Khichri
Khichri is light, easy to digest and a nutritious dish so a perfect meal for when feeling poorly, for the elderly and babies alike. Serve with yoghurt.
Serves: 2 - 3
Preparation time: 5 minutes. Cooking time: 45 minute. Total: 50 minutes
Suitable for: Vegetarians, vegan and those on a gluten free diet
NB: Do not keep/eat cooked rice dishes beyond the day after cooking. Try to cook only the amount that can consumed on the day it is cooked. Any leftovers can be stored covered in the fridge and eaten the next day.
Uncooked rice can carry a spore forming bacteria, Bacillus cereus. The spores survive the cooking process and can cause food poisoning. Cooked rice at room temperature allow the spores to proliferate producing toxins that cause vomiting or diarrhoea.
Khichri served with yoghurt
Ingredients:
50g butter/Vegan Block (vegan block for vegans)
1 teaspoon cumin seeds
6 cloves
100g white Tilda Basmati rice
100g split green moong dal
1½ teaspoon of salt
1 medium green chilli, chopped finely
¼ teaspoon garam masala
500 ml water (cold, room temperature)
Yoghurt to serve (dairy free for vegans)
Method:
Wash the rice and dal several times until the water is no longer cloudy (4 - 5 times). Drain and put aside
Melt the butter/vegan block in a pan with a close fitting lid on medium heat. Add the cumin and cloves and fry until the cumin splutters.
Gently add the rice and dal being careful as any residual water in the rice will splutter as it hits the hot cumin oil in the pan.
Add the salt, chilli and garam masala. Stir to coat the rice with the oil and cumin.
On low to medium heat, let the excess water from the rice evaporate stirring lightly until the rice and dal start to glisten.
Add the water, stir and bring to the boil.
Once boiling, turn the heat right down to the very minimum, place the close fitting lid on the pan and let it simmer away very gently for about 40 - 45 minutes until all the water has been absorbed by the rice and dal.
The khichri should be light and fluffy with each single grain visible.
Serve hot with yoghurt
Gluten-free Thin Crust Pizza
Makes: 2 11”/28cm pizzas
Preparation time: Total preparation and baking time - 50 - 60 minutes
dough making - 10 minutes plus resting time of at least two hours.
vegetables - 10 minutes plus roasting time of 15 - 20 minutes
rolling dough - 5 minutes
baking minutes - 30 minutes (to include blind baking)
Suitable for: Vegetarians and those on a gluten-free diet
Gluten-free pizza
Ingredients:
Dough:
250g gluten-free pizza flour (I used Eurostar Food Della Terra Gluten-free Pizza flour)
240ml warm water
5g of instant yeast (I used Allinsons Yeast Easy Bake)
1 tablespoon vegetable oil
7g salt
Topping: Use whatever combination of vegetable you prefer. I used the following:
200g courgettes, sliced
1 green pepper, sliced
150g sweetcorn, tinned (drained) or frozen (thawed)
300g shiitake mushrooms, wiped and sliced
2 small red onions, sliced
1 green chilli, roughly chopped
2 tablespoons of vegetable oil plus extra for brushing over the blind baked pizza base and for sauteing the mushrooms
salt and pepper
2 tablespoons of vegetable oil plus some for brushing on the blind baked pizza bases
400g tin of pizza sauce (I used Mutti Pizza sauce)
Method:
Sift the flour and the salt into a bowl, Stir to blend. Add the oil and rub into the flour/salt mixture.
Add a small amount of warm water to the dried yeast and blend to make a runny paste. Add c. 200ml of the remaining water to the yeast paste and stir to combine fully without it going lumpy.
Add the yeast water to the flour and mix to form a firm dough adding more of the remaining warm water as needed.
Knead the dough for a few minutes. Place back in the bowl (if you used a work surface to knead the dough), and cover with clingfilm.
Rest the dough at room temperature for at least two hours until it doubles in size. If the dough is not going to be used straight away, it can be stored in the fridge (in the clingfilm covered bowl) until needed.
Once the dough has doubled in size, preheat the oven to 180°C-200°C/375°F/Gas Mark 6.
Knead it again for a couple of minutes, then divide it into two equal portions.
Roll out each portion to approximately 11 inch/28 cm diameter and place in a perforated pizza trays.
Prick the surface of the bases with a fork and place in the oven for 10 - 15 minutes until the edges start to turn up an turn very slightly brown.
Whilst the bases are being blind baked (as in No. 9 above) place all the vegetables except for the mushrooms and sweetcorn in a bowl, add the oil and combine. Sprinkle with salt and pepper, mix this through the vegetables.
Spread the vegetables on a baking sheet and roast in the oven for 15 - 20 minutes (same temperature as for the bases) turning them over half way through.
