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Eat, Drink, Naan, Woman

Gobi Poori with Seared Lamb Chops

A riff on the subcontinental spread, this meal was entirely satisfying. This is the cauliflower time of year. Locally we can find purple, white and golden caulis and romanescos of all colors, also. Soups, crudites, barely cooked, we enjoy all preparations of this hearty vegetable. Gobi Poori – Cauliflower masala with fried naan. The masala recipe is simply the Aloo Gobi Chana less the potato and chickpeas and simply divine. Served with a favorite protein and cold ones! Good Stuff!

Poori – Fried Naan

Combine in a mixing bowl

1 1/8 teaspoon yeast

3 cups flour

1/2 teaspoon salt

In a mixing cup, combine

1 cup yogurt, room temperature

2 Tablespoons melted butter

1 Tablespoon water

Add wet to dry and sparingly add water as needed until a wet, but not sticky, dough forms. Knead for ten minutes. Place in a buttered bowl, cover with plastic wrap, and allow to rise until double in size in a draft free spot. We use a cold oven with the light on for a slight amount of warmth. Remove dough to a workspace and punch down, meanwhile, heat deep fryer to 350 degrees. Divide dough into eight pieces and place on a buttered cookie sheet and cover tightly. Allow to rest for ten to twelve minutes. Roll each piece out to about 1/4 inch thick with a small amount of flour. Let rest for a minute or so before very carefully laying onto the surface of the oil. The dough will sink and then rise to the surface. Cook for 90 seconds while very carefully ladling hot oil over the top, flip and continue to cook and carefully baste for 2 more minutes. Not all of your naan will puff up into airy balloons of beautiful poori. All will be delicious. Carefully monitor the temperature of the oil throughout the process. Enjoy with potato masal – Aloo Poori. Good Stuff!

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