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Griddle-Fried Opo Squash Breads |
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Serves: 12 Print this Recipe(Lauki Ka Thepla) Category: Special Breads, Vegan Makes 12 to 16 breads Opo squash, also known as marrow squash in English or lauki in Hindi, is a long and large, pale green summer squash with a mild flavor. This squash, like the others in its family, is very watery, so no water or yogurt is needed to make the dough. Zucchini and yellow summer squash are good alternatives here. 1 cup stone-ground durum whole wheat flour 1/4 cup chickpea flour (besan) 1/4 teaspoon turmeric 1/2 teaspoon cayenne pepper, or to taste 1/2 teaspoon salt, or to taste 1/4 teaspoon ajwain seeds 1/8 teaspoon ground asafoetida 1/2 small opo squash (about 1 pound), grated 1 clove fresh garlic (large), minced 2 tablespoons vegetable oil 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 1. In a large bowl, add all the dry ingredients and mix well with clean fingers. Add the squash, garlic, oil, and green chili peppers and mix with your fingers in round circular motions, until it starts to gather into a dough. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or some water if it seems too firm.) 2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, and gathering the ends together toward the center with your fingers. Push the center down and repeat pressing and gathering a few times until you have a soft and pliable dough that does not stick to your fingers. (If, while kneading, the dough sticks to your hands, put a little oil or water on them.) 3. Cover and let rest at least 1 and up to 4 hours at room temperature. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough. 4. To make the breads, 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 equally into 12 to 16 balls and cover with foil to prevent drying. 5. 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). 6. 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. 7. 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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