DUM ALOO KHAMEERI ROTI 

Dum aloo has an interesting trail across the country. It originated somewhere in kashmir and has made its way to bengal where it’s enjoyed with luchi. In this recipe, its paired with khameeri (yeast-leavened) roti, a popular bread from the mughal era. 

Preparation time: 40 minutes (Serves 2) 

For Dum Aloo 

Ingredients:

•       15 baby potatoes

•       1 tsp fennel

•       ½ tsp cumin

•       2 green chillies (chopped)

•       1 inch ginger (minced)

•       ½ tsp ginger powder

•       ½ tsp turmeric powder

•       1 tbsp degi mirch powder

•       ⅓  tsp hing

•       ½ cup tomato ground into paste

•       1 tsp methi (dried)

•       ½ cup yoghurt

•       ½ tsp sugar

•       2 tbsp ghee

•       2 tsp fresh coriander

•       Oil to fry

Salt as required

 Preparation:

•       Scrub the potatoes and prick with fork/toothpicks and season

•       Fry the potatoes in slow heat till it floats and is crisp and brown, alternatively you could bake as well

•       In a casserole heat ghee, crackle cumin, fennel, ginger and green chillies

•       Add tomato paste and powdered spices

•       Whisk yoghurt well by adding ½ a cup of water

•       Add this yoghurt into the tomatoes

•       Simmer the gravy for 5 minutes

•       Add potatoes, methi, hing and seal-cook for 10 minutes

•       Finish with fresh coriander 

For Khameeri Roti

Ingredients:

•       ½ cup yoghurt

•       2 cups wheat flour

•       1 tsp saunth powder

•       ⅓ tsp cardamom powder

•       ½ tsp brown sugar

•       Water as required to knead the dough

   Salt as required

Preparation:

•       Knead the dough with yoghurt and allow it to ferment for 2-3 hours

•       Knead back with salt, spices and sugar

•       Rest the dough in a cool place

•       Make small balls, flatten and cook both sides