iNDIAN fOOD rECIPES iMAGES mENU cALORIE cHART tHALI pHOTOGRAPHY pICTURES phOTOS dISHES iTEMS pHOTOS : Indian Food Stores Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Indian Food Stores Biography

Source(google.com.pk)

Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!

Make 8 puries.

Ingredients:

1/4 cup urad dal (available in Indian grocery stores)

1 cup whole wheat flour (roti atta)

1 tablespoon fennel seed powder (Saunf)

1 tablespoon coriander powder (dhania)

1/8 teaspoon asafetida (hing)

1/4 teaspoon dry ginger powder (sonth)

1/2 teaspoon red chili flakes adjust to taste

1/2 teaspoon salt

2 tablespoon oil

Oil to fry

Method

Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.

In a bowl mix all the spices. Add to the flour and mix well.

Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.

Oil your palm and knead the dough again and divide

into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.

Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.

You can roll two or three puris before start frying,

but do not roll all the puris at once or they will begin to dry out and fail to puff.

Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.

Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook

until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.

Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.

Tandoori roti is made with whole-wheat flour and traditionally cooked in a clay oven or tandoor. This recipe uses a regular home oven with pizza or baking stone which provides a similar effect to the tandoor.Recipe make 4 Rotis

Tandoori Roti RecipeIngredients:

1 cup whole-wheat flour

1/4 cup all purpose flour (maida)

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon sugar

1 1/2 tablespoon oil

1/4 cup yogurt

About 1/4 cup of water as needed

Also needed:

1/4cup whole-wheat flour for rolling

2 tablespoons ghee (clear butter)

Method:

Mix the flour, baking soda, sugar, and salt together.

Next add the oil and yogurt and mix to make crumbly dough.

Add water as needed and mix to make smoother dough.

Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.

Let the dough rest for at least 30 minutes.

Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.

Next turn the oven to high broil.

Divide the dough into four equal parts.

Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.

Roll each dough piece into 6-inch circles.

If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.

Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.

You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.

Take roti out of the oven and brush lightly with clear butter (ghee).

Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.

Sweet Paratha is whole wheat flat bread. This Paratha is filled with a delicious combination of nuts, cinnamon and sugar. It makes a great and easy breakfast or a snack with cup of tea or coffee!

Recipe will make 4 Paratha.

Sweet Paratha (Grilled Flatbread) Recipe by ManjulaIngredients:

Dough

1 cup whole wheat flour

1/4 teaspoon salt

1 tablespoon oil

Approx. 1/3 cup lukewarm water

Filling

1/3 cup almonds coarsely grind

1/3 cup walnuts coarsely grind

2 tablespoon coconut powder

1 teaspoon cinnamon powder

1/3 cup sugar

Also need

1/4 cup whole wheat flour for rolling the Paratha

Approx. 1-1/2 tablespoons oil for cooking the Paratha

Method

In a bowl mix the flour, salt, and oil. Add about 1/3 cup of water to make dough add remaining water as needed to make smooth and pliable dough. Knead the dough on a lightly greased surface. Cover the dough and keep aside for at least 15 minutes.

For the filling mix the almonds, walnuts coconut, cinnamon, and sugar, set aside.

Knead the dough again and divide into 4 equal parts.

Roll the dough into 3 inch diameter circles. Place about 3 tablespoons filling mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all four balls.

Let them settle for 3 to 4 minutes before rolling.

Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.

First lightly roll the filled ball in dry whole-wheat flour.

Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to about 7-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled Paratha.

Place the Paratha over the skillet. After a few seconds you will see the Paratha change color and puff in different places.

10. At this point flip the Paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread about1 teaspoon of oil on the Paratha. Again, flip the Paratha and lightly press the puffed areas with a spatula.

Flip again and press with the spatula making sure the Paratha is golden-brown on both sides.

Sweet Paratha can be served hot or at room temperature. Paratha can be kept at room temperature for about week.