Breads – Masala Basics

Makki Roti (corn)

iahmedi — Tue, 01 Mar 2022 20:00:23 +0000

Makki roti, a traditional corn meal roti is perfect to enjoy with Sarson Saag.

Makki roti is an essential part of Panjabi cuisine, most frequently served with Sarson Saag. It is a crusty, thick roti made from corn meal or coarse corn flour (not corn starch). It is heavy, filling and absolutely delicious smeared with butter on top.

What is difficult is the rolling of the roti because the dough is sticky and soft and breaks and cracks easily. Some people mix in other flours like wheat to make it softer. However I prefer the original and use a trick with a ziplock bag to make the rolling and handling easier. It takes simple ingredients like flour, salt and water.

Try it out, and check out the easy Sarson Saag recipe to enjoy with this makki roti.

Lets get started.

Makes: 8 roti

Time: 30 mins

Ingredients:

2 cups of yellow corn meal, coarse corn flour or corn masa. Do not use corn starch
1 tsp salt
1-1/4 cups of hot water
1 tbsp butter to brush on top
Oil to brush on your hands

Method:

In a bowl, add corn meal, salt, hot water. Stir with spatula till its all incorporated. Let it sit for 5 mins to cool down enough to be handleable.
When you can handle it, knead for 5 mins to ensure its smooth and fully incorporated.
Cover and let it sit for 10 mins.
Divide the dough into 8 even portions.
Take a large gallon size zip lock bag, cut both sides so you can open it up into 1 long piece.
Dip the dough ball into dry corn flour, put in between the plastic and gently roll into a circular shape about 5 inches in diameter and leave it as thick as a paratha. (see below). The edges will crack, no worries, just use your fingers to smooth them out and shape it.
Brush some oil on your hands if needed to help it not stick to your hands.
Gently open up top plastic layer and flip it onto your palms, peel the other side plastic off and lay onto a heated pan to cook. Try to avoid too much handling as it will break. Even if it does, you can patch it up or pinch it together in the pan and seal any cracks.
Cook on medium heat for 3 mins on each side.
Brush some butter on top and serve hot!

Tips:

For other Indian bread options, check out more recipes in the Breads Sections

Soft, Puffy, Airy Bhatura

iahmedi — Thu, 20 May 2021 18:32:53 +0000

Soft & Puffed golden Bhatura are a must with Chole and a perfect pocketed fried bread to scoop up your favorite curry!

Bhatura (singular) or Bhature (plural) is a soft and puffed Indian “bread” that is fried to a golden brown color. When frying it puffs up as it cooks, when you break it apart you get an airy pocket inside perfect for scooping up the curry. Bhaturas are lightly crispy golden outside with a soft interior. It is quintessential pairing with the famous Panjabi Chole – Chola Bhatura is a common pairing on many restaurant menus.

Indian Cuisine has a few different types of breads like roti, chapati, naan, paratha, Bhatura, Poori…etc. Bhatura is a great treat for special occasions. Originating in Northern India, Bhaturas are very similar to poori’s except they are made of a leavened dough. Dough is made of white flour and includes yogurt which makes it similar to sour dough. For levening, baking soda, baking powder, yeast can be used although Eno makes it react faster.

Although most commonly enjoyed with Chole (chana), Bhaturas can be enjoyed dipped simply in pickle and yogurt. Newer variations also include stuffed versions to make a more complete meal. it can be eaten at any meal, breakfast, lunch or dinner. Because it is fried, it is considered a treat and not a daily thing.

Here is a simple basic recipe of traditional Bhatura for beginners. I recommend making them a medium size so they are manageable. Once you have mastered it then you can make them bigger just like the restaurant ones!

