The Big Book of Curry Recipes (36 page)

60ml (1/4 cup) lukewarm water (for yeast)

340ml (1 1/2 cup + 1 tbsp) water (for dough)

13g (1/2 oz) salt

2 tsp cayenne pepper

12g (1/2 oz) butter

Method:

Mix the yeast and white sugar into the 60ml water and leave in a warm place for 10 minutes to prove.

Combine the chickpea flour, wheat flour, cayenne pepper and salt together and combine with the butter, honey and the yeast mixture. Add the remaining water a little at a time until you have a smooth dough. Remove this from the bowl and tip onto a floured surface and knead thoroughly (for at least 5 minutes).

Roll the dough into a ball and place in a greased bowl. Cover with a damp cloth, place in a warm spot and allow to prove for at least 75 minutes, or until doubled in size. Knock the dough back and knead for a further 5 minutes then return to the bowl, cover and allow to prove for a further 45 minutes.

Knock back once more and divide the dough into 2 equal parts. Knead each dough piece well to remove any trapped air then press the two dough pieces into half-loaf tins. Press down well into the tin then cover the tins and allow the dough to raise for at least 45 minutes in a warm place (or until the dough has risen some 2cm (4/5 in) over the top of the tins).

Place in an oven pre-heated to 210ºC (410ºF) and bake for about 25 minutes, or until the loaves sound hollow when tapped. Allow to cool a little before tipping onto a wire rack to cool completely.

Puri (Poori) [Indian Balloon Bread]

Puri (Indian Balloon Bread) is a traditional Indian recipe for a classic flatbread cooked in oil until it puffs up and which, traditionally, is served with potato curry for breakfast.

Ingredients:

280g (2 cups) strong plain whole-wheat bread flour

1/2 tbsp salt

2 tbsp ghee or butter

180ml (3/4 cup) warm water

2 tsp vegetable oil

groundnut oil, to deep fry

Method:

Sift together the flour and salt into a bowl. Add the ghee (or butter) and rub into the flour then add the water and vegetable oil and bring the mixture together as a dough.

Turn the dough out onto a lightly-floured work surface and knead for about 10 minutes, or until smooth and elastic. Cover with oiled clingfilm (plastic wrap) and leave to rest for 1 hour.

When the hour is up, lightly knead the dough once more then divide into 12 equal-sized portions and roll into balls. Cover these with a cloth until you’re ready to shape. Take each ball between your hands and flatten into rounds about 12cm in diameter.

Heat your groundnut oil in a wok or deep fryer to 180ºC (355ºF — when a cube of bread browns and cooks in 2 minutes). When the oil is ready add a round of dough. This will immediately sink to the bottom of the oil before rising to the top as it puffs up. As soon as the dough has puffed up turn over with a slotted spoon and allow to cook on the other side for 1 minute.

Remove with a slotted spoon and set to drain on paper towels as you cook the remaining puris. Serve immediately, before they begin to deflate.

Luchi (Deep-fried Bengali Flatbread)

Luchi (Deep-fried Bengali Flatbread) is a traditional Indian recipe (from the Bengal region) for a classic flatbread using baking powder as a raising agent that’s deep fried before serving.

Ingredients:

550g (4 cups) plain flour

1 tbsp baking powder

2 tbsp powdered milk

1 tsp salt

360ml (1 1/2 cups) warm water

250ml (1 cup) lard or shortening for frying

Method:

Sift together the flour, baking powder and salt into a large bowl. Stir-in the milk powder and mix well with a fork. Add just enough of the warm water to bring the mixture together as a firm, but not sticky, dough. Knead gently then cover with a cloth and set aside to stand for 15 minutes.

Divide the dough into balls about 5cm (2 in) in diameter then place on a lightly-floured surface and roll or stretch until the dough is flat and round.

Now melt the lard or shortening in a wok or pan. When hot, add the dough one by one and cook until golden before turning over and cook until golden on the other side. Drain on kitchen paper and serve hot.

Chapati (Chapatti)

Chapati (also known as Chapatti or Chapathi) is a traditional Indian recipe for a classic flatbread made with chapatti flour (a blend of wheat and malted barley flours)  that’s dry fried in a non-stick pan until bubbling and nicely coloured.

