Kasuri Methi Paratha (Fried Flatbread with dried Fenugreek Leaves)

Photo courtesy: Dr. Debarshi Chatterji

Recipe courtesy: Mamma (Sumita Moitra)

Kasuri Methi Parathas are an absolute treat with any simple curry. I love them with the Alu Tamatar Sabji (Curried Potatoes with Tomatoes). I learnt this Paratha from my mom during my recent India trip and have been making them ever since. These Parathas are also handy when you want to serve something special in a short time. Unlike the fresh Methi (Fenugreek) leaves which we have to wash properly before adding them in the dough, Kasuri Methi are pre washed and dried leaves and can be added directly in the food. My mom adds some ghee (clarified butter) in the flour which not only helps to make them crisp but also brings that authentic Indian taste in them.

Ingredients:

• Whole Wheat Flour - 1 cup
• All Purpose Flour – 1 cup + ½ cup for rolling the Parathas
• Salt – about ½ teaspoon
• Kasuri Methi – 3 tablespoons
• Ghee – 2 tablespoons 
• Lukewarm Water – about 1 cup
• Oil – ½ cup (for frying the Parathas)

Directions for kneading the dough:

• Let’s Prep - Wash your hands, you will be using them a lot. If using stand mixer, attach the bowl and hook and connect it.
• In a bowl, sift the Whole Wheat Flour, All Purpose Flour and Salt. Mix using your fingers or run the mixer on the lowest speed until its well blended.
• Now add the Ghee and Kasuri Methi in the flour. Mix the Ghee with your fingers until you get a sandy texture or a few minutes on the mixer should mix it well.
• Now start adding water, a little at a time, and knead into a dough. You may need a few extra tablespoons of water if the dough feels tough. It should be soft and slightly sticky. Keep kneading it for another minute. If you are using stand mixer, start the mixer on lowest speed and slowly start adding half a cup of water in the flour. I give it time to knead and form the dough. If the sides are sticking with the bowl too much I switch off the mixer and clean the sides using a spatula. I keep it running until the dough begins to come together adding 1-2 tablespoons of water at a time.
• At this stage it will look dry, normally for 2 cups of flour, 1 cup of water should be sufficient so make sure not to add too much water at this stage. Keep running the mixer.
• Now sometimes the dough turns out a bit stickier, I usually add a little flour and keep kneading it until its smooth and almost non sticky.
• When the dough feels smooth, remove the hook and cover the bowl with a kitchen towel. Let it rest for 15 minutes.

Directions to prepare the Paratha:

• Once the dough has rested, re-knead the dough for a few seconds. Then divide the dough into two equal parts. Roll each part into a log like a thick breadstick. Divide both the logs into 8 equal pieces. 
• Now these 8 pieces will make 8 Parathas. Take a piece of dough between your palms and roll it into a ball. Press the ball between your palms lightly to flatten it a little like a disc. Put all the other balls of dough back in the bowl and cover it. This will prevent the dough from drying out.
• Now let’s make the Paratha, dip that disc of dough lightly into the All Purpose Flour. This will give it a smoother texture. Place the disc on the rolling board and start rolling it into a 4-inch round. 
• I usually spread a little flour whenever the dough starts to stick on the board and roll it into a round shape with even thickness on all sides. 
• Now let’s fry the Paratha. Heat a big Skillet over medium heat. Transfer the rolled out Paratha to the pan and do this carefully. Lift the Paratha with both hands and place it on the skillet. If it folds while placing, carefully straighten it using a spatula. 
• Let it cook until you see bubbles forming. Flip the Paratha over using a spatula. 
• Use a brush to apply Oil on the Paratha and let it cook for about a minute. You will see more bubbles forming. If you see a few reddish brown spots beginning to form, it’s ready.
• Flip the Paratha and apply oil on this side as well and flip it again. This time, press onto the Paratha with your spatula on different places for 5-10 seconds. This will help it puff up.
• Flip the Paratha back over and press the other side with your spatula for a few seconds.
• Turn the heat down to medium low.
• Transfer the cooked Paratha on a plate lined with paper towel.
• Serve the Paratha hot with Alu Tamatar Sabji.

Tips:

• If at any time the Skillet gets too hot, turn the heat to medium low and continue cooking. If it is taking too long to cook, then the skillet is probably on a lower heat than required. If the reddish brown spots are forming within a couple of seconds after you place the Paratha on the skillet, then it is too hot.
• For a new cook, rolling and frying the Paratha at the same time can be overwhelming and you may want to lower the heat. Remember if the Paratha stays on the skillet for too long then its moisture will get all dried up and it will loose its softness so if you need time to roll the Parathas make sure to turn the heat to low and then again to medium once you have placed the rolled out Paratha on the skillet.
• Switch on the vent/ exhaust so that the cooking fumes are drawn out.
• Do not add a lot of water all at once in the flour. Adding a little water at a time helps to control the dough more efficiently.
• Keep the Ghee at room temperature or melt it a bit in the microwave before adding it in the dough.
• When kneading with your hands, make sure to wash and dry them. I always wear an apron with a short sleeved top to protect the flour from sticking on my clothes. Also, it is advisable to remove the rings.
• If the dough turns out sticky, continue to knead it so that it gets smooth. If you are having too much trouble, lightly dust your hands with flour and sprinkle some over the dough as well and continue kneading.

