Roti Mela: Onion Bhakri

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Here is my last and final entry to Valli's Roti Mela - Onion Bhakri.
I usually prefer rotis over rice..and am eagerly looking forward for the roundup of Roti Mela! Yeh Yeh!

Onion Bhakri
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Ingredients:

2 cups Wheat flour
1 medium sized Onion , finely chopped
1 Green chilli, finely chopped
2 tbsp Curd
1/2 tsp Red Chilli powder
1/4 tsp Turmeric
Salt - to taste
1/2 tsp Cumin seeds
2 tsp Oil

Preparation:

1. Mix all the ingredients in a bowl and knead with adding water as needed. Set aside for 15-20 mins.

2. Make small balls out of the dough and roll them into rotis.

3. Fold in the ends into its center and turn over to roll it again into a bigger roti.

4. Heat the pan and place the bhakri over it. Cook both sides with oil/butter.

5. Serve warm with curry.

For a step-by-step preparation of Bhakris: Click here.

To accompany these yummy rotis, I made......

Tried & Tested # 9: Namratha's Spicy Chickpea and Eggplant curry!


- Siri

Palak Theplas and Roti Telur

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.... The 2007 Cricket World Cup in the West Indies did not leave pleasant memories for India but it brought to the limelight the foresight of some of the Indian spectators at the Caribbean fiesta. Two “Tambrams” (Tamil Brahmins) from Bangalore , who were in a group of nine vegetarian cricket lovers, played a major role in making the trip pleasant, filling and economical. The group which spent nearly one month in Barbados watching the cricket, cooked their own food thrice a day in a rented villa and was benefited by the foresight of the Bangalore duo who carried with them nearly 750 pieces of theplas which constituted one of their main food items throughout their stay.....

- "The Hindu" Magazine

You can find the complete article here.

This funny anecdote shows how easy, handy and life-saving "Theplas" could be at the time need.:D

I made some additions to the original "Gujarati Theplas" by LuvBites. I added Palak, Jeera and other spices to make it more flavorsome.



Preparation Time: 20-30mins
Serves - 10 to 12 Theplas

Ingredients:

Wheat flour - 2 cups
Gram flour - 1 tbsp
Palak - 1/2 cup
Buttermilk - to knead
Salt - to taste
Chopped Garlic - 1/4 tbsp
Chilli powder - 1 tbsp
Hing - 1/8 tbsp
Cumin seeds - 1 tbsp
Coriander powder - 1/2 tbsp
Turmeric - 1/4 tbsp
Oil - 1 tbsp

How to make:

1. Mix all the ingredients listed above including the oil into a dough. I used buttermilk for kneading as per the original recipe.
2. Once it became a dough, oil it again from the top and knead atleast 3 times.
3. Make small balls out of the dough and roll out as rotis.
4. Place on a hot griddle, roast and drizzle oil, to shallow fry the Theplas on medium-low heat.
5. Serve with any kind of pickle or Masala Dahi.

Masala Dahi: Dry roast some cumin seeds & black pepper. and make them into fine powder. Mix salt and this powder to well-beated curd to make Masala Dahi.



Continuing with life-savers, I bring to you a Malayasian recipe - "Roti Telur" or Egg Pastry Pancake.

This original recipe of Roti Telur can be found here and here.



For this we need:

All-purpose flour - 3 cups
Milk - 1.5 cups
Salt - to taste
Eggs - 3
Chopped Onions - 2 tbsp
Coriander - 1 tbsp
Green chillies - 2
Chilli powder - 1/2 tbsp
Cumin Seeds - 1 tbsp
Oil - to shallow fry

Preparation:

1. Mix salt to flour and knead it with milk. Keep aside for 2 hrs.
2. Meanwhile, in a bowl, beat the eggs and add salt, chilli powder, chillies, chopped onions, coriander, cumin seeds. Mix them well.
3. Take a small ball of dough, oil the work top with oil and work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges.
4. Preheat a griddle, grease well with oil/ghee- when hot put roti dough on it.
5. Now, gently pour the egg mixture on it and carefully spread over it.
6. After 2 min, fold the edges of the roti dough over, just enough to seal the egg mixture in.
7. Cook 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of oil, cook the other side.
8. Serve hot with any spicy curry. I served with Hot chilly sauce..:D



These dishes taste awesome and are the best for travel when accompanied with any side dish. So, forwarding this to Easy Crafts's Travel Food Festival..:))



Enjoi!

Kadhi Pakoda Curry Recipe

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Kadhi is a recipe made in almost all parts of India - Gujarathi Kadhi Recipe (Dahi-Besan-Kadi), Gujarati Kadhi, Majjiga Pulusu (Telugu), Mor Kuzhambu (Tamil).. all are the same.

It just how it is made , with what ingredients you prepare - makes all the difference. Put drumsticks, vegetables, coconut, soya chunks, pakodas, gourds.... Our creativity is the limit and believe me all taste equally GREAT!

So, Here I present my Kadhi-Pakoda Recipe:



Ingredients:

1. Buttermilk - 1 cup
2. Besan / Chana Dal powder - 1/2 tbsp
3. Ginger paste - 1/8 tbsp
4. Salt - to taste
5. Turmeric - 1/8 tbsp
6. Chilli powder - 1/4 tbsp
7. Chopped Tomato - 1



For Pakodas:

1. Besan - 2 tbsp
2/ Chopped onion - 2 tbsp
3. Salt - to tase
4. Chilli powder - 1/4 tbsp
5. Turmetic - 1/8 tbsp

Tadka:

1. Oil - 1 tbsp
2. Mustard Seeds - 1/2 tbsp
3. Curry leaves - few
4. Hing - 1/8 tbsp

Preparation:

1. Whisk the following with an egg beater: Buttermilk, besan, gingerpaste, salt, turmeric and chilli powder and keep aside.

2. Mix all the ingredients listed for Pakodas with little water to make a paste. Make bhajiyas out of this paste by frying them in oil.



3. In a pan, heat some oil, add hing and mustard seeds - let them splutter. Then add tomatoes, curry leaves and when half cooked add buttermilk mixture and let it boil on low heat for 5 to 10 mins. Stir continuously so that the besan doesn't stick to the pan.
Note: Its advisable to not to add salt. Add it after the mixture is properly cooked and the raw taste of besan is gone.

4. When the buttermilk is cooked, add the pakodas and let them soak in the kadhi for few mins.

5. Serve with hot rice. It tastes yum...:)

I served this Kadhi Pakoda Curry with a simple Bhindi Curry and Tomato Dal ( to go with it. Just to make it a sumptuous meal.