Ingredients:

140g (1 cup) chapati flour (a blend of wheat and malted barley flours) or substitute strong white bread flour (you can use wholemeal flour, if desired)

1/2 tsp salt (or to taste)

1 tsp ghee (clarified butter)

65ml (1/4 cup) [about] warm water

Method:

Add the flour to a large bowl, form a well in the centre and add the salt, ghee and half the water. Stir to combine then gradually add the remaining water, a little at a time, until you have a soft dough.

Turn onto a lightly-floured work surface and knead thoroughly until smooth and elastic. Return to the bowl, cover and set aside to rest for 45 minutes. Take small pieces of the dough and form them into balls about half the size of a tennis ball. Dust with flour then use a rolling pin to roll into thin rounds.

Take a non-stick pan and heat until very hot. Add the chapati and fry for about 30 seconds until beginning to brown in places (but do not allow to burn). Take a dry cloth, screw into a ball and press it down hard on every part of the chapatti’s surface. Turn the chapati over and repeat the procedure. When you press the dough down it should form bubbles; if it does not then the pan is hot enough or you have not cooked the chapati sufficiently. Simply turn the chapati over and continue cooking. When done, set aside in the oven to keep warm.

If desired, you can spread with a little ghee before serving.

Gluten-free Chapati

Gluten-free Chapati (also known as Chapathi) is a modern Fusion recipe for a method of making the classic Indian flatbread that’s dry fried in a non-stick pan until bubbling and nicely coloured using a gluten-free dry flour mix substitute instead of the more usual chapatti flour or wheat flour.

Ingredients:

140g Gluten-free Dry Flour Mix

1/2 tsp salt (or to taste)

1 tsp ghee (clarified butter)

65ml (about) warm water

For the Gluten-free Dry Flour Mix:

300g (2 cups + 3 tbsp) brown rice flour

300g (2 cups + 3 tbsp) white rice flour

225g (1 2/3 cups) sweet rice flour

265g (1 3/4 cups + 3 tbsp) tapioca starch (or flour)

135g  cornflour (cornstarch)

100g rice bran

2 tsp xanthan gum

Simply mix together all the ingredients to make you gluten-free flour mix.

Method:

Add the flour mix to a large bowl, form a well in the centre and add the salt, ghee and half the water. Stir to combine then gradually add the remaining water, a little at a time, until you have a soft dough.

Turn onto a lightly-floured work surface and knead thoroughly until smooth and elastic. Return to the bowl, cover and set aside to rest for 45 minutes. Take small pieces of the dough and form them into balls about half the size of a tennis ball. Dust with flour then use a rolling pin to roll into thin rounds.

Take a non-stick pan and heat until very hot. Add the chapati and fry for about 30 seconds until beginning to brown in places (but do not allow to burn). Take a dry cloth, screw into a ball and press it down hard on every part of the chapatti’s surface. Turn the chapati over and repeat the procedure. When you press the dough down it should form bubbles; if it does not then the pan is hot enough or you have not cooked the chapati sufficiently. Simply turn the chapati over and continue cooking. When done, set aside in the oven to keep warm.

If desired, you can spread with a little ghee before serving.

Paratha

Paratha is a classic Indian flatbread made with whole wheat flour that’s flavoured with ghee or oil and is typically served as an accompaniment to gravy-based curries. The recipe presented here is a basic one with no stuffing for the paratha. They are traditionally cooked in a
tawa
, a flat griddle pan, but you can use a large frying pan or skillet.

Ingredients:

350g (2 1/2 cups) whole wheat flour (durum atta)

1 1/2 tsp salt

160ml (2/3 cup) water

7 tbsp ghee (clarified butter), melted, or oil

extra ghee or oil for frying (you can also use butter)

Method:

Sift together the flour and salt into a large mixing bowl. Add 1 tbsp of the ghee and rub into the flour mix with your fingertips. Form a well in the flour an add all the water. Knead into the flour to form a dough. Continue kneading the dough for at least 10 minutes, or until smooth and elastic (the longer your knead, the lighter the final dough will be).

Divide the resultant dough into seven or eight equal portions. Take one at a time and roll on a lightly-floured work surface to form a thin round about 10cm (4 in) in diameter. Pour 1 tsp of melted ghee (or oil) in the centre of each round and spread lightly with your fingers to cover the surface of the disc. Now take a sharp knife and make a cut from the centre of each disc to the outer edge. Lift the dough up and taking the two ends of the cut you’ve made wrap them around to make a very tight cone. Now take the apex of the cone and the open end and squash these together until you have a small, roughly circular, piece of dough again.