Recommended Reading:

• Excited to use new spices? Know more about Methi (Fenugreek)
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Indian Salad
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• How to re-use the leftover dough
• Make Homemade Ghee from Spoiled Cream
• Top 10 Spices to keep in your kitchen
• Masala Alu (Spiced Potatoes)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)

Alu Tamatar Sabji (Curried Potatoes with Tomatoes)

Photo courtesy: Dr. Debarshi Chatterji

Recipe courtesy: Mamma (Sumita Moitra)

As soon as you board a train in India, you will be amazed with the different varieties of food choices given by the vendors at every station. Now that food may not be the most hygienic or healthy but it sure gives you a glance of the local cuisine of the area you are travelling through. I haven’t been able to travel to a lot of different Indian cities but the few places I have been with my parents and sister were so much fun! I still remember all the varieties of food we used to eat during our train journey. As soon as the train would start, my mom would open boxes and packets of munching foods and sweets and we would eat and chat and relax. Food is an important part of vacation and my mom always used to make sure that we have plenty of food with us. However, that never stopped my dad from buying the local food from the platform vendors. So, whenever the train would enter a platform, he would get off and start buying things like bottled water, magazines, chips and local food and snacks and the one thing he would always buy was Puri Sabji.

Now let’s talk about all the yummy platform foods. I think the most common North Indian platform snacks are Samosa, Bread Pakoras and Chow Mein. Meals usually have Rice with Rajma (Red Kidney Beans curry), Chole (Chick Pea curry) or Dal (Lentils) and of course crispy Puri (deep fried puffed bread) with Alu Tamatar Ki Sabji which is of course the most delicious meals of all times. You may be thinking that Puri Sabji seems like a simple meal option but believe me, it tastes absolutely divine. The curry will have the tanginess of the tomatoes and the sweetness of the potatoes with a hint of green chilies. Pair it with a hot crispy Puri and you got yourself an absolute treat. Since nowadays I don’t get the chance to enjoy this ready made, I prepare this at home for our weekend brunch or even during the fasting days (Navratri or Poojo).

This Sabji goes very well with Puris, Parathas and even Rotis but I think it goes best with Kasuri Methi Parathas (Fried breads with dried Fenugreek Leaves). I got the recipe from my mom a few months back during my India trip and it’s perfect with this Sabji. Try it this weekend.

Ingredients:

• Potato - 2 large sized russet potatoes, cut into medium sized cubes
• Tomato - 2, medium, cut into small pieces
• Green Chilli – 1-2, slit in half lengthwise or Red Chili Powder - ½ teaspoon
• Panch Fhoron – ½ teaspoon
• Turmeric powder – ½ teaspoon
• Salt – ½ teaspoon
• Oil – about 2-3 tablespoons

Directions: 

• Heat a wok on medium- high heat.
• Add Oil in it.
• Pat dry the Potatoes.
• After a couple of seconds, add the Panch Fhoron and Green Chilli in it.  
• When the spices start sputtering, add the Potatoes. 
• Fry till the Potatoes are reddish brown in color.
• Add the Tomato, Turmeric powder and Salt (along with the Red Chili Powder) in it and mix well.
• When the Tomatoes start melting, turn down the heat to medium low and add about 1-2 cups of water in it. Mix well.
• Cover and cook for about 15-20 minutes so that the Potatoes are well cooked. 
• Press a piece of Potato with the spatula and if it breaks the Sabji is ready. 
• Serve with Roti, Puri or Paratha.

Recommended reading:

• Samosa (Spicy Potato stuffed Pastries)
• Chow Mein recipe
• Rajma (Indian curry with Red Kidney Beans)
• Chole Bhature (Chickpea curry with fried bread)
• Kasuri Methi Paratha (Fried Flatbread with dried Fenugreek Leaves)
• Luchi – Deep Fried Puffed Bread
• Indian Salad
• Panch Fhoron
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Egg Curry (Bengali recipe: Fried Eggs curry)

Chole Bhature

Photo Courtesy: Dr. Debarshi Chatterji

Recipe Courtesy: Mamma

Living in a different country away from home, the one thing, which makes me feel close to my roots and culture, is food. I am lucky that I have been able to learn some tasty and authentic Indian recipes from my mom. Even today I continue to ask her for new recipes and tips and tricks. There is so much to love in Indian cuisine and I am glad that I at least know how to make my favorites. I am going to share with you the recipe for Chole Bhature, which is my all- time favorite Indian vegetarian food.