Place a small amount of olive oil in a pan and saute the mushrooms. When almost done, add the sweetcorn and allow to cook through.
Combine the roasted and sauteed vegetables together once cooked and keep aside.
Putting it all together:
Brush all of the top side of the pizza bases (including the edges) lightly with vegetable oil.
Spread 200g (half the tin) of the pizza sauce evenly over each base.
Spread the vegetable evenly over the pizza sauce, then arrange the slices of mozzarella cheese over the top.
Bake in the oven for c. 15 minutes.
Remove and enjoy!
Spicy Mushy Pea Pooris & Paranthas (gluten-free option for the paranthas)
Makes: 12 pooris or 8 paranthas
Preparation time: 15 minutes.
Rolling out/frying time: approx. 30 minutes
Pooris suitable for: Vegetarians and vegans
Paranthas suitable for: Vegetarians, vegans and those on a gluten-free diet)
Serve piping hot with any pickle, yoghurt and a curry of your choice.
Ingredients:
Pea Filling:
100g of frozen peas (defrosted)
1 tablespoon vegetable oil
½ teaspoon of cumin seeds
1 clove garlic, crushed
1½ - 2 green chillies roughly chopped
1 teaspoon salt
¼ teaspoon turmeric
¼ teaspoon garam masala
Dough:
200g chapati flour (the paranthas can be made with gluten-free chapati flour from Eurostar Foods)
60 -80ml water
Extra chapati flour for dusting
Vegetable oil for deep fat frying (pooris) or ghee or oil for frying the paranthas
Method:
Pea Filling:
Heat the oil in a small frying pan then add the cumin seeds and allow them to splutter.
add the garlic and chillies, swirl to combine and cook or low to medium heat for a minute.
Add all the dry spices, combine and allow to cook for a further minute.
Add the thawed peas, combine and allow them to heat through for about 5 minutes.
Remove from the heat and allow the mixture to cool.
Once cool, blitz in a blender to make a ‘mushy’ pea like mixture.
Dough:
With the flour in a bowl add the spicy mushy pea mixture.
Combine together and mix with the fingertips until a crumb like mixture forms.
Add the water gradually and combine to form a medium to firm dough.
Knead the dough for a couple of minutes and set aside until ready to make the pooris or paranthas or both.
Pooris:
Place the oil in a karahi/deep fat fryer heat at medium to high heat (closer to medium heat)
Divide the dough into 12 equal portions and form 12 individual dough balls.
Using one portion roll it out into a circle approximately 4.5 - 5 inches in diameter. This will be quite thin.
Test the oil is hot enough for frying by dropping a very small piece of dough (size of a matchstick head) into the oil. If it rises immediately the oil is ready.
Slide the rolled out poori gently into the oil and let it rise.
As it begins to rise, gently pat it with the back of a slotted skimmer until the poori starts to puff up and then pat gently on the parts that begin to puff up.
Once the poori has puffed up turn it over, pressing gently on the cooked side so as to cook the underneath including its’ circumference for a couple of minutes.
Turn the poori back over so its original side is now back in the oil, press gently and fry for a further minute or so. Remove from the oil, drain and place on an absorbent kitchen towel lined plate or tray.
Repeat points 2 and then from 4 - 7 above until all the pooris have been made.
Serve hot.
Paranthas:
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into eight portions.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a circular parantha approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon) or vegetable oil. Turn the parantha over once again and repeat the ghee/oil coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in-between a folded clean tea towel on a warm plate.
Repeat steps 3 to 7 until all paranthas have been made.
Serve hot
Poori
Makes: 6 poori
Preparation time: 10 minutes.
Rolling out/frying time: approx. 30 minutes
Suitable for: Vegetarians and vegans
Serve piping hot with any pickle, yoghurt and a curry of your choice.
Poori shown here with yoghurt and lime pickle
Ingredients:
100g chapati flour
½ tablespoon of vegetable oil
pinch of salt
40ml warm water
Extra chapati flour for dusting
Vegetable oil for deep fat frying
Method:
Place the flour, salt and oil into a bowl. Mix together until mixture forms very light breadcrumbs.
Add the water gradually and combine to form a medium to firm dough.
Knead the dough for a few minutes until well combined.
Place the oil in a karahi/deep fat fryer heat at medium to high heat (closer to medium heat)
Divide the dough into five equal portions and form five individual dough balls.
Using one portion roll it out into a circle approximately 4.5 - 5 inches in diameter
Test the oil is hot enough for frying by dropping a very small piece of dough (size of a matchstick head) into the oil. If it rises immediately the oil is ready.
Slide the rolled out poori gently into the oil and let it rise.
As it begins to rise, gently pat it with the back of a slotted skimmer until the poori starts to puff up and then pat gently on the parts that begin to puff up.
