Миси Роти с прясно
Този традиционен плодов хляб, направен от смес от нахут и брашно от цялото пшенично хапати, е един от любимите индийски хлябове на готвача Викас Ханна. Насладете се на топлата решетка с тази рецепта от готварската книга “Flavors First”.
Източник: шоуто на Марта Стюарт, март 2012 г.
добив
27.04.2023 @ 08:11
This traditional fruit bread, made from a mixture of chickpea and whole wheat flour, is one of chef Vikas Hannas favorite Indian breads. Enjoy it hot off the grill with this recipe from the cookbook “Flavors First”. Source: Martha Stewart Show, March 2012. Makes 12 rotis. Ingredients: 3 cups gram (chickpea) flour, 1 cup whole wheat flour, 1 small red onion finely chopped, 2 fresh hot peppers such as Thai bird or serrano, stem, seeds and finely chopped, 1 teaspoon dried pomegranate seeds, 1 tablespoon vegetable or canola oil, plus more for frying, 2 tablespoons plain low-fat yogurt, 3 tablespoons finely chopped fresh cilantro, 3/4 cup warm water, plus more if needed, 1 teaspoon coarse salt, All-purpose flour for dusting. Instructions: 1. In a large bowl, combine gram flour, wheat flour, onion, cheese, pomegranate seeds, oil, cilantro, warm water, and salt until a firm dough forms. Knead well until smooth, adding more water, one teaspoon at a time, if necessary. 2. Divide the dough into 12 equal parts; let rest for 10 minutes. Roll the dough into balls. On a lightly floured work surface, roll out the balls into 5- to 6-inch disks. 3. Heat a griddle or large skillet over high heat. Add about 1/2 teaspoon ghee or oil. When the oil is hot, place a disk of dough in the skillet. Cook until the dough browns slightly and dark bubbles form under the surface, about 1 minute. Flip and cook on the other side, about 1 minute. Lightly brush each side with ghee or oil and repeat flipping until evenly cooked. The process is repeated, wiping the skillet clean and re-greasing after each flip. Serve immediately.