Aloo Paratha| Potato Masala Stuffed Indian Flatbread | Step by Step Recipe

Aloo Paratha

Potato masala stuffed Indian flatbread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 parathas
Ingredients:

1. Whole wheat flour- 1 Cup( extra for dusting)
2. Water - as required
3. Salt - to taste( about 1 cup)
4. Oil / Ghee - as required

For Potato stuffing:

1. Potato,boiled and cubed- 2 medium
2. Cumin seeds - 1/2 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/4 tsp
6. Kashmiri chili powder- 1/4  tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Garam masala powder- 1/4 to 1/2 tsp
9. Coriander leaves,chopped - 1 tbsp
10. Salt- To taste
11. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 15 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger.Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder and garam masala powder.Saute for few seconds.Add potato , coriander leaves and salt to taste.

Mix well until it is smooth.Divide the stuffing into 6 equal parts.

Divide the dough into 6 equal parts and roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.Place the filling ball in the center.

Bring all the sides to the center and seal tightly.Pinch off the excess dough,if desired.

Press it lightly using your finger tips to form a circle.

Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.

Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 

Soft and Fluffy Milk Bread | Eggless White Bread | TangZhong Method

Soft and fluffy milk bread

Soft and fluffy bakery style milk bread.
Prep Time: 45 minutes + 1 hr 40 minutes proving time.
Cooking Time: 40 minutes
Makes: 1 loaf
Recipe source: Sara's Kitchen, You can find the original recipe here.
Ingredients:

1. Active dry yeast- 2.5 tsp ( see notes)
2. Luke warm milk - 2/3 cup( 150 ml)
3. All purpose flour - 2.5 cups
4. Milk powder - 1 tbsp
5. Caster sugar /Superfine sugar - 1/4 cup
6. Salt - 3/4 tsp( or to taste)
7. Butter- 2 tbsp (at room temperature)
8. Lukewarm water - as required( i used 1/4 cup /see notes)
9. Milk- 1 or 2 tbsp (to brush the loaf )

To prepare Water -Roux paste /TangZhong:

1. All purpose flour - 1.5 tbsp
2. Water- 100 ml(1/3 cup + 2 tbsp)

Instructions:

To Prepare Water-Roux paste/TangZhong-In a small pan combine together 1.5 tbsp all purpose flour and 100ml water.Mix well until lump-free.Cook over medium heat ,stirring continuously until it turns thick.You should be able to get soft peaks out of the roux.Allow this to cool completely.

In a bowl combine together active dry yeast and lukewarm milk.Keep aside for 5 minutes or until it turns frothy.In another large mixing bowl,combine together all purpose flour,milk powder,caster sugar and salt using a fork /whisk.

Add the water- roux paste( at room temperature),yeast mixture.Mix well until combined.Gradually add sufficient quantity of lukewarm water and mix well to form a soft and slightly sticky dough.Knead for atleast 15 minutes ,until the dough turns soft.

Now add the softened butter and continue to knead for about 5 to 10 minutes ,until the dough turns soft and elastic.(When it is done, you will be able to stretch the dough into a thin translucent film without breaking.)

Transfer it to a greased bowl.Cover and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.

To see if the bread has proofed enough,gently poke your finger into it.If the dough quickly bounces back,it isn't ready,if it comes back slowly ,then the dough is ready.  

Punch down the dough and transfer it onto a lightly floured surface.Divide the dough into 4 or 5 equal parts.

Roll each  into  balls and let them rest for 10 to 15 minutes.Roll each ball into a thin rectangle.

Take one end of the sheet and  fold into the middle.Then fold the other end to the middle to form a long rectangle.

Now fold the shorter end into the middle and then fold the other short end to the middle.

Roll the folded dough from one end to the other to form a roll.Place the roll in a loaf tin lined with parchment paper  ( or a greased loaf tin).

Place all the 4 ( or 5 ) rolls into the loaf tin.Cover with a clean kitchen towel and leave to rise( 2 nd round proofing) for about 40 minutes or until doubled in size.

Preheat oven to 180 Deg C.Brush the loaf with milk and bake for about 35 to 40 minutes .Transfer to a wire rack and let cool completely.

NOTES

• If you are using instant dry yeast, add it directly to the flour along with the rest of the dry ingredients. (and add milk to the dry ingredients along with the water-roux paste.) 
• Different flour types require different amounts of liquid,so start with 1/8 cup lukewarm water and add more if required.
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Stuffed Bread | Chicken Stuffed Bread

Stuffed Bread

Bread stuffed with creamy chicken filling.
Prep Time: 60 minutes
Cooking Time: 40 minutes
Serves: 4 to 5
Recipe source: Fauzias Kitchen, You can find the original recipe here.
Ingredients:
To Prepare the Dough:

1. Yeast - 1 tbsp
2. Sugar - 1.5 tsp
3. Warm water - as required
4. Egg - 1
5. Milk Powder - 2 tbsp ( or use milk)
6. All purpose flour - 4 cups
7. Oil - 4 tbsp
8. Salt- to taste

