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!
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!
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.
ReplyDeleteHe 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