Category Archives: Indian bread
Fried, fluffy and soft Indian bread that pairs well with Chhole/Chick peas and a glass of buttermilk.
I wondered and I wondered…
What could I possible do with my traditional whole-wheat aloo parathas (flat bread stuffed with potatoes and spices)….and then I came across this version by Gary Mehigan ( of Australia Master Chef fame) . I knew I had to try this new avatar!!
These parathas are perfect for a weekend brunch.
3 cups flour
1 cup milk approximately, adjust the amount accordingly
4 tbsp. butter (melted)
A pinch salt
3 potatoes – boiled
1 green chili, chopped fine
1/4 bunch coriander, chopped
1 tsp. cumin powder
1 tsp. coriander powder
75 ml olive oil
1 lime/lemon, fresh
1/4 tsp. sesame seeds
1 cucumber, de-seeded and diced
1 punnet cherry tomatoes, halved
Few chopped mint leaves
2 cups yogurt (drained)
Mix the flour milk and butter together to form soft dough. Knead for 3 minutes and set aside for 20 minutes to rest.
Divide into small balls and roll flat and thin like a chapatti with a rolling pin using a little flour if required.
While the potatoes are still warm season with a little salt and smash with a fork roughly. Add the chopped chili, cumin and coriander powders. Add half the chopped fresh coriander.
Spread the mixture on one chapatti; brush the edges with a little water and place the second rolled chapatti on the top. Press with your fingers to seal the edges.
Heat a non-stick pan or a griddle and add a splash of olive oil. Place the paratha gently into the pan and fry for 2-3 minutes on each side until golden and crispy.
Dice the cucumber into large cubes and cut the cherry tomatoes in half. Add a pinch of salt, sesame seeds and a few coriander leaves for flavor. Drizzle lightly with a little olive oil and a splash of lime juice.
Spread the yoghurt over the paratha. Place the cucumber and tomato salad on top and garnish with some mint leaves and lime slices.
This is an Indian flatbread made of all purpose flour and stuffed with boiled and mashed potatoes and pomegranate seeds. The recipe is fairly easy to follow and yields perfect results.
There are endless possibilities for the stuffing, ranging from onion to cheese, cilantro, mint and spices. In a restaurant, these are generally made in an oven/tandoor, but I have made this in a frying pan, and it was equally good. Kulchas are generally served with gravy/curry and raita (yogurt dish).
2 cups all-purpose flour
¼ tsp baking soda
1 tbsp yeast
½ cup butter at room temp
2 tbsp milk and 2 tbsp yogurt for kneading
2 boiled potatoes, grated /mashed
1 onion chopped
4 green chillies chopped
1 cup cilantro/mint leaves chopped
1 tsp cumin seeds
½ tsp chilli flakes
½ tsp salt
½ tsp kalonji seeds/onion seeds
2 tbsp dried pomegranate seeds powder (seeds are roasted and ground)
I chose to use fresh pomegranate seeds instead, just to add a dash of color and texture.
In a bowl, mix together flour, salt, yeast, butter and baking soda.
Knead into smooth dough with milk/yogurt.
Keep aside for 2 hours.
Mix together potatoes, pomegranate seeds, onion, cilantro, mint, cumin seeds, chilli flakes and salt.
Divide the dough and stuffing into 8 equal parts.
Roll out the dough and fill in the mixture. Seal the edges (exactly how you make a stuffed paratha) . Keep aside for 30 minutes.
Using some dry flour/ oil, roll out the kulchas to a round, not very thin though. Sprinkle some onion seeds on top, and cook on stove top in a pan/ griddle for about 3 to 4 minutes over medium flame. Should you have any difficulty while rolling, place the dough to be rolled in between 2 sandwich bags, lightly oiled. You will be able to roll easily, without anything sticking to your rolling-pin.
Spread with butter and serve warm.
(Inspired by Chef Harpal Singh)
Bhature is a perfect accompaniment to chhole or chickpeas and is a very popular Sunday brunch in many Indian families.
2 cup self-raising flour
¾ cup yogurt
½ tsp salt
¼ cup semolina (optional)
2 tbsp oil
Knead into soft dough.
Let it rise for about 4 hours.
With greased palms, make small balls, and roll into rounds. If you experience any difficulty while rolling, place the ball in between two sandwich bags. This makes rolling very easy.
Deep fry in hot oil.
Click here to follow the acclaimed cookbook author Tarla Dalal’s recipe for Chhole-Bhature. http://www.tarladalal.com/Chole-Bhature-2810r