Once the poori has puffed up turn it over, pressing gently on the cooked side so as to cook the underneath including its’ circumference for a couple of minutes.
Turn the poori back over so its original side is now back in the oil, press gently and fry for a further minute or so. Remove from the oil, drain and place on an absorbent kitchen towel lined plate or tray.
Repeat points 6 and then from 8 - 11 above until all the pooris have been made.
Serve hot
Ground Elder Paranthas
Makes: 6 Paranthas
Preparation time: 20 minutes. Dough resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Suitable for: Vegetarians, Vegans (use a vegetable oil to brush each side of parantha) and those on a gluten free diet
Make use of those young ground elder leaves growing in the garden before they start to flower. Similar in taste to methi parathas, ground elder is a herb that is considered to be beneficial for for those with inflammatory disease, such as gout, but please seek medical advice for your own particular condition.
Serve piping hot with any curry, yoghurt and pickle or chutney.
Gluten-free ground elder paranthas
Ingredients:
For the filling:
1 tablespoon oil
1 teaspoon of cumin seeds
3 spring onions, the white part and the tender green stem, finely chopped
50g young ground elder leaves, washed and chopped
1 clove garlic, crushed or finely grated
½ green chilli, finely chopped
¾ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon garam masala
For the dough:
200g gluten-free chapati flour (I use Eurostar Food Gluten Free flour) or ordinary chapati flour if not on a gluten-free diet.
1 tablespoon of plant based milk (dairy for non-vegans)
70 - 80ml water
Extra gluten free chapati flour for dusting and rolling out
Oil to brush each side of the parantha (ghee can be used by non-vegans)
Method:
Make the filling:
Heat the oil in a frying pan. Add the cumin and allow it to sizzle.
Add the chopped spring onions and fry on medium heat until soft, about five minutes
Add the crushed garlic and chilli, stir and cook for a minute or so.
Add the salt, turmeric and garam masala, stir to incorporate into the fried onions. Cook for a further minute or so.
Add the chopped ground elder leaves, stir and cook on medium heat until wilted and cooked, about 5 minutes.
Take off the heat and set aside to cool.
Making the parantha dough and paranthas:
Place the flour in a bowl, add the milk and combine.
Add the ground elder filling, mix the contents together until a crumb like consistency forms
Pour in the water a small amount at a time, mix/knead to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions. If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a circular parantha approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot
Dal Paranthas (Toor Dal, Red Lentil & Courgette Dal)
Makes: 6 Paranthas
Preparation time: 10 minutes. Dough resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Total time (including resting): 45 minutes.
Suitable for: Vegetarians, Vegans (use a vegetable oil to brush each side of parantha) and those on a gluten free diet.
Serve piping hot.
Red Lentil & Courgette Dal Paranthas
Ingredients:
200g chapati flour or gluten free chapati flour (I use Eurostar Food Gluten Free flour)
150g left over dal (I used left over toor dal)
½ teaspoon salt
¼ teaspoon chilli powder
¼ garam masala
70 - 80ml water, if needed
Extra gluten free chapati flour for dusting and rolling out
Oil to brush each side of the parantha (ghee can be used by non-vegans)
Method:
Place the flour in a bowl, add the salt, chilli powder and garam masala. Mix together.
Add the dal and combine until a large bread like consistency forms
Pour in the water a small amount at a time, mix/knead to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions. If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a circular parantha approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot
Chickpea Flour ‘Rotis’
A great vegan, gluten-free alternative to traditional rotis made with chickpea (gram) flour. Versatile, why not use as a ‘wrap’/sandwich with your favourite fillings!
Makes 6 roti’s approximately 16cm in diameter
Prep: 5 minutes. Cook: 15/20 minutes
Vegetarian, vegan and those on a gluten-free diet.
Serve with any curry dish.
Chickpea flour roti’s
Ingredients:
100g Chickpea flour, sifted
130ml cold water
¼ salt
¼ paprika
¼ turmeric
¼ garam masala
rapeseed oil
Method:
Add the spices to the sifted flour and mix through.
Slowly add the water and whisk gently until the batter is of a thick pouring consistency (makes 200ml batter) and set aside.
Heat a tawa or frying pan (I used a 16cm diameter non-stick frying pan) on medium to high heat.
Spread ½ to 1 teaspoon of oil along the bottom of the pan.
Using a ladle gently pour c. 35ml of the batter in the centre of the and spread out the batter using a silicon/plastic flat spatula until a thin circular ‘roti’ is formed. Allow the underside to cook.
Once the edges of the pancake start to lift, turn the ‘roti’ over to cook the other side again.
Continue turning over the ‘roti’ over until both sides are cooked and crisp.
Remove from the heat and place on a warm plate.
