In India, where vegetarianism  widespread, like at no point on the globe, satisfying, freshly baked bread  - An indispensable dish on the table during almost any meal. Indian bread  according to its recipe, it is quite diverse and represents flat cakes from different dough, which are baked in special dishes and, if desired, can be stuffed - for example, vegetables, cheese or garlic.

Almost all Indian bread in its composition contains a special flour made from ground into wheat powder - “ata”, so cook indian tortilla  in European traditional prescription  it’s not always possible, however, and cakes from available products can be similar to classic and very tasty, especially in tandem with vegetable sauces.

After some practice, the process of making Indian cakes ceases to present any difficulty - bake bread  It turns out easily and quickly.

How to bake indian bread?

1.Chapati (roti)  - round, flat, fresh cakes. In the process of preparation, balls are formed from the dough, which are rolled into cakes and baked without oil in a special bowl - “tava”, a cast-iron frying pan. Instead, it is quite possible to use an ordinary frying pan.

For cooking, you will need wheat flour (preferably coarse) - about 250 g, and water - about 150-200 ml.
  Knead the dough. It is best to add water in parts so that it is not in excess. After the dough is kneaded and has gained elasticity, cover the dough with a damp towel and leave it for half an hour. After that, divide the dough into equal pieces (they should turn out about ten) and roll out the cakes. Bake in a well-heated pan with a thick bottom for a minute on each side. A cast iron pan is best. If the dough sticks, sprinkle a little flour. Serve chapatis with vegetable sauces  or as bread for soups and main dishes.

2. Naan- flat bread, which is traditionally prepared in tandoor, a special clay oven, but can also be baked in the oven. Classically Required Component test is yogurt or milk, which makes the cake soft and airy. Naan are especially tasty in combination with herbs, onions, cheese and garlic.

To prepare naan you will need:

Flour - 300 g
  Milk (warmed up) - 300 ml
  Bag of high-speed yeast
  Butter (or ghee butter) - 3 tbsp.
  Vegetable oil for greasing dough
  Salt, sugar
  Optionally, you can add anise, chopped herbs or garlic to the dough.

Add salt, sugar, yeast to flour, pour warm milk and knead the dough. Anise or finely chopped garlic can be added to the dough. Lubricate the resulting dough with vegetable oil, cover with a towel and put in a warm place overnight.
  Divide the dough into several balls (about 5), roll into cakes and bake in a well-heated oven. Grease the finished cakes with butter. Serve hot. Such cakes go well with a variety of sauces.

3. Puri– cakes, in their properties and composition of the dough are similar to chapati, but more fatty, because they are cooked in boiling oil.

You will need:

Flour - 350 g
  Vegetable oil - 2 tbsp.
  Salt
  Cooking Oil (Ghee)

Knead a tight dough and leave for 15 minutes. Divide the dough into equal equal balls, roll into cakes  (when rolling, so that the dough does not stick, it is better to use butter, not flour). They are traditionally fried in special dishes, karhai, but a pan or pan is also suitable. Heat in a bowl ghee butter  or vegetable oil and when it begins to smoke, immerse the cakes in it and fry until they are swollen.

Serve hot as a snack with sweet sauce or cheese.

4. Paratha- like puri, such a cake is a kind of chapati. Its difference is that in the cooking process it is layered with special oil - Ghee  (you can use vegetable oil). Paratha is especially tasty when cooked with vegetable filling.

For cooking parathi  with potato and onion filling you will need:

Flour - 300 g
  Ghee butter or any other oil - 5 tbsp.
  Water - 150 ml
  Greens (parsley, cilantro, onion)
  Boiled potatoes - 2 pcs.
  Salt

Knead the soft dough, cover with a towel and place in a warm place for 1 hour. Mashed potatoes, season to taste, add herbs and onions. Divide the dough into 5 parts, roll into flat cakes, put the filling on the center of each flat cake and pinch it on top like a bag. Turn so that the connection is at the bottom and gently roll into a thin cake. Greasing a flat cake with ghee butter (vegetable oil), fold and roll the dough twice. Bake for several minutes in a hot pan, greasing the cake with butter.
  Serve hot cakes with sour cream, natural yogurt or vegetable sauce.

