It’s high time I post this. I said to myself when I saw the bread photos and sat to write about it. It’s been nearly one and a half month that I made this bread and Girish clicked it so beautifully. But later I completely forgot to write about it and even update the blog. So here I am finally writing about it.
I am actually not a fan of bread. I can’t eat it every day, especially the sliced ones we get in the grocery stores and Girish is totally opposite to me. He can literally live on bread :P. But I love to taste different kinds of breads like Baguette, Ciabatta, Focassia, etc.
I had once tried to make bread at home but it wasn’t a great success. We didn’t have to throw it, it was edible but I wasn’t completely happy about it. I keep finding and bookmarking good recipes but somehow I never try it. This was the case till I found this recipe video on Youtube. It is so easy and very well explained with the video that I couldn’t make any more excuses about not baking bread. The final result was awesome. I made some dips and spreads to go with it, apart from the usual butter and jam.
I had invited my friends over to try it out. Boy how happy I was to see them gulp down this beauty. Happy dancing!! When you see the happiness on the face of the people who mean to you the most, everything is just worth it!!
So you too try this whole wheat bread recipe and make people around you happy!!
Whole wheat Flour – 4 1/3 cups
Water (lukewarm) – 2 cups
Brown Sugar – 1/3 cup
Active dry yeast – 3 teaspoons
Salt – 2 teaspoons
- Mix the sugar in to the water and stir well.
- Add the active dry yeast and keep it aside to froth.
- In another big bowl add flour and salt and mix well.
- Now pour in the activated yeast.
- Incorporated the dry and wet ingredients together in the bowl for a couple of minutes to form rough dough.
- Sprinkle a little flour on a clean surface and start kneading the dough on it using the heels of your hands for nearly 10 minutes.
- Once done sprinkle a little flour on the surface and place the dough and cover it with a wet cloth and let it rise for nearly 45-50 minutes.
- After 45 minutes or close to it take a baking tray and add a little oil at the centre of the tray and spread evenly.
- You will see that the dough has proved i.e. doubled in size. Now punch down the dough.
- Fold over the edges and make a new dough ball. Flip over and place it on the greased tray.
- Make few shallow cuts and cover for nearly 2 hours to rise again.
- Preheat the oven to 200 degrees Celsius and bake mode.
- Carefully place the dough in the oven.
- After ten minutes drop the temperature to 175 degrees Celsius. Bake further for about 25 minutes.
- Remove the baked loaf from the oven and let it completely cool.
- Slice it as per requirement and enjoy!!
- Time to prove dough is dependent on the weather conditions. If more hot it takes less time to prove and if it is cool outside it will take more time to prove.
- The video says to add gluten, which is something I haven’t followed. No added gluten.
- Remember every oven is different so the time required to bake will change accordingly.
- You may shape the bread in any form you like.
I know this is the 100th nth time I am apologizing for being super absent on the blogging circle. The reason is the same, and I know I have to find out time, for blogospehere is my second home with all you lovely people as my family. I start by posting the most beloved recipe and solemnly swear that I atleast post 2 recipes a week and visit every one of you as much as possible. In case I fail to do so, feel free to kick my b@%%… oh well butt
Aloo paratha is one the dishes I cant get enough of. Its one of the favorite dishes of everyone I know and I am sure you will agree too. No one can resist this. I am quite surprised that I did not post this yet. How could I ????????? Well, better late than never. So here it is. An awesome dish from great Punjabi cuisine. My favorite Aloo da paratha…..Sending this to Only Kid’