In India, where vegetarianism widespread as in no other place on the globe, satisfying, freshly baked bread– an indispensable dish on the table during almost any meal. Indian bread its recipe is quite varied and consists of flatbreads made from different test, which are baked in a special container and can be stuffed if desired - for example, with vegetables, cheese or garlic.
Almost all Indian bread contains special flour made from wheat ground into powder - “ata”, so prepare Indian flatbread in European conditions according to traditional recipe not always possible, however, flatbreads made from available products can be similar to classic ones and very tasty, especially in tandem with vegetable sauces.
After some practice, the process of preparing Indian flatbreads ceases to be any difficult - bake bread it turns out easily and quickly.
How to bake Indian bread?
1.Chapati (roti)– round, flat, fresh flatbreads. During the cooking process, the dough is formed into balls, which are rolled into flat cakes and baked without oil in a special dish - “tawa”, a cast-iron frying pan. Instead, you can easily use an ordinary frying pan.
To prepare, you will need wheat flour (preferably coarsely ground) - about 250 g, and water - about 150-200 ml.
Knead the dough. It is best to add water in parts so that there is no excess. Once the dough is kneaded and elastic, cover the dough with a damp towel and leave it for half an hour. After this, divide the dough into equal pieces (there should be about ten of them) and roll out the flatbreads. Bake in a well-heated frying pan with a thick bottom for a minute on each side. A cast iron frying pan is best. If the dough sticks, sprinkle a little flour. Serve chapatis with vegetable sauces or as bread for soups and main courses.
2. Naan– flat bread, which is traditionally cooked in a “tandoor”, a special clay oven, but can also be baked in the oven. A classic must-have component test is yogurt or milk, which gives the flatbread softness and airiness. Naan is especially tasty when combined with herbs, onions, cheese and garlic.
To make naan you will need:
Flour – 300 g
Milk (warmed) – 300 ml
A packet of instant yeast
Butter (or ghee) – 3 tbsp.
Vegetable oil for greasing the dough
Salt, sugar
If desired, you can add anise, chopped herbs or garlic to the dough.
Add salt, sugar, yeast to the flour, pour in warm milk and knead the dough. You can add anise or finely chopped garlic to the dough. Brush the resulting dough with vegetable oil, cover with a towel and place in a warm place overnight.
Divide the dough into several balls (about 5), roll into flat cakes and bake in a well-heated oven. Grease the finished flatbreads with butter. Serve hot. These flatbreads go well with a variety of sauces.
3. Puri– flatbreads, similar in properties and dough composition to chapatis, but fattier because they are cooked in boiling oil.
You will need:
Flour – 350 g
Vegetable oil – 2 tbsp.
Salt
Cooking oil (ghee)
Knead into a tight dough and leave for 15 minutes. Divide the dough into equal equal balls, roll out into flatbreads(When rolling, to prevent the dough from sticking, it is better to use butter rather than flour). Traditionally they are fried in a special vessel, “karhai”, but a frying pan or pan will also work. Heat in a bowl ghee butter or vegetable oil and when it begins to smoke, plunge the cakes into it and fry until they puff up.
Serve hot as an appetizer with sweet sauce or cheese.
4. Paratha– like puri, this flatbread is a type of chapati. Its difference is that during the cooking process it is layered with special oil - "ghee"(you can also use vegetable oil). Paratha turns out especially tasty if you cook it with vegetable filling.
For cooking parathas with potato and onion filling you will need:
Flour – 300 g
Ghee or any other oil - 5 tbsp.
Water – 150 ml
Greens (parsley, cilantro, onion)
Boiled potatoes – 2 pcs.
Salt
Knead a soft dough, cover with a towel and place in a warm place for 1 hour. Mash the potatoes, season to taste, add herbs and onions. Divide the dough into 5 parts, roll into flat cakes, place the filling in the center of each flat cake and pinch the top like a bag. Turn over so that the joint is at the bottom and carefully roll into a thin cake. Coating the flatbread with ghee (vegetable oil), fold and roll out the dough twice. Bake for a few minutes in a hot pan, brushing the flatbread with oil.
Serve the flatbreads hot with sour cream, natural yogurt or vegetable sauce.
Dosa or Atta dosa are thin, crispy flatbreads or pancakes from South India, Malaysia and Singupura. Dosas prepared from wholemeal lentil, chickpea, rice or wheat flour in a cast iron frying pan. Dosas are often served instead of bread with other dishes - chutney, curry, dala, etc., or as an independent dish with a variety of fillings from vegetables, onions, cheese and spices. In some states of India, Dosas are a daily food item.
