Tarela Machhi, Bajra Rotla, Lasan ni Chutney and Masala Chaas

Ingredients

• 2 cup Bajra Flour (Also known as pearl millet flour)
• 0.5 tsp Salt
• 1 cup Warm Water (Adjust as needed for kneading)
• 4 tbsp Ghee (For serving, can be substituted with white butter (makhan))

Instructions

1. 1

   Prepare the Dough

   • In a wide bowl or parat, combine 2 cups of bajra flour and salt. Mix well.
   • Gradually add warm water, a little at a time, and mix with your fingers. The water should be warm to the touch, not boiling hot.
   • Gather the flour to form a shaggy dough. Do not knead the entire dough at once. It should be soft and pliable, but not sticky. This initial mixing should take about 3-4 minutes.
2. 2

   Knead and Shape the Rotla

   • Divide the dough into 8 equal portions. Keep the remaining dough covered with a damp cloth.
   • Take one portion and add a few drops of water. Knead it with the heel of your palm for 1-2 minutes until it becomes very smooth, soft, and crack-free. This individual kneading is the most crucial step for a soft rotla.
   • Roll the kneaded portion into a smooth ball. Dust your work surface and palms with a little dry bajra flour.
   • Gently flatten the ball and begin patting it between your palms, rotating it continuously to form an even circle about 5-6 inches in diameter and 1/4 inch thick. Alternatively, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin.
3. 3

   Cook the Rotla

   • Heat a tawa (a traditional clay tavdi or a cast-iron skillet works best) over medium-high heat. The tawa should be hot but not smoking.
   • Carefully lift the shaped rotla and place it on the hot tawa.
   • Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
   • Using a spatula, flip the rotla. Cook the second side for 1-2 minutes, until light brown spots appear all over.
4. 4

   Puff and Serve

   • Flip the rotla one more time. Gently press down on the edges with a folded kitchen towel or a flat spatula. This helps trap steam and encourages the rotla to puff up.
   • For a fully puffed rotla, carefully lift it with tongs and hold it directly over a medium flame for 10-15 seconds, turning it quickly, until it inflates like a balloon.
   • Remove the rotla from the heat and immediately smear a generous amount of ghee on top.
   • Repeat the kneading, shaping, and cooking process for the remaining dough portions. Serve immediately while hot.

Ingredients

• 1 cup Garlic Cloves (peeled, about 150g)
• 3 tbsp Kashmiri Red Chili Powder (for vibrant color and mild heat)
• 1 tbsp Red Chili Powder (for heat, adjust to preference)
• 1 tsp Salt (adjust to taste)
• 1 tsp Cumin Powder (preferably from freshly roasted cumin seeds)
• 1 tsp Coriander Powder
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Peanut Oil (or sesame oil)
• 2 tsp Water (as needed for grinding)

Instructions

1. 1

   In a small grinder jar or food processor, combine the peeled garlic cloves, Kashmiri red chili powder, regular red chili powder, salt, cumin powder, and coriander powder.

2. 2

   Pulse the mixture 5-6 times to coarsely chop the garlic and mix the spices. This prevents the garlic from releasing too much water at once.

3. 3

   Add the fresh lemon juice and peanut oil to the grinder. Blend until you achieve a thick, coarse paste. Scrape down the sides of the jar with a spatula halfway through to ensure even grinding.

4. 4

   Check the consistency. If the mixture is too dry and difficult to grind, add 1 teaspoon of water at a time and blend again. Be careful not to add too much water, as this is a semi-dry chutney.

5. 5

   Once you have the desired consistency, transfer the Lasan ni Chutney to a clean, dry, airtight glass jar. Let it rest for at least 30 minutes before serving to allow the flavors to meld.

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.