How to re-use the leftover dough

Photo Courtesy: Dr. Debarshi Chatterji

(Thanks to Ishita di and Joyeeta di for sharing this wonderful idea with me.)

I love making Luchi and Parathas from scratch. I make them on weekends, special occasions, while inviting guests and it often happens that I am left with a lot of dough. This usually leaves me with only one option, use up all the dough by making extra breads (Luchi or Paratha). Once they are ready you can either consume them within the next few days or freeze them. In order to freeze the breads, I cool them completely then pack them up in aluminum foils and zip locks. Then, whenever we feel like eating them, I keep them for a few hours in the fridge or about 20 minutes at room temperature. It is really easy to warm them up on the stove top or in the microwave and then you can enjoy them with any curry or Sabji. While this option works well, it also means that after laboring in the kitchen the whole day and entertaining guests, I have to spend additional time in the kitchen to prepare breads which will be consumed later. Earlier I didn’t know what else to do with the leftover dough, however recently, I came to know that we can just freeze it! I tried this and it worked so well that I thought of sharing this with you.

Suppose you have some leftover dough (now don’t go for this option for small amounts of dough, I follow this only if it is more than a cup), first divide the dough into two or three parts (depends on how much you have left, small portions are best to freeze) then put the dough in a zip lock bag, seal it and place it in the freezer. When ready to use, keep it outside at room temperature for two- three hours so that it gets properly thawed, then roll and fry the Luchis or Parathas. Make sure that your dough fits properly in the zip lock bag and there is no air inside it. Roll the bag and secure the lock so that maximum air is pushed out. You can also use parchment paper to divide the dough into portions or use smaller bags for easy access.

A Luchi/ Paratha dough will usually have a really good amount of moen (oil) in it. You can also use it to prepare some Namkeens. I took the recipe from my mom and prepared a test batch with it. It was a success and the next time I prepare it, I will make sure to click some photos and share the recipe with you.

Tip:

• It is always good to write on the zip locks exactly what you are freezing, especially when you are doing it in portions. You can write ‘Dough for Paratha, Bag 1 of 3’ and so on.

Recommended Reading:

• French Paratha (Potatoes with Chicken stuffed Paratha)
• Plain Paratha (Fried Flat Bread)
• Masala Kachori (Indian Puffed Bread with Spices)
• Kasuri Methi Paratha (Fried Flatbread with dried Fenugreek Leaves)
• Luchi – Deep Fried Puffed Bread
• Kabiraji Paratha (Fried bread stuffed with Potatoes and Egg)
• Debarshi’s Alu ka Paratha (Fried Bread stuffed with Potatoes)
• Easy Homemade Naan
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Namkeen (Savory Deep Fried Indian Snacks)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)

Methi Pakora (Gram flour and Fenugreek leaves Fritters)

Last week Debarshi told me that he has decided to take two days off. For me it meant two extra days when I don’t have to wake up in the morning and make his breakfast or pack his tiffin. We can stay up late and binge watch movies or series and that is exactly how I started my fabulous extra weekend time. However, when I woke up the next morning I found Debarshi sitting with his laptop. He told me that something came up and he will have to work for a couple of hours, “Just two- three hours max and I will be done”. Those few hours stretched to an entire day and it made me so sad to see him working on his day off. So I decided to surprise him with a delicious snack. I had a fresh bunch of Methi leaves in the fridge and this time instead of preparing my special Methi Parathas I thought of preparing Methi Pakora. Now let me tell you about it, Methi Pakoras are prepared by mixing gram flour with Methi leaves and a few spices. This is a very popular street food in Northern India and can be prepared without any fuss. They go very well on a cold winter evening with a cup of hot tea. The addition of Methi leaves adds a beautiful subtle bitter taste and aroma in the Pakoras while the gram flour makes them crisp and light on the outside and soft on the inside. 

To buy fresh Methi leaves, visit your local Indian store. You will have to discard all the yellow and pale leaves with the stems so make sure to pick a bunch with dark green leaves on it. Prepare these delicious fritters for the evening snack and use the rest of the leaves for some yummylicious Parathas.

Needless to say that when I presented these hot fritters to Debarshi he absolutely loved them. He put away his laptop and enjoyed the Pakoras with delight and said that they made his day. These yummy Pakoras made him happy and uplifted his mood and I am sure they will have the same magic on you. Give them a try and share in the comments section how they turned out.

Bon Appetit!

Ingredients:

• Methi (Fenugreek) leaves – ¼ cup, tightly packed, thoroughly washed
• Besan (Gram Flour) – ¾ cup 
• Water – ¼ cup plus a little more (for the batter)
• Green Chili - 1, chopped finely
• Red Chili powder – ¼ teaspoon 
• Baking Soda – a pinch
• Asafoetida – a pinch
• Ginger – ½ inch, finely chopped
• Salt – to taste (about 2 pinches)
• Oil – 2-3 cups (for frying)

Let’s prepare the batter:

• Mix together the batter ingredients (Besan, Green Chili, Red Chili powder, Baking Soda, Asafoetida, Ginger and Salt) and gradually add the water in it. 
• To ensure that there are no lumps in the batter I whisk it continuously while adding water.
• Add the Methi leaves in it. Mix and put it away.

Tips:

• Methi leaves have a slight bitter taste in them but they are not extraordinarily bitter like the ones we usually find in India. If, however, you don’t like them to be bitter at all then here is a tip from my mom: she said that if you season the washed Methi leaves with a pinch of salt then that will absorb all the bitterness from them. Season and leave them for 5-10 minutes and then add them in the batter. Season the batter accordingly.
• Methi leaves usually have a lot of dirt on them so make sure to wash them properly. Drain them then remove the stems completely.
• One question which may baffle a newbie cook is the measurement of pinch. Traditionally it is the amount of salt or pepper you can hold between your forefinger and thumb. Now if you want to be more accurate then you may use a measuring spoon and it will be approximately 1/8 teaspoon.

Finally let’s fry the Pakoras:

• Heat the oil in a wok over medium high heat.
• Keep an oven safe dish on the kitchen counter and line it with a paper towel.
• 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, start dropping the batter into the oil using a small spoon. Add a couple of spoonfuls at a time and do not over crowd the wok. Keep an eye on the color and temperature of the Pakoras.
• Keep frying the Pakoras till they are light golden brown in color. 
• Remove from the wok using a spider spoon and place them on the plate.
• Dust some Chaat Masala on the Pakoras and serve hot with ketchup or Dhania chutney.

Tips:

• Prepare the Masala given in the Meethi Chutney Matar Phulki article and dust it on these Pakoras for an extra flavor.
• Skip the green chilies and the red chili powder if you don’t want the fritters taste hot. Always remember to improvise the recipe as per your palate.
• Keeping the heat on medium ensures a longer frying time and helps cook the batter evenly. You should of course turn it up a bit if the Pakoras are looking greasy or taking forever to cook. Now if the Pakoras are changing color quickly you may want to turn down the heat a bit.
• Do not skip the baking soda, it ensures that the Pakoras turn up light and crisp. 
• Try to use the back burner to deep fry the Pakoras. Always be careful when dealing with hot oil.

Recommended Reading:

• Excited to use new spices? Know more about Methi (Fenugreek)
• Kasuri Methi Paratha (Fried Flatbread with dried Fenugreek Leaves)
• Methi Saag Paratha (Fenugreek leaves fried Flat Breads)
• Excited to use new spices? Know more about Hing (Asafoetida)
• How to Deep-Fry food with Confidence? 
• How to check if the Oil is hot enough to fry
• French Chops
• Pyaz Ke Pakore (Onion Fritters)
• Samosa (Spicy Potato stuffed Pastries)
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Kabiraji
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Dhania Chutney (Cilantro Chutney)
• Meethi Chutney Matar Phulki
• Palak ke Pakore (Gram flour and Spinach Fritters)
• My Cheap and Delicious Cheese Plate
• Alu Cutlet (Crispy Shallow Fried Potato Patties)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Namkeen (Savory Deep Fried Indian Snacks)
• Plum Chutney
• My Homemade Sausage and Feta Hors D'oeuvres
• My Homemade Spicy Potato Hors D'oeuvres 
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Baked Cumin / Nigella Seeds Namkeens
• Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)
• Bread Pakora (Deep fried Bread Fritters with Potato filling)
• Vegetable Cutlets
• Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
• Paneer Pakore (Fresh Cheese Fritters)
• Air fried Pakoras (Fritters)

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)

Excited to use new spices? Know more about Methi (Fenugreek/ Kasuri Methi)

Indian cooking is all about spices and herbs and a lot of them may be new to you, that is why I advise all my American friends to taste the ingredients before adding them in the dish. I always follow this step while cooking with new American ingredients (like Parsley, Red Wine Vinegar, Barbeque Sauce etc.). So go on, take a pinch of each spice and chew on it a little. While Fennel will be sweet and fragrant, Fenugreek will taste bitter but don’t worry, when combined together they will bring awesome flavors in the dish. Also, this step will help you to improvise the recipe later on.

Since we are talking about Methi (Fenugreek) let me tell you something more about this plant and its uses in the Indian cuisine so that next time when you are in the Indian store you can know what things to buy, for preparing other yummy Indian dishes.

The leaves of Fenugreek plant are used in many Indian dishes both in fresh and dried forms. One of my favorite Parathas is Methi Saag Paratha which is prepared by using the fresh Fenugreek leaves and kneading them with the flour and spices. It is then rolled (round like a Roti) and fried on the skillet with oil and is called Paratha. It’s a very common breakfast bread prepared in North Indian homes. The fresh leaves are also used in many sabjis like Alu Methi.

The dried leaves are called Kasuri Methi and they are used in a variety of sabjis and curries. I always add it in Mathris (Savory Indian biscuits), Butter Chicken and Paneer sabjis. 

Although Fenugreek seeds and leaves are from the same plant they are never used interchangeably. The seeds are used as a spice to tamper the oil while preparing the sabjis or curries. The leaves are just slightly bitter in taste and they are used to cut down the extra sweetness in sweet curries like Paneer and Butter Chicken.

So next time you are in the Indian store, you will know three new ingredients. This means many new and tasty Indian recipes which you can prepare using them. 

More in my next article. Bon Appetit!

Recommended Reading:

• Kasuri Methi Paratha (Fried Flatbread with dried Fenugreek Leaves)
• Methi Saag Paratha (Fenugreek leaves fried Flat Breads)
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Achari Mutton
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Mamma’s Mixed Vegetables
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Grilled Tandoori Shrimp
• Murgh Malai Tikka (Grilled Creamy Tender Chicken)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Easy Air Fryer Paneer Tikka
• Besan Mathri (Deep Fried Flaky Gram Flour Cookies)
• Chicken Kosha (Bengali Style Hot Chicken Gravy)
• Dal Makhani (Creamy Urad Dal/ Black Lentils with Rajma/ Kidney Beans)