Рецепт Khamiri Roti with Shahi Mixed Vegetable and Paneer Curry
Day 10: Uttar Pradesh -- Khamiri Roti
After yesterday's simple Karnataka meal, I've 2 delicious Mughalai dishes from Uttar Pradesh today. Uttar Pradesh cuisine is influenced greatly by Mughal cooking techniques. In the Mughal era, Uttar Pradesh became the heartland of the empire.
Mughlai cuisine is rich with the use of spices and different cooking techniques. I decided to make a simple flatbread and a creamy vegetable & paneer curry.
Khamiri roti is a Mughlai leavened bread. Khamir means 'yeast' and it is used in this roti to make it thick and spongy. I thought it is similar to naan, but these are made with wholewheat flour and are not made as thick as naans.
I baked a few in the oven and a few on the stove top. I found the ones made on the stove and charred directly on fire, puffed up much better than the ones made in the oven. So choice is yours to make these roti either in the oven or on the stove top. Serve with a gravy curry or dal makhani (another dish that I would love to try real soon) for a delicious meal.
Recipe from Tarla Dalal's site:
Ingredients:
- Wholewheat flour - 2cups
- Instant Yeast - 1tsp
- Sugar - ½tsp
- Carom Seeds/ Ajwain - ½tsp
- Salt - to taste
Method:
Combine all the ingredients in a mixing bowl and knead into a soft, pliable dough adding enough lukewarm water. Cover and set aside for 1½~2hours or until almost doubled in volume.
Preheat oven to 400°F.
Divide the dough into 10~12 equal portions and roll each portion into 5~6" round circle.
Place the rotis on a baking sheet and bake for 4~6 minutes until brown spots form on the roti. Flip and bake for another 4 minutes.
Alternately, cook the rotis on a pan/ tawa until cooked on both sides, then place the roti directly on flame and cook till lightly charred on both sides.
Brush the rotis with ghee/ butter. Keep the rotis covered until ready to serve. Serve with shahi vegetable & paneer curry or any other gravy curry.