Dosa   or Atta dosa   - These are thin, crunchy cakes or pancakes from South India, Malaysia and Singupur.   Dos prepared from lentil, chickpea, rice or whole wheat flour in a cast iron pan. Often Dosas are served instead of bread with other dishes - chutney, curry, dalu, etc. or as an independent dish with a variety of fillings from vegetables, onions, cheese with spices. In some states of India, Dosas are daily food.

For Shrovetide, I have prepared for you a book with recipes for healthy pancakes from around the world! Over 25 recipes for health and pleasure !!!
  This favorite holiday with traditional treats can be made a little healthier without denying yourself pleasure and fun.

Atta-Dosa is the name of the Indian cake itself, but usually the name of the filling or special ingredients is added to them:

• rava dosa -dosa with semolina
• egg dosa  - Dos with omelette filling
• chili dosa  - dosa sprinkled with grated chili
• open dos  - dos with tomatoes and chutney.
• masala dosa  - dos with spicy stuffing from vegetables, etc.

Dosa Recipe

Dosas are prepared according to a vegetarian recipe: these are pancakes without eggs and milk, sugar, and sometimes without flour. A large number of spices and spices contribute to the process of digestion and assimilation of useful elements. Dosas are suitable for vegetarians, vegans and fasting people.

Ingredients:

Dosa:

• 1 cup rice flour
• 1/2 cup chickpea or pea
• salt to taste
• 1 glass of water
• 1 tsp cumin seeds
• 1 tsp ground red pepper
• 1 tsp turmeric
• mustard seeds - 1 tsp

Chutney:

• 2 medium tomatoes
• 1 medium onion
• 3 cloves of garlic
• 2 chili peppers
• 1/2 tsp asafoetida
• salt to taste
• 1 tsp ghee or coconut oil
• mustard seeds - 1/2 tsp
• curry leaves - 1 sprig

Cooking Dosas:

1. Soak chickpeas or peas overnight or until they are soft enough. Rinse, add water and grind in a blender until smooth.
2. Mix with rice flour, spices and salt and put in a warm place for 1-2 hours.
3. Grease a hot pan with oil. Pour the dough at the rate of 3-4 tablespoons per 1 pancake and evenly distribute it along the bottom of the pan in a circular motion. Bake pancakes on each side. Pancakes should be very thin.
4. Finished pancakes roll into a roll.

Cooking Chutney:

1. Chop onions, garlic and tomatoes.
2. Heat the pan, add oil, fry the spices for 1 minute. Add garlic, chili, onion and simmer until soft.
3. Add tomatoes, simmer another 3 minutes. Remove from heat and let cool.
4. Stir the mixture in a blender until smooth.

How to serve:

Dosages Sprinkle with lemon juice and garnish with chopped coriander or parsley leaves.

Serve with tomato chutney and fresh vegetable salad.

Glorious healthy and delicious Shrovetide!

_____________
  Best regards ॐ
  Julia

When Indian spices fall into a hot pan, a wonderful aroma immediately spreads throughout the district. He knocks lightly on doors and windows, envelops wooden huts, trees. Neighboring dogs have been blowing their nose in the wind, wondering what it is: pickled chicken or fried panir cheese melting in your mouth? You can eat Indian food every day and discover something new every time. Today I will talk about what we ate in Delhi and Goa for two months. The most delicious and most favorite dishes with descriptions and photos. It's dangerous to watch an empty stomach, so make yourself a sandwich.

It is amazing how the same products sound differently in different cuisines of the world. Take at least vegetables - potatoes, cauliflower, carrots, onions. Our mistresses are likely to make vegetable soup or stew out of this. Flip flops quickly fry it in a hot pan, adding soy sauce and half a tablespoon of sodium gluconate. Thai, in addition to salted soy sauce, add sugar and squeeze lime juice. And the Malays roll in a breading and will be fried in a huge vat with oil poured to the brim.

Cooking an Indian dish in most cases starts the same way. A small fragile woman in a colorful sari will first add oil to the pan, and then begin to conjure with spices. I think that nowhere else in the world do I use so many powders, seeds and herbs at the same time. Here's a pinch of cardamom, heels of cloves, a spoonful of mustard seeds and a couple of curry leaves, fenugreek and fennel seeds, turmeric for color ... Each dish is like the result of the work of a skilled alchemist. To breathe flavor into a new dish, you need to be a little magician.

