Page 92 - Chilli Blooms PDF New - Unknown

BREADS

T hepla Naan

BEST COOKED IN A TANDOOR,
THESE ARE AN INHERENT PART OF BUT COOKED ON A PAN IS A GREAT
GUJARATI MEALS, AND ARE EATEN AT OPTION FOR SPECIAL OCCASIONS
HOME – OR ON THE ROAD!

Preparation time: 2-3 You will need:
Preparation time: ½ tsp turmeric hours including storing
10 minutes ½ tsp red chilli powder time for the dough 2 tsp cooking oil
1 tsp fresh crushed
Cooking time: ginger Cooking time: 2 cups cake flour
Bhatura Serves 4 chopped fresh 20-30 minutes 1 tsp sugar
10 minutes
1 tsp salt
1 tsp fresh crushed garlic
Serves 4-6
2 tbsp plain yoghurt
½ cup washed and

¾ cup warm water or
TASTY, FRIED INDIAN BREAD, OFTEN EATEN WITH CHANNA (CHICKPEAS) You will need: fenugreek leaves ¼ cup soda water mixed
1 cup wheat flour
Freshly chopped
with ½ cup water
1 tsp fresh crushed coriander
Preparation time: 2-3 hours including 2 cups cake flour green chillies Warm water to bind
storing time for the dough 1 tsp baking powder 1 tsp salt Cooking oil
Cooking time: 20-30 minutes 1 tsp salt Method
Serves 4-6 1 tsp sugar 1 Rub the oil into the cake flour and add the
2 tbsp plain yoghurt Method salt, sugar and yoghurt. Mix well.
¾ cup warm water or ¼ cup soda water
You will need: mixed with ½ cup water 1 Mix all ingredients with 1tsp of oil, bar the water. 2 Using the warm water or the soda water mix,
2 tsp oil Cooking oil to fry a small amount at a time make a soft dough.
2 Using warm water bind the dough. Knead well Knead well and cover with a cloth and keep in
with oiled hands to make a smoother soft dough. a warm place for approximately 2-3hrs.
Method 3 Divide into small balls. Take each ball and flatten 3 Divide the dough into small balls and roll each
1 Rub the oil into the cake flour and add baking powder, salt, sugar and yoghurt. Mix well. it and toss dry wheat flour and roll into a thin circle ball tossing in dry flour, to an oval shape about
approximately 12-14cm in diameter. 5mm in thickness.
2 Using the warm water or the soda water mix, a small amount at a time make a soft dough. Knead
well and cover with a cloth and keep in a warm place for approximately 2-3hrs. 4 Heat a frying pan to medium heat. Place the rolled 4 Heat a frying pan to medium heat. Place the
thepla onto the pan and roast for 1-2 minutes. rolled naan onto the pan and roast until small
3 Knead well with a bit of oil on your hands. freckles start to appear. Turn over and press
5 Add 1 tsp oil or butter around the perimeter of gently with a cloth while turning and allow it
4 Divide the dough into small balls. Toss each ball in oil and roll out into a circle approximately 10cm the thepla. Flip over to cook the other side adding to puff up.
in diameter and repeat with the remaining balls. a little more oil around the perimeter. Flip again
and cook until golden brown. Repeat the process 5 Alternatively, you can place the naan directly
5 Deep fry a few at a time in hot oil. To check if the oil is hot enough, drop a small amount of dough with the rest of the balls. onto the flame or the burner turning over
into the hot oil and if it sizzles and floats to the surface immediately, then the oil is at the correct several times until lightly freckled.
temperature for frying. Take the rolled dough and gently slide it from the side of the pan into the hot 6 Remove from pan and serve with plain yoghurt
oil. After a few seconds press it gently using a slotted ladle and flick hot oil onto it. This enhances it to and mango pickle. Alternatively you can also add 6 Remove the naan from the pan and transfer it
puff up completely. leftover boiled rice in the dough. to a serving dish and brush with butter or ghee
if desired.
6 Turn to the other side and fry until golden brown. Remove and place in a colander lined with paper
towel. Repeat with the rest of the dough. Serve hot. 7 Repeat with the rest of the dough and serve hot.

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