For Maslenitsa, I have prepared for you a book with recipes for healthy pancakes from all over the world! More than 25 recipes for health and pleasure!!!
This beloved holiday with traditional treats can be made a little healthier without sacrificing the pleasure and fun.
Atta-Dosa is the name of the Indian flatbread itself, but usually the name of the filling or special ingredients is added to it:
Dosas are prepared according to vegetarian recipe: These are pancakes without eggs and milk, sugar, and sometimes without flour. A large number of herbs and spices contribute to the digestion process and the absorption of beneficial elements. Dosas are suitable for vegetarians, vegans and fasting people.
Ingredients:
Dosa:
Chutney:
Preparation of Dosa:
Preparation of Chutney:
How to serve:
Dosas Sprinkle with lemon juice and garnish with chopped coriander or parsley leaves.
Serve with tomato chutney and fresh vegetable salad.
Have a nice healthy and delicious Maslenitsa!
_____________
Best wishes ॐ
Julia
VEGETABLE VEGETARIAN DISHES
ALU – potatoes:
ALU GOBI – stewed potatoes with cauliflower
ALU JIRA – potatoes stewed in ghee and seasoned with cumin
ALU PALAK – potatoes stewed with spinach and cream
ALU SABJI - potatoes stewed with vegetables
BHINDI MASALA – stewed with onions, coriander, tomatoes and spices lady fingers(ladies" fingers or ocher)
WADA – deep-fried lentil flour donuts
DAL – pea soup with spices. Dal is made from lentils, peas, soybeans, white and red beans:
URAD – black and white beans
MASUR - red and brown beans
MUNG – green and yellow lentils
ARKHAR - orange lentils
DAL MAKKHANI - a spicy lentil dish with coriander and tomatoes
DOSA is an envelope made of rice or lentil flour with or without filling. Served with a bowl of spicy vegetable soup(sambar) and chutney sauce (crushed coconut with dal):
MASALA DOSA - stuffed with boiled potatoes, mashed with fried onions, peanuts and chili peppers.
SABJI DOSA - stuffed with fried vegetables
PANEER SABJI DOSA - stuffed with... homemade cheese and fried vegetables
IDLI - thick steamed rice cakes eaten with coconut paste (chutney) and spicy vegetable soup (sambar)
KAMAL KAKRI – lotus root, stewed with vegetables
KARELA is a bitter vegetable from the pumpkin family. As a rule, it is stewed in vegetable oil with onions and tomatoes.
KHIR - rice pudding with raisins, nuts, coconut flakes, cinnamon and cardamom
KHICHARI - mixture stewed rice with mung bean (moong dal), purified cow butter (ghee), sometimes with the addition of spices and vegetables. It is the main dish of Ayurvedic cooking, characterized by ideal digestibility and balance of nutrients, rich in protein. Khichari is easy to digest, gives strength and vitality, nourishes all tissues of the body, helps in cleansing and rejuvenating cells, therefore it is used in hatha yoga after cleansing practices.
MALAY KOFTA – fried balls of homemade cheese in batter with vegetable and creamy sauce
MOMO – dumplings with vegetable filling, steamed or fried in vegetable oil:
PALAK MOMO - dumplings stuffed with spinach, steamed or fried in vegetable oil
ALU MOMO - dumplings stuffed with boiled potatoes and onions, steamed or fried in vegetable oil
PAKORA – deep-fried vegetables in a batter made from wholemeal pea flour, fried onions, curry leaves, chili and spices:
ALU PAKORA - deep fried potatoes in a batter made from wholemeal pea flour, fried onions, curry leaves, chili and spices
MIRCH PAKORA – chili peppers, deep fried in a batter of pea flour, fried onions, curry leaves, chili and spices
GOBI PAKORA - pieces of cauliflower, deep fried in a batter of pea flour, fried onions, curry leaves, chili and spices
DAHI PAKORA – lentil flour dumplings in yogurt
PANEER – young unleavened (Adyghe type) cheese:
SHAHI PANEER - in cream sauce with spices
PALAK PANEER – with spinach
PANEER BUTTER MASALA - in butter-tomato sauce
MATAR PANEEER – with green peas and in curry sauce
PURI - hollow inside balls of thin, crispy, well-deep-fried dough
RAITA - curdled milk with finely chopped vegetables, seasoned with spices
SABJI - stewed or fried vegetables with spices
SAMOSA - a pie made from puff pastry with a spicy filling of potatoes, fried onions and green peas
CHANA MASALA – chickpeas (large white peas), stewed with onions, coriander, tomatoes and spices
THALI is a large round metal tray on which small cups (katori) of boiled rice, lentils, spices and various vegetables are served.