Indian dishes: what to order in a restaurant

Chicken Masala or Chicken Tikka Masala

Chicken fried in tandoor and then stewed in a sauce of tomatoes, ginger, garlic, cream and Indian spices. The prefix Tikka means that chicken was previously marinated in spices before baking.

I also strongly advise you to try the same dish, only from lamb. Called   Lamb masala. In good Indian restaurants, the meat is tender, it just melts in your mouth.

Shahi Paneer and Palak Paneer

Panir is the name for Indian homemade cheese, which is somewhat similar to our Adyghe cheese. Unprepared from a neutral taste, not greasy, porous, so it perfectly absorbs any sauce. Shahi Panir is a cheese made in tomato and cream sauce. Ground nuts are sometimes added to it. Palak Panir - the same cheese, but in spinach sauce.

We also tried Paneer Makhanwala - with a simple creamy tomato sauce. And Kadai Paneer - in yogurt gravy with the addition of green bell pepper.

Very tender chicken in spinach sauce. Usually it is prepared without the addition of hot spices, so the dish can be safely ordered for children. It can be eaten with tortillas or rice.

Dal

Lentil soup, more likely even mashed potatoes. Boiled lentils overcooked with fried vegetables and spices. Gave spicy, spicy, hot and incredibly tasty. Be sure to order Indian cakes to him. I gave it right, not with a spoon, but with scooping mashed potatoes from a plate with a flat cake.

A very simple vegetarian Indian dish. Alu is potato and gobi is cauliflower. Despite the uncomplicated ingredients, these dishes from Indian chefs come out simply masterpiece. If you are not a vegetarian and are skeptical of dishes without meat, then Alu Gobi will be able to convince you that a hearty meal can be without animal protein.

Biriyani (Biriyani)

It is called Indian pilaf, although it has nothing to do with pilaf. The peculiarity of Asian pilaf is that rice is boiled in broth from overcooked vegetables and meat. But when cooking Biryani, rice is boiled separately in ordinary water, and vegetables and meat with spices are fried in a pan. Then, all this is connected already on a plate, beautifully laying out the filling of meat and vegetables inside the rice. It turns out a kind of dish with a surprise. Sometimes, however, rice with vegetables is simply mixed in a pan and no surprise comes out. Biryani are vegetarian, with chicken, with pork or lamb. Rice is usually made savory, but if you do not like spicy, then ask to cook without chilli (no chilli).

Momo

These are Tibetan dumplings. If you don’t know how to feed your baby in India, order momo. There are vegetarian momo with cabbage, carrots and onions, there are chicken momo, pork and beef.

The correct momo should be freshly blinded, steamed in special momochniki right before serving.

When the perfect momo enters the mouth, meat juice flows from it, which simply makes you close your eyes with pleasure. If momo was cooked in advance, frozen, and after some time cooked, then you will immediately feel it. They will be dry and tasteless. One has only to find an Indian restaurant that serves delicious momo, and you will not notice how the legs themselves will carry it again and again. If you suddenly find yourself in Goa in Arambol, take a look at the beach shiva Garden Restaurant. They just make delicious momos.

Raita (Raita)

Vegetable or fruit salad generously flavored with sour-milk Indian curd (curd - a drink similar to kefir). Some compare it with okroshka, because wright is usually liquid, because Kerda there are more vegetables. It happens with onions, cucumbers and tomatoes, sometimes with small pieces of pineapple or other fruits. Wright with a roti cake is an ideal dinner in the heat when you do not want to eat heavy and fatty foods, and the body requires a light and cool dinner.

Dosa is an Indian tortilla made from lentil or rice flour. She's big and crispy. There can be many options for dosas. The most famous chain of vegetarian restaurants in India serves 22 types of dos. Masala Dosa is the most popular of them. Spicy mashed potatoes are placed inside the tortillas, and sauces are served with the pancake.

Pakora

This is the common name for vegetables, cheese or meat fried in batter. Pacora can be a great beer snack, for example.

Another vegetarian Indian dish. These are pancakes made from rice or lentil flour, in which small pieces of vegetables were added to the dough. Very similar to our omelet with vegetables, but instead of eggs, the dough is the basis of the dish. Uttapams are served with sauces as a snack for meat, dalla or as a main course.