I don’t even remember the first time I had Chole Bhature. May be in a restaurant or at home or may be from a street vendor. India is famous for its variety of street food. Idli, Vada, Dosa, Rajma-Rice, Chole-Bhature, Chat, Phulki, Pakore, Samosas and the list goes on. Every city has a huge number of locally owned small street side restaurants, which serve hot, spicy food with bold flavors at reasonable prices. Indian cuisine is fascinating for vegetarians. It offers a great variety and most of them are easy to prepare at home. Indian cuisine is also known for its generous use of flavorful spices and herbs, which are also known for their health benefits. What I really like is, once you buy the basic ingredients and spices, they can be used in different combinations for a number of recipes. Hence, it is economical as well.

As a Bengali (native from the state of Bengal) I have an inherent love for non-vegetarian food. However, it would not be wrong to say that most of my comfort foods are vegetarian. I love dal (lentils) and vegetables (torkari). I love Chole Bhature because the Bhatura is crunchy and pairs perfectly with the spicy Chole. The leftover Chole can be eaten with Pulao or Roti. It’s a dish, which can be eaten for a heavy breakfast, lunch or dinner. I think it’s one of the most popular Punjabi recipes and every North Indian loves to eat it. While the Bhaturas are high on calories, the Chole can be prepared in a lighter way by adding less oil or ghee. If you don’t have all the spices just go with the few basic ones and it should still taste good.

The Chole is prepared using white chickpeas and spices. The gravy consists of onions, tomato, ginger and garlic and can be customized as per your taste buds - spicy or tangy. The consistency can be curried, semi dry or dry. The Bhatura is prepared by kneading all-purpose flour with yogurt. It is then left for a couple of hours to allow fermentation. This helps with the crispiness and rising when it is deep-fried. For people like me who decide an hour before lunch that they want to have Chole Bhature baking powder comes to the rescue. It helps speed up the fermentation process so when the Bhaturas are fried they rise like a pillow, crisp and soft. I always use a combination of whole-wheat flour and all- purpose flour to make the Bhaturas a bit healthier. Also I never use oil to roll the Bhaturas, instead I use dry flour.

There was a dhaba (street vendor with a stall) near my office where my friends and I used to eat frequently. It used to be our adda (place to meet and talk freely). Ah! Nothing multiplies the joy of gossiping with friends but good food. Although I have had Chole-Bhature at uncountable number of places, there is something special in Mom’s kitchen. Probably the secret ingredient is the love and warmth and her special green chutney made with cilantro or mint and tamarind. Also, she plans the meal in advance, which allows time for the natural fermentation process. She leaves the kneaded dough for about 6 hours and doesn’t add any oil while rolling it. She also adds fennel seeds in it, which doubles the taste. Oh, the smell of Bhaturas!. My mom loves to serve food straight from the stovetop. We would sit at the table right outside the kitchen and she would serve hot fluffy Bhaturas on our plate right out of the fryer. Believe me a hot steaming plate of Chole Bhature is an absolute divine treat and is worth all the extra calories.

Although Chole Bhature can be enjoyed in every season, I think the best time is when the weather is a bit cooler. Hence in India we mostly eat it during monsoons and winters. This is a heavy dish, deep fried and spicy; enjoy it with a cool glass of lassi or unsweet tea.

“Love and food is all about SPICE” 

Ingredients for Bhature:

• All Purpose Flour - ½ cup 
• Whole Wheat Flour - ½ cup 
• Semolina - 1 tablespoon 
• Yogurt - 3 tablespoons 
• Baking Powder - ½ teaspoon 
• Red Chili Powder - ¼ teaspoon 
• Salt - ¼ teaspoon 
• Fennel seeds - ¼ teaspoon 
• Warm water - ¼ cup 

Ingredients for Chole: 

• Chick Peas - 1 can or 1 and ½ cup 
• Baking soda - a pinch 
• Salt – ½ teaspoon 
• Turmeric – ¼ teaspoon 
• Garlic - 3-4 big cloves 
• Ginger - 1 inch 
• Green and Red Chili - 3-4 
• Tomato - 1 medium (chopped) or 4-5 tablespoons of Tomato sauce 
• Oil - 2-3 tablespoons 
• Cumin seeds – ¼ teaspoon 
• Bay Leaf - 2-3 
• Cinnamon - 1 small stick 
• Cloves - 4-5 
• Green Cardamoms - 3-4 
• Black Cardamom - 1 
• Onion - 1 big (finely grated) 
• Cumin Powder – ½ teaspoon 
• Chole Masala – 1 teaspoon 
• Garam Masala – ½ teaspoon 
• Cilantro - a handful 

