This savory, golden bread (also called khaman dhokla) is a Gujarati specialty made from a fermented yogurt and chickpea flour batter. It’s steamed, not baked, giving it a soft, shiny top. Dhokla is served warm or at room temperature, garnished with fresh…
These wafers are crafted from plain or seasoned doughs based on dal (lentils). Preparing them from scratch is time-consuming, so they are most commonly purchased pre-shaped and sun-dried. There are two main regional varieties: Paparh (North India): These are larger,…
A time-honored meal from the Indian state of Rajasthan, baati are simple, rustic bread balls traditionally baked in the fading embers of a fire. They can be made light and fluffy or satisfyingly dense, and are a classic accompaniment to dal (lentil soup). Preparation…
A Note from the Chef: This delicious poori can also be made by substituting cooked yams, winter squash, or pumpkin for the sweet potato. The flatbreads should hint of heat and spices. Note that 0.25 tsp (1 ml) of cayenne will yield noticeable heat, while the same…
This bread’s flavor is faintly reminiscent of banana tea bread, making it appealing for a Sunday brunch. Cardamom, coriander, nutmeg, and lemon zest combine with mashed bananas and flour for a fragrant, slightly sweet flatbread. Variations: You can substitute…
This recipe creates a flavorful, spiced Indian bread perfect for special occasions. While fresh fenugreek (methi) leaves are traditional, this recipe also works beautifully with fresh spinach or mixed herbs. Yields: 16 pooris Prep time: 25 minutes Resting time: 30…
This recipe uses mashed potatoes bound with seasoned flour to create an exceptionally silky-smooth dough. Though a blend of whole wheat and barley flour is recommended, this poori is also excellent using all wheat or an unbleached white-wheat flour combination….
Recipe Introduction “During my first winter in Delhi, I met an old aquaintance of Srila Prabhupada, Sriman J. Dalmia, Sr. Though he was the director of numerous business concerns, and a very busy man, he was a gentleman host and interested in my pursuit of the…
This recipe uses buttermilk for a soft, pliable dough. The exact amount of buttermilk may vary based on your flour’s absorbency; add just enough to form a stiff dough. For a variation in flavor and appearance, you can substitute the cumin with black poppy seeds….
A classic Vedic bread, this recipe creates a firm dough that puffs into a steam-filled balloon when fried. • Preparation time: 15 minutes • Dough resting time: 0.5 to 3 hours • Cooking time: 30 minutes • Yield: 16 standard pooris (5-inch) or 8 giant pooris (10-inch)…
This paratha features a rich, nutty flavor from slowly toasted chickpea flour (besan). Blended with unbleached flour, garam masala, and ghee, the dough becomes a unique half-pastry, half-bread. While it requires extra time for resting and chilling, it’s perfect…
This recipe produces one of the flakiest, richest parathas in existence. The dough is first shortened with ghee, then brushed with a rich butter paste during shaping, and finally shallow-fried rather than griddle-fried. The result is a Vedic counterpart to Western…