Mostly uttapamas are home and street food, but these pancakes are also served in restaurants a class higher than roadside cafes.

Catrophilic mashed potatoes with paneer cheese stewed in a creamy nut sauce with cashew and raisins. Very delicate, sweet taste. A hearty meal that goes well with tortillas or rice.

Veg Jaipuri is a mixture of vegetables in a special spice cocktail. There are coriander seeds and cashew nuts fried in butter, as well as ginger and garlic, tomatoes and a special mixture of spices of Garam Masala. Stewed vegetables in this Jaipuri sauce, add a little cream and Panir cheese and voila - the dish is ready!

This is one of my favorite dishes in India. It’s just excellently cooked in a small a restaurant in Arambol called Gods Gift.

Another variety of Indian cakes made from rice, lentil or wheat flour. They are steamed and usually served with vegetable sauces. This daily Indian meal is perfect as a light breakfast.

Sambar Soup

Famous Indian soup with lentils and vegetables. It is spicy, spicy, sour and sweet at the same time. This soup has a lot of vitamins, because it contains an incredible amount of different vegetables: eggplant and carrots, tomatoes and pumpkin, tamarind and green beans. Mustard seeds, coconut flakes, caraway seeds, turmeric, curry leaves and ground coriander help add spicy Indian notes to this dish.

Kebabs are also vegetable or meat. Chicken kebab is a mixture of minced chicken with rice and spices. Sausage is formed from minced meat, strung on a skewer, and then fried in a tandoori oven until cooked. Served with sauce.

If you want to try everything at once, then it is better to find dishes from Tali. This is a real big lunch or dinner in which just a little bit. For example, in this picture in meat Tali there are several dishes at once (from left to right): vegetable Wright, Shahi Panir cheese, Dal soup, vegetable Biryani and Naan flat cakes.

Each cafe or restaurant has its own Tali with its own set of dishes. For example, fish Tali, which cost us as much as $ 2.5.

And here is the vegetarian Tali.

Indian sweets

Yes, in India they also like sweets and here are the main desserts:

Jalebi  - fried dough spirals soaked in syrup.

Burfi - small squares made from coconut or cow's milk. Milk is boiled for a long time to evaporate the excess liquid, and then mixed with sugar, butter, coconut, vanilla and chopped nuts.

Rasgulla  - curd balls, boiled and soaked in sugar syrup.

Fruit salad  - There are a lot of fruits in India, so fruit salad can be the most delicious and healthy of all desserts.

Indian bread

Scones  - This is simply an integral part of any Indian meal. There are so many varieties that to mention everything - you need to seriously try.

Rotti or chapatti

The most popular and inexpensive Indian bread. Pies from unleavened dough, fried without oil in a cast-iron pan. They are not greasy and quite harmless to the figure. Rotti and chapatti do not fry for the future. Once they cool, they become tasteless. So if you ordered dinner at a restaurant, then order rotti to it as necessary, so that the bread is always hot.

Naana

My favorite treat is Naana’s cakes. They are prepared from a special airy yeast dough with the addition of oil and yogurt, and baked in a tandoori oven. In addition to simple naan, you should definitely try Butter Naan with butter, Chiiz Naan with cheese and Garlik Naan with garlic.

Paratha

Tortilla. The most popular is Alu Paratha, which is not even bread, but a whole pie of potatoes. Puree is simply added to the dough and rolled out a cake, and then fry it in a pan.

Puri

Fried balls of dough, hollow inside. They are deep-fried and then allowed to drain the oil. Puri eat with chutney sauces. This is a simple food that is sold not only in small cafes, but also street vendors. Puri can be eaten while sitting in a park on a bench.

Pava

Flour cake with bran. Pavas deliver bicycles in the morning to street vendors. One cake costs only 3-5 rupees ($ 0.05-0.08). Amazing vegan burgers with cheese and vegetables are made with these buns. And for those who eat meat and eggs, they will prepare burgers with fried eggs or fried meat.

Indian drinks in restaurants

What to order as drinks in an Indian restaurant?

Masala tea  - the famous black hour with milk and spices.

South Indian Coffee  - Hand brewed freshly ground coffee. Served in unusual iron cups.

Milk coffee  - instant powdered coffee added to hot milk.