To prepare the Filling:

1. Butter - 2 tbsp
2. Chicken,cooked and shredded -1.5 to 2 cups
3. Onion ,chopped- 1 medium
4. Black pepper powder - 1 tsp(or to taste)
5. Garam masala powder - 1 tsp
6. All purpose flour - 2 tbsp
7. Milk - 1 cup
8. Coriander leaves,chopped - 2 tbsp
9. Green chilies,chopped -4
10. Salt - to taste

Other Ingredients:

1. Egg - 1( for egg wash)
2. Water - 1 tbsp
3. Sesame seeds- as required

Instructions:

In a bowl combine together yeast,sugar and 1/4 cup warm water.Keep aside for 8 to 10  minutes or until frothy.

Beat the egg lightly,keep aside.

 

In a bowl,combine together milk powder, all purpose flour and salt.Add oil,yeast mixture and egg.

Add sufficient quantity of warm water and mix well to form a smooth dough,Knead well for about 5 to 10 minutes .Place the dough in a lightly greased bowl. Lightly brush the top of the dough with oil.Cover it with a clean kitchen towel and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.

To prepare the filling,heat butter in a pan.Add onion and saute until it turns soft.Now add salt,black pepper powder,garam masala powder and all purpose flour.Mix well until combined.

Now add milk and cook until the mixture turns thick,stirring continuously. 

Add cooked chicken,coriander leaves and green chilies.Add more salt and pepper powder if required.Allow it to cool completely.

Now punch down the risen dough with your fist.Divide the dough into 2 or 3 parts.Take one portion of the dough and place it on a lightly floured surface( or place the dough on a sheet of parchment paper or foil,so that you can transfer the bread to the baking tray easily.).Roll it to form a rectangle.

Place the filling in the center.Using a knife make  inclined cuts on both the sides to form 1" strips.

Fold the top most dough strip diagonally over the filling.Fold the strip from the opposite side to overlap the previous strip.Continue by alternately folding the left and right strips.Beat egg and 1 tbsp water together and brush this over the bread.

Sprinkle sesame seeds on top ,Transfer to a baking tray lined with parchment paper or foil. Preheat oven to 200 Deg C.Bake for about 25 minutes .After baking ,brush with butter and cover with a clean kitchen towel for  few minutes to keep the bread soft.

NOTES

• I scaled down the recipe to 1/2 as you can see in the pics.
• You can also use beef or mutton instead of chicken
• Adjust the quantity of black pepper according to your taste.
  

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Kerala Appam Recipe | Palappam | Kerala Laced Rice Pancakes | Step by Step Pictures

Kerala Palappam

Kerala style laced rice pancakes ( Gluten free and vegan)
Prep Time: 4 hours, + more for fermentation
Cooking Time: 45 minutes
Makes: 18 to 20 palappam
Ingredients:

1. Raw rice ( Pachari) - 1.5 cups( see notes)
2. Grated coconut - 3/4 cup ,heaped
3. Cooked Rice - 1/2 cup
4. Sugar- 1.5 to 3 tbsp 
5. Yeast - 1/4 tsp
6. Water - 1.5 cups
7. Salt-  to taste

Instructions:

Wash the rice well and soak it for about 4 to 5 hours.

Grind together drained raw rice, grated coconut , cooked rice and 3/4 cup water to form a smooth batter.

Next add sugar,yeast and remaining water and blend for about 30 seconds or until sugar and yeast is completely dissolved.

Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.

After fermentation( for about 5 to 8 hours) add salt to taste.Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit and will be light and foamy.

Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.

Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.

Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

STEP BY STEP PICTURES:

In a bowl,add rice ( i used 1 cup raw rice and 1/2 cup basmati rice)and water , rinse it well.

Soak the washed rice in plenty of water for about  4 to 5 hours. 

Add grated coconut and cooked rice into a blender.

Add the drained ,soaked rice and 1/2 to 3/4 cup water to the blender.

Grind to form a smooth batter.

Next add sugar to the batter.  

Add yeast and the remaining water ,blend until sugar and yeast is completely dissolved ,for about 30 seconds.

Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.

The batter will look something like this,after fermentation.

Now add salt to taste.

Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit.

Now the batter will be light and foamy.

Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.

Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.

Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

NOTES

• You can also use 1 cup raw rice and 1/2 cup basmati rice ,if desired.I feel adding 1/2 cup basmati rice makes appam more soft  and fluffy.
• Adjust the quantity of water depending upon the type of rice you use.Basically the batter should be a bit watery so that the edges turn out really thin.
• Adjust the quantity of sugar according to your taste.Adding a bit more sugar will help to get the edges golden brown.
• Leftover batter can be refrigerated for upto 2 days.Bring down to room temperature before making appams.
• You may serve appam with Nadan Mutta curry, Kerala Egg curry,Egg curry with potato ,Kadala curry,Kerala vegetable stew,Mutton stew,Kerala duck curry or even fish molly.