KITCHEN TABLE
ROTI KHA KAR JAANA
Soft chapati, crispy bhakri, fluffy kulchas or puffy bhaturas... Award-winning author Anuradha Ravindranath shares the versatility of the beloved bread and some treasured family traditions in Roti (DK, $28.99). Such as the one inviting all guests to stay and eat with the family – roti kha kar jaana.
PANEER ROTI
Image credit: Roti by Anuradha Ravindranath.
420g atta (whole wheat flour)
15 ml ghee or butter, for brushing
For stuffing
210g paneer
30g fresh cilantro, minced
10g red chili powder
10g cumin seeds, roasted and ground
1½ tsp salt
Having set aside 35g of atta on a plate, place the remaining atta in a deep bowl.
Slowly add about 140ml of water, while kneading the atta into a pliable dough that does not stick to your hand or to the bowl.
Cover with thin cheesecloth and let rest for 30 minutes.
Place the paneer in a bowl; add the fresh cilantro, chili powder, cumin seeds, and salt, and mix until smooth. Divide it into 6 equal portions.
Divide the dough into 6 equal portions.
Remember to keep it covered while rolling the rotis, so the dough does not dry out.
Roll one portion into a smooth ball between your palms. Flatten the ball, turn it over in a plate of dry atta, and roll it out evenly to about 4in in diameter.
Place a portion of the paneer mix in the centre, lift the edges of the atta to make a pouch to enclose it, and seal the edges. Press gently to flatten it and roll it out to about 7in (18cm) in diameter, turning it on both sides and using a little dry atta to cover the paneer mix if it gets exposed.
Place a tava on medium heat, and wait until it warms before transferring the stuffed roti onto it. Turn it over once or twice to roast both sides evenly. Remove from tava as soon as it browns, and serve hot with ghee or butter. Repeat the process until all the rotis are ready.
Perfect when golden and crisp on the outside, soft on the inside.
Pair it with Aam Ki Launj.
AAM KI LAUNJ
Take 280g raw mangoes, peel, deseed, and cut like French fries.
Sprinkle 10g of salt, and set aside for 1 hour, then drain.
Heat 10ml oil in a heavy-based pan and add 10g panch phoran.
When it splutters, add 2 whole red chiles, mango strips, ¼ tsp turmeric powder, and stir well.
Add 70ml of water, cover, and cook on medium heat until the mangoes are soft.
Stir in 140g sugar and cook until the mangoes take on a glazed appearance.
Serve hot or cold.
KULCHA WITH MATRA
Image credit: Roti by Anuradha Ravindranath.
280g maida (all-purpose flour)
1 tsp salt
1 tsp baking powder
30 ml melted butter
30g yogurt
15 ml ghee or 15g butter to serve
For garnish
60g fresh cilantro, minced
45g ginger, slivered
10g cumin seeds, roasted and ground
10g raw mango powder
1 tsp salt
Having set aside 35g maida on a plate, place the remaining maida in a deep bowl.
Mix in salt and baking powder, then crumble in the melted butter.
Add the yogurt, and slowly adding 105 ml water, knead until the dough is smooth and somewhat spongy.
Cover with thin, damp cheesecloth and set aside for 4 hours.
Knead the risen dough again for a few minutes, then divide into 6 equal portions. Keep the dough covered with thin cheesecloth while rolling the kulchas, so that it does not dry out.
Mix all the ingredients for the garnish and set aside. Place a tava on medium heat to warm. Take 1 portion of dough and shape it into a smooth ball between your palms. Flatten it, turn it over in the platter of maida, and roll it out evenly to about 6in in diameter. Sprinkle a little garnish on top of the kulcha and press it lightly into the dough with the rolling pin. Brush the other side of the kulcha with a little water and place it, moist-side down, on the warm tava. Cover and cook on low heat for a couple of minutes. Sprinkle with a little water and turn it over. The kulchas are perfect when light and fluffy.
Brush the kulchas with ½ tsp ghee or butter for added flavour.
MATRA
Image credit: Roti by Anuradha Ravindranath.
105g matra (dried white peas), soaked overnight
1 tsp salt
¼ tsp turmeric powder
15 ml vegetable oil
1-2 bay leaves
15g ginger-garlic paste
100g onions, sliced
1 tsp garam masala
1 tsp cumin seeds, roasted and ground
1 tsp raw mango powder
15g coriander powder
For garnish
50g tomatoes, finely chopped
30g fresh cilantro, chopped
2 green chiles, slit lengthwise
15g ginger, julienned
30 ml lemon juice
Drain the matra and place in a pressure cooker with salt, a pinch of turmeric powder, and 280 ml of water.
Close the lid and bring to full pressure on medium heat, then allow to cook for another 10 minutes.
Leave to cool.
Heat the vegetable oil in a heavy-based pan on medium heat. Add the bay leaves, then 30 seconds later, the ginger-garlic paste and onions. Cover and cook. When the onions are well glazed, add all the dry spices and cook for 1-2 minutes. Add the matra with any water remaining in the cooker – if none remains, add 70ml and mix well. Cover and leave to simmer for 10-15 minutes.
Garnish and serve hot with kulchas.
Roti by Anuradha Ravindranath is published by DK, $28.99.