BREAD BASKET
Preparation of a dough is needed in the following items. The dough must be kneaded well to make it soft and pliable and to acquire a silky texture.
Unleavened flat bread made from whole wheat flour and water is known as chapati,and the above when fried in ghee is called paratha.
CHAPATI
PARATHAS
POTATO PARATHAS
NAAN
BHATURAS
PURI
CHAPATI
Sift a cup of wholewheat flour with 1/2 teaspoon of salt, add water gradually and mix to form a soft dough. Knead well with the fist, folding and kneading alternatively, till it is pliable. Sprinkle a few drops of water. Cover with a damp cloth and set aside for about half an hour.
Set a tava lightly greased on medium heat.Knead the dough once more, break off pellets and roll into small lemon sized balls. Roll out thinly and evenly on the flour board.
Put the chapati on the tava. When it is heated through and the edges begin to turn up, turn it over and bake the other side. When bubbles begin to appear, remove it and hold over a gas flame or hot electric ring or under the grill. When the chapati puffs up completely like a ball, transfer it to a plate and smear it with ghee or butter. Finish the rest of the dough. A rhythm is to be established so that when one chapati is baking another one is been rolled out.
PARATHAS
INGREDIENTS
2 cups wholewheat flour
1 cup water
1/2 tsp salt
melted ghee
METHOD
Sieve the flour with the salt. Apply ghee to the flour. Add water and make a pliable dough. Divide into ten to twelve pellets.
Roll out each pellet into six inches diameter rounds and spread melted ghee. Fold into half, brush melted ghee and fold again.
Grease the tava/skillet and bake one side of the paratha, turning once. After a minute add a little ghee around the edges of the paratha which should swell up.
Turn again and fry the other side also. When brown patches appear the paratha is done. Repeat for the rest of the dough. Serve hot.
POTATO PARATHAS
INGREDIENTS
3 cups wholewheat flour
4 boiled potatoes
1 chopped onion
4 chopped green chillies
1 tbsp chopped coriander
1 tsp cummin seeds
1/2 tsp chilli powder
1tsp amchur powder
METHOD
Boil, peel and mash potatoes. Heat ghee in a vessel, splutter cumminseeds, add onions and fry till it becomes slightly transparent. Add green chillies, salt and other ingredients. Mix well and cook for a minute. Keep aside.
Sieve the flour with salt,add water and knead the dough well. Take a portion of the dough, flatten a little and place a tablespoon of mixture in the center.Cover the mixture by drawing up the edges towards the center.Roll out into a round on a flourboard.
Put the stuffed paratha on a hot greased tava/skillet and cook one side for a minute or two and turn over. After a minute add a little ghee around the edges. Turn again and fry the other side. When brown patches appear on both sides the paratha is done. Repeat for the rest of the dough. Serve hot
NAAN
INGREDIENTS
3 cups plain flour
!/2 cup fresh curds
1/2 cup milk
2 tsp baking powder
3 tsp sugar
3 tsp butter
1 tsp salt
mix together
1 tsp poppy seeds
1 tsp kalonji
1tsp aniseed
2tbsp liquid ghee
METHOD
Sieve the flour with the salt. Add sugar and apply the butter. Put the baking powder in the centre. Cover with curds and allow it to stand for a minute. Add milk and water and make a soft pliable dough. Add the ghee and knead again. Leave the dough covered with a damp cloth for three hours. Roll out in the shape of triangles. Spread a little of the mixed ingredients on each naan and bake under a grill or in a tandoor.
BHATURAS
INGREDIENTS
5 cups maida
1 cup curd
1 tsps salt
2 tsps ghee
2 tsps sugar
1/2 tsp yeast
METHOD
Sieve maida and salt together. Mix yeast with half a cup luke warm water and keep aside for ten minutes. Mix ghee and sugar with maida. Add curds and dissolved yeast. A little more luke warm water may be added if necessary.Knead well till the dough becomes soft. Cover it with a wet cloth and keep aside for four hours.
Heat ghee in a frying pan. Make small balls and roll them, spread a little with your palms and fry in hot ghee. Do not allow them to get brown. Serve hot with channa.
PURI
INGREDIENTS
2 cups wholewheat flour
2 tbsps ghee
1/2 tsp salt
ghee for frying
METHOD
Rub the ghee into the flour and salt. Gradually mix in enough water to make a stiff dough. Knead well and make into small lemon sized balls. Heat ghee in a small saucepan to nearly smoking point. Turn the heat to medium. Lightly grease the rolling board and roller. Flatten a dough ball, dip quickly in the hot ghee and roll out thinly on the board. Ensure that the puris are not bigger than the pan. Drop it in the hot ghee and press gently with the back of a spoon. The puri should immediately puff up like a ball. Allow to turn golden. Turn over side and fry. Serve hot with curry.
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