INDIAN BREADS - POORI | CHAPATI

**Author - Alee Venkatesh **


PURI / POORI - is a type of deep-fried bread made from unleavened whole wheat flour, originated from the Indian subcontinent.

ROTI / CHAPATI - Unleavened flatbread is a common staple food in India, Nepal, Pakistan, Sri Lanka, Bangladesh.  

Chapatis (roti) made out of whole wheat flour cooked on a tava (flat skillet). 

 Chapatis were introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants who settled in Central Asia, Southeast Asia, East Africa and the Caribbean islands.





ALOO-MUTER-PANNER MASALA (POTATO-PEAS-COTTAGE CHEESE CURRY


Chapati 









Onion Chapati


Grilled Chapati

Chapati ingredients - Whole wheat flour, salt and oil - combined together to make a smooth dough, rested for 30 mins and then rolled into round shapes.  Cooked both sides on a hot tava (flat skillet) and served with chutneys, sambar, subji's, korma etc.,
Stuffed Chapati





Ingredients for dough:
  • 1.5 cups whole wheat flour (NO maida or self-raising flour)
  • 1 tsp. oil + salt to taste (to mix with the flour while making dough)
Ingredients for stuffing:
  •   Any cooked vegetables of your choice (in this recipe I have just used some cooked onions, carrots & coriander with a dash of my home-made curry powder, tossed together with some salt to taste).
Method:
  • prepare dough using dough ingredients and keep it aside to rest for 1 hour.
  • Heat 1 tsp. of oil in a pan and roast your favourite vegetables until tender, mash a little bit; add salt and curry powder to taste, mix well and remove from heat, let it cool for few minutes.
  • Roll dough into big rounds, add a spoonful of veggie stuffing, cover just 1 side making sure the edges are firmly pressed.
  • Fry both sides using little bit of oil  and serve hot with any Indian curry of your choice.

Puri / Bathura

Puri | Poori | Bathura - served with Potato salad | Potato sabji & mixed dal Chutney

Puri served with Aloo-Gobi Subzi



      
 Ingredients – 2 cup all-purpose flour (Maida) or Wheat flour can be used, ½ tsp. baking powder, ¾ cup yogurt, ¼ cup semolina (rava), salt to taste, sugar to taste, enough water to knead dough.

Method – In a large bowl, add everything and mix well to make dough.  Rest for about 2 hours, roll into thin rounds (of chapati size), and deep fry in hot oil.  Serve hot with Aloo Sabzi, Chole or any North Indian gravies.

For making onion Bathura’ s – add chopped red onions & coriander, mix it with other ingredients and knead dough.  (I used raw onions and can be fried lightly if you like)