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India - Be in the Rendezvous land of color,
culture and fauna |
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![]() Plain Nan Unleavened white flour baked bread. Goes well with the creamy sauces of many North Indian and Mogul dishes. |
![]() Poori Very light puffed bread, slightly crisp and flaky, always a source of delight as it comes to the table in its characteristic balloon shape. |
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» Paratha Is shallow fried, thick can be made in round, triangle or square shape. Further variation can be achieved by stuffing the paratha with vegetables like potato, cauliflower or anyother to suit your taste. » Tandoori Roti Is baked in an oven or 'tandoor' and can be stuffed to suit your taste. Is a delight when accompanied with Mughlai dishes, especialy prepared in Delhiand Lucknow. Ingredients: Whole wheat flour 2 cups Water for kneading Method: 1. Sieve flour. 2. Add water a little at a time. 3. Knead into a medium soft dough 4. Divide into balls of equal portions. 5. Apply some flour and roll into thin chapatis. 6. Cook on Tawa till puffed and cooked. Apply Ghee & serve Hot |