Remove the pan from the heat for a minute or so to cool it a little otherwise the batter for the next "‘roti’ will cook before you have time to spread it out thinly.
Repeat steps 4 - 9 until all the batter has been used.
Serve with any of your favourite curries.
Vegan Date & Nut Loaf
Makes 1 loaf
Prep: 20 - 30 minutes. Bake: 60 - 65 minutes plus cooling time
Vegetarians, vegans and those on an egg and gluten free diet.
Not a recipe from my Indian heritage but a lovely gluten free, vegan loaf to serve, lightly toasted with soup or at breakfast
Date and Nut Loaf
Ingredients:
120g soft pitted Medjool dates
100g pecan nuts or walnuts
‘Wet Ingredients’
300ml almond milk
3 tablespoons of aquafaba (liquid from a can of chickpeas used as an egg substitute)
2 teaspoons of cider vinegar
½ teaspoon of sea salt
2 teaspoons of maple syrup
‘Dry Ingredients’
60g buckwheat flour
55g brown rice flour
30g teff flour
30g ground arrowroot or cornflour
55g ground flaxseed
1 teaspoon ground cinnamon
¾ teaspoon bicarbonate of soda
2 teaspoon baking powder
vegetable oil for greasing (I use rapeseed oil)
Method:
Preheat the oven to 180 - 200°C/400°F/Gas Mark 6
keeping a few nuts aside, roast the remaining nuts in the oven for about 5 minutes or until lightly browned. Remove, cool and then chop roughly
Grease and line a 1lb/450g loaf tin with greaseproof or baking parchment.
Place all the ‘dry ingredients’ (sifted flours, ground flaxseed, raising agents, cinnamon and the roughly chopped nuts) in a large bowl. Mix the contents to blend.
Pour the almond milk in a jug and warm in a microwave for 90 seconds. Pour into a blender.
Roughly chop the dates (removing stones if pitted dates are not available) if they are not soft otherwise leave them whole. Add the dates and the cider vinegar. Blitz the blender for about 20 seconds.
To the blender, add the aquafaba, salt and 1 teaspoon of maple syrup. Blitz again for a further 20 seconds.
Add the blended liquid ingredients to the dry ingredients in the bowl and mix with a metal spoon or spatula gently (in a figure of 8) until all the ingredients combine and the mixture thickens (a couple of minutes).
Pour the mixture in the greased and lined loaf tin and allow it to rest for about 15 minutes. Coat the reserved nuts with the remaining maple syrup and place on top. Turn the oven back on at the temperature listed above to reheat during the resting period.
Bake the loaf for c. 60 minutes until browned and baked through (check by passing a skewer through the centre of the loaf and it will come out clean if baked).
Remove from the oven. As soon as the loaf tin is cool enough to handle remove the loaf from the tin and cool on a wire rack.
Slice and serve. (I lightly toast and serve this bread with soup or have a buttered slice with a cup of chai). If freezes well in an airtight container lined with parchment paper.
Mooli (Long White Radish) Paranthas
Makes: 6 Paranthas
Preparation time: 20 minutes. Dough resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Suitable for: Vegetarians and vegans (use a vegetable oil to brush each side of parantha).
Serve piping hot with any curry, a pickle or chutney and yoghurt.
Mooli Paranthas
Raw ingredients with cooked filling on the right
Ingredients:
For the filling:
1 tablespoon oil
1 teaspoon of cumin seeds
3 spring onions, finely chopped (the white and tender green parts)
1 large white mooli, grated coarsely (readily available from an Asian grocers)
1 clove garlic, crushed or finely grated
½ green chilli, finely chopped
¾ - 1 teaspoon salt
¼ teaspoon turmeric
¼ teaspoon garam masala
For the dough:
200g chapati flour (I use white or medium chapati flour)
1 tablespoon of plant based milk (dairy for non-vegans)
100g of cooked mooli filling
70 - 80ml water
Extra chapati flour for dusting and rolling out
Oil to brush each side of the parantha (ghee can be used by non-vegans)
Method:
Making the filling:
Heat the oil in a frying pan. Add the cumin and allow it to sizzle.
Add the chopped spring onions and fry on medium heat until soft, about five minutes
Add the crushed garlic and chilli, stir and cook for a minute or so.
Add the salt, turmeric and garam masala, stir to incorporate into the fried onions. Cook for a further minute or so.
Add the grated mooli, stir and cook on medium heat until it’s soft and cooked, stirring occasionally, about 10 - 15 minutes.
Take off the heat and set aside to cool.
Making the parantha dough and paranthas:
Place the flour in a bowl, add the milk and combine.
