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Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds |
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Serves: 10 Print this Recipe(Khastae Mughlai Paranthae) Category: Griddle-Fried Breads, Vegan Makes 10 to 12 breads These paranthas are generally made with all-purpose flour, but I always sneak in some durum whole-wheat flour, and no one is the wiser. Also, generally it is the white poppy seeds that go into his parantha, but I find that the black ones look prettier and are easier to find, so those are what I use. 25 to 30 raw almonds, shelled 1 1/2 cups all-purpose flour 1 to 3 fresh green chili peppers, such as serrano, stemmed 3 tablespoons black poppy seeds 2 teaspoons ground dried fenugreek leaves 1 teaspoon coarsely ground black pepper, or to taste 1/2 teaspoon salt, or to taste 2 to 3 tablespoons vegetable oil About 3/4 cup water 1. Soak the almonds in water to cover overnight. Then, with clean hands, peel the softened brown skin off the almonds. In a food processor, add all the ingredients except the water and process until everything is smooth. Then, with the motor running, add the water in a slow, steady stream until the dough gathers into a smooth ball and cleans the sides of the work bowl. (Add more flour if the dough seems sticky and more water it seems too dry.) 2. Lightly oil your hands and transfer the dough to a bowl. Cover with plastic wrap or the lid of the bowl and let it rest for 1 to 4 hours. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough. 3. Preheat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled hands divide the dough into 10 to 12 round balls (depending on the size of the parantha you like.) Cover with foil to prevent drying. 4. Working with each ball of dough separately, place in bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 6- to 7-inch circle of uniform thickness. (If the dough sticks to the rolling surface, dust with more flour.) Baste the top of the dough with ghee and fold into a triangle, square, or circle, as per the directions, Shaping Paranthas: To Make a Layered Triangle (see INFORMATION AND SPECIAL TECHNIQUES). 5. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns. 6. Remove from the griddle and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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