'A sense of humour lends you poise, it gives you balance and it helps you to bend without breaking'

(HH Pujya Gurudev Swami Chinmayananda)

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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