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Thread: Mooli stuffed Chappatis...

  1. #1
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    Default Mooli stuffed Chappatis...

    You'll have to bear with me, I'm writing this as Ma told me this morning. I was half asleep, needed feeding, not to mention a cup of tea.

    To cook, use a shallow frying pan or an a tava (it's a hot plate thing that sits on your hob, google it.)

    Chappati dough:

    Warm water( start of with a pint, depends how much you are making)
    250g Wholemeal flour/chappati flour (you can use plain, the chappatis come out a bit lighter but flakier)

    Make the dough as you would pizza dough. Make a well in the centre of your flour heap, and add water. Keep adding, and mixing, til the dough starts to form. Like making bread, knead until quite firm. Kneed until the dough is pliable, add further water if necessary. The finished dough, should be sticky to touch. Else it aint gonna work. And must be well needed. I make dough that is rock hard, and subsequently get an ear bashing.

    Mooli stuffing:
    Peel your mooli, and grate. Squeeze out all the water, else you'll have soggy rotis. Season with salt, pepper, garam masala and red chilli powder ( use cayenne if you want, don't use paprika, that's for colour not kick) To may also want to add to this chopped onions and sliced green chillies.

    technique one:

    Mix in the stuffing as you make the dough. Some folks do that, can't say Ma does.

    Technique two:

    Make two dough balls. Roll out two thin circles/or squares-chappatis don't have to be round, I'm a novice, and don't yet have a eagle eyed MIL- about the size of a small dinner plate. Put a handful of your stuffing mix onto the one rolled out doll ball. Slice up some butter or marge, and you can add this on top. This is optional, as is coronary heart disease. Place the second circle ont this and firm the edges to press circles together.

    Take your rolling pin, and roll out. Apply even pressure to the ends of your rolling pin, the chappati should spin-if you can do this first time, you are genius, and will make someone a good wife some day. Spinning should ensure equal thin and spread of mooli mix.

    Your tava slash shallow thin frying pan. Even better if it non stick, you won't need too much oil or butter. With a tava, you won't need either at the outset.

    Fling or fish slice your chappati onto the tava slash frying pan. Give each side about five to eight minutes each side to cook. If it burns, or you like crunchy chappatis, butter or oil across it. A word of caution, you'll need to put that thing on, the thing above your stove, makes funny noises. Else your kitchen goes black. Open the windows, there will be smoke with the lubrication.

    As per government guidelines, ensure that your food is piping hot. It should be! Serve with chutney, pickle or raita.

    raita:

    Yoghurt
    Garam masala
    grated cucumber
    salt
    pepper
    red chilli powder
    mint sauce (1tbsp)
    onion (optional)
    tomato with the slush taken out and diced (optional)
    Last edited by horticultural_hobbit; 27-08-2011 at 10:01 AM.

  2. #2
    shobhna is offline Sprouter
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    Yummy. My Ma still makes it for me.
    ‘you cannot discover new oceans unless you have the courage to lose sight of the shore'

  3. #3
    Glutton4...'s Avatar
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    Nooooooo pleeeeeease don't start talking about lovely spicy curry-like things, or I'll just have to have some.


    B*gger - my brain is telling me I can smell it now!


    You lot are soooooo cruel.
    All the best - Glutton 4 Punishment
    Freelance shrub butcher and weed removal operative.

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    Nicos's Avatar
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    Good grief hobbit- you must have a phenomenal memory to recall all that when you're only half awake!!!


    Sounds REALLY yummy! - thanks for sharing that with us
    Last edited by Nicos; 26-08-2011 at 01:31 PM.
    "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

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    shobhna is offline Sprouter
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    Glutton4...let me make you feel more hungry then and let's see if the curry smells waft your way tomorrow.
    I'm cooking for 26 and I will be making: chickpea and potatoe curry, sweetcorn curry, white cabbage sambal, chilli paneer, samosas, spicy rice, naan breads and anything else that comes to mind....Oh and lots of grape juice.
    I shall start cooking at around 10.30 am....just so you know when to start sniffing the air for curry like smells. :-)
    Jeanied likes this.
    ‘you cannot discover new oceans unless you have the courage to lose sight of the shore'

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    Bren In Pots's Avatar
    Bren In Pots is online now Gardening Guru
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    I like the sounds of that, thanks Hobbit
    Bren


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    Glutton4...'s Avatar
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    Quote Originally Posted by shobhna View Post
    Glutton4...let me make you feel more hungry then and let's see if the curry smells waft your way tomorrow.
    I'm cooking for 26 and I will be making: chickpea and potatoe curry, sweetcorn curry, white cabbage sambal, chilli paneer, samosas, spicy rice, naan breads and anything else that comes to mind....Oh and lots of grape juice.
    I shall start cooking at around 10.30 am....just so you know when to start sniffing the air for curry like smells. :-)
    You rotten bleep! Just be grateful that I cba to fight my way round all those roundabouts...
    All the best - Glutton 4 Punishment
    Freelance shrub butcher and weed removal operative.

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    Shindig, Shobhna?

    See, Ma didn't have to tell me that much. She only gave me the York Notes edition. I have lurked long enough in the kitchen-under duress, mind-to have picked up something through the Social Learning theory and Modelling, whereby role models tell you slash order you how to do things. And I did have til lunchtime to access my long term memory what with the all various sound and smell encoding just pad out the York Notes, hence the essay like recipe minus a balanced conclusion and no use of point, evidence and analysis.
    SarzWix likes this.

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