Add the mooli filling, mix the contents together until a crumb like consistency forms
Pour in the water a small amount at a time, mix/knead to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add small amounts of additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions. If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a circular parantha approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot
Gluten Free Mooli (Long White Radish) Paranthas
Makes: 6 Paranthas
Preparation time: 20 minutes. Dough resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Suitable for: Vegetarians, Vegans (use a vegetable oil to brush each side of parantha) and those on a gluten free diet.
Serve piping hot with any curry, a pickle or chutney and yoghurt
Raw Ingredients and cooked mooli filling
Ingredients:
For the filling:
1 tablespoon oil
1 teaspoon of cumin seeds
3 spring onions, finely chopped (the white parts and the tender green parts)
1 large white mooli, grated coarsely (readily available from an Asian grocers)
1 clove garlic, crushed or finely grated
½ green chilli, finely chopped
¾ - 1 teaspoon salt
¼ teaspoon turmeric
¼ teaspoon garam masala
For the dough:
200g gluten free chapati flour (I use Eurostar Food Gluten Free flour)
1 tablespoon of plant based milk (dairy for non-vegans)
100g of cooked mooli filling
80 - 90ml water
Extra gluten free chapati flour for dusting and rolling out
Oil to brush each side of the parantha (ghee can be used by non-vegans)
Method:
Make the filling:
Heat the oil in a frying pan. Add the cumin and allow it to sizzle.
Add the chopped spring onions and fry on medium heat until soft, about five minutes
Add the crushed garlic and chilli, stir and cook for a minute or so.
Add the salt, turmeric and garam masala, stir to incorporate into the fried onions. Cook for a further minute or so.
Add the grated mooli, stir and cook on medium heat until it’s soft and cooked, stirring occasionally, about 10 - 15 minutes.
Take off the heat and set aside to cool.
Making the parantha dough and paranthas:
Place the flour in a bowl, add the milk and combine.
Add the mooli filling, mix the contents together until a crumb like consistency forms
Pour in the water a small amount at a time, mix/knead to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add small amounts of additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions. If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a circular parantha approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot
Methi (Fenugreek) Paranthas
Makes: 6 Paranthas
Preparation time: 20 minutes. Dough resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Suitable for: Vegetarians and vegans (use a vegetable oil to brush each side of parantha)
Serve piping hot with any curry.
Raw Ingredients and final Methi Filling
Ingredients:
For the filling:
1 tablespoon oil
1 teaspoon of cumin seeds
3 spring onions, finely chopped
100g methi (fenugreek) leaves from 1 bunch of fenugreek from an Asian grocers, washed and chopped
1 clove garlic, crushed or finely grated
½ green chilli, finely chopped
¾ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon garam masala
For the dough:
200g chapati flour (I use white or medium chapati flour)
1 tablespoon of plant based milk (dairy for non-vegans)
70 - 80ml water
Extra chapati flour for dusting and rolling out
Oil to brush each side of the parantha (ghee can be used by non-vegans)
Method:
Make the filling:
Heat the oil in a frying pan. Add the cumin and allow it to sizzle.
Add the chopped spring onions and fry on medium heat until soft, about five minutes
Add the crushed garlic and chilli, stir and cook for a minute or so.
Add the salt, turmeric and garam masala, stir to incorporate into the fried onions. Cook for a further minute or so.
Add the chopped methi, stir and cook on medium heat until wilted and cooked, about 5 minutes.
Take off the heat and set aside to cool.
Make the parantha dough:
Place the flour in a bowl, add the milk and combine.
Add the methi filling, mix the contents together until a crumb like consistency forms
Pour in the water a small amount at a time, mix/knead to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions. If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a circular parantha approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot
Gluten Free Methi (Fenugreek) Paranthas
Makes: 6 Paranthas
Preparation time: 20 minutes. Dough resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Suitable for: Vegetarians, Vegans (use a vegetable oil to brush each side of parantha) and those on a gluten free diet
Serve piping hot with any curry.
Methi Parantha
Thin, crispy and flavoursome…
Raw Ingredients and final Methi Filling
From left to right: chilli, salt, turmeric, garlic, garam masala with the photo of the filling to complete.
Ingredients:
For the filling:
1 tablespoon oil
1 teaspoon of cumin seeds
3 spring onions, finely chopped
100g methi (fenugreek) leaves from 1 bunch of fenugreek from an Asian grocers, washed and chopped
1 clove garlic, crushed or finely grated
½ green chilli, finely chopped
¾ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon garam masala
For the dough:
200g gluten free chapati flour (I use Eurostar Food Gluten Free flour)
1 tablespoon of plant based milk (dairy for non-vegans)
70 - 80ml water
Extra gluten free chapati flour for dusting and rolling out
Oil to brush each side of the parantha (ghee can be used by non-vegans)
Method:
Make the filling:
Heat the oil in a frying pan. Add the cumin and allow it to sizzle.
