A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Prep25 min
Cook12 min
Ferment90 min
Servings4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
A luxurious and aromatic omelette infused with the delicate flavor of saffron and studded with nuts. This Mughlai-inspired dish transforms a simple breakfast into a royal treat, ready in just 20 minutes.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Aromatic Taftan with a protein-packed saffron omelette & tangy mint chutney. Energy-giving and delicious!
This awadhi dish is perfect for breakfast. With 683.24 calories and 25.189999999999998g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
4
Shape and Second Proof
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
245cal
15gprotein
5gcarbs
18gfat
Ingredients
8 pcs large eggs
0.25 tsp saffron strands
4 tbsp milk (Should be warm)
4 tsp ghee
2 tbsp almonds (Slivered)
2 tbsp pistachios (Unsalted and chopped)
0.25 tsp green cardamom powder
1 tsp sugar (Optional, for authentic flavor)
0.5 tsp salt
0.25 tsp black pepper (Freshly ground)
2 tbsp mint leaves (Fresh, for garnish)
Instructions
1
Infuse the Saffron
Gently warm the milk in a small bowl; it should be warm to the touch, not hot.
Crumble the saffron strands into the warm milk, stir gently, and let it steep for 10 minutes. The milk will turn a vibrant golden-orange and become highly aromatic.
2
Prepare the Egg Mixture
In a medium mixing bowl, crack the eggs. Whisk them lightly with a fork or whisk until the yolks and whites are just combined—avoid over-whisking.
Pour in the saffron-infused milk, then add the salt, black pepper, sugar (if using), and green cardamom powder.
Whisk again just enough to incorporate all the ingredients.
Gently fold in half of the slivered almonds and half of the chopped pistachios.
3
Cook the Omelettes
Heat 1 tsp of ghee in an 8-inch non-stick skillet over medium-low heat. The low heat is crucial for a tender omelette.
Once the ghee has melted, pour a quarter of the egg mixture (about ½ cup) into the pan and swirl to create an even layer.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