Makes 12 medium sized Bhaturas (6″ diameter)

Level of Difficulty: Medium

Time: 40 mins

Ingredients for the dough:

2 cups all purpose white flour
2 tbsp sooji (semolina)
2 tsp sugar
1 tsp eno powder (this is what makes it instant). See tips below for another option incase you don’t have Eno.
1/4 tsp of salt
1/4 cup plain yogurt
3/4 cup water, as needed to bind into soft dough
Oil for frying

Method:

First make the dough: Mix together all the dough ingredients and knead for 5 mins. It will be a soft sticky dough. Drizzle the top with oil, cover with towel and set aside for 10 mins to rest.
When ready to make them, turn on a small 8″ frying pan with oil on medium heat. fill only half way up the edge of the pan.
Divide the dough into 12 equal portions. Add oil to your hands, roll each out into a round ball with no cracks.
Add oil to the surface, roll the ball into a round circle about 6″ in diameter and less than 1/8″ thickness. Do not use any dry flour for dusting, use oil instead. The dough will be stretchy, don’t worry, keep rolling.
Add a small pinch of dough to the oil to check if it is ready. Once you see the dough sizzling, gently add the bhatura to the hot oil. Oil must be hot. Using a ladle add hot oil on top till it puffs up, turn and cook other side. Both sides should be lightly golden not too dark browned. 1-2 mins of each side max.
Pull out onto paper towel to drain
Serve hot.

Tips:

Eno is used to make this an instant recipe. If you don’t have Eno you can use 1/4 tsp of baking soda and 1/4 tsp of baking flour. Rest dough for 2 hours. Rest of the process is the same. To avoid the resting of 2 hours, Eno speeds it up.
Be sure not to use any dry flour when rolling out.
Be sure the dough balls are smooth with no cracks. The cracks prevent them from puffing up.
Be sure to add the hot oil on top which helps them puff up.
If they are not puffing up, they may be too thick. Try rolling them thinner.
Because of the stretchy dough it can be hard sometimes to make them perfectly round, don’t worry you can roll them in ovals instead!

Ingredients for the dough:

2 cups all purpose white flour
2 tbsp sooji (semolina)
2 tsp sugar
1 tsp eno powder (this is what makes it instant). See tips below for another option incase you don’t have Eno.
1/4 tsp of salt
1/4 cup plain yogurt
3/4 cup water, as needed to bind into soft dough
Oil for frying

Method:

First make the dough: Mix together all the dough ingredients and knead for 5 mins. It will be a soft sticky dough. Drizzle the top with oil, cover with towel and set aside for 10 mins to rest.
When ready to make them, turn on a small 8″ frying pan with oil on medium heat. fill only half way up the edge of the pan.
Divide the dough into 12 equal portions. Add oil to your hands, roll each out into a round ball with no cracks.
Add oil to the surface, roll the ball into a round circle about 6″ in diameter and less than 1/8″ thickness. Do not use any dry flour for dusting, use oil instead. The dough will be stretchy, don’t worry, keep rolling.
Add a small pinch of dough to the oil to check if it is ready. Once you see the dough sizzling, gently add the bhatura to the hot oil. Oil must be hot. Using a ladle add hot oil on top till it puffs up, turn and cook other side. Both sides should be lightly golden not too dark browned. 1-2 mins of each side max.
Pull out onto paper towel to drain
Serve hot.

Tips:

Eno is used to make this an instant recipe. If you don’t have Eno you can use 1/4 tsp of baking soda and 1/4 tsp of baking flour. Rest dough for 2 hours. Rest of the process is the same. To avoid the resting of 2 hours, Eno speeds it up.
Be sure not to use any dry flour when rolling out.
Be sure the dough balls are smooth with no cracks. The cracks prevent them from puffing up.
Be sure to add the hot oil on top which helps them puff up.
If they are not puffing up, they may be too thick. Try rolling them thinner.
Because of the stretchy dough it can be hard sometimes to make them perfectly round, don’t worry you can roll them in ovals instead!

Mooli Paratha (Radish flatbread)

iahmedi — Thu, 19 Nov 2020 17:36:36 +0000

Paratha stuffed with Mooli, with a side of pickle and dipped in yogurt this can be a simple weeknight meal.

Mooli paratha is a popular stuffed flatbread found in the Indian Subcontinent. It is a wheat bread stuffed with shredded radish and pan fried. The outside has some crispiness while the inside is filled with flavorful radish. Tired of eating raw radish – try this different use of it.

Paratha is a thin wheat bread which can be plain or stuffed with various vegetables. It is a common bread enjoyed with curries, it is used to scoop up the curry into a flavorful bite. Mooli is the Indian word for radish. In this case large radish is used with the white skin and white flesh. Radish is popular in Southeast asia especially Diakon radish. It is used raw in salads or even pickled in Kimchi. It is crunchy and refreshing but bland in flavor which makes it a great ingredient to spice up!

