CH47 Bread Dishes

CHAPATI

1. Atta flour paratha

2. Fried chapati

3. Besan and wheat chapati

4. Milk Chapati

5. Plain flour chapati

UNCLASSIFIED

6. Atta flour paratha

7. Diwali

8. Puffed wholemeal bread

9. Nimki salt biscuits

The Art of Gurkha Bread

CHAPATI

1. ATTA FLOUR PARATHA

12 PORTIONS

Ingredients

Atta flour (or 50/50 bread & Whole Wheat flour)   600 g

Oil for deep frying                                                     500 ml

Water                                                                           750 ml

Salt

Method

1. Sieve together the atta and salt, add the water and mix to a firm dough.

2. Divide the dough into 3 pieces.

3. Roll each piece with a lightly oiled rolling pin to a rectangular shape then fold in half.

4. Cut each piece diagonally into 4 triangular portions.

5. Dry fry each portion on both sides in a hot frying pan until almost cooked. Remove from the pan.

6. Reheat the oil to a blue haze then add the partially cooked breads and finish cooking (the breads will rise when cooked).

2. FRIED CHAPATI (ATTA KO PURI)

10 PORTIONS

Ingredients

Atta flour                                                              600 g

Oil for deep frying

Water                                                                    350 ml

Salt

Method

1. Sieve together the atta and salt, add the water and mix to a firm dough.

2. Let the dough stand for one hour in a cool place.

3. Divide the dough into 25 g balls then roll out into rounds 14 cm in diameter.

4. Heat the oil to a blue haze then deep fry the chapatis. When cooked the chapatis will rise to the surface.

3. BESAN AND WHEAT CHAPATI (BESAN ANI ATTA KO ROTI)

8 PORTIONS

Ingredients

Besan flour (50/50 Chickpea & all purpose flour)  150 g

Wheat flour                                                                   225 g

Onions                                                                            75 g

Green peppers                                                               75 g

Oil                                                                                  50 ml

Coriander                                                                      25 g

Salt

Method

1. Peel and chop the onions and coriander. Remove the stalk and seeds from the green peppers and chop the flesh.

2. Sieve the besan, wheat flour and salt together, add the onions, coriander and green peppers.

3. Gradually mix in sufficient ice cold water to make a soft dough.

4. Divide the dough into 8 portions, shape into balls then roll out into rounds 15 cm in diameter.

5. Heat the griddle to a high heat, brush with melted oil then cook the chapatis, turning occasionally until cooked through and brown on both sides.

4. MILK CHAPATI (DUDH KO ROTI)

8 PORTIONS

Ingredients

Flour                                                                         500 g

Milk                                                                         100 ml

Butter                                                                        40 g

Method

1. Sieve the flour and salt together.

2. Add the butter and mix to a sandy texture.

3. Mix in the milk (also adding cold water if required) to a soft dough.

4. Divide the dough into 8 portions and rolls out into rounds 15 cm in diameter.

5. Heat the griddle to a high heat, place the chapati on it then reduce the heat and cook the chapatis until they are brown and crisp.

5. PLAIN FLOUR CHAPATI (SUKKHA ROTI MAIDA)

8 PORTIONS

Ingredients

Plain flour                                                             600 g

Butter                                                                     225 g

Water                                                                     250 ml

Salt

Method

1. Sieve the flour and salt together, add 75 g butter and mix to a sandy texture.

2. Mix in sufficient water to form a stiff dough.

3. Divide into 8 portions, shape into balls then roll out into rounds 20 cm in diameter.

4. Brush each one with melted butter, dust with flour and roll up into a ball then roll out again into rounds 15 cm in diameter.

5. Repeat stage 4 twice more.

6. Dry fry in a hot pan for one minute on each side. Reduce the heat during the cooking.

7. Brush the edges with melted butter and continue to cook until both sides are crisp and brown.

8. Serve warm.

UNCLASSIFIED

6. ATTA FLOUR PARATHA (ATTA ANI GHEE MESAEKO PURI)

8 PORTIONS

Ingredients

Atta                                                                        600 g

Butter                                                                     225 g

Water                                                                    250 ml

Oil for deep frying

Method

1. Warm the water to blood heat.

2. Sieve the flour and mix with the butter to a sandy texture.

3. Add sufficient water to make a firm dough.

4. Knead the dough on a lightly floured surface until it is smooth and elastic.

5. Place the dough in a covered bowl and allow to rest for 30 minutes.

6. Divide the dough into 8 portions then roll out into rounds 15 cm in diameter.

7. Heat the oil to a light haze, add the breads, and deep fry for 2 minutes, turning once, until they puff up and are golden brown.

8. Remove from the oil, drain and serve warm.

7. DIWALI (SEL ROTI)

10 PORTIONS

Ingredients

Rice                                                                       800 g

Rice flour                                                             400 g

Butter                                                                     75 g

Yoghurt                                                                250 ml

Sugar                                                                      100 g

Fennel seeds                                                           10 g

Cardamom powder                                                5 g

Water                                                                    250 ml

Oil for frying

Method

1. Wash the rice and soak it in cold water for 3 hours. Drain then grind to a fine paste.

2. Sieve the rice flour, add the ground rice, sugar, fennel seeds, cardamom powder and butter and mix to a sandy texture.

3. Add the yoghurt and water and mix to a thick batter.

4. Heat the oil to a moderate heat in a heavy shallow frying pan.

5. Place a quantity of the batter into a piping bag with a large tube, pipe the batter in 15 cm rings into the hot oil.

6. Fry to a golden brown, remove from the oil, drain and serve either hot or cold.

8. PUFFED WHOLEMEAL BREAD (SUKKHA ROTI ATTA)

8 PORTIONS

Ingredients

Atta                                                                      200 g

Water

Method

1. Sieve the atta into a large bowl, add water and mix to a smooth elastic dough.

2. Cover the dough with a damp cloth and allow to rest for 30 minutes in a cool place.

3. Divide the dough into 8 pieces, shape into balls then recover with a damp cloth and allow to rest for 5 minutes.

4. Roll out the dough balls into rounds 15 cm in diameter.

5. Dry fry them in a pan, until the tops begin to colour. Turn them over and cook for a further minute until lightly browned.

6. Press down firmly on the bread with a clean, folded linen cloth, release the pressure leaving the cloth behind. When the breads puff up remove the cloth.

7. Transfer onto a heated plate and keep warm for service.

9. NIMKI SALT BISCUITS (NIMKI)

10 PORTIONS

Ingredients

Flour                                                                    400 g

Butter                                                                   100 g

Black cumin seeds                                               3 g

Salt

Water

Oil for deep frying

Method

1. Sieve the flour and salt together.

2. Add the butter and black cumin seeds, and mix to a sandy texture then mix in sufficient water to form a smooth dough.

3. Divide the dough into 40 balls and roll into rounds 15 cm in diameter. Fold into triangles and roll out again into 15 cm rounds.

4. Heat the oil to a moderate heat, add the nimki and fry until they are crisp and biscuit colour. Drain and serve.