ROTI/CHAPATI      (makes 6-8)

This is the least fattening Indian bread.

1½ cup whole wheat flour, plus extra for dusting

½ tsp salt

1 cup water

• Sieve the flour and place it in a large bowl. Add the salt and nix well. Make a well in the center and gradually pour in the water, mixing well to form a supple dough.

• Knead the dough for 7 minutes, then cover and let stand for 15-20 minutes. It time is limited, roll out the dough immediately. Divide the dough into 16 equal-size portions. Roll out each piece of dough on a well floured counter.

• Place a large, heavy bottom skillet on high heat. When steam starts to rise from the skillet, reduce the heat to medium.

• Place the chapati in the skillet and when it starts to bubble turn it over. Carefully press down on the bread with a clean dish towel or a flat spoon and carefully turn it once again. Remove the bread from the skillet and keep warm while you make the others.

• Serve immediately. Some people like to brush it with a little melted butter before serving.

ONION KULCHA        (makes 6)

1½ cup flour

2 onion, chopped

3 green chilies, chopped

2 tbsp coriander leaves chopped

1 tsp cumin seeds

½ tsp grated ginger

2 tbsp melted butter

salt to taste

vegetable oil

• Sieve the flour.

• Mix all ingredients thoroughly and make a stiff dough by adding just enough water.

• Knead the dough and divide it into 6 portions.

• Roll out each portion of the dough into a thin round with the help of a little flour.

• Make a few light, horizontal slits on one side of each round.

• Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.

• Serve hot.

Naan

Garlic naan

NAAN                      (makes 6-8)

1 tsp sugar

1 tsp fresh yeast

¾ cup warm water

1½ cups all-purpose flour

plus extra for dusting

1 tbsp oil

1¾ oz/50g unsalted butter plus extra for greasing

1 tsp onion seeds

salt to taste

For garlic naan add ½ chopped garlic cloves to the dough.

• Place the sugar and yeast in a small bowl or measuring cup, add the warm water and mix well until the yeast has dissolved. Let stand for 10 minutes, or until the mixture is frothy.

• Sieve the flour. Place the flour in a large bowl. Make a well in the center, add the oil and salt, and pour in the yeast mixture. Mix with your hands to form a dough, adding more water, if necessary. Turn out onto a lightly floured counter and knead for 5 minutes, or until smooth.

• Return the dough to the bowl, cover, and let rise in a warm place for 1½, or until it has doubled in size.

• Preheat the broiler to high, and grease a sheet of foil. Turn a dough out onto a floured counter and knead for 2 min. Break off small balls with your hands and pat them into circles 4½ inches/12 cm in diameter and ½ inch/1 cm thick. 

• Place the dough circles onto the grassed foil and cook under the very hot broiler for 7-10 minutes, turning twice, brushing with the butter and sprinkling with the onion seeds.

• Serve warm or keep wrapped in foil until required.

POORI                    (makes 7-9)

1½ cup whole wheat flour

½ tsp salt

¾ cup warm water

2½ vegetable oil, plus extra for oiling

• Sieve the flour and place it in a large bowl, add salt, stir well.

• Make a well in the center and gradually pour in the water, mixing well with your fingers to for a dough, adding more water if necessary.

• Turn the dough out onto a floured counter and knead until it is smooth and elastic. Let stand in a warm place for 15 minutes.

• Divide the dough into 7-9  equal-size portions and with lightly oiled hands pat each into a smooth ball. On a lightly oiled counter, roll out each ball to for a thin circle.

• Heat the vegetable oil in a deep skillet. Deep-fry the circles in batches for 5-8 minutes, turning once, until golden in color. Remove the pooris from the skillet and drain. Serve hot.

ALOO PARATHA        (makes 4)

3 potatoes, boiled and mashed

1 cup whole wheat flour

3 green chilies, chopped

2 tbsp coriander leaves chopped

2 tbsp melted butter

salt to taste

vegetable oil

• Sieve the flour.

• Mix all ingredients thoroughly and make a soft dough. Water is not required for this purpose.

• Divide the dough into 4 portions.

• Roll out each portion of the dough into a thin round with the help of a little flour.

• Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.

• Serve hot with a curry or dal of your choice.

PARATHA

2 cups whole wheat flour or chapati plus extra for dusting

salt

4 tbsp melted butter

• Sieve the flour and place it in a large bowl. Add the pinch of salt and nix well. Add the melted butter. Rub it into the flour with your finger, then gradually knead in enough cold water to make a soft dough. Cover with plastic wrap and let rest 30 minutes.

• Divide the dough into 10 equal-size pieces and roll into balls. Roll out a ball of dough on a lightly floured counter to a 4 inch/10cm circle and brush with oil.

• Heat a heavy-bottom skillet or griddle pan. Cook parathas on both sides using a little oil for brushing until golden. Keep bread warm while you cook the remaining parathas in the same way.

GOBI PARATHA (unleavened bread stuffed with caluliflower)            (makes12)

Dough:

4 cups sifted whole wheat flour plus extra for dusting

½ salt

1½ cups water

Filling

2 cauliflower cut into flowerets

5 tsp salt

2 onions finely chopped

1½ cumin seeds

5 green chilies finely chopped

½ cup coriander leaves chopped

for frying:

6 tbsp vegetable oil

• To make a dough

• Mix flour, salt and 1 cup water. Add enough of remaining water (6 tbsp), (2 tbsp at a time) mixing till dough forms a soft ball (stop adding water before dough becomes we and sticky)

• Knead till dough is smooth and elastic (takes 3 minutes). Keep covered with a cloth for about ½ hour.

• To make a filling

• Grate cauliflower. Mix it with salt. Keep aside for 15 minutes. Squeeze out and discard water. Add remaining ingredients. Mix.

• With greased hands, knead the dough. Make 12 balls approximately 4 cm in diameter. Keep covered with a cloth.

• On a floured board, roll each ball of dough into a flat round 10 cm in diameter.

• Stuff paratha: (use 5 tbsp filling for each round of dough. see instructions.

• Heat tava on medium heat for about 3 minutes.

• Put round on tava. Cook for 1 min and turn it over and cook until  golden brown.

MAKAI ROTI (CORN MEAL FLAT BREAD)                  (makes 12)

dough:

4 cups corn meal

2½ cups water

4 tbsp oil

• Mix corn meal and 1½ cups water. Add enough of remaining water (¾ cup), 2 tbsp at the time, mixing after each addition, till dough form a soft ball.

• Make 12 balls approximately 4.5 cm in diameter. Keep covered.

• On a well floured board, roll a ball of dough lightly. Dust rolling pin from time to time to avoid sticking. Seal crack by pinching edges and continue rolling into a flat round 14 cm in diameter.

• Heat tava on medium heat for about 3 minutes. Brush with oil.

• Put round on tava. Cook till underside has light golden brown patches (about 2 minutes). Turn over. Continue cooking. 

MASALA MAKAI ROTI (SPICY CORN MEAL FLAT BREAD)                                (makes 12)

3½ cups corn meal

1 medium onion finely chopped

5 green chilies finely chopped

½ cup coriander leaves chopped

2½ tsp salt

1¾ cups water

5 tbsp oil

• Mix all ingredients except water and oil.

• Add 1 cup water. Mix. Add enough remaining water (2 tbsp at the time), mix till dough forms a soft ball. Make 12 balls approximately 4.5 cm in diameter. Keep covered.

• Follow steps from makai roti. See above.

• Serve hot, accompanied with yogurt.

DOSAS (RICE/GRAM INDIAN PANCACES)            (makes 21)

1½ cups colam rice

½ cup split skinned black gram

2 tsp salt

1½ cups + 3 tbsp water

5 tbsp oil

½ cup vegetable oil

• In a bowl, cover rice and black gram with water at least 2 cm above ingredients. Soak for 4 h. Drain.

• Grind rice-black gram mixture into a paste gradually adding 1 1/4 cups water.

• Mix rice-black gram paste and salt. Cover and keep aside (not in a refrigerator) for at least 12 h to ferment.

• Mix fermented paste and enough of remaining water to make a thin batter.

• Spread 1/4 tsp oil upto 2 cm from edge of tava. Heat tava on medium-high for 2 minutes till oil just begins to smoke. Reduce heat to medium. Correct heat setting is critical if tava is too hot batter will stick while being spread on tava. Allow to cool before continuing. If tava is not hot enough, batter will spread but dosa will stick. Heat tava more before continuing.

• Stir batter an pour 3 tbsp in center of tava.

• Quickly place the back of a rounded ladle very lightly on batter. Using a continuous circular motion in one direction, gently spread batter evenly outwards from centre to make a round about 17 cm in diameter.

• Add ½ tsp oil round the edges of dosa. Drizzle 1/4 tsp oil over dosa. Cook for about 2 minutes.

• Turn over. Cook for 1 minute. Remove. Cook remaining dosas in the same way.

• Serve hot, accompanied with coconut chutney.