Mooli Paratha is a favorite in my household, it does take some work but totally worth it. I make a larger batch and freeze some for next time. Enjoy is with a pickle of your choice, dip in some yogurt, Herb Raita or Cucumber Raita. Its a simple weeknight meal. Try out this new use for radish.

Makes 3 paratha’s

Level of Difficulty: Medium

Time: 1 hour

Ingredients for the dough:

1 cup whole wheat flour
1 tbsp oil
Pinch of salt
1/2 cup water, as needed to bind into soft dough
Optional: 1/4 tsp Carom seeds (Ajwain)

Ingredients for the filling:

2 cups pealed and grated radish (large white ones, not small red ones)
1/2 tsp salt
1/4 tsp turmeric (haldi)
1/8 tsp Chili Powder, chili flakes or 1 diced fresh green chili
2 tbsp chopped cilantro

Extra dry wheat flour for rolling

oil for cooking

Method:

First make the dough: Mix together all the dough ingredients and knead for 5 mins. Drizzle the top with oil, cover with wet paper towel and set aside for 30 mins to rest.

Next make the filling:

In a bowl mix together radish, salt and turmeric. Set aside for 30 mins.
After 30 mins, squeeze out all the liquid from it. You can use a muslin cloth, or a colander, or just your hands. Be sure the mixture is dry.
Add red chili and cilantro

Assemble:

Evenly divide out the dough into 3 portions.
Roll out each into a small 5 ” circle.
Add 3 tbsp of filling in the middle. Pick up the dough edges and combine at the top in the middle to close up the dough into a round parcel (like kachori). Flatten it out.
Finally roll out into a larger 8″ circle. Use dry flour as needed. Its ok if the stuffing shows through.

Cook:

Gently pick up the Paratha and lay on a tava or shallow frying pan heated to medium heat. Cook both sides for 2 mins, then add some oil and cook again to get some color. Remember only dough needs cooking, radish can be eaten raw so don’t worry about cooking the inside.

Tips:

No time to make it from scratch? Here is a time saver: In Indian stores you can find raw rolled out roti/chapati in the refrigerator section. You can easily use this and start from the filling step.
Because this takes some time and effort, make double and freeze it for next time. In an air tight container or wrapped in foil in zip lock bag, it can freeze for up to 6 months. Just reheat in a pan to get the crispy texture back.

Ingredients for the dough:

1 cup whole wheat flour
1 tbsp oil
Pinch of salt
1/2 cup water, as needed to bind into soft dough
Optional: 1/4 tsp Carom seeds (Ajwain)

Ingredients for the filling:

2 cups pealed and grated radish (large white ones, not small red ones)
1/2 tsp salt
1/4 tsp turmeric (haldi)
1/8 tsp Chili Powder, chili flakes or 1 diced fresh green chili
2 tbsp chopped cilantro

Extra dry wheat flour for rolling

oil for cooking

Method:

First make the dough: Mix together all the dough ingredients and knead for 5 mins. Drizzle the top with oil, cover with wet paper towel and set aside for 30 mins to rest.

Next make the filling:

In a bowl mix together radish, salt and turmeric. Set aside for 30 mins.
After 30 mins, squeeze out all the liquid from it. You can use a muslin cloth, or a colander, or just your hands. Be sure the mixture is dry.
Add red chili and cilantro

Assemble:

Evenly divide out the dough into 3 portions.
Roll out each into a small 5 ” circle.
Add 3 tbsp of filling in the middle. Pick up the dough edges and combine at the top in the middle to close up the dough into a round parcel (like kachori). Flatten it out.
Finally roll out into a larger 8″ circle. Use dry flour as needed. Its ok if the stuffing shows through.

Cook:

Gently pick up the Paratha and lay on a tava or shallow frying pan heated to medium heat. Cook both sides for 2 mins, then add some oil and cook again to get some color. Remember only dough needs cooking, radish can be eaten raw so don’t worry about cooking the inside.

Tips:

No time to make it from scratch? Here is a time saver: In Indian stores you can find raw rolled out roti/chapati in the refrigerator section. You can easily use this and start from the filling step.
Because this takes some time and effort, make double and freeze it for next time. In an air tight container or wrapped in foil in zip lock bag, it can freeze for up to 6 months. Just reheat in a pan to get the crispy texture back.