Add the chopped spring onions and fry on medium heat until soft, about five minutes
Add the crushed garlic and chilli, stir and cook for a minute or so.
Add the salt, turmeric and garam masala, stir to incorporate into the fried onions. Cook for a further minute or so.
Add the chopped methi, stir and cook on medium heat until wilted and cooked, about 5 minutes.
Take off the heat and set aside to cool.
Make the parantha dough:
Place the flour in a bowl, add the milk and combine.
Add the methi filling, mix the contents together until a crumb like consistency forms
Pour in the water a small amount at a time, mix/knead to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions. If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a circular parantha approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot
Gluten Free Aloo Paranthas
Makes: 6
Total cooking and preparation time: Around 65 minutes (potato boiling 20 - 25 minutes, making the filling 15 minutes, making the paranthas approximately 25 minutes)
NB: The preparation of spring onions, garlic, chillies and the roti dough can be carried out whilst the potatoes are boiling.
Suitable for: Vegetarians, Vegans (use vegetable oil, not ghee, to brush/fry each side of parantha)
Serve piping hot with any curry and mint and coriander chutney.
Gluten free aloo parantha…
Ingredients:
One portion of gluten free roti dough
300g waxy potatoes such as new potatoes, charlotte potatoes
1 bunch of spring onions, chopped
2 tablespoons rapeseed oil
1 teaspoon of whole cumin
1 clove garlic, finely grated/crushed
½ green chilli, finely chopped
1 teaspoon salt
¼ - ½ teaspoon of haldi (turmeric)
¼ teaspoon garam masala
¼ teaspoon of amchoor (dried mango powder)
Half a handful of chopped coriander leaves
Butter/ghee/vegetable oil to brush each side of the parantha
Method:
Potato Filling:
Wash the potatoes and place them in a pan. Add enough water to just cover the top of the potatoes. Bring to the boil, turn down the heat to simmering, cover the pan and simmer until the potatoes can be ‘pierced’ readily with the tip of a knife. Should take about 20-25 minutes.
Drain the water and peel the potatoes, lightly mash with a potato masher or fork. Set aside.
Heat the oil in a frying pan, add the cumin and let it rise until it splutters.
Add the chopped onions, fry on medium heat for 5 minutes or until softened.
Add the garlic, chillies and spices. Stir for a few minutes.
Add the mashed potatoes and stir until the onion mixture and potatoes are evenly mixed.
Continue to cook on low to medium heat, stirring occasionally until the potato mixture easily comes away from the frying pan.
Add the chopped coriander and mix it through the potato filling above. Cook for a further two minutes.
Remove the potato filling from the pan and spread out on a plate to cool down.
Making the Paranthas:
Place the tawa or frying pan on the hob and place on a medium to hot setting.
Knead the gluten free roti dough once again for a couple of minutes.
Divide the dough into 12 equal pieces.
Using two pieces of the divided dough, knead each one again using the palm of one hand and the fingers of the other hand to form two balls. Flatten each ball slightly with your fingertips then roll out each piece to form two circles roughly 2½ inches in diameter.
Place approximately 45g of potato filling in the centre of one of the cirlces. Place the second piece over the filling. Seal the edges by pinching along the whole circumference.
Press down lightly with your fingertips to flatten further.
Dust each side with dry flour and use a rolling pin to create a thin circle of about 7 inches in diameter.
Place the parantha on the hot tawa and allow it to cook on one side for a couple of minutes. Turn the parantha over and allow the still-raw side to cook for a few minutes, checking a couple of times and pressing lightly around the edges if needed.
Turn the parantha back over once the second side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides, but soft in the middle.
Remove from the tawa and place the parantha on a clean tea towel folded over on a warm plate.
Repeat steps 4 to 10 until all paranthas have been made.
Serve hot.
Gluten Free Gobi Paranthas
Makes: 6 Paranthas
Preparation time: 15 minutes. Resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Suitable for: Vegetarians, Vegans (use a vegetable oil to brush each side of parantha) and those on a gluten free diet
Serve piping hot with any curry. I’ve partnered them with bhangan bhartha here.
Ingredients:
200g gluten free chapati flour (I use Eurostar Food Gluten Free flour)
120g finely grated gobi florets
1 clove garlic, finely grated
½ - 1 green chilli, finely chopped
¾ teaspoon salt
¼ teaspoon of haldi (turmeric)
¼ teaspoon garam masala
1 tablespoon of plant based milk (dairy for non-vegans)
40 water
Extra gluten free chapati flour for dusting and rolling out
Oil to brush each side of the parantha (ghee can be used by non-vegans)
Method:
Place the flour in a bowl, add the milk and combine.grated cauliflower, garlic, chilli and dry spices.
