How to Cook Indian (100 page)

3. Serve immediately.

Pudina Paratha

Mint
paratha

Breads like
pudina paratha
taste very different depending on whether they are cooked on a griddle or in the more traditional tandoor oven. This bread is delicious either way, but more adventurous cooks can rig up a makeshift tandoor at home. On the stovetop, heat a deep, heavy pan with a handle over medium-high heat while you roll out the dough (this works with
roti
as well). Lightly dampen one side of a dough round. Carefully stick the wet side onto the inside wall of the pan, then quickly turn the pan upside down over the heat source—a gas flame works best. The heat will cook the bread until little black flecks appear on the top surface, just as it does in a tandoor. The bread will become unstuck as the water dries up, and you can easily pull it out of the pan and serve it. Our favorite dish to serve with
pudina paratha
is
dal makhni
(page 491).

Makes 8.

1 cup fresh mint leaves

2 cups (300 grams)
atta
(whole-wheat flour)

1½ teaspoons table salt

1 tablespoon plus 8 teaspoons vegetable oil

3 tablespoons butter, melted

2 teaspoons
chaat masala
(spice mix for
chaat;
page 24)

1. Wash and pat the mint leaves dry. Heat a nonstick griddle over medium heat and lightly roast half of the mint leaves on it. Cool and crush to a powder in a spice grinder. Chop the remaining mint leaves and set aside.

2. Put the
atta
and salt in a bowl. Add the chopped mint, 1 tablespoon of the oil, and ¾ cup (150 ml) plus 1 tablespoon water, and knead to make a stiff dough. Cover and let rest for 20 to 25 minutes.

3. Divide the dough into 8 equal portions and shape into balls. Roll out each ball into a 6-inch (15-cm) round, brush with butter, and sprinkle with some flour. Roll the dough back into a ball. Let rest for 5 minutes, then roll out each ball again into a 5- to 7-inch (12½- to 17-cm) round.

4. Place the nonstick
tawa
(griddle) over medium heat again and let it heat for 2 minutes. Place a dough round on the
tawa
and cook, turning and drizzling ½ teaspoon oil on each side, until both sides are light golden brown. Repeat with the remaining dough rounds.

5. Spread butter on each
paratha
while still hot.

6. Stir the roasted mint powder and
chaat masala
together, and sprinkle over the hot
parathas.
Before serving, crush the
parathas
lightly between your palms to open up the layers.

Rajasthani Bati

A traditional Rajasthani baked bread

Many years ago, I attended a wedding in Rajasthan where the guests were treated to a lavish lunch; it was there that I tasted this bread (which is traditionally baked over a cow-dung fire) for the first time. The hosts were very hospitable and coaxed me to enjoy more of this
bati
soaked in ghee and served with a thick lentil
dal.
I still remember the extended nap afterward! Serve these with
Rajasthani panchmel dal
(page 506) and more ghee (page 37).

Makes 8.

2 cups (300 grams)
atta
(whole-wheat flour)

¼ teaspoon baking powder

2 teaspoons table salt

1 cup (200 grams) ghee (page 37), softened

½ teaspoon
ajwain

1. Preheat the oven to 425°F/220°C.

2. Sift the
atta,
baking powder, and salt into a large bowl. Rub 2/3 cup (160 grams) of the ghee into the flour mixture until it resembles bread crumbs. Add the
ajwain
and ¾ cup (150 ml) water and knead to make a dough. Divide the dough into 8 portions and shape them into balls.

3. Transfer the balls to a baking sheet and bake for about 10 minutes or until they just begin to change color. Lower the oven temperature to 400°F/200°C and bake for 35 minutes more.

4. Put the remaining 1/3; cup (80 grams) ghee in a large microwave-safe bowl and melt it in a microwave oven for 1 minute on high.

5. Remove the
batis
from the oven, press them lightly, and soak them in the melted ghee for at least 1 and up to 2 hours.

6. Remove from the bowl and serve.

Rice Wade

Deep-fried rice-flour bread

The rice flour here is cooked first so that it can be kneaded into a malleable dough; otherwise rice-flour dough is too sticky to handle. This bread closely resembles the North Indian
puri
and is excellent with any lamb or chicken curry.

Makes 16.

1 tablespoon fenugreek seeds

2 tablespoons fennel seeds

1 teaspoon table salt

2 cups (300 grams) rice flour

1 small red onion, grated

1 quart (800 ml) vegetable oil

1. Place a deep nonstick saucepan over high heat and add 2¼ cups (450 ml) water. Add the fenugreek and fennel seeds. When the mixture comes to a boil, lower the heat to medium and simmer for about 5 minutes; the flavor of the seeds will infuse the water.

