Saffron Sheermal, Kehwa and Anda Kanti

Prepare the Dough (15 minutes)

• In a large mixing bowl, whisk together the all-purpose flour and salt.
• Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
• Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
• Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
• Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.

Proof the Dough (60-90 minutes)

• Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
• Cover the bowl with a damp cloth or plastic wrap.
• Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.

Shape the Sheermals (10 minutes)

• Gently punch down the risen dough to release the air.
• Divide the dough into 4 equal portions and roll each into a smooth ball.
• On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
• Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.

Cook the Sheermals (15 minutes)

• Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
• Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
• Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
• Remove from the pan and repeat the process for the remaining dough portions.

Glaze and Serve (2 minutes)

• As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
• Serve warm with rich curries like korma, nihari, or enjoy on its own.

Cook the Masala

• Add the ginger paste, garlic paste, and slit green chilies. Sauté for about 1 minute until the raw aroma disappears.
• Pour in the tomato puree. Add the turmeric powder, Kashmiri red chili powder, fennel powder, dry ginger powder, and salt.
• Stir everything well and cook the masala for 5-7 minutes on medium-low heat, until it thickens and you see oil separating from the sides.

Simmer and Finish

• Add 1/2 cup of water to the pan, stir well, and bring the gravy to a gentle simmer.
• Gently place the fried eggs back into the gravy. Spoon some of the masala over the eggs to coat them well.
• Cover the pan and let the curry simmer on low heat for 5 minutes. This allows the eggs to absorb all the aromatic flavors of the gravy.
• Turn off the heat. Sprinkle the garam masala over the curry and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.