July 09, 2013

Phulka Rotis | Fulkas - Indian Flat Bread


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This was one post which I thought was not needed. With present day lifestyle rotis / chapatis have become a staple diet for many people . Earlier Rotis were staple to Northern Indian food as Rice was for South Indians,but off late its staple across most house holds..Requests from a lot of my friends came in asking how to make soft rotis and also about the puffing up.So I thought I should be posting the recipe for my friends.

Phulka Rotis are the oil free version of chapathi or Indian Flat bread  where the dough after rolling is first lightly toasted on a griddle / tawa and then cooked on an open flame which helps in Puffing up of the roti, rotis, fulka , chukka rotti , sukka roti , phulkas , phulka , fulka , sukha roti , rotti

Phulka Rotis are the oil free version of chapathi or Indian Flat bread  where the dough after rolling is first lightly toasted on a griddle / tawa and then cooked on an open flame which helps in Puffing up of the roti.  The moisture trapped inside the rolled Out dough tries to escape and enables the cooking  from inside. 
This puffing is known as "PHULNA " in Hindi and hence the name "Phulka Roti"

Phulka Rotis are the oil free version of chapathi or Indian Flat bread  where the dough after rolling is first lightly toasted on a griddle / tawa and then cooked on an open flame which helps in Puffing up of the roti, rotis, fulka , chukka rotti , sukka roti , phulkas , phulka , fulka , sukha roti , rotti


Resting Time for Dough : 20 mins
Cooking Time : 2 mins per roti
Serves : Makes about 8-10 rotis

Step by step video demonstration from kneading to preparation of Rotis



Ingredients

1 cup whole wheat flour  + 1/4 cup dry flour for dusting
3/4 tsp salt
2 tsp oil
1 cup water
Rolling Pin & Strong base for rolling the rotis

Method

Kneading the Dough

  • Mix the salt and wheat flour in a mixing bowl.
  • Knead the dough  by adding water little by little and continuing kneading until all the dry flour is used up and dough like mixture is formed.
  • Now slowly keep kneading and stretching the dough with your palms until you find the dough to be a little light and soft in texture.
  • If you find the dough dry and hard to stretch,just wet your palms with a little water and start kneading.
  • This step of stretching and kneading the dough is very important as the GLUTEN present in the wheat flour will react and provide with the elasticity while rolling the rotis.
  • As you keep kneading the dough,you can see that the texture of the dough transforms slowly and once it is done it will be a nice shiny soft ball of dough.
  • Once the dough is ready,smear oil in your palms and coat the dough all over and keep it covered in cling wrap,muslin cloth or an air tight container for 15 -20 mins.
  • This step again helps in providing  the elasticity and softness.

Making Rotis 

Phulka Rotis are the oil free version of chapathi or Indian Flat bread  where the dough after rolling is first lightly toasted on a griddle / tawa and then cooked on an open flame which helps in Puffing up of the roti, rotis, fulka , chukka rotti , sukka roti , phulkas , phulka , fulka , sukha roti , rotti
  • Pinch out lemon sized balls from the dough
  • Dust the balls with a little dry flour and start rolling it out into a round shape.
  • Ensure that the edges are not thick and the round is evenly rolled out.
  • Place the roti on a hot tawa and cook until light brown spots appear on lower side.
  • Flip over and cook on the second side until brown spots appear.
  • Now take the roti with the help of tongs and put on open flame .Now you can see the roti puffing up.
  • In case you are working on an electric hot plate,then you get a grill on which you can place the rotis for puffing.
  • Take it off the flame and serve hot with a little ghee smeared over it. (Skip for Vegan diet).
  • Always store the rotis in a hot pack /casserole  soon after making them.
It is important to prevent the rotis become soggy and keep it dry and soft until you serve . Check the video below for tips & tricks . 