2. Pour through a fine strainer into another saucepan and reheat the water. Add the salt and stir. Add the rice flour in a steady stream and cook, stirring, for 5 minutes or until a dough forms and leaves the edges of the pan.

3. Transfer to a bowl, cool, and knead in the onion.

4. Apply a little oil to your hands and divide the dough into 16 portions. Roll each portion into a ball between your palms. Keeping the dough on one palm, spread it with the fingers of your other hand into a 3-inch (7½-cm) round.

5. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, add the dough rounds, one by one, and cook, pressing lightly with a slotted spoon, until they puff up. Turn over and continue cooking until both sides are light golden brown. Remove with the slotted spoon and drain on paper towels.

6. Serve hot.

Sheermal

A rich bread with saffron and screw pine water

This is a soft and sweet bread that looks like a close cousin of
naan
and has the richness of saffron. Because of its sweetness, it is usually served with chicken
korma.

Makes 16.

2 cups (240 grams)
maida
(refined flour) or pastry flour

1 teaspoon table salt

2 teaspoons sugar

¾ cup plus 3 tablespoons (195 ml) warm milk

A few saffron threads

2 or 3 drops
kewra
(screw pine) water

¼ cup (50 grams) ghee (page 37), melted

2 tablespoons butter, plus more for the baking sheets

1. Sift the
maida
and salt into a large bowl.

2. Put the sugar and ¾ cup (150 ml) of the warm milk in a medium bowl and stir until the sugar dissolves. Put the saffron and the remaining 3 tablespoons warm milk in a small bowl and stir until it dissolves; set aside.

3. Add the sugar and milk mixture and the screw pine water to the
maida
mixture. Stir well, then add 2 tablespoons water, and knead to make a soft dough. Cover with a damp cloth and set aside for 10 minutes.

4. Add the ghee to the dough and knead it in well. Knead again to a soft dough. Cover and set aside for 10 minutes.

5. Divide the dough into 16 portions and form into balls. Cover and set aside for 10 minutes.

6. Preheat the oven to 525°F/275°C. Flatten the balls on a lightly floured surface and roll out each ball into a 6-inch (15-cm) round. Prick the entire surface with a fork.

7. Grease baking sheets with butter, arrange the dough rounds on them, and bake for 8 minutes.

8. Remove, brush the
sheermals
with the saffron milk, and bake again for 3 to 4 minutes, until fully cooked.

9. Brush with butter and serve immediately.

Thepla

A Gujarati spiced bread

This is one Indian flatbread that has a fairly long shelf life. And because of its longevity, Gujaratis carry a pack of them when they travel and enjoy them as snacks with a sweet mango pickle called
chhunda.
My wife, Alyona, makes a variety of
theplas
that uses less oil. This is her recipe.

Makes 12.

1 cup (150 grams)
atta
(whole-wheat flour)

¼ cup (25 grams)
besan
(chickpea/gram flour)

½ cup (20 grams) chopped
methi
(fresh fenugreek leaves)

¼ teaspoon ground turmeric

½ teaspoon red chile powder

¼ teaspoon fresh ginger paste (page 12)

¼ teaspoon green chile paste (page 13)

1 teaspoon table salt

5 tablespoons (75 ml) vegetable oil

½ cup (125 grams) plain yogurt

1. Put the
atta, besan, methi,
turmeric, chile powder, chile-ginger paste, salt, and 1 tablespoon of the oil in a large bowl, and stir well. Add the yogurt and knead to make a semisoft dough. Cover with a damp cloth and set aside for 15 minutes.

2. Divide into 12 portions and shape into balls. Roll out each ball into a thin 6-inch (15-cm) round.

3. Place a nonstick
tawa
(griddle) over medium heat and let it heat for 2 minutes. Place a dough round on it and cook, turning and brushing ½ teaspoon oil on each side, until both sides are golden. Repeat with the remaining dough rounds.

4. Serve hot or let cool and store in airtight containers for up to 1 week and serve at room temperature.

Tikadia

A crisp whole-wheat bread stuffed with spicy onion and tomato

A simple, spice-filled bread that pairs well with vegetable sides.

Makes 4.

1½ cups (225 grams)
atta
(whole-wheat flour)

1½ teaspoons table salt

6 tablespoons ghee (page 37), melted, plus more for serving

1 teaspoon roasted cumin seeds (page 32)

½ teaspoon red chile powder

1 medium red onion, diced

½ medium tomato, diced

2 teaspoons chopped fresh cilantro

1. Place the
atta,
1 teaspoon of the salt, and ¼ cup (50 grams) of the ghee in a large bowl. Add 1 cup plus 2 teaspoons (210 ml) water and knead to make a soft dough.