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Khamiri Roti, Dal Makhani from Uttar Pradesh

Course Main Dish – Gravies
Cuisine Uttar Pradesh
Dish Type Indian Flatbread
Author Srivalli

Ingredients

For Khamiri Roti

  • 2 cups Wheat Flour
  • 1/2 tsp Salt
  • 1/2 tsp Ajwain / Carom Seeds
  • 4 - 5 strands Saffron
  • Milk for brushing
  • Table Butter for brushing

For Yeast Proofing

  • 1 tsp Active Dry Yeast
  • 1 tsp Sugar
  • 1/2 cup Warm Water

For Dal Makhani

For pressure cooking along with Dal

  • 3/4 cup Black Urad Dal
  • Rajma handful
  • 1/4 cup Masoor Dal
  • 2 Bay Leaves
  • 3 nos Green Chillies
  • 1 tsp Ginger grated
  • Cinnamon, Cardamom one each

For Tempering

  • 1 tsp Butter
  • 1 tsp Cumin Seeds
  • 1 big Onions finely chopped
  • 1 tsp Ginger grated
  • 3 long Green Chillies
  • 2 big Tomatoes pureed

Spice Powders

  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • A pinch Turmeric Powder
  • A pinch Hing
  • 1/2 tsp Amchur Powder
  • 1 tsp Kasturi Methi
  • 1/2 cup Cream
  • 1 tsp Butter
  • Few Coriander Leaves to garnish

Instructions

How to make the Khamiri Roti

  • Add the sugar, warm water to the yeast. Keep it closed for 10 mins or until yeast froths.
  • In a wide bowl, take the wheat flour, salt, ajwain and slowly add the yeast along with the water. Knead to a soft dough. Keep it covered for an hour or so. Once the dough has risen to double its size, punch it down again and knead well.
  • Keep it covered again for 15 - 30 mins. Pinch out equal balls and roll out each into an oval shape with about 2 - 3" thickness.
  • If you are baking, grease a baking tray, pre-heat the oven at 200 C, and bake for 10 mins or till the rotis are done. You can check this by seeing the top getting spots.
  • Remove and brush with saffron mixed milk, butter and serve hot.
  • If you want to cook this directly over the flame, first cook this on the tawa on both sides. Then, put the rotis directly on the flame and cook on both sides.
  • Remove and brush with saffron mixed milk, butter and serve hot.

How to make Dal Makhani

  • Wash and soak the dals overnight. Pressure cook them with other ingredients mentioned under the ingredients section (For pressure cooking along with Dal) till they are soft. Once the pressure is down, open the lid and extract the excess water and mash a little bit. (I did not extract the water, as I kept a minimum)
  • In a nonstick pan, add the butter, cumin seeds, sauté the ginger, finely chopped onions, green chilies till the onion turns brown.
  • Then, add the tomato puree and cook till oil separates.
  • Now, add the spice powders, salt and cook for some more time.
  • Add the mashed dal, and mix well. Bring to boil and add more water if required.
  • When the consistency is right, it takes about 5 - 7 mins, add the Cream, Kasturi Methi, and Butter. Simmer again for few mins.
  • Serve with Khameri Rotis.
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