Indian grocery, Indian groceries, shop indian spices, indian food, buy indian spices, shop indian grocery. shop indian groceries indian meals, shop indian spices, indian spices, indian food mail order, Indian recipe, Indian Recipes, buy indian food, Indian Food Mail Order Website! Shop online for Indian Foods, buy Indian grocery, buy Indian groceries, buy indian food.Indian Recipe    Sitemap  Product Sitemap.   Ayurvedic Product Sitemap

Sitemap
Call us at 1-866-416-4165

shop indian foods


shop indian grocery ..... Food Shopping   |  Recipes   |  Spa   |   Gifts   |   Lifestyles  |   Organic Spices  |   Buy Gift Certificate

Next Indian Summer Cooking Class in the Minneapolis and St. Paul area on Friday 17th July 2009 5:00pm onwards

INDIAN RECIPES

Regional Recipes

Spice Blends/Masalas

Indian Appetizer Recipes

Indian Salad Recipes

Indian Raita Recipes

Indian Soup Recipes

Cold Beverages

Hot Beverages

Indian Chai Recipes

Indian Dal Recipes

Indian Chutney Recipes

Papads

Indian Vegetable Recipes

Dry Textured Vegetables

Steamed Vegetable Recipes

Leafy Vegetable Recipes

Dals and Lentil Recipes

Vegetable Curry Recipes

Chicken Curry Recipes

Meat Curry Recipes

Fish Curry Recipes

Plain Rice Recipes

Vegetable Rice

Biryanis

Kitcheree

Indian Bread Recipes

Kebab Recipes

Tandoori Recipe

Desserts

Instant One Dish Meals

Indian Breakfasts

Indian Flat Breads

Indian daily breads are called chapati, phulka and roti and parantha.  They are  made of finely milled whole wheat flour and water. Some recipes call for salt or oil  but I like to make mine without them.  The cooks that use salt and oil say it tenderizes the dough.  For me the taste of salt and oil in Indian bread dough interferes with the overall meal as the bread does not stay neutral/innocent in taste. Pooris are fried breads that are usually made on holidays, festive occasions and for entertaining.  Indian flat breads are used to scoop up curries and vegetables.  I have not given any recipe for Naan as it needs a Tandoor to be true to itself.  Most kitchens do not have a Tandoor.
We have Indian bread flour called chapati flour in our store.

Indian Bread Recipes -
Roti, Parantha, Poori, Puri, Aloo Parantha, Alu Paranta

Tools required for making Indian Flatbreads

Cast Iron concave griddle 8-12 inches in diameter called tawa
a shallow mixing bowl
A rolling pin
a large plate for dusting the dough while rolling it out
tongs for the beginner
wok stand placed over the electric or gas burner
a grilling rack which is placed over the wok stand
- a wok for deep frying for Pooris and other fried breads only -

bloom48ud.gif (2308 bytes)

Making dough for Indian Flatbreads
Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center.  Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.  Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out.  The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
I like to mix, knead, rest and then refrigerated for convenience and use daily.   My dough lasts in the refrigerator for about 5 days.  It also makes rolling out easier than the freshly made dough.



Roti/Chapati
- I cannot go for many days without my roti.  Once you taste these unleavened, unsalted simple breads - a person is hooked.  This is simple, unpretentious home cooking but very satisfying, healthy and easy on the pocket book.   There are also excellent for those with a yeast allergy.  Rotis are made from small balls of dough that are rolled out and then partially cooked on a hot griddle and then finished directly over high heat.   The high heat makes the rotis puff up into a ball.  They are then lightly coated with ghee to keep them pliable until serving time.  Line a tortilla basket with a napkin and keep the rotis in it.  Allow 2-3 chapatis or rotis per person.  This is everyday Indian bread made in most Indian homes daily.

a.jpg (32561 bytes)

Ingredients to make about 6:
2.5 cups chappati flour with 1 cup water at room temperature made into a dough
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread

Method to roll out the dough:
Prepare the desired amount of dough from the Basic Dough recipe. After resting for 2-2 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.

Method of cooking the chappati or roti:
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet.
Gas Stove: If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.
Electric Stove: If you have an electric stove, chapatis can be encouraged to puff by pressing them with a clean kitchen towel after the first turn on each side. Repeat the shaping and cooking  process until all chapatis are cooked.
To keep the chapatis warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot, either completely dry or topped with a small amount of ghee or butter. 

bloom48ud.gif (2308 bytes)

Parantha - These breads, called paranthas, are flaky and somewhat more elaborate than chappatis or rotis. The dough is rolled out and brushed with ghee or oil folded and brushed with ghee or oil again and folded again to form a layered slice.   This is then rolled out again.  this is then put on a hot griddle and brushed with oil.  The heat makes the layers of dough swell and puff, resulting flaky, pastry like flat breads. They may also be used as snacks, lunch-box favorites, light brunch items or traveling munching companions.  Allow 1 or 2 per person.

wpe1C7.jpg (17950 bytes)
Ingredients:
2.5 cups chappati flour
1 cup water at room temperature
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread

Method
to roll out the dough
Prepare Basic dough and allow to rest for 1 1/2 to 2 hours. To make triangular-shaped paranthas, divide the dough into peach-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter.

Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha. Try to make the edges slightly thinner to ensure uniform cooking. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out.
Method of cooking the parantha
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, brush ghee over the surface of the parantha and turn it over. Repeat the process of brushing the parantha on the other side.  Keep flipping it over till both sides are browned and spots appear on the parantha.  With experience the parantha will puff on the tawa.
To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot.

bloom48ud.gif (2308 bytes)

Poori - These are small round pancakes size rounds of dough that are slipped into hot oil or ghee, where they fill with steam and balloon in seconds. Pooris are soft silk like breads with which curries and vegetables are scooped up.   Allow 2-3 per person, depending on the size of the breads and the accompanying dishes.

a.jpg (20446 bytes)

Ingredients:
2.5 cups chappati flour
2/3 cup water at room temperature
ghee for brushing the bread while rolling out the dough
Oil for deep frying

Method to roll out the dough
Make stiff but pliable dough.
Cover the dough with damp cloth and set aside for 30 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
Repeat the same process to roll out all pooris.

Frying the Pooris
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
Serve hot with curries or vegetables.

bloom48ud.gif (2308 bytes)

Potato Parantha - Paranthas are sometimes stuffed with herbed potatoes, shredded radishes and cauliflower with its water squeezed out, peas and even sugar (my daughter Aashika loves sugar paranthas and so do her school friends) or dried fruit pastes. Cut into wedges, they are excellent finger foods for parties.  Allow 1-2 per person, depending on the size of the breads and the accompanying dishes.   Serve with yogurt raita and Indian pickles.
a.jpg (36903 bytes)

Ingredients:
2 medium potatoes (boiled, peeled, mashed and cooled to room temperature)
1 tsp. Coriander powder
1 tsp. Cumin powder
1/2 tsp. amchoor powder/mango powder
1 green chili minced (optional)
1 tsp. Chilli powder
1 tsp. lime/lemon juice
salt to taste
finely chopped cilantro
2 cups wheat flour

Method:
Mix mashed potatoes, coriander powder, cumin powder, mango powder, chopped green chilies, salt, cilantro, lime juice and chili powder.
Make small balls of the mixture.
Take a ball of dough slightly thicker than chapati (large egg size or peach size) and roll it to a circle 4-5 inches in diameter.
Place Potato mixture on it and again make it into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten these balls and roll into a 6 inch circle.
Pre-heat the griddle (tawa). Turn it and spread little oil or butter and cook over low heat.
Turn it again and spread butter/oil on the other side.
Cook both sides till golden brown.
Serve with chutney, yogurt, steamed vegetable and Indian pickles (A variety of pickles and chutneys are available in our store).

Please click here to subscribe to our Food Newsletter called Culinary Journeys
Back to Recipe Main Page


Indian Foods Company, 204 Central Ave, Osseo, MN 55369  - 952-593-3000
©2002-2009  IndianFoods Company, Inc. All rights reserved. The Indian Foods Company logo and mark are trademarks of IndianFoodsCompany, Inc.

Indian Food Cooking Guides

Indian Food Blog
Indian Food Cooking Guides
Indian Food Recipes
Regional Recipes of India
Ayurveda
Massage
Indian groceries

Indian Food Shopping

Shop Indian Food
Indian Recipes & Shopping
Shop Beauty and Spa Products
Shop for World Food Gifts
Shop Food by Lifestyle
Cookbooks From Amazon
Indian Kitchen Items From Amazon

Ethnic Food Shopping

Shop Chinese Foods
Shop Japanese Foods
Middle Eastern Groceries
Shop Thai Foods
Shop Persian foods
Shop Greek Foods
Indian grocery online

Indian Foods Company

Sitemap
customer service
about us
my account
view cart
feedback
Shop a Gift Certificate

Indianfoodsco.com is the best online food store and mail order. Our store has the highest quality food.  We are more than an Indian grocery store. Our spices and spice blends are the best in the world and are handblended and made in small batches in USA to ensure quality and freshness. We are the only store that carry Indian meal solutions that are healthy. We encourage you to try our Ajika Dal Meals and Ajika Rice Pilafs. Our store has indian recipes, cooking instructions and online cooking classes. Our aim is to help you make the cuisine of India yours!. If your Indian food shopping includes Indian chutney, indian pickles, indian curries, Indian curry spices, ghee, papad, lentils, indian curry, vindaloo spices, chai, hing, hot mix, tandoori spices, grilling spices, wonderful Indian food gifts, vegetarian foods, ayurvedic oils our store choices will delight you.
Powered by TRAVERSE
tel: 952-593-3000