chilled)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tbsp Mint Leaves (Freshly chopped)
• 0.5 inch Ginger (Peeled and roughly chopped)
• 1 pc Green Chili (Optional, adjust to taste)
• 1 tsp Roasted Cumin Powder
• 0.75 tsp Kala Namak (Also known as black salt)
• 0.5 tsp Chaat Masala
• 0.25 tsp Salt (Adjust to taste)
• 1 tsp Ghee (For optional tempering)
• 0.5 tsp Mustard Seeds (For optional tempering)
• 0.25 tsp Hing (Asafoetida, for optional tempering)
• 5 pc Curry Leaves (For optional tempering)

Instructions

1. 1

   Blend the Chaas Base

   • In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
   • Add the roasted cumin powder, kala namak, chaat masala, and salt.
   • Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2. 2

   Prepare the Tempering (Tadka - Optional)

   • Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3. 3

   Combine and Chill

   • Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
   • For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.