Chapati

January 14th, 2011 § 0 comments § permalink

Makes about 14

INGREDIENTS

1 cup whole wheat flour plus 1 cup unbleached all-purpose flour, or 2 cups chapati flour
1 to 1¼ cups water
All-purpose flour, for rolling
Butter, for serving

DIRECTIONS

Mix the flour(s) in a large bowl. Add ½ cup of the water to the flour, and mix with your hand to combine. Add another ¼ cup water, and mix again. Continue adding the water, a little at a time, until the dough forms a ball. (The dough should take about 1 cup water.)

Now knead the dough vigorously on a clean, unfloured surface until the dough is moist, soft, and slightly sticky but doesn’t cling to clean hands or the work surface, about 5 minutes. If the dough is dry, dip your fingers into some water, and knead the water onto the surface, and let rest at least 10 minutes and up to 30 minutes.

When the dough has rested, prepare a small bowl of all-purpose flour and also flour your work surface. Break off a piece of dough a little smaller than a golf ball. Toss it in the bowl of flour, and then roll it between the palms of your hands to make a ball. Set the ball on the work surface, and flatten it into a 2-inch disk. Now roll the disk, flouring the work surface and dough round as needed, into a thin round 5 to 6-inches in diameter. Put the chapatti on a plate, and cover with a sheet of plastic wrap. Continue to roll all of the dough into chapattis, and stack them on a plate, pieces of plastic wrap between them.

Heat a griddle or frying pan (preference goes to cast iron) over medium-high heat. Place a chapati on a heated griddle or in the pan over medium-high heat, and cook until the top darkens slightly, and your see bubbles begin to form underneath the surface of the dough, about 1 minute. Now flip the chapatti with a spatula, and cook the other side until you see more bubbles, about 30 seconds.

If working on a gas stove, turn on a second burner to high. Using a pair of flat tongs, carefully pick up the chapati by the edge, and put it directly onto the burner. Cook until the chapati balloons and browns, 10 to 15 seconds. Then carefully turn it, using the tongs to pick it up by the very edge, and cook until the underside browns and the bread balloons again, 10 to 15 more seconds. Remove the chapati from the fire the tongs, or slide it off the griddle, put it on a plate, and rub with butter. Serve immediately while you continue cooking the remaining chapatis.

If working on an electric stove, cook the chapati on the griddle, or in the pan until the bubbles have begun to form on both sides. Then continue cooking the chapati, pressing down the edges of the round with a wad of paper towels as it balloons and turning it in a clockwise motion, until the chapati is well browned and swells like a balloon. Turn and do the same on the other side.

© Recipe Property of Suvir Saran

Parathas Stuffed with Potato, Chiles, and Cilantro

January 14th, 2011 § 0 comments § permalink

Makes about 12 Parathas

INGREDIENTS

1 cup whole wheat flour plus 1 cup unbleached all-purpose flour, or 2 cups chapati flour
Salt
1 to 1¼ cups water
1½ pounds boiling potaotes, boiled in their skins until tender (25 to 30 minutes) and cooked
½ cup very finely chopped red onion
1 fresh hot green chile, very finely chopped
1½ tablespoons very finely chopped fresh cilantro
½ teaspoon cayenne pepper
½ teaspoon garam masala
¼ teaspoon cumin seeds or ½ teaspoon carom seeds
Juice of ½ lemon or lime
All purpose-flour, for rolling
Canola oil, for cooking
Butter, for serving

DIRECTIONS

Mix the flour(s) and 1 teaspoon salt in a large bowl. Add ½ cup of the water to the flour mixture, and mix with your hand to combine. Add another ½ cup water, and mix again. Continue adding water, a little at a time, until the dough forms a ball. The dough should take about 1 cup of water.

Now knead the dough vigorously on a clean, unfloured work surface until the dough is moist, soft, and slightly sticky, but doesn’t cling to clean hands or the work surface, about 5 minutes. If the dough is try, dip your fingers into some water and knead the water into the dough. Put the dough into a clean bowl, cover with a clean damp kitchen towel pressed directly onto the surface, and let rest at 10 minutes or up to 30 minutes.

Meanwhile, peel the potatoes and mash them roughly in your hands in a bowl. Add 1 teaspoon salt, the onion, chile, cilantro, spices, and lemon or lime juice, and mix well to form a fairly smooth mixture (there will be small lumps present).

When the dough has rested, set out a bowl of all-purpose flour and a small bowl of canola oil, with a spoon, on your work surface. Lightly flour your work surface as well.

Break off a piece of dough about the size of a gold ball. Toss it first in the bowl of flour, and then roll it between the palms of your hands to make a ball. Set the ball on your work surface, and flatten to a 2-inch disk. Now roll the disk, flouring the work surface and dough as needed, into a thin round 4½ to 5-inches in diameter. Mound about ¼ cup of the potato mixture into the center of the dough rough. Bring the edges of the up over the top of the filling, and press them together to make a pouch. Press down on the neck of the pouch with the palm of one hand to make a slightly rounded disk. Turn the disk in the bowl of flour, and roll it out again into a round about 6-inches in diameter. Continue to roll all of the remaining dough into parathas, and stack them on the plate with sheets of plastic wrap between them.

Heat a griddle or frying pan (preference goes to cast-iron) over medium-high heat. Place the dough round on the heated, ungreased griddle or in the pan, and cook until the dough darkens slightly and you see bubbles begin to form underneath the surface of the dough, 30 seconds to 1 minute. Now you flip the paratha with a spatula, and cook until the bubbles form again.

With the back of the spoon, coat the top of the paratha with oil. Flip, and coat the other side with oil. Now continue cooking, pressing gently on the bread the the back of the spoon and moving the spoon around in a circular motion to press the bread onto the pan for even browning. When the bottom of the bread has browned, flip and repeat. Do this a few times until both sides of the paratha are golden brown and very crisp, 2 to 3 minutes in total.

Remove the paratha from the pan and spread with butter. Serve immediately. Then continue on this way until all of the parathas have been cooked.

© Recipe Property of Suvir Saran

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