UPMA is a dense porridge made from semolina with vegetables, seasoned with mustard seeds, curry leaves and chili. Served with a bowl of spicy vegetable soup (sambar) and chutney sauce.
UTHAPAM – Indian yeast pizza made from rice flour with cheese, tomatoes, onions and vegetables
CHAT – spicy cold appetizer from vegetables or fruits or sprouted lentils, seasoned with pepper, ginger and tamarind.
CHUTNEY - sauces that enhance the taste of the main dish; they are made from vegetables and fruits. Chutneys can be made from raw or cooked ingredients ground into a smooth paste:
PUDINA CHUTNEY – mint sauce
CHUNDA CHUTNEY – sweet and sour mango sauce
LASSI is a yogurt-based drink with added water. Can be whipped with banana, mango, papaya, etc., sweet, salty or natural. Prepared by quick beating:
KESAR LASSI – saffron flavored lassi
MASALA TEA – black tea with milk and spices
NIMBU PANI – fresh lemonade
PANI – drinking water
RUKH AFZA – herbal syrup
TEA – black tea with milk
CHAPATI - Indian bread made from wheat flour, like thin pita bread. Flatbreads are served with different dishes from vegetables, rice and dal for soup, using instead of a spoon, wrapping ready-made food in it.
MASALA ROTI - wheat cakes made from wholemeal flour with the addition of hot and spicy spices
TANDOORI ROTI - wheat flatbread made from wholemeal flour, baked in a clay oven (tandoori)
TAVA ROTI - wheat flatbread made from wholemeal flour, baked in a dry frying pan
NAAN - the base of the flatbread is unleavened wheat dough by leaps and bounds. Various additives such as vegetables, homemade cheese or potatoes can be used as filling. Caraway seeds or garlic can be sprinkled on top.
PARATHA - flatbread made from rolled out wheat dough usually with filling:
ALO PARATHA – with potato filling
MULI PARATHA – stuffed with radish
PANEER PARATHA – stuffed with homemade cheese
PAPAD - crispy thin flatbread made from coarse pea flour, usually quite spicy
PURI - deep-fried flatbread
SWEETS
BADAM HALVA – almond halva
BARF - balls with coconuts
GAJAR HALWA - carrot halwa
GULAB JAMUN - porous balls made from almonds, served dipped in honey syrup and rose water
JALEBI – “brushwood”, filled sugar syrup bakery
KULFI - ice cream with cardamom, pistachios and saffron
RASGULLA - homemade cheese balls with cream in rose syrup
RASMALAI - homemade cheese balls in condensed milk
KHIR - sweet rice pudding with the addition of coconut, almonds, cardamom, cloves and other spicy spices
SHAHI TUKRA - crispy bread pudding
TRADITIONS
PAAN – finely chopped betel nut (SUPARI), wrapped in a leaf, with the addition of cloves, cardamom and sugar. Refreshes the mouth, improves digestion. Used after meals.
Step-by-step recipes for making Indian flatbreads and various options: chapati, puri, paratha, with pumpkin, with chickpea flour
2018-05-26 Galina KryuchkovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
7 gr.
1 gr.
Carbohydrates
33 gr.178 kcal.
Flat and unleavened bread is called chapati. It is difficult to reproduce Indian flatbreads without specially ground flour, spices and special utensils. Ask for ingredients at Indian food shows. Buy with reserve. It seems that the dish is simple to prepare, but it may not work out the first time. You need skills, dexterity and our step-by-step recommendations.
Ingredients:
Step-by-step recipe for classic Indian flatbreads
Warm up the water.
Place flour on a plate.
Make a hole in the center of the flour mound.
Pour water into it.
Add flour in small portions to a hole filled with water.
Knead a thick dough.
Now wipe the Indian flatbread dough with flour, wrap it in a clean wet towel and leave it to rest for about thirty minutes.
Divide the dough into nine pieces.
Roll out the flatbreads.
In India, chapatis are laid out and fried on a tavi. We will use a cast iron frying pan. Place it on the fire and let it warm up thoroughly.
Place some flour in the bottom of a cast iron skillet.
Place the chapatis. Time yourself for one minute.
Then the Indian flatbread can be turned over to the other side.
Place the flatbreads and bake for one minute on both sides. Serve warm with sauce or vegetable soup.
Making any type of Indian flatbread does not take much time. The entire cooking process consists of three stages: kneading the dough, shaping the products and baking. You can cheat and add instant yeast, so the dough will rise faster.
Ingredients:
How to quickly cook Indian flatbreads
Pour anise, salt, yeast, sugar and flour into one cup.
Stir the dry mixture.
Pour warm milk into the flour with additives.
Knead the dough until stiff.
