Final Friday Feedstuffs

Last month you had the intro to basic roti - the chapatti mix of simple flour and water.

Flat breads are a multi-national and multi-cultural food staple.  Even the good old Aussie damper is of this ilk.

Of the many varieties, though, the Indian basic recipe is one of the most adaptable I know.  For example, that simple flour and water mix can be altered a tad by using less water and adding a spoonful of natural yoghurt instead.  This can aid the 'prooving' process.  Chopped herbs can be added for variance in texture and flavour.  (The original of this is methi; fresh fenugreek leaves.)

Using the dough as created, you can also make smaller discs (16 instead of 8) and instead of dry-frying them, deep fry instead in canola or sunflower oil.  This version is called 'poori' and is a breakfast favourite when eaten with chole (chickpea curry).



Again, utilising the simple mix, once you have rolled the initial chapatti, fold it into quarters and re-roll to the thin patty.  Fold again and re-roll a third time.  Coat the tava/pan with ghee and fry the breads in this.  You have now made basic paratha.

 

Next month; mouthwatering filled paratha!

1 comment:

  1. I've been fascinated by Indian food ever since a friend went to India after receiving his BA, and taught children in an outdoor "schoolroom" under a tree in which lived a pair of parrots. A married pair of parrots. This embarrassed my shy friend but the children paid no attention.
    He is now a retired Australian university prof, with a lovely Sri Lankan wife.
    He never could come home to Canada to teach because he got his MA in England, followed by a PhD in the History of the British in India. No universities in Canada needed someone to teach that.
    Anyway, my fascination with Indian food began upon receipt of a letter from Robin in which he used the expression "dropped it like a hot chappati".
    My favourite Indian "food" is the yogurt and rosewater drink called a "lhassi" (is that how you spell it?) which I have often thought to make myself but lack a source of potable rosewater.
    Luv, K

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