Monday, October 12, 2015

Besani Koki | Sindhi Besan Ki Koki

For the final day of BM#57 under Flatbreads, I have a Sindhi special paratha, made from Besan or the Fried Gram Flour. Its called the Besani Koki and is served for breakfast and makes an ideal food for travel as well.

This flatbread is adapted from Vaishali's and made a very delicious Sunday Lunch for us. Because of the way it is made and the ingredients that are gone in, it almost tastes like pakoda. I was delayed in making it and finally thought Sunday Lunch would be the best time for me to make, as I always make the vegetarian meals. Vaishali says these are special travel food as these ahve good shelf life. The way it is cooked, makes it easy to bite into it as such. Though at home curd and pickle is normally served as sides.

What made the Sunday very special was the fact that it was my Twins birthday and I was also meeting some of my BM Buddies. Vaishali has come down to Madras, so we planned to meet over breakfast along with Veena and Nandini. Rest of the Madras BM gang couldn't make it. 

The Birthday boys had the whole day dedicated to their fun activities and had a ball. Everybody asked if I was baking the cake. Unfortunately I am yet to start the tradition of making the birthday cakes that I used to follow some years back. The journey of baking a cake is longer than the actual baking time, is what I have concluded in recent times!

Anyway here's my instagram presence that finally happened and I have been enjoying my snippets of moments!

Besani Koki

Ingredients Needed:

Gram Flour / Besan - 1 cup
Oil - 2 tbsp
Onion, finely chopped - 1 small
Green Chilies - 1 medium
Coriander leaves and Mint leaves handful
Salt to taste
Oil for cooking
Flour for dusting

How to make the Koki

In a bowl, take all the ingredients for the dough and rub in the oil and mix well. Knead to a stiff dough adding water little by little.

Knead to a stiff dough. The dough should not be either too soft or too hard.

Divide the dough into two . Make rounds and flatten the balls.

Roll each into a thick circle . Using a blunt knife make criss cross checks on the rolled disc. Make sure not to cut through.

Cook like a chapati on a griddle. The flame should be very slow. Cook on both sides with drizzling ghee or oil

Cook till crisp and golden.

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Sunday, October 11, 2015

Rotli | Thin Whole Wheat Flatbread from Gujarat

For the second day of making Flatbreads, I have the Rotli from Gujarat. When I was making the Gujarati Thali, I wanted to make their basic simple bread that I could easily make it myself. Since I was making the thali during a week day, I decided on a simple menu and this one suited me best.

Rotli is quite similar to the Rotis. Everything is the same, except for the texture and thickness. These rotis are rolled out super thin by dusting it with all purpose flour and with adding oil to make the dough softer. When I was discussing the menu with Vaishali, she suggested I could settle with the simpler one. Then while searching I landed in Roshni, who again got the dishes from Vaishali. As I said if you find gujju dishes on the net, all would have originated from Vaishali!

Anyway the rotis were super soft and super sleek. So much so that one didn't know how many one ate!

Ingredients Needed:
Makes 8 Rotlis

Wheat Flour - 1.5 cups
Oil - 2 tbsp
Warm Water about - start with 3/4 cup (as required)
Salt a little

For dusting
All purpose flour / Maida as required for dusting. Before cooking, you can pat it down with your palms to remove excess flour
Ghee for serving

How to make Rotlis

Take the Wheat Flour in the mixing bowl. Add a tsp of oil and mix well.

Add warm water little at a time and knead into a smooth dough. Knead for 5 mins, finally add another tsp of oil and knead once again.

Cover and let it rest for 30 min. Divide the dough into 8 small balls.

Using a rolling pin, roll the dough into thin circles. Dust with all purpose flour as you roll.

Cook on both sides on a hot tawa. You can also cook on flame directly for a puffed rotli.

Apply some ghee. Serve with some side dish of your choice.

This was part of the Gujarati Thali

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