Soft & fluffy Buttery Naan

iahmedi — Mon, 16 Nov 2020 21:34:41 +0000

Soft, fluffy melt in your mouth buttery Naan….Yum and easy to make at home with no special equipment needed!

Who doesn’t love buttery Naan! If you have had it, you will want it again, its loved by all! Even if you find Indian food too exotic and spicy, Naan is still loved by all. Its an Indian flat bread that is traditionally cooked in a hot tandoor oven. It can be had plain, brushed with butter, garlic, red pepper flakes, kalonji (onion seeds) or cilantro. It is made in triangular shape, sometimes oval or even round. It is a bread used as a vessel to eat curries. It has a slightly tart tinge and has a chewy bite. The charred bits are so amazing. Indian food would be incomplete without naan, especially the classic combination with Butter Chicken.

Many don’t attempt to make naan at home because they don’t have a tandoor oven! No worries, this recipe does not require any special equipment as it is made on a regular stove. Its actually much easier than you think…really, even for a beginner!

While I like Naan when its fresh and hot, it does not always taste great the next day. It gets very tough and chewy. This recipe makes it a lot more softer and fluffier instead of chewy! You can store leftovers in the fridge or freezer and reheat in microwave for a few seconds and its just as good the next day or later. You can eat it with Indian curry, or just use it as a flatbread to make pizza or even just cut it up and serve with Hummus. Its a very versatile bread.

Makes 5 Naans

Level of Difficulty: Medium

Time: 10 mins to make dough, 2 hours to proof dough, 30 mins to roll and cook

Ingredients for the dough:

2 cups all purpose white flour
1 tbsp dry yeast
1 tbsp sugar (optional, helps to get the caramelized char)
1/4 cup warm water (not hot)
2 tbsp plain whole yogurt
2/3 cups warm milk (not hot)
1 1/2 tsp oil
3/4 tsp salt

Ingredients for topping (optional):

2 tbsp butter
1 garlic clove small diced
1 tbsp chopped cilantro
1 tbsp chili flakes

Extra dry flour for rolling

Method:

In a large mixing bowl, add warm water, yeast and sugar. Mix and let it sit for 10 mins
To that bowl add and mix together all the dough ingredients and knead for 2 mins till it comes together. Add the warm milk a little at a time to bind the dough, you may not need all of it.
Drizzle the top with oil, cover with a lid (not touching the dough) and set aside on the counter for 2 hrs to rise (proof). Dough should double so ensure bowl is large enough.
If you want to add the toppings, while you wait for the dough to proof. In a pot/pan melt butter and toppings of your choice. Cook on low for 10 mins. Set aside to brush on top at the end.
After 2 hours, divide the dough into 5 even portions.
Roll into a nice smooth ball. Dip in dry flour and roll out whichever shape you like, 1/8″ thick. Any shape is fine. Try to use as little dry flour as possible. Dough will be stretchy like pizza dough.
Brush one side with water.
Pick up and lay the water side down onto a hot pan on medium heat. Pan must be hot. You can use tava or shallow frying pan. Metal pan is ideal but Nonstick will work too. Do not touch it once in the pan for 2 mins, till the top starts to bubble up.
Flip and cook the other side for another 2 mins.
Once done, remove and brush with butter and other toppings you like from step 4.

Tips:

To reheat microwave for 20 seconds and you are ready to heat. Use oven to toast up if using as a cracker or with a dip.
Make double and freeze it for next time. In an air tight container or wrapped in foil in zip lock bag, it can freeze for up to 2 months.
Enjoy with any Curry of your choice!

Ingredients for the dough:

2 cups all purpose white flour
1 tbsp dry yeast
1 tbsp sugar (optional, helps to get the caramelized char)
1/4 cup warm water (not hot)
2 tbsp plain whole yogurt
2/3 cups warm milk (not hot)
1 1/2 tsp oil
3/4 tsp salt

Ingredients for topping (optional):

2 tbsp butter
1 garlic clove small diced
1 tbsp chopped cilantro
1 tbsp chili flakes

Extra dry flour for rolling

Method:

In a large mixing bowl, add warm water, yeast and sugar. Mix and let it sit for 10 mins
To that bowl add and mix together all the dough ingredients and knead for 2 mins till it comes together. Add the warm milk a little at a time to bind the dough, you may not need all of it.
Drizzle the top with oil, cover with a lid (not touching the dough) and set aside on the counter for 2 hrs to rise (proof). Dough should double so ensure bowl is large enough.
If you want to add the toppings, while you wait for the dough to proof. In a pot/pan melt butter and toppings of your choice. Cook on low for 10 mins. Set aside to brush on top at the end.
After 2 hours, divide the dough into 5 even portions.
Roll into a nice smooth ball. Dip in dry flour and roll out whichever shape you like, 1/8″ thick. Any shape is fine. Try to use as little dry flour as possible. Dough will be stretchy like pizza dough.
Brush one side with water.
Pick up and lay the water side down onto a hot pan on medium heat. Pan must be hot. You can use tava or shallow frying pan. Metal pan is ideal but Nonstick will work too. Do not touch it once in the pan for 2 mins, till the top starts to bubble up.
Flip and cook the other side for another 2 mins.
Once done, remove and brush with butter and other toppings you like from step 4.

Tips:

To reheat microwave for 20 seconds and you are ready to heat. Use oven to toast up if using as a cracker or with a dip.
Make double and freeze it for next time. In an air tight container or wrapped in foil in zip lock bag, it can freeze for up to 2 months.
Enjoy with any Curry of your choice!

Murtabbak / Khima Roti

iahmedi — Wed, 07 Oct 2020 16:16:32 +0000

A pan fried, stuffed pastry like sandwich, a popular street food in the Middle East

Murtabbak is a popular street food item found in the middle east. Mutabbak is an Arabic word that meals folded. It’s like a sandwich that can be stuffed with many variation of fillings and folded in a square package and pan fried. The outside is crispy and the inside has a hearty filling. In the filling you can have cooked vegetables, ground beef, shredded chicken all held together with egg. Ground beef is most commonly used which is why some also call is Khima roti. It is a yummy filling dish that can be served as an appetizer or a complete meal in itself.

This is not an everyday dish as it does take some work, but its a perfect weekend dish when you want to try something new and different. Its a very versatile dish as you can change the filling to your liking and make your own variations, vegetarian or non veg. Instead of ground beef you can easily substitute shredded chicken or other mixed vegetables.

Served with green chutney, imli (tamarind) chutney, raita or simply with ketchup, this is a kids favorite. Even picky kids will like this, and its easy to eat on the go and a perfect lunchbox item or a picnic. Try it out!

Makes 4 Murtabbak (each 3″X3″X1″)

Level of Difficulty: Medium

Time: 2 hours to rest dough, 30 mins to make filling, 30 mins to fold and cook

Ingredients for the dough:

1 cup all purpose white flour
1/4 cup warm milk (microwave for 30 secs)
4 tbsp oil
Pinch of salt

Ingredients for the filling:

1lb of ground beef
1/2 cup small diced onion
1 tsp whole cumin seeds (jeera)
1 tsp oil
1 tsp adrak lasen paste
1 tsp salt
1/2 tsp turmeric (haldi)
1/8 tsp Chili Powder, chili flakes or 1 diced fresh green chili
1/2 tsp cumin coriander powder (dhana jeera)
1/2 tsp Garam mas a la
2 tbsp chopped cilantro
2 tbsp chopped green onion
2 eggs

For Assembly:

Store bought Spring roll sheets – 4. Cut into 3″ X 3″ pieces.

Method:

First make the dough:

Mix together all the dough ingredients and knead for 5 mins till its soft and smooth. Drizzle the top with oil, cover with towel and set aside for 2 hrs.

Next make the filling:

In a frying pan on medium high heat, add oil add cumin seeds. Stir fry juts a min till it you can smell the spices and it just starts to brown.
Add onion and ginger garlic paste, saute for 2 mins till they soften. Color is ok but not needed.
Add ground beef, salt, turmeric, chili powder, cumin coriander powder, garam masala and stir well. Stir fry breaking up the meat till it is fully browned and cooked through, approximately 10 mins. Depending on how fatty the meat is, you may need to drain the excess grease it once cooked.
Turn off the heat and cool the meat, add green onion, cilantro to the meat.
Once completely cool, add 2 beaten eggs to the meat mixture.

