هذا الخبز التقليدي ، المصنوع من خليط من الحمص ودقيق الشاباتي الكامل ، هو واحد من الخبز الهندي المفضل لدى الشيف فيكاس خانا. استمتع بها ساخنة من صينية الخبز مع هذه الوصفة من كتاب الطبخ “Flavours First”.
This traditional bread, made from a mixture of chickpeas and whole wheat flour, is one of Chef Vikas Khannas favorite Indian breads. Enjoy it hot from the bread pan with this recipe from the “Flavours First” cookbook. Source: The Martha Stewart Show, March 2012. Makes 12 rotis.
Ingredients: – 3 cups of gram flour (chickpea flour) – 1 cup of whole wheat flour – 1 small red onion, finely chopped – 2 fresh hot peppers, such as Thai birds eye or serrano, seeded and minced – 1 teaspoon of dried pomegranate seeds – 1 tablespoon of ghee or vegetable oil, plus more for frying – 2 tablespoons of low-fat plain yogurt – 3 tablespoons of fresh chopped cilantro – 3/4 cup of warm water, plus more as needed – 1 teaspoon of coarse salt – All-purpose flour, for dusting
Directions: 1. In a large bowl, mix together the gram flour, whole wheat flour, onion, chili, pomegranate seeds, ghee or oil, cilantro, warm water, and salt until a stiff dough forms. Knead well until smooth, adding more water, a teaspoon at a time, if necessary. 2. Divide the dough into 12 equal portions; let stand for 10 minutes. Roll the dough into balls. On a lightly floured work surface, roll the balls into disks about 5-6 inches in size. 3. Heat a griddle or large skillet over high heat. Add about 1/2 teaspoon of ghee or oil. When the oil is hot, place a disk of dough in the skillet. Cook until small brown bubbles form on the surface, about 1 minute. Flip and cook on the other side, about 1 minute. Brush each side with ghee or oil and repeat flipping until evenly cooked. Repeat the process, wiping the skillet and re-oiling after each roti. Serve immediately.
Comment: هذا الخبز التقليدي يبدو شهياً جداً! سأجرب هذه الوصفة في المنزل وأتطلع إلى تذوقها. شكراً لل
27.04.2023 @ 08:11
This traditional bread, made from a mixture of chickpeas and whole wheat flour, is one of Chef Vikas Khannas favorite Indian breads. Enjoy it hot from the bread pan with this recipe from the “Flavours First” cookbook. Source: The Martha Stewart Show, March 2012. Makes 12 rotis.
Ingredients:
– 3 cups of gram flour (chickpea flour)
– 1 cup of whole wheat flour
– 1 small red onion, finely chopped
– 2 fresh hot peppers, such as Thai birds eye or serrano, seeded and minced
– 1 teaspoon of dried pomegranate seeds
– 1 tablespoon of ghee or vegetable oil, plus more for frying
– 2 tablespoons of low-fat plain yogurt
– 3 tablespoons of fresh chopped cilantro
– 3/4 cup of warm water, plus more as needed
– 1 teaspoon of coarse salt
– All-purpose flour, for dusting
Directions:
1. In a large bowl, mix together the gram flour, whole wheat flour, onion, chili, pomegranate seeds, ghee or oil, cilantro, warm water, and salt until a stiff dough forms. Knead well until smooth, adding more water, a teaspoon at a time, if necessary.
2. Divide the dough into 12 equal portions; let stand for 10 minutes. Roll the dough into balls. On a lightly floured work surface, roll the balls into disks about 5-6 inches in size.
3. Heat a griddle or large skillet over high heat. Add about 1/2 teaspoon of ghee or oil. When the oil is hot, place a disk of dough in the skillet. Cook until small brown bubbles form on the surface, about 1 minute. Flip and cook on the other side, about 1 minute. Brush each side with ghee or oil and repeat flipping until evenly cooked. Repeat the process, wiping the skillet and re-oiling after each roti. Serve immediately.
Comment: هذا الخبز التقليدي يبدو شهياً جداً! سأجرب هذه الوصفة في المنزل وأتطلع إلى تذوقها. شكراً لل