Indian roti flatbread with chickpeas
Votes: 2
Time: 3 hours 10 minutes
Complexity: average
Quantity: 10 roti flatbreads
Complexity: average
Quantity: 10 roti flatbreads
Indian roti flatbreads with chickpeas - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 and 1/3 cups premium wheat flour
- 2 tbsp ghee (see recipe below) or vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon of salt
- Water
- Chickpea filling (see recipe below)
Ghee:
- 450 g of butter, cut into pieces
Chickpea filling:
- 2 cups cooked chickpeas
- 1.5 tbsp ghee or vegetable oil
- 3 chopped cloves of garlic
- A pinch of saffron
- 1.5 tsp roasted and ground cumin seeds
- 1/2 cup water
- Salt and ground black pepper
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Cooking the dish according to the recipe:
- In a large bowl, combine the flour, baking powder, and salt. Add ghee and enough water to form a soft dough (not too dry). Let the dough rest for 10 minutes, then cut it into 8-10 pieces and form into balls. Let the dough rest for another 2 minutes.
- Make a well in the center of the ball, add 3-4 tablespoons of filling, and pinch to close the well. Repeat with the remaining pieces of dough. Fold the dough under a little, place the filled balls on a floured board, and roll them into disks 20-25 cm in diameter. Brush the surface of the flatbreads with melted ghee or vegetable oil.
- Heat a frying pan over medium heat and grease it with ghee or vegetable oil. Fry the flatbreads on one side for about 2 minutes, grease the surface with ghee or vegetable oil, flip the disk over, and fry for about another minute. Serve warm.
Ghee butter: Place the butter in a heavy-bottomed pan and bake in an oven preheated to 150°C for 1.5-2 hours. Skim off any foam from the surface and pour the liquid into a glass jar, leaving any solid bits of milk protein at the bottom of the pan. The butter will keep well in the refrigerator for up to 6 months. - Chickpea filling: Melt the ghee in a frying pan over medium heat. Add the garlic and sauté for a minute, then add the saffron and cumin and sauté for another minute. Add the chickpeas, water, and a pinch of salt. Simmer the mixture until the water evaporates. Season with salt and pepper to taste. Let cool and puree in a food processor.
Categories:
recipe / Bakery / Homemade bread / Sauces / Dips / Indian cuisine
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