Lassi  - a fermented milk product similar to sweet drinking yogurt. Lassi also makes fruit cocktails.

Freshly squeezed juices. They are made in India from everything, from carrots and avocados to mangoes and strawberries. Typically, the price of a large glass of juice is 60-100 rupees ($ 1-1.6).

After a tasty, hearty and spicy dinner, they will bring you just such a box with fennel. They chew it after eating because it freshens the breath and helps to better digest food.

Useful posts from India:

Like our blogwebsite? Subscribe to the newsletter of new posts on social networks or by email. I have many more stories from India and other Asian countries.

Step-by-step recipes for Indian cakes and various options: chapati, puri, paratha, with pumpkin, chickpea flour

Rating
  recipe

Time
  (min)

Serving
  (person)

In 100 grams of the finished dish

7 gr.

1 g

Carbohydrates

178 kcal.

Option 1: Recipe for Classic Indian Tortillas

Flat and unleavened bread is called chapati. It is difficult to reproduce Indian cakes without special grinding flour, spices and special utensils. Ask for ingredients at exhibitions of Indian goods. Buy with a margin. It seems that the dish is prepared simply, but for the first time it may not work out. We need skills, dexterity and our step-by-step recommendations.

Ingredients:

• 260 gr wholemeal flour;
• 175 ml of water.

Step-by-step recipe for classic Indian flat cakes

Warm up the water.

Pour flour into the dish.

In the center of the flour hill, make a hole.

Pour in water.

Pour flour in small portions into a hole with water.

Knead a thick dough.

Now wipe the dough for Indian cakes with flour, wrap it with a clean wet towel and leave to rest for thirty minutes.

Divide the dough into nine pieces.

Roll the cakes.

In India, chapatis are spread and fried on tavi. We will use a cast-iron skillet. Put it on fire, let it warm up well.

Pour a little flour into the bottom of the cast-iron pan.

Lay out the chapatis. Track one minute.

Then the Indian cake can be flipped to the other side.

Spread cakes and bake on both sides for one minute. Serve warm with sauce or vegetable soup.

Option 2: Quick Cooking Indian Cakes

Making any kind of Indian flat cakes does not take much time. The whole cooking process consists of three stages: kneading dough, forming products and baking. You can cheat and add quick-acting yeast, so the dough melts faster.

Ingredients:

• 2 tbsp. ordinary wheat flour;
• Fast yeast according to the instructions on the bag;
• 4 tbsp. l ghee oils;
• 1 tbsp. milk;
• 1 g anise;
• 10 gr. greens;
• 1 tbsp. l vegetable oil;
• Salt and sugar.

How to Cook Indian Cakes Quickly

Pour anise, salt, yeast sugar and flour into one cup.

Stir the dry mixture.

Pour warm milk into the flour with additives.

Knead the dough until it is firm.

Spread the dough with vegetable oil.

Divide the dough into five or six pieces.

Chop greens.

Add greens to each piece of dough.

Roll portioned cakes.

Turn on the oven. Let it heat up, and the products melt during this time.

Bake for 5 minutes on a hot baking sheet.

Hot Indian cakes, ghee butter and serve with a variety of sauces.

Interesting: what is secret Indian oil? You know, but it is no different from Russian cream. Melt it in a water bath, bring to a boil, let stand and pour into a clean and dry jar. Can be salted and stored without a refrigerator.

Option 3: Indian Puri Tortillas Fried in Boiling Oil

These are crispy little cakes. Fried in large quantities of oil, which is poured in karhai. We will cook puri in any deep pan with thick walls or in a slow cooker using the "Frying" program.

Ingredients:

• 2 tbsp. flour;
• 2 tbsp. tablespoons of melted butter;
• 1 tbsp. water;
• Oils for frying.

How to cook

Knead plain unleavened dough. You will need flour, warm water and salt.

While kneading, pour warm ghee in portions. So the dough will become softer and more elastic.

Knead the dough thoroughly. Let the process of cooking puri become a lesson for you in Indian meditation, focus on the desire to treat the household with delicious Indian cakes.

Roll the dough into the ball and wrap it with a damp towel.

Let the dough rest, and after half an hour remove the towels and get ready to form cakes.

To do this, divide the dough into seven equal parts. Roll up small balls first, coat them with oil, and then roll them out.