Add the grated cauliflower, garlic, chilli and dry spices. Mix the contents together until a crumb like consistency forms
Pour a small amount of water to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions. If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a circular parantha approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot
Aloo (Potato) Paranthas
Makes: 6 - 8 paranthas
Total cooking and preparation time: Around 65 minutes (potato boiling 20 - 25 minutes, making the filling 15 minutes, making the paranthas approximately 25 minutes)
NB: The preparation of spring onions, garlic, chillies and the roti dough can be carried out whilst the potatoes are boiling.
Suitable for: Vegetarians, Vegans (use vegetable oil, not ghee, to brush/fry each side of parantha)
Serve piping hot with any curry and mint and coriander chutney.
Ingredients:
One portion of Roti Dough
300g waxy potatoes such as new potatoes, charlotte potatoes
1 bunch of spring onions, chopped
2 tablespoons rapeseed oil
1 teaspoon of whole cumin
1 clove garlic, finely grated/crushed
½ green chilli, finely chopped
1 teaspoon salt
¼ - ½ teaspoon of haldi (turmeric)
¼ teaspoon garam masala
¼ teaspoon of amchoor (dried mango powder)
small handful of chopped coriander leaves
Butter/ghee/vegetable oil to brush each side of the parantha
Method:
Potato Filling:
Wash the potatoes and place them in a pan. Add enough water to just cover the top of the potatoes. Bring to the boil, turn down the heat to simmering, cover the pan and simmer until the potatoes can be ‘pierced’ readily with the tip of a knife. Should take about 20-25 minutes.
Drain the water and peel the potatoes, lightly mash with a potato masher or fork. Set aside.
Heat the oil in a frying pan, add the cumin and let it rise until it splutters.
Add the chopped onions, fry on medium heat for 5 minutes or until softened.
Add the garlic, chillies and spices. Stir for a few minutes.
Add the mashed potatoes and stir until the onion mixture and potatoes are evenly mixed.
Continue to cook on low to medium heat, stirring occasionally until the potato mixture easily comes away from the frying pan.
Add the chopped coriander and mix it through the potato filling above. Cook for a further two minutes.
Remove the potato filling from the pan and spread out on a plate to cool down.
Making the Paranthas:
Place the tawa or frying pan on the hob and place on a medium to hot setting.
Knead the roti dough once again for a couple of minutes.
Break two pieces of approximately 25g each from the dough.
Using these two pieces, knead each one separately again using the palm of one hand and the fingers of the other hand to form two balls. Flatten each ball slightly with your fingertips then roll out each piece to form two circles roughly 2½ inches in diameter.
Place approximately 45g of potato filling in the centre of one of the flattened dough pieces. Place the second piece over the filling. Seal the edges by pinching along the whole circumference.
Press down lightly with your fingertips to flatten further.
Dust each side with dry flour and use a rolling pin to create a thin circle of about 7 inches in diameter.
Place the parantha on the hot tawa and allow it to cook on one side for a couple of minutes. Turn the parantha over and allow the still-raw side to cook for a few minutes, checking a couple of times and pressing lightly around the edges if needed.
Turn the parantha back over once the second side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides, but soft in the middle.
Remove from the tawa and place the parantha on a clean tea towel folded over on a warm plate.
Repeat steps 3 to 10 until all paranthas have been made.
Serve hot.
Gobi Paranthas (Cauliflower Paranthas)
Makes: 6 paranthas
Preparation time: 15 minutes. Resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Suitable for: Vegetarians and vegans (use a vegetable oil to brush each side of parantha)
Serve piping hot with any curry. I’ve partnered them with bhindi and yoghurt here.
Ingredients:
200g chapati flour (I use white or medium chapati flour. Wholemeal chapati flour is also available)
120g finely grated gobi florets
1 clove garlic, finely grated
½ green chilli, finely chopped
¾ teaspoon salt
¼ teaspoon of haldi (turmeric)
¼ teaspoon garam masala
50 - 60ml water
Extra chapati flour for dusting and rolling out
butter/ghee/vegetable oil to brush each side of the parantha
Method:
Place the flour in a bowl, add the grated cauliflower, garlic, chilli and dry spices.
Mix the contents together until a crumb like consistency forms
Pour a small amount of water to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions (approximately 65 - 70g in weight). If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a round roti approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot
Roti (traditional chapati)
Makes: 6 rotis
Preparation time: 5 minutes. Resting time: 15 minutes
Rolling out/cooking time: approx. 15 minutes
Suitable for: Vegetarians and vegans (use a vegetable oil to brush one side of the chapati)
Serve piping hot with any curry
Ingredients:
One portion of Roti Dough
Extra chapati flour for dusting
butter/ghee/vegetable oil to brush one side of the chapati
Method:
Make the roti dough.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions approximately 65 - 70g in weight each.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a thin circular roti approximately 7 inches in diameter using additional flour to dust where needed
Place the roti on the hot tawa and partially cook for a minute. Turn the roti over and allow this (raw) side to cook for a couple of minutes checking to see if cooked, pressing lightly around the edges with a clean tea towel or kitchen paper.
