Tomato Chaman, Kulcha and Mooli Chutney

Ingredients

• 2 cup Maida (approx 250g)
• 0.5 cup Curd (whisked until smooth)
• 1 tsp Sugar
• 1 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 2 tbsp Oil (plus extra for greasing)
• 0.5 cup Warm Water (adjust as needed)
• 1 tsp Kalonji Seeds (for topping)
• 2 tbsp Coriander Leaves (finely chopped, for topping)
• 3 tbsp Butter (melted, for brushing)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, sift or whisk together the maida, sugar, baking powder, baking soda, and salt to combine them evenly.
   • Create a well in the center of the dry ingredients. Pour in the whisked curd and 2 tbsp of oil.
   • Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky but manageable.
   • Grease the dough with a little oil, cover the bowl with a damp cloth or a lid.
2. 2

   Rest the Dough

   • Place the covered bowl in a warm, draft-free spot for at least 2 hours.
   • The dough will rise and become light and airy due to the leavening agents.
3. 3

   Shape the Kulchas

   • After 2 hours, gently punch down the risen dough and knead it for another minute.
   • Divide the dough into 8 equal portions and roll each portion into a smooth ball.

Ingredients

• 250 g Mooli (About 1 medium daikon radish, peeled and roughly chopped)
• 1 cup Coriander Leaves (Tightly packed, with tender stems)
• 2 pcs Green Chilli (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Cumin Seeds
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Water (Use only if needed for blending)

Instructions

1. 1

   Prepare the Produce (5 minutes)

   • Thoroughly wash the mooli (radish). Peel the outer skin using a vegetable peeler.
   • Chop the mooli into rough 1-inch cubes to make it easier to blend.
   • Wash the coriander leaves and green chilies. Peel and roughly chop the ginger.
2. 2

   Blend the Chutney (3 minutes)

   • In a blender or food processor jar, combine the chopped mooli, coriander leaves, green chilies, ginger, cumin seeds, salt, and lemon juice.
   • Blend in short pulses until you achieve a slightly coarse, thick paste. Scrape down the sides of the jar once or twice to ensure even blending.
   • Add 1-2 tablespoons of water only if the mixture is too dry and struggling to blend. Be cautious, as mooli releases its own water.
3. 3

   Final Adjustments and Serving (2 minutes)

   • Taste the chutney and adjust the seasoning. Add more salt for flavor or lemon juice for tanginess if required.
   • Transfer the chutney to a serving bowl.
   • Serve immediately with parathas, dal-rice, or as a dip for snacks. It can also be chilled for 30 minutes before serving for a more refreshing taste.