Pour oil into a convenient dish: deep fryer, multicooker bowl, chicken bowl or ordinary deep frying pan.

Slowly dip one crumpet in hot oil.

Did the dough turn golden and start to bubble? Rather flip the dumpling.

Sauté all the crumpets.

There is no such person who would not like crispy bubble cakes. If you need to win someone's favor, then be sure to treat them with homemade puri.

Option 4: Indian paratha stuffed cake

This kind of Indian bread is similar to chapati, but stuffed with oil and vegetables. In this recipe, I propose to make a layer of potatoes, garlic and herbs.

Ingredients:

• 240 gr. flour;
• 17 gr. ghee;
• 100 ml of water;
• 150 gr. potatoes;
• 50 gr greens;
• 6 gr. garlic
• Salt and pepper.

Step by step recipe

Put peeled potatoes in water with spices. While the future toppings are boiling, do the dough.

Knead soft elastic dough from flour and water.

Wrap the dough with a towel or cling film.

Let the dough rest for an hour.

For Indian cakes, you will need delicious toppings. Drain the hot water in which the potatoes were cooked.

Add the butter to the potatoes and crush.

Pick the greens for the filling to your taste: parsley, cilantro, dill, mint, basil.

Chop the garlic and chop the greens.

Stir the mashed potatoes with herbs.

Cut the dough into 4 pieces.

Roll out all the pieces of dough.

Lubricate each cake with oil.

Put mashed potatoes with herbs in the center of the cakes.

Gather the edges of the cake together and pinch.

Turn the bun upside down.

Press down the ball with the filling with your hands, and then roll it out.

Heat the pan.

Lubricate the top side of the cake with oil.

Turn the parathi over and put on the pan with the oiled side.

Oil the wet side and turn over again.

Serve hot cakes to any dish instead of bread and side dish. There are many popular options for filling: mashed potatoes with onions, peas, cauliflower and even cottage cheese. Only the cooking principle remains unchanged.

Option 5: Indian Pumpkin Cakes

Everyone knows that you can cook porridge with pumpkin. But few people know that there is an interesting recipe for heat. This Indian name for baking is consonant with the Russian word “warm”. These cakes taste just as good.

Ingredients:

• 230 gr. Pumpkins
• 175 gr. flour;
• 30 gr bran;
• 2 tsp seasoning (turmeric; fennel and zira);
• 30 ml of vegetable oil;
• 0.5 tsp ginger
• 40 ml of water;
• Salt.

Step-by-step instruction

Cut the peel from the pumpkin and remove the seeds.

Grate raw pumpkin flesh on a grater.

Combine half the flour, salt, spices and water together.

Add crushed pumpkin, vegetable oil and the rest of the flour to the dough.

Divide the dough into 9-10 balls.

Roll out each piece of dough into a cake.

Grease a dry frying pan.

Put the cakes on the hot pan in turn. Fry quickly on both sides and stack.

Indian cakes with pumpkin and seasoning, coat with sour cream and sprinkle with grated cheese.

Option 6: Indian chickpeas with peas and zucchini

This type of national baking is called puddle. The dough consists of two types of flour: wheat and chickpea. In the process of mixing, pieces of various vegetables, beans and greens are added.

Ingredients:

• 300 gr chickpea flour;
• 75 gr. wheat flour;
• 450 ml of water;
• Baking powder;
• 80 gr. a tomato;
• 120 gr. green peas;
• 100 gr. zucchini;
• 12 gr. garlic
• Cumin;
• Coriander;
• Salts
• 1 lime;
• Oils for frying.

How to cook

Pour the tomatoes over boiling water. After a couple of minutes, peel a thin peel from them. Cut the flesh.

Zucchini also need to be cleaned and then chopped.

Combine two types of flour with baking powder.

Add water to the flour mixture.

Start kneading the dough. Gradually sprinkle vegetables and peas. Add seasonings, garlic and some greens to taste.

Divide the thick dough into small pieces.

Roll the cakes, in size they look like Russian pancakes.

Put a spoonful of melted butter in a cast iron pan.

Fry each puddle on both sides.

Put the cakes together and steam for about five minutes. If the products are well cooked, then the last tip is optional.

Serve with yogurt or sour cream.