Turn the roti back over once this side is fully cooked. Gently press on and around the roti surface until the roti puffs up. At this point the originally partially cooked side will also now be fully cooked.
Remove from the tawa and place the roti onto one half of a clean tea towel on a warm plate and brush one side of the roti with ghee, butter or oil. Cover with the other half of the tea towel to keep the rotis warm whilst making the rest.
Repeat steps 7 to 11 until all rotis have been made.
Serve hot
Plain Boiled Wholegrain Rice
Brown rice much healthier and more nutritious than white.
Enjoy with any curry dish.
Video: Ale Armijos
Serves: 4
Preparation time: 5 minutes. Soaking time: 4 hours
Cooking time: 45 minute
Suitable for: Vegetarians, vegan and those on a gluten free diet
Serve piping hot with any curry dish.
NB: Do not keep/eat cooked rice beyond the day after cooking. It is best to cook only the amount of rice than can consumed during the day it is cooked. Any leftovers can be stored covered in the fridge and eaten the next day.
Uncooked rice can carry a spore forming bacteria, Bacillus cereus. The spores survive the cooking process and can cause food poisoning. Cooked rice at room temperature allow the spores to proliferateI producing toxins that cause vomiting or diarrhoea.
Nutty Brown Basmati Wholegrain Rice shown here with Black Eyed Bean Curry
Ingredients:
240g brown rice (Tilda Brown Basmati Wholegrain Brown Rice), soaked in water for 4 - 6 hours)
2 tablespoons of vegetable oil
1 tablespoon cumin
½ teaspoon of salt
360ml water (cold, room temperature)
Method:
Drain and wash the soaked rice several times until the water is no longer cloudy (4 times should be ample). Drain and put aside
Heat the oil in a pan with a close fitting lid on medium heat. Add the cumin and fry until it splutters.
Gently add the rice being careful as any residual water in the rice will splutter as it hits the hot cumin oil in the pan. Add the salt and stir to coat the rice with the oil and cumin. On low to medium heat, let the excess water from the rice evaporate until each grain of rice is coated with oil and starts to glisten.
Add the water, stir and bring to the boil.
Once it begins to boil, turn the heat right down to the very minimum, place the close fitting lid on the pan and let it simmer away very gently for about 45 minutes until all the water has been absorbed by the rice.
The rice should be fluffy with each single grain visible.
Serve hot
Bhaturas
Crisp on the outside yet soft, ideal partner with Chole (Chickpeas), a firm family favourite
Video: Ale Armijos
Makes: 8 Bhaturas
Preparation time: 10 minutes. Resting time: 1 hour
Rolling out/frying time: approx. 30 minutes
Suitable for: Vegetarians and vegans (use plant based yoghurt)
Serve piping hot with Chole
Photos: Ale Armijos
Ingredients:
250g self raising flour, sifted
pinch of salt
40g thick set yoghurt
90ml warm water
Extra self raising flour for dusting
Vegetable oil for deep fat frying
Method:
Sift the flour and salt into a large bowl
Add the yoghurt. Using your hands, mix flour and yoghurt together until the mixture resembles close to bread crumb like texture
Add the water, a small quantity at a time and combine to form a medium to firm dough.
Knead the dough for a few minutes until well combined.
Cover the dough with cling film and let the it rest for an hour or so at room temperature (if ambient temperature too hot, rest in the fridge or other cool place).
Once rested, knead the dough again and divide into 8 portions each weighing approximately 45g - 50g each
Place the oil in a karahi/deep fat fryer heat at medium to high heat (closer to medium heat)
Roll each portion into a ball. Using one portion roll it out into a circle approximately 5 inches in diameter
Test the oil is hot enough for frying by dropping a very small piece of dough (size of a matchstick head) into the oil. If it rises immediately the oil is ready.
Slide the rolled out bhatura gently into the oil and let it rise.
As it begins to rise, gently pat it with the back of a slotted skimmer until the bhatura starts to puff up and then patting gently on the parts that begin to puff up.
Once as much of the bhatura has puffed up as it is going to (aim is for it all to puff up but don’t worry is only parts of it puff up), turn it over, pressing gently on the cooked side so as to cook the underneath including its’ circumference for a couple of minutes.
Turn the bhatura back over so its original side is now back in the oil, press gently and fry for a further minute or so. Remove from the oil, drain and place on an absorbent kitchen towel lined plate or tray.
Repeat points 8 and then from 10 - 14 above until all the dough has been used. Serve hot