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Gayatri is secretary of the Norwich and Norfolk
Asian Society and a keen cook.
Gayatri Verma thinks cooking should be kept simple. |
Although she now works as a primary school teacher,
Gayatri used to hold Indian cookery classes.
Despite having a busy job, she cooks Indian food
for her family every day. This is why she believes dishes should
be simple and recipes easy to follow.
Chapatis
Ingredients
325g fine wholemeal flour / chapati flour
1 tbsp oil
170/250ml water approx
Some flour for dusting
Method
Mix flour and oil in a bowl and rub lightly. Add water gradually
and knead it at the same time until a soft dough is formed. Cover
and leave it for 10 minutes.
Divide the dough into 12 to 14 small portions. Dip one portion at
a time in the plain flour and roll it with a rolling pin on the
board, dipping it in the dry flour frequently to prevent sticking.
In the mean time heat a griddle pan and put
the rolled chapati in the pan. Cook one side for 20 to 30 seconds,
turn it over and then cook the other side.
Now remove the pan and put the chapati on a high flame for few seconds
and soon it will puff up.
Using a tong, turn the chapati over and wait for few seconds until
brown spots appear this side.
Remove from fire and put it on a kitchen towel. Repeat the process
with rest of the flour balls. Serve it hot with any curry.
To keep it soft and warm, wrap it in a foil. Can be warmed in a
microwave for few seconds just before eating.
A selection of chapatis, parathas and pooris. |
Paratha
Ingredients
325g wholemeal or chapati flour, plus some flour for dusting
170/250ml water approx
Sunflower or corn oil for cooking
Method
Mix flour and 1 tbsp. oil in a bowl. Add water gradually and knead
it at the same time until a soft dough is formed.
Divide the mixture into 6 equal sized balls. Dip one ball in the
dry flour and roll out to 4 inch diameter. Apply a little oil on
top of the rolled out portion. Fold in half.
Apply a little oil again on the top and fold in half again so that
you have a triangular shape. Now dust some dry flour on the surface
and roll out to ½ cm thick triangular shape. Now put it on a hot
griddle pan. Turn it over after 20 to 30 seconds and cook the other
side for 20 to 30 seconds.
Now apply a little oil on the top and turn it over. Apply a little
oil on the other side as well and cook both sides until you see
some brown spots on both sides.
Take it out and put it on a kitchen towel. Repeat the process with
rest of the balls. Serve warm with any curry.
To keep it soft and warm, wrap it in foil. Can be warmed in a microwave
for few seconds just before eating.
Pooris
Ingredients
325g wholemeal flour or chapati flour, plus some flour for dusting
1 tsp salt
150-250 ml warm water
Oil for deep frying
Method
Rub four, salt and 1 tbsp oil together in a bowl.
Add water gradually and knead it to make a semi-hard dough.
Divide the mixture into 16-18 equal sized balls. Roll out each portion
into 3 - 3 ½ inch diameter circle.
Heat oil for frying in a small wok. Put one rolled out poori into
the hot oil and lightly press it with a slotted spoon. As they puff
up turn it over and cook it on the other side. When it turns light
golden brown take it out.
Repeat the process. Control the heat and don't let oil get too smoky.
Serve hot with any curry.
Wrap in foil to keep warm. Can be warmed in microwave to for few
seconds just before eating.
Potato stuffed paratha
Ingredients
For stuffing 3-4 medium sized potatoes (boiled and mashed)
3 cloves of garlic finely crushed
1 tsp salt
¼ tsp chilli powder
½ tsp ajwain seeds
Method
Mix all ingredients together. For dough 270g of
wholemeal flour or chapati flour, plus some flour for dusting, 150-250
ml of water and oil for cooking.
Make a soft dough by gradually adding water to
the flour and kneading it at the same time. Divide the dough into
14 portions and make round balls.
Dip a ball into dry flour and press it with your
thumb in the middle, turning it round at the same time to give it
a shape of a small bowl.
Stuff one heaped tsp of mixture or a bit more if
you can manage in the middle and draw the sides together and close
the ball.
Now dip the stuffed ball into dry flour and dust
the surface as well with dry flour.
Roll out to 5 inches in diameter and 1cm in thickness.
Heat a griddle pan and put the rolled paratha on
to the pan cook for 20-30 seconds, turn it over and cook on the
other side.
Spread a little oil on the top and turn it over
again. Spread a little oil on the other side as well and cook for
few seconds till paratha has light brown spots on both sides.
Repeat the process with rest of the portions. It
can be eaten hot or cold on its own, with some pickle or with any
curry.
Indian
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