Coat the dough with vegetable oil.
Divide the dough into five or six pieces.
Chop the greens.
Add greens to each piece of dough.
Roll out portioned flatbreads.
Turn on the oven. Let it heat up, and the products will melt during this time.
Bake for 5 minutes on a hot baking sheet.
Grease hot Indian flatbreads with ghee and serve with a variety of sauces.
Interesting: What is the secret Indian oil? You know, it is no different from Russian creamy. Melt it in a water bath, bring to a boil, let it sit and pour into a clean and dry jar. Can be salted and stored without refrigeration.
These are crispy little flatbreads. They are fried in a large amount of oil, which is poured into the karhai. We will cook puri in any deep pan with thick walls or in a slow cooker using the “Frying” program.
Ingredients:
How to cook
Knead the usual unleavened dough. You will need flour, warm water and salt.
While kneading, add warm ghee in portions. This will make the dough softer and more elastic.
The dough needs to be kneaded thoroughly. Let the process of making puri become a lesson in Indian meditation for you, focus on the desire to treat your household with delicious Indian flatbreads.
Roll the dough into a ball and wrap it in a damp towel.
Let the dough rest, and after half an hour, remove the towels and get ready to form the cakes.
To do this, divide the dough into seven equal parts. First roll small balls, coat them with oil and then roll them out.
Pour the oil into a convenient container: deep fryer, multicooker bowl, duck pot or regular deep frying pan.
Slowly lower one crumpet into the hot oil.
Has the dough turned golden and started to bubble? Turn the donut over quickly.
Fry all the crumpets.
There is no such person who would not like crispy bubbly donuts. If you need to win someone's favor, then be sure to treat them with homemade puris.
This type of Indian bread is similar to chapatis, but filled with butter and vegetables. In this recipe, I suggest making a layer of potatoes, garlic and herbs.
Ingredients:
Step by step recipe
Place the peeled potatoes in the spiced water. While the future filling is cooking, make the dough.
Knead flour and water into a soft, elastic dough.
Wrap the dough in a towel or cling film.
Let the dough rest for an hour.
For Indian flatbreads you will need delicious filling. Drain the hot water in which the potatoes were boiled.
Add to potatoes butter and crush it.
Choose the herbs for the filling to suit your taste: parsley, cilantro, dill, mint, basil.
Chop the garlic and chop the herbs.
Stir the puree with the herbs.
Cut the dough into 4 parts.
Roll out all the pieces of dough.
Brush each flatbread with butter.
Place puree and herbs in the center of the flatbreads.
Gather the edges of the flatbread together and pinch.
Turn the bun over, seam side down.
Lightly press the filled ball with your hands and then roll it out.
Heat the frying pan.
Brush the top side of the flatbread with oil.
Turn the parathas over and place the oiled side in the pan.
Brush the uncooked side with oil and turn over again.
Serve hot flatbreads with any dish instead of bread and a side dish. There are many popular options for filling: mashed potatoes with onions, peas, cauliflower and even cottage cheese. The only thing that remains unchanged is the cooking principle.
Everyone knows that you can cook porridge with pumpkin. But few people know that there is interesting recipe heat. This Indian name for baked goods is similar to the Russian word for “warm”. These flatbreads taste just as good.
Ingredients:
Step by step instructions
Cut the skin off the pumpkin and remove the seeds.
Grate the raw pumpkin pulp.
Mix together half the flour, salt, spices and water.
Add chopped pumpkin, vegetable oil and the rest of the flour to the dough.
Divide the dough into 9-10 balls.
Roll each piece of dough into a flat cake.
Grease a dry frying pan.
Place the flatbreads on the hot frying pan one at a time. Fry quickly on both sides and stack.
Coat Indian flatbreads with pumpkin and seasonings with sour cream and sprinkle with grated cheese.
This type of national pastry is called pudla. The dough consists of two types of flour: wheat and chickpeas. During the kneading process, pieces of various vegetables, beans and herbs are added.
Ingredients:
How to cook
Pour boiling water over the tomatoes. After a couple of minutes, remove the thin skin from them. Chop the pulp.
Zucchini also needs to be peeled and then chopped.
Mix two types of flour with baking powder.
Add to flour mixture water.
Start kneading the dough. Gradually add vegetables and peas. Add seasonings, garlic and some herbs to taste.
Divide the thick dough into small pieces.
Roll out the flatbreads; they are similar in size to Russian pancakes.
Place a tablespoon of clarified butter in a cast iron skillet.
Fry each poodle on both sides.
Place the flatbreads together and steam for about five minutes. If the products are well fried, then the last tip is optional.
Serve with yogurt or sour cream.
