Whole wheat Coriander and Flax seed Dinner Rolls

Whoa!! back with a bread recipe.  Loved every moment of baking it.  Though there were a lotta hiccups doing this one.  Reason.  Constant power cuts.  By the end of it, I wondered if I would be able to have a baked bread or not.  It had been a while since my last bake.  Nothing in particular, just couldn't get my hands on it I guess.  I know the name sounds quite long,  but believe the process is quick and one which will get done in a jiffy.  Just that, we had to wait quite a while till these beauties came onto the table.  Where I did wonder and worry how they would turn out, I was pleasantly surprised that they turned out soft and delicious.  The reason for my worry like I said was the constant power cuts and I had already laid them in the oven, so all I had to do was wait till the power was back.  So without further ado, here comes the recipe to these yum beauties.

INGREDIENTS:

1 cup = 200 ml

Whole wheat flour/atta	1 cup
All purpose flour/maida	1/2 cup
Salt	3/4 tsp (or as per preference)
Honey/sugar	1/2 tbsp
Instant dry yeast	1 1/4 tsp
Warm water	3/4 cup
Olive oil	1 tbsp
Coriander leaves	A handful (finely chopped)
Flax seeds	1 tbsp
Flour	1/2- 1 tbsp (to dust)

METHOD:

1.       In a bowl take lukewarm water and add in the honey/sugar and mix well.  Add in the yeast stir well.  Cover it and keep it in a warm place for 5-7 mins and let it froth.

2.       Meanwhile, in a bowl or a clean kitchen counter take both the flour's, add salt and whisk together. Add in the coriander leaves (saving a few leaves to be sprinkled over the rolls) and half of the flax seeds.

3.       Make a well in the centre and pour in the yeast mixture.  Bring together the dough and knead slowly so that all the yeast mixture blends in with the flour. 

4.       Once the dough comes together knead for a good 10 mins.  Add half a tbsp of oil and knead for another 5 minutes.  By now, the dough should be soft and pliable.  Transfer the dough to a well oiled bowl and cover with a damp kitchen towel or cling wrap.

5.       Rest the dough in a warm place for an hour or till it doubles in size.  Mine doubled in an hour's time. 

6.       Once the dough doubles in size, punch down the down very lightly.  Knead for a min or two and divide the dough into eight equal parts.  (with this measure I got eight balls).

7.       Arrange them in a round cake tin in a circle. And let them rest again for another 20 mins.

 

8.       Sprinkle the top with remaining coriander leaves and flax seeds.

9.       Pre-heat the oven @190⁰C for 5 mins.  Transfer the tin into the oven and bake the dinner rolls for 15-20 mins.  Do keep a check after 15 mins.  Mine took 20-22 mins has I had to battle the power cuts.

10.   Cool them n a wire rack and serve with gravy or you could team it up with soups of your choice.

11.   Enjoy.

NOTES:

1.       I have used half a cup of plain/all purpose flour.  You could use all whole wheat flour or just all purpose flour too.

2.       Baking varies from oven to oven so pl keep a check after 15 mins of baking time.

3.       If the yeast doesn’t froth up, re-start all over again.

4.       You could alternate flax seeds with sunflower seeds too.

 

Channa Bhatura

Hi guys,  So here's the dish that I prepared a few days ago.  Am sure this is a dish loved by one and all.  Though I would prefer to do it very rarely coz it's a fried puri/Bhatura.  You could make it for special occasions, parties, when you have guests over or festivals.  Channa Bhatura is usually served as a combo meal.  Really hard to say it is from a particular place, as it is so famous and loved by everyone, all over India and everywhere.  Team it up with a pickle and a onion salad.  Divine bliss.  Let's check out, the recipe of making this wonderful goodness. 