Assemble:

Break the dough apart into 4 even portions.
Grease the countertop with oil.
Roll out each portion into a thin circle approximately 8-9″ in diameter. It will be a stretchy dough like pizza and will take some time to get it paper thin. Don’t worry about the exact shape as long as it is in a circular shape. If it tears, just pinch it together. Use oil not dry flour to roll out on counter.
In the middle lay the spring roll sheet piece. This is to give it some strength to hold the filling without tearing.
On the spring roll sheet, add the filling.
Fold the sides in from left and right then top and bottom to make a rectangular/square shape. Be sure it overlaps in the middle so ensure proper seal.

Cook:

In a shallow frying pan or tava on medium low heat, add oil and gently pick up and lay the Murtabbak in the pan. Cook on all sides including the edges. There will be a golden color on the outside.
Do a toothpick test, poke a knife or toothpick in the middle and see if it comes out clean. Cook until all the egg is fully cooked.

Tips:

If the outside is already browned and the inside egg is still runny and not fully cooked, you can put it on a sheet pan and bake in the oven until the egg is cooked through.
Easily substitute ground beef for ground or shredded chicken. Save time, buy store bought rotisserie chicken and shred it up.
Because this takes some time and effort to make, make double and freeze it for next time. In an air tight container, it can freeze for up to 6 months. Just reheat in a pan to get the crispy texture back.

Mandazi / Mahambri

iahmedi — Tue, 22 Sep 2020 00:54:24 +0000

An African fried donut-like bread!

Mandazi or Mahambri is a bread made in East Africa, popular along the coastline. It’s triangular in shape and fried to a perfect golden brown. It has a hint of sweetness and spiced with cardamom and fennel. Yeast makes it puff up when fried and leaves a cavity in the middle, perfect for scooping and filling. Because it uses coconut milk to bind the dough, it is common to find it along the coastal region of East Africa where coconuts are abundant.

It can be enjoyed in multiple ways: with a simple cup of tea, with butter, honey, malai or jam, or used in place of roti or naan and dipped in curries. Served anytime of the day, although most commonly served for breakfast in the coastal regions.

I have fond memories of visiting my cousins in Malindi, a beach town we visited frequently for vacations. We woke up to a traditional coastal breakfast of Mahambri served with Malai and bharazi (pigeon pea curry). That was a treat!

For health reasons I am not a big fan of fried foods, however Mahambri is the exception for me. A perfect weekend indulgence and sooo worth the calories. This is something even picky kids would love: what’s not to like about fried dough!

Time: 8 mins to make the dough, 2 hours to rest the dough, 30 mins to roll and fry

Level of difficulty: Medium

Makes: 24 Mahambri’s

Ingredients:

2 1/2 cups white all purpose flour
5 tbsp sugar
1 tsp Dry active yeast
1 tbsp fresh or dry desiccated grated coconut (optional)
1/2 cup canned coconut milk
1/2 tbsp whole fennel seeds
1/4 tsp cardamom powder
1/8 cup or less warm water to bind the dough
Oil for frying

Method:

In a small bowl, mix dry yeast, sugar and warm water to activate the yeast for 5 mins
To make the dough: in a large bowl mix together all the ingredients except for water, mix together till the flour comes together. A little water at a time until the dough comes together. Knead the dough for 5 mins till a soft dough is formed, its ok if its a bit sticky.
In a greased bowl, transfer the dough. Cover with a dish towel (not touching the dough) and leave for 2 -3 hours on the counter or inside the oven or microwave (not on). It will rise and double in size.
After dough rests, it will have risen because of the yeast. Split the dough into 6 even portions.
Roll out each portion into a 6-7″ circle, approximately 1/4″ thick. Use dry white flour for dusting to ensure dough does not stick. Dough will be stretchy like pizza dough. Cut the circle into quarters. So each circle/portion will make 4 Mahambri’s.
Heat oil in a pan on medium high heat. Once oil is hot, then add each piece to fry. With a spoon, keep pouring the hot oil on top of the dough to help it puff up. Turn and fry till both sides are light brown.
Pull out on paper towel to absorb the extra oil.
Enjoy while hot!

Tips:

Can store in refrigerator for a week, just reheat in microwave for 10-15 seconds. Mahambri can also be frozen! Double the batch and save half for next time.