Flour your work surface and use a rolling pin to roll out the dough balls into discs. Do not press too hard during rolling, or you will force out the air from the middle of the parathas. Roll out to about 8cm (3 in) in diameter. Cover the discs with clingfilm (plastic wrap) to prevent them from drying.

Heat a flat frying pan, griddle or
tawa
over medium-high heat. Once hot add one of the flatbreads and cook for 1 minute, or until small bubbles form in the dough. Flip over with a spatula and cook on the other side for about 30 seconds. Quickly brush the flatbread with 1 tsp ghee or oil then flip over and cook for a few seconds. Now brush the upper surface with ghee and once more flip the flatbread over.

When done, transfer to a plate lined with kitchen paper and keep warm in the oven as you cook the next flatbread. Serve warm.

Aloo Paratha (Flatbread with a Spicy Potato Stuffing)

Aloo Paratha (Flatbread with a Spicy Potato Stuffing) is a traditional Indian recipe for a classic flatbread made with whole wheat flour and flavoured with clarified butter that’s stuffed with a spiced potato mix and fried in a griddle pan to cook.

Ingredients:

For the Flatbreads:

450g (1 lb) whole wheat flour (durum atta)

2 tbsp melted ghee or oil

salt, to taste

200ml (4/5 cup) water

extra ghee or oil for frying

For the Filling:

5 medium potatoes, peeled and cubed

2 tbsp oil

1/2 tsp cumin seeds

2 green chillies, finely chopped

1/2 tsp ground turmeric

sea salt, to taste

1 tsp hot chilli powder

2 tbsp coriander leaves, very finely chopped

Method:

Begin with the potato stuffing. Bring a pan of lightly-salted water to a boil. Add the potatoes and cook for about 25 minutes, or until tender. Take off the heat, drain and mash.

Add oil to a pan over medium heat and use to fry the cumin seeds. When they begin to splutter add the chillies and fry for 1 minute before adding the turmeric powder and the mashed potatoes. Stir to combine then add the salt, chilli powder and coriander. Mix thoroughly then take off the heat and set aside.

For the flatbreads, sift together the flour and salt into a large mixing bowl. Add 1 tbsp of the ghee and rub into the flour mix with your fingertips. Form a well in the flour an add all the water. Knead into the flour to form a dough. Continue kneading the dough for at least 10 minutes, or until smooth and elastic (the longer your knead, the lighter the final dough will be).

Divide the resultant dough into sixteen equal portions. Take one at a time and roll on a lightly-floured work surface to form a thin round about 4cm (2 in) in diameter. Pour 1/4 tsp of melted ghee (or oil) in the centre of each round and spread lightly with your fingers to cover the surface of the disc.

Take one disc and place a ball of the potato mix (about 2 tbsp) in the centre. Top with another round of dough and press the edges of the discs together to seal the parcels. When all the breads have been filled cover with a kitchen towel.

Now take each parcel one by one and, on floured work surface, roll out lightly and carefully into a circle about 8cm in diameter (do this carefully to prevent the filling from spilling out. When all the parathas are done, cover the discs with clingfilm (plastic wrap) to prevent them from drying.

Heat a flat frying pan, griddle or
tawa
over medium-high heat. Once hot add one of the flatbreads and cook for 1 minutes, or until small bubbles form in the dough. Flip over with a spatula and cook on the other side for about 30 seconds. Quickly brush the flatbread with 1 tsp ghee or oil then flip over and cook for a few seconds. Now brush the upper surface with ghee and once more flip the flatbread over.

When done, transfer to a plate lined with kitchen paper and keep warm in the oven as you cook the next flatbread. Serve warm.

Ande Ka Parantha  (Shallow-fried Bread with Egg Filling)

Ande Ka Parantha (Shallow-fried Bread with Egg Filling) is a traditional Indian recipe for a classic snack made from a flour dough filled with a fried egg mixture that’s rolled until flat and fried in ghee.

Ingredients:

280g (2 cups) plain flour

salt, to taste

4 large eggs, beaten

1 small onion, chopped

1 green chilli, chopped

1 tbsp coriander leaves (cilantro), chopped

1/2 tsp fresh ginger, grated

ghee

Method:

Sift the flour into a bowl and add a pinch of salt. Now add a tablespoon of ghee and rub into the flour. Add sufficient water to bring the mixture together as a medium dough.