Directions for kneading the dough for the Bhature:

• Take a big bowl. 
• Combine the ingredients for the dough (All Purpose Flour, Whole Wheat Flour, Semolina, Yogurt, Baking Powder, Red Chili Powder, Salt and Fennel seeds). 
• Wash your hands before kneading. Kneading requires working the dough between your bare hands, so wash them and dry them well before you begin. Remove your rings and other jewelry that might get caught in the dough, and roll up your sleeves so they don't get sticky. Wear an apron. 
• Gather the dough into a pile. When you first plunge your hands into the dough, it will be sticky and difficult to gather. Go ahead and work the dough with your hands, forming it into a ball, pressing it down and reshaping it. 
• Add warm water (using a spoonful or two at a time) if the dough is not coming together. 
• Continue doing so until it becomes possible to shape it into a ball without the dough falling apart. 
• If the dough doesn't seem to be losing its stickiness, sprinkle more flour over the top and work it into the dough. You can lightly dust your hands with flour to keep the dough from sticking too much. 
• Press the heels of your hands into the dough, pushing forward slightly. Fold the dough in half and rock forward on the heels of your hands to press it flat. Turn the dough slightly, fold it in half, and rock into it again with the heels of your hands. The kneading process should be rhythmic and steady. Don't work too slowly; handle each part of the dough quickly, never letting it rest for too long between turns. 
• The dough starts out sticky and lumpy, but after kneading it should be shiny and smooth. It should be tacky to the touch with an elastic feel. If any lumps or sticky parts remain, continue kneading the dough. 
• Test if the dough holds its shape. Shape the dough into a ball and let it drop to your work surface. If the dough is ready, it should hold its shape. 
• Let the dough rise in a warm place for a few hours after the kneading is finished. 

Prepping Directions: 

• Rinse and soak the Chickpeas in enough water overnight. If you are using canned Chickpeas this step is not required. 
• In a pressure cooker add the Chickpeas along with the Baking soda, Salt and Turmeric. Add 2-3 cups of water. 
• Pressure-cook the Chickpeas for 2-3 whistles on a medium heat. Allow the cooker to cool down completely and then open the lid. 
• The Chickpeas should be cooked well. Test it by mashing a Chickpea with a spoon. 

Directions for making the Gravy:

• Blend together the Garlic, Ginger, Green and Red Chili and the Tomato. 
• Heat a large pan on medium heat. Add the oil and swirl it around to coat the bottom. If it flows smoothly "like water" and quickly coats the bottom of the pan, it means the oil is hot enough to start cooking. 
• Tamper the oil with Cumin seeds, Bay Leaf, Cinnamon, Cloves, Green Cardamoms and Black Cardamom. 
• Add the Onions and sauté till the onions turn translucent or light brown. 
• Add the paste (Garlic, Ginger, Green and Red Chili and the Tomato) and sauté till their raw aroma goes away. The oil will start to leave the sides of this mixture. 
• Add the Chickpeas and fry for about 3-4 minutes to allow the Chickpeas to mix evenly with the spices mixture. 
• Add the stock in which the Chickpeas were boiled. You can also use water. 
• Taste to check the Salt. 
• Add the Chole Masala and reduce the heat to low. Cover and stir occasionally for 5-7 minutes. The gravy will thicken and reduce. 
• Add Garam Masala and continue cooking for another 10 minutes. 
• Add the Cilantro and cook for another 3 minutes. Don’t cover the pan at this stage. 
• Serve with Bhatura, puri, roti, steamed rice or jeera rice along with Green Chilies and Onions dipped in Red Wine Vinegar. 

Directions for frying the Bhature:

• Divide the dough into 5-6 equal portions. 
• Make balls and roll out into medium shaped circles using a rolling pin and board. 
• Heat oil in a deep frying pan, wok or kadai. 
• Test the temperature of the oil by dropping a bit of the batter into the oil. If there isn’t any bubbling, then the oil isn’t ready. If it’s furiously bubbling and there is smoke, that’s too hot. If the temperature is perfect the batter ball will take a dip and immediately float to the surface of the oil and change color. 
• At this perfect temperature, add one Bhatura at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion. 
• Turn over when puffed up and fry the Bhatura till golden brown. 
• Transfer the fried Bhatura on a paper towel or napkin to absorb the excess oil. 
• Serve the Bhatura hot with Chole, Green Chilies and Onions dipped in Red Wine Vinegar.

Recommended Reading: 

• Alu Tamatar Sabji (Curried Potatoes with Tomatoes) 
• Garam Masala 
• Indian Salad 
• Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese) 
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Bhature (Deep Fried Puffed Bread)
• Alu Kulcha (Indian Flat Bread with Potato Filling)
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Chana Masala/ Chole Masala
• Saag Chole (Curried Spinach and Chickpeas)