Tag Archives: Rotti

Onion Kulcha

Here, thinly sliced onions are pressed into the nans before baking. Onion KulchaFor six kulchas, thinly slice two onions, sprinkle with salt, and leave to stand for about an hour. Drain off the liquid and pat dry with kitchen paper. Mix a teaspoon of garam masala and two teaspoons of finely chopped coriander with the onions and use by pressing onto the surface of each nan before cooking.

 

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Bhatoora

These deliciously soft breads are not normally served in restaurants, but I have decided to include them because they are ideal cooked in advance and reheated and also because they are probably the easiest of all the Indian breads to make.Bhatoora
You may make these with white flour or ata.
Makes 8-10.
Preparation and cooking time: 30 minutes.

  • 8 oz (225g) flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 fl. oz (220ml) plain yoghurt approx.
  • Oil for deep frying

Sift the flour, baking powder, and salt into a bowl. Slowly add the yoghurt and gather the flour together with your fingertips until you have a soft dough.
Knead lightly and set aside to rest for at least 15 minutes.
Put the oil on to heat on a medium heat. Meanwhile divide the dough into eight portions without rolling into balls.
Dust your hands with flour and take one of these portions of dough and form into a ball.
Flatten the ball, dust well, and roll out into a 7-8 inch (17-20cm) round.
Now turn up the heat under the oil for a minute or two to get it really hot.
Slide the bhatoora carefully into the hot oil. It will sink at first but, if the oil is hot enough, it will rise to the surface in seconds.
Using the slotted spoon, push it back into the oil briefly and then turn it over for a few seconds.
Remove the bhatoora from the oil with a slotted spoon and put it on a plate lined with kitchen paper.

Repeat with the remaining dough. Drain the bhatooras well on kitchen paper and either serve immediately or wrap in foil for reheating later.
Tip. If you are making just a few bhatooras, you may like to roll them all out before frying them.

 

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Parathas

These are made with the same flour as chappatis, but they are layered with ghee before being cooked on the tava with more ghee brushed onto them. Vegetable oil is sometimes used instead of ghee and this is perfectly acceptable although I feel the ghee produces the best flavour. Alternatively you may use butter. This, because of the water content in butter, results in a softer, less crisp paratha which I love. It really is a matter of personal preference and convenience which you use, and you may like to try all three before making up your mind. Makes 6-8. Preparation and cooking time: 30 minutes approx.

  • 8 oz (225g) chappati flour plus extra for dusting (see page 37)
  • 4 fl. oz (110ml) water (approximately)

6 tablespoon melted ghee make the dough as for chappatis and leave to rest for 15-30 minutes. Put the tava or cast-iron frying pan onto a medium heat. Meanwhile divide the dough into 6-8 equal portions. Take one portion with floured hands and roll into a ball. Place the ball of dough into the flour and press flat, dusting on both sides. Roll out into a six inch (15cm) round, and brush the surface with melted ghee. Now fold by taking opposite sides and folding until they meet in the middle. You should have a long rectangular shape. Brush the top surface again with melted ghee and fold, this time bringing in the ends of the rectangle to meet in the middle. Brush the dry surface for the final time with melted ghee and fold into half. You should have a square. Place this in the flour, press flat, and roll out into a eight inch (20cm) square.

PorattaPat between your hands and slap onto the hot tava. Cook for about 30 seconds whilst brushing the top surface with ghee. Turn over. Again brush the surface uppermost with the ghee and turn over, having given the second side 30 seconds. Continue to cook the first side for a further 30 seconds whilst brushing more melted ghee on the top surface. Turn over for the final time and cook for a further few seconds. Both sides should have reddish brown spots. The frequent turning over ensures even cooking. Put the paratha on a plate lined with a large piece of aluminium foil. Fold over the foil to keep the paratha warm while you make all the parathas in this way. Like chappatis, parathas are best eaten immediately but are quite good reheated.

 

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Chappatis

These flat round breads are made with ata (sometimes called chappati flour). Three parts wholemeal flour with one part plain white flour may be used instead. Mix with water to a soft, slightly sticky dough and leave to rest at least 15 minutes before using.
Chappatis are cooked on a tava, that is a circular cast-iron plate with a long handle. A heavy cast-iron frying pan would make a suitable substitute.Chappatis
Practice makes perfect when it comes to chappati making, so do not be put off if your first efforts are not as good as you would like. They will taste fine even if thy do not look immaculate.
Makes 8-10
Preparation and cooking time: 30 minutes approx.

  • 8 oz chappati flour with extra for dusting
  • 4 fl. oz (110ml) water (very approximately)

Put the flour into a bowl. Add the water a little at a time and bring the flour together with the fingertips.
As the dough becomes stickier, draw it together with your hands, adding more water until all the flour is incorporated and you have a soft pliable dough.
Kneed the dough with wet hands for a minute or two. Fold into a neat shape, dampen the surface, cover and leave to rest for 15 minutes.
Put the tava on the hob to pre-heat on a medium heat.
Roughly divide the dough into 8-10 parts without forming into balls.
Now dust your hands lightly with the extra flour and take a portion of the dough. Roll it between your hands into a ball. If it feels sticky use a little extra flour on your hands.
Put the ball of dough into the flour and press flat, dusting on both sides.
Roll out into a round about six inches (15cm) in diameter, dusting when required.
Pick up the chappati, pat between your hands for a few seconds to shake off excess flour, and slap it onto the hot tava.
Let it cook for about 30 seconds and turn it over. (If the chappati sticks to the tava, it is not hot enough. If the markings on the chappati are too dark, it is too hot. Adjust as necessary.)
Cook for about 30 seconds on the second side, lifting the chappati off the tava and replacing it immediately if half way through.
Turn over again, now lift the chappati off the tava and place it directly over a medium flame, moving it about all the time. It will puff up in seconds.
Place the chappati in a clean napkin, folding over the top to keep warm.
Repeat with the remaining dough. Stack the chappatis in the napkin as you make them.
Ideally, chappatis should be eaten immediately, but if you wish to keep them for later, wrap them in aluminium foil and keep them in a refrigerator. Place, still in foil, in a hot oven for about 20 minutes to reheat. Alternatively reheat in a microwave oven.
Freezing. Chappatis freeze well. Stack and wrap in foil and freeze for up to a month. They may be thawed and reheated without removing the foil.

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Yeast Recipe Nans

Preparation and cooking time: 30 minutes, plus an hour to prove the dough.Yeast Recipe Nans

  • ¼ pt (150ml) milk (hand hot)
  • 2 tablespoon castor sugar
  • 2 tablespoon dried active yeast
  • 1 lb (450g) plain flour plus extra for dusting
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoon vegetable oil
  • ¼ pt plain yoghurt, beaten
  • 1 large egg, beaten
  • A little melted vegetable ghee

Pour the milk into a bowl and stir in the sugar and the yeast. Set aside for 15 minutes until the mixture is frothy.
Sift the flour, salt, and baking powder into another bowl. Add to it the yeast mixture and all the remaining ingredients (except the ghee), and mix into a dough.
Place the dough onto a clean surface and kneed it for ten minutes or so, until it is smooth.
Put the dough in a greased bowl, cover with greased cling film, and set aside in a warm place for about an hour. The dough will double in size.
Kneed the dough again lightly before proceeding to make the nans as described in the previous recipe.

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Nan

NanFor six nans.
Preparation and cooking time: 30 minutes approx.

  • 1 lb (450g) SR flour plus extra for dusting
  • ½ teaspoon salt
  • ½ teaspoon Baking powder
  • 2 tablespoon vegetable oil
  • 4 tablespoon plain yoghurt beaten
  • 2 Eggs (beaten)
  • ¼ pt (150ml) water approx.

A little melted vegetable ghee
Sift the flour, salt, and baking powder into a bowl. Add the oil, yoghurt, and eggs and mix in with a fork.
Now add the water little by little, and using your hands, bring the flour together to make a soft dough.
Need the dough with damp hands for a minute or two until it is smooth; cover it and leave to rest for at least 15 minutes.
Meanwhile, pre-heat the oven to the highest temperature. Put a heavy baking tray to heat in the oven, and pre-heat your grill.
Divide the dough into six equal portions. Dust your hands and taking one portion, roll it into a ball in the palms of your hands.
Roll the ball out into a tear shape, or a round if you prefer.
Carefully take the hot baking tray out of the oven, slap the nan onto it and immediately return to the oven for about three minutes.

Remove the baking tray and the nans from the oven and place then under a hot grill for 30 seconds to brown lightly and crisp the top.
Brush the top with the melted ghee and wrap in a clean napkin or tea towel and keep warm.
Repeat the process with all of the remaining dough. Make nans two at a time if the size of your baking tray and grill will permit.
Serve immediately.

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