Showing posts with label naan. Show all posts
Showing posts with label naan. Show all posts

Sunday, February 26, 2012

The art of making Phulka

What is special about this flat bread is it is made on a gas flame and allowed to raise/fluff up without yeast or baking powder.



Phulka/pulka is an exciting variety of Indian flat bread. What is special about this flat bread is it is made on a gas flame and allowed to raise/fluff up without yeast or baking powder. The procedure looks pretty simple, but get this- it ain’t as simple as it sounds or looks. To get the bread to rise, you need perfect dough, which is perfectly rolled out into a circle. When I mean perfect, I literally mean the dimensions. In case you miss out on even a small aspect it just wouldn’t raise when you put it on the gas flame. It takes a lot of practice to get this right and not many can master it overnight. Now here is the best part- Phulka/pulka is great in terms of nutrition. Made from whole wheat it contains minimal calories (probably around 70 cal/per bread) and it can be eaten with any curry/dal of your choice. It is a staple food in North India and down south; you will hardly find this variety of roti/bread.


The art of making Phulka/pulka
Recipe type: Main
Author: Suchitra Vaidyaram
A healthier staple food in North India, these roti’s can be dunked in any gravy to fill your stomach!
Ingredients
  • 2 cups of wheat flour
  • dash of salt
  • water for kneading
  • a tsp of oil
Instructions
  1. In a big bowl, mix the flour with salt and with the help of water start kneading the flour. Ensure you take time to do this and you don’t hurry up with this process.
  2. Don’t dump too much water and keep pouring water as when required to bring the flour to a dough consistency.
  3. Keep kneading till you get good, soft dough.
  4. Towards the end add a bit of oil to give it a glossy texture.
  5. Once the dough is ready, place it in a container with lid and store it in fridge.
  6. I have always found that when the dough gets to sit in the fridge for 5 to 7 hours it helps. I have never found success in using the dough immediately- it never fluffs up when put on flame.
  7. Take a small ball of dough and flatten it with a rolling pin.
  8. Ensure you roll it evenly. This step is crucial to the success of your roti getting fluffed up when you put on flame.
  9. Once rolled out, place it on a hot pan and allow both the sides to cook.
  10. You will notice that it starts to fluff up a bit.
  11. Now place one side of the roti on a high gas flame and allow it to bloat like a balloon. It happens within a second.
  12. With the help of tongs flip it to the other side.
  13. Allow it to fluff up for a second time.
  14. Don’t overdo and burn/char your roti.
  15. It should be done within seconds and removed from flame within seconds.
  16. Please be cautious when you are using the flame.

Wednesday, March 16, 2011

Chilli naan with spicy paneer butter masala

Such a comforting food- naan with paneer gravy. Makes you forget all your worries and simply indulge in the exotic flavorful spices. Most of the people I know love paneer (cottage cheese)- You will love it more when it comes in a rich, spicy tomato gravy- dunk the coriander and chilli naan in this gravy and enjoy an exquisite taste of flavors!

Chilli & Coriander naan-

Ingredients-

1 1/2 cup all purpose flour
warm water to knead the dough 
1 1/2 tbsp yoghurt
1/2 tsp sugar
1/2 tsp salt
pinch of baking soda
1 tsp yeast
chopped coriander leaves (1 cup)
finely chopped green chilli pieces (about a tsp) 


Preparation- 
  • Dissolve yeast in a small cup of warm water with sugar. Set it aside for five minutes (allow it to froth)
  • In a large bowl, mix salt, baking soda and flour. 
  • Add yoghurt and start mixing the dough with the help of yeast water. 
  • Add warm water and work on the dough for 5 to 10 minutes- Knead till it becomes soft and elastic.
  • Place the dough in a clean bowl and cover it with a damp tea towel. Put it in a warm place and allow the dough to double in size (should take an hour)
  • Once the dough has risen, knead it gently for few minutes on a lightly floured surface.
  • Divide the dough into medium sized balls.
  • Take one dough ball and flatten it to a small circle- sprinkle coriander and chilli pieces in middle and fold the dough into a pouch (with filling in middle).
  • Flatten this pouch on a lightly floured surface into a teardrop shape or oval shape.
  • Work on the rest of the dough in a similar fashion and place it on a baking tray.
  • Brush it lightly with butter and pop them in a pre-heated oven for baking.
  • Bake till it is puffy and golden brown in color (@200 degree celsius)
Paneer Butter Masala- (restaurant style)

Ingredients-

250 gms paneer (cut into cubes)
Butter (for cooking)

** Tip- You can fry paneer before mixing it with the gravy. Normally, I use it raw.
If your store paneer is hard and rubbery, chop them in cubes and put them in hot water for a couple of minutes, allow it to soften- then use them in cooking.

For the gravy-

Bay leaf-1
Clove-1
Cinnamon stick -1 (about one inch)
Broken dried red chilli pieces-1
Coriander seeds crushed (1 tbsp)
Chopped tomatoes (3)
One medium sized onion (chopped)
Crushed and chopped garlic - 1 tsp
Grated ginger - 1 tsp
Coriander powder - 1/2 tsp
Red chilli powder- 1/2 tsp
Fresh cream- 1 tbsp
Kasoori methi leaves crushed (1/2 tsp)

Preparation- 

Heat 3 tbsp butter in a frying pan. Add bay leaf, clove, cinnamon, red chilli pieces and crushed coriander seeds. Fry them for a minute. Add onions, garlic and ginger. Saute them for few seconds. Add tomatoes with red chilli powder and coriander powder. Cook the ingredients till oil leaves the masala. Puree the mixture. Heat about a tbsp of butter in another pan. Add the pureed mixture and cook for a couple of minutes. Add paneer pieces and salt. Add a cup of water and cook the paneer on a low flame for 5-8 minutes. Add kasoori methi and cook the paneer mixture for couple of minutes. Remove from heat and mix in the cream. Serve hot with naan!



Thursday, January 20, 2011

Onion 'n' coriander Naan

Get the dough right, flatten it with stuffing inside and pop it in the oven- sounds simple, eh? Well, those are the steps for getting a good home baked naan! Traditionally, naan is prepared in a tandoor (a clay oven which uses charcoal/wood). With the help of yeast, baking soda and yoghurt you can get a good texture to your naan while baking at home. When served hot with a butter coating, it absolutely tastes divine.

What do we need for the dough?

2 cups all purpose flour
warm water
2 1/2 tbsp yoghurt
1 tsp sugar
1 tsp salt
pinch of baking soda
1 tsp yeast

Filling ingredients-

1 big onion chopped finely
a good bunch of coriander leaves (finely chopped)
3 big cloves of garlic (crushed and chopped)
chopped green chilli pieces (used 1 green chilli)
salt according to taste

How did I make it?

For the dough, we need to activate our yeast first by mixing warm water, sugar and yeast in a small cup. Allow the yeast to froth up and leave it for five minutes. In a large bowl, mix salt, baking soda and flour. Add yoghurt and start mixing the dough with the help of yeast water. You have to work on the dough for 5 to 10 minutes- Knead till it becomes a soft, smooth dough (use a bit of oil to get a glossy texture). Place the dough in a clean bowl and cover it with a cloth. Put it in a warm place and allow the dough to double in size (should take an hour and a half).

For the filling, mix all the above ingredients and toss them well with a bit of oil. You can saute the onions and garlic, if you want. I like to use them raw for the flavors to come out well in the naan.

Once you have the dough and filling ready, preheat your oven to 200 degree celsius. Equally divide the dough into medium sized balls. On a lightly floured surface, flatten your dough to a small circle. Place about a tbsp of filling in the middle and seal the ball into a pouch. Flatten this pouch on a lightly floured surface into a teardrop shape or oval shape. Brush it lightly with oil and put them in the oven for baking. Bake it till it becomes puffy and golden brown in color! Before serving, gently coat the naan with butter for a great taste...Enjoy!




Monday, June 21, 2010

Pyaz dhaniya wala parantha

Parantha or stuffed roti is a great delicacy and you can make so many interesting varieties out of it- I have seen my friend stuffing bizarre things/left overs and let me tell you there is no hard and fast rule for making paranthas! I once made a noodles parantha- stuffed some left over maggi noodles and it came out really well- here is a simple one with basic ingredients and tastes divine with pickle and yoghurt. The most common parantha everyone makes is with boiled potatoes. However, if you fancy something quick and different try out this Pyaz dhania parantha-


Ingredients for the stuffing- Two big oninons (finely chopped), Corriander leaves (finely chopped), green chillies (finely chopped), garam masala, chilli flakes (optional), salt and oil to mix(optional)- 









                                                                                                           

The stuffing is pretty simple- Mix the chopped onions, green chillies, corriander leaves, garam masala, salt and chilli flakes in a bowl (add a bit of oil to mix it- entirely optional). Before you get the filling ready, prepare the dough (wheat powder/atta). Mix wheat powder in water and knead it to a smooth dough. Take a small ball of wheat dough and flatten it with a rolling pin- take a sizable amount of the filling and place it in the middle of the flattened dough. Fold the sides with the filling in middle so that it appears as a small pouch- now flatten this small pouch with the rolling pin (use a bit of wheat powder on the surface before you roll so that it doesn't stick).

  


Now put it on a hot frying pan and fry both sides till golden brown- Use butter/ghee for frying paranthas as this lends an inherent taste to the dish- Now top it with pickle/sauce to enjoy a fine evening by the television!

                      

LinkWithin

Related Posts Plugin for WordPress, Blogger...