A classic Kashmiri bread, tsot is a small, round, and soft loaf with a delightful chew. Traditionally topped with poppy seeds and baked to a perfect golden brown, it's the ideal accompaniment for a warm cup of noon chai or your favorite Kashmiri curry.
Prep30 min
Cook12 min
Ferment90 min
Servings4
Serving size: 2 pieces
457cal
12gprotein
76gcarbs
Ingredients
360 g Maida (Also known as all-purpose flour)
7 g Active Dry Yeast (Equivalent to one standard packet or 2.25 tsp)
15 g Sugar (To activate the yeast)
6 g Salt
120 ml Warm Water (Should be between 40-43°C (105-110°F))
A quick and delicious North Indian scramble of crumbled paneer, onions, tomatoes, and spices. This savory dish comes together in under 25 minutes and is perfect with rotis or bread.
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
Protein-packed scrambled paneer with warm Tsot and aromatic Noon Chai – perfect for busy mornings!
This kashmiri dish is perfect for breakfast. With 869.1700000000001 calories and 30.580000000000002g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let the mixture sit for 5-10 minutes. It is ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida and salt.
Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and melted ghee.
Use a spatula or your hands to mix everything until a shaggy dough forms.
3
Knead the Dough
Turn the dough out onto a lightly floured surface.
Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you gently poke it.
4
First Rise (Fermentation)
Lightly grease a clean bowl with ghee or oil.
Place the kneaded dough in the bowl, turning it once to coat the surface.
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 size.
5
Shape the Tsot
Gently punch down the risen dough to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, flatten each ball into a disc about 4 inches in diameter.
Using your fingertips, press down firmly in the center of each disc to create a deep indentation, leaving a raised rim around the edge.
6
Second Rise (Proofing)
Place the shaped tsot on a baking sheet lined with parchment paper, leaving some space between them.
Cover them lightly with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
7
Prepare for Baking
While the tsot are proofing, preheat your oven to 230°C (450°F).
Once rested, gently brush the tops of each tsot with milk.
Sprinkle a generous amount of poppy seeds over the top, pressing them lightly so they adhere.
8
Bake and Serve
Place the baking sheet in the preheated oven and bake for 10-12 minutes.
The tsot are done when they are puffed up and have a deep golden-brown color.
Remove from the oven and transfer to a wire rack to cool for a few minutes. Tsot is best served warm.
306cal
13gprotein
11gcarbs
23gfat
Ingredients
250 g Paneer (crumbled or grated)
2 tbsp Ghee (or a neutral oil)
1 tsp Cumin Seeds
1 large Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (finely chopped, adjust to taste)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust to heat preference)
1 tsp Coriander Powder
0.75 tsp Salt (or to taste)
1 tsp Kasuri Methi (crushed between palms)
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Sauté Aromatics (5-6 minutes)
Heat ghee or oil in a non-stick pan or kadai over medium heat.
Once hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and light golden brown.
Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
2
Build the Masala Base (6-7 minutes)
Add the finely chopped tomatoes to the pan along with the salt. The salt will help the tomatoes cook down faster.
Cook for 5-6 minutes, stirring occasionally and mashing the tomatoes with the back of your spoon, until they turn soft and pulpy.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
Sauté the masala for 1-2 minutes until you see oil beginning to separate from the edges of the mixture.
In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2
Shock and Aerate the Tea
Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
Bring the mixture back to a boil over medium heat.
Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
Place the pot with the strained concentrate on the stove over medium-low heat.
Reduce the heat to low. Add the crumbled paneer and crushed kasuri methi to the pan.
Gently mix everything together, ensuring the paneer is evenly coated with the masala without breaking it down too much.
Cook for just 2-3 minutes, stirring gently. Overcooking will make the paneer tough and chewy.
Turn off the heat. Sprinkle garam masala and fresh chopped coriander leaves over the top. Give it a final, gentle mix.
4
Serve
Let the paneer bhurji rest for a minute to allow the flavors to meld.
Serve hot with fresh roti, paratha, pav (bread rolls), or as a filling for sandwiches.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
