Roasted Poha, Dahi and Gatte ki Sabzi

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.

Ingredients

• 1.5 cup Besan (Also known as gram flour)
• 1.25 cup Curd (Whisked well, divided use (2 tbsp for gatte, 1 cup for gravy))
• 3 tbsp Ghee (Divided use (1 tbsp for gatte, 2 tbsp for gravy))
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Pureed)
• 1 tsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Ajwain (Carom seeds)
• 1 tsp Jeera (Cumin seeds)
• 0.25 tsp Hing (Asafoetida)
• 0.75 tsp Turmeric Powder (Divided use (0.25 tsp for gatte, 0.5 tsp for gravy))
• 1.5 tsp Red Chili Powder (Adjust to taste, divided use (0.5 tsp for gatte, 1 tsp for gravy))
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1.5 tsp Salt (Adjust to taste, divided use)
• 1 pinch Baking Soda (Optional, for softer gatte)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 4 cup Water (For boiling gatte, to be reserved for gravy)

Instructions

1. 1

   Prepare the Gatte Dough

   • In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and a pinch of baking soda. Mix the dry ingredients well.
   • Add 2 tbsp of curd and 1 tbsp of ghee. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
   • Add 2-3 tbsp of warm water, one tablespoon at a time, and knead into a firm, smooth dough. Do not over-knead. The dough should not be sticky.
   • Divide the dough into 4-5 equal portions. Roll each portion between your palms into a smooth log, about 1/2-inch thick.
2. 2

   Boil the Gatte

   • In a wide pot, bring 4 cups of water to a rolling boil.
   • Carefully slide the prepared dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
   • The gatte are cooked when they float to the top and develop small blisters on their surface.
   • Using a slotted spoon, remove the cooked gatte and place them on a plate to cool. IMPORTANT: Do not discard the cooking water; reserve it for the gravy.
3. 3