Notes:
  • Too much dry flour for dusting tends to burn when cooking on tawa,so keep the usage as little as possible.
  • Initially the shape may be a little weird but do not worry ,with practice you can master it.
  • The puffing happens when the moisture gets released from the rotis,do not leave the roti on the tawa for a long time,then the rotis won't puff up.
  • Keep the rotis covered in a foil or a thin muslin cloth to retain the softness.




July 05, 2013

Lachha Paratha / Whole wheat Flakey Flat Bread


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We all love to order this Lachha Paratha when we dine out. But have you ever given a thought ,of making it at home? I have always wondered and stayed back even from the thought of experimenting it at home thinking it will be a complicated process to get the flaky layers. Must tell you,I was proven wrong when I made an attempt to make it at home. First time I tried and Viola!! it was great.. nice flaky paratha with mild crispness here and there.
Thanks to Sanjeev Kapoor's show on the television which motivated me to try this at home.I am sure you will also to try this recipe and enjoy the restaurant flavor in the comfort of your home.
I served this lachha paratha with a mix vegetable kurma ,but you can serve it with a choice of your favorite curry / gravy.

Preparation Time : 10-15 mins
Cooking Time : 4- 5 mins per paratha
Serves : makes about 8-9 parathas


July 03, 2013

Punjabi Baingan Bharta / Fire roasted Eggplant Gravy


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Baingan Bharta , Baingan ka Bhurta or Baingan Da Bharta whatever you may call,all it means is a fire roasted mashed eggplant gravy with Indian spices.

A very popular dish in Northern India and a favorite in almost every house hold.There are different ways in which the Bhartha can be prepared. In Lucknow side ,they just fire roast the brinjal ,mash it up and flavor it with spices and mustard oil, something similar to Baba Ghanoush while the Punjabi style Baingan Bhartha is very different as it is cooked in onion tomato gravy after mashing up the roasted brinjal. 



To get the perfect taste of Punjabi style Bhartha ,the eggplant has to be grilled  over direct flame or  charcoal to infuse a smoky flavor into the gravy.  People do use microwave or other means to grill the eggplant but for me the stove top version seems the best way as I dont want to fall back on smoky flavor . The highlight of Punjabi baingan bartha is the rustic smoky flavor from the brinjal.

The gravy doesn't use very heavy spices or spice mix and hence it is fairly easy to make and also tastes rustic. 

The outer skin of the grilled eggplant is peeled off and mashed cooked with cilantro,red chilli powder,onion turmeric,onions to a perfect gravy.

Serve with any Indian Flat bread like rotis / parathas , Naans / Kulchas.





Preparation Time : 10 mins
Cooking Time : 20 mins
Grilling Time : 20-25 mins
Serves : 3-4

Notes 
  • Jain version - skip ginger and onions 
  • No Onion No Garlic version - skip the onions 

Ingredients
1 big egg plant / aubergine (Bhartha baingan) 
2 green chillies finely chopped
2 big tomatoes finely chopped
1 onion finely chopped
fresh coriander chopped
pinch of turmeric
1 tsp red chilli powder
2 tsp dhania/coriander powder
finely chopped ginger
salt
1 -2 tbsp oil

Method

  • Apply a little oil all over the eggplant and grill on an open flame or over charcoal.
  • If you are using an electric stove,place the eggplant on a grill stand on the electric hot place and grill
  • Keep turning the eggplant over the flame for even grilling.
  • The eggplant will slowly start shrinking and the outer peel of the egg plant will have a charred look,that is when the egg plant is totally done.
  • Allow to cool for sometime and then peel of the outer and mash the eggplant thoroughly.
  • In a heavy bottomed skillet/kadai,heat the oil and saute the onion until pink.
  • Next add the chopped green chillies,tomatoes,
  • chilli powder,coriander powder and saute well.Add salt as per taste.
  • Pour about half a cup of water and cook well until the tomato forms the base of the gravy. You can see the oil ooze out as the gravy is cooking .
  • Now add the mashed eggplant and mix well and cook for about 8-9 mins until the flavors are well incorporated.
  • Garnish with coriander and serve hot with rotis / parathas.


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