INGREDIENTS:

For the channa masala:

1 cup- 200 ml

Chick peas/ kabuli channa	1 cup
Onions	2 big
Tomatoes	1 big
Ginger paste/ginger	1 tsp (5 ml)/1/2 an inch
Garlic paste/garlic pods	1 tsp (5 ml)/4 pods
Chilli powder	1 tsp
Turmeric powder	1/4 tsp
Coriander n cumin powder	1/2 tsp each
Channa/garam masala	1 tsp
Tea bag	1
Cloves	3
Cinnamon	1 inch
Green cardamom	2 pods
Salt	1 tsp or as per preference
Oil	1 tbsp

For the bhatura:

Wheat flour	2 cups
Baking powder	1 tsp
Baking soda/Soda bi-carb	1/4 tsp
Salt	1 tsp
Oil	1 tbsp
Water	To knead (about 1/4 cup)
Yoghurt	To knead (1/4 cup)
Milk (lukewarm)	To knead (about 1/4 cup)

METHOD:

 For the channa masala:

1.       Wash and soak the channa/chickpeas over-night in 3 cups of water.

2.       Next day drain the water and pour in fresh water (about 2 cups), add the cloves cinnamon, green cardamom and tea bag and cook the chickpeas in a pressure cooker.  Cook upto 7-8 whistles.  The chickpeas should be soft when squeezed in between fingers.

3.       While the chickpeas are getting cooked, chop the onions and tomatoes very fine.  If using whole ginger and garlic, chop the same very fine too.

4.       In a kadai/pan heat a tbsp of oil and add in the chopped ginger and garlic, sauté for a few seconds.  Add in the onions and sauté till translucent. (if using ginger and garlic paste add the onions first and then add the paste after a minute).  (this is to ensure that the ginger and garlic paste does not burn)

5.       Add in the chopped tomatoes and sauté till mushy.

6.       Once tomatoes are soft and mushy add in the turmeric and chilli powder and sauté till it blends well with the onion and tomato mixture.

7.       Now add in the channa masala or garam masala and mix well for a minute. 

8.       Remove the chickpeas from the cooker and also remove the tea bag from the chickpeas.  Add the chickpeas to the onion and tomato mixture and mix well so as to coat all of the masala to the chickpeas.  Add a cup of water and let it boil for 10-15 minutes on medium flame. 

9.       Adjust the salt and add a little water if you find the gravy too thick.

10.   Garnish with coriander leaves, onions rings and serve hot with the bhathura's.          



For the bhatura's:

1.       Take the flour in a wide bottomed vessel or a clean kitchen top. 

2.       Add the salt, baking powder, baking soda and mix well.

3.       Add in the yoghurt and bring together the dough.  Now add in the lukewarm milk and start kneading the dough.  Add in the water and knead to a hard dough.

4.       Rub in a little oil to the dough and cover the dough with a damp kitchen towel and keep it in a warm place for 2-3 hours.  (a few more hours won't hurt) (Infact, I kneaded the dough a day earlier and due to a few other commitments I had to postpone making the bhaturas's the next day.  So the dough ultimately got rested for a good 24 hours)  RESULT: Soft and fluffy from inside and crispy from outside and did I mention "yummy bhatura's"    

5.       Once the dough is rested for 2-3 hours,  knead again for a few minutes and make big balls of the dough.

6.       Keep the oil in a big wok/kadai to fry the bhatura's, while you roll the balls in a round shape.  Roll them almost as big as you would roll chappati's or rotis.  You could roll them in the size you prefer thou.  But bigger than puri's

7.       Once the oil is hot drop these bhatura's one by one and fry till they turn golden brown.  Fry them for a minute on each side.

8.       Drain on a tissue paper and serve hot with the channa masala.

NOTES:

1.       While cooking the chickpeas you could add 1/4 tsp of baking soda.  This tends to cooking the chickpeas soft.

2.       For the bhatura's you could use half white flour and half whole wheat flour or just whote flour too.

3.       You could remove the whole garam masala before adding it to the masala.

4.       With the above mentioned recipe you will get 10 bhatura's (the same size as in the pics)

5.       So this recipe would serve 3 people

6.       Resting the dough for 2-3 hours will result in soft and fluffy bhatura's

Enjoy the channa bhatura with onion rings and pickle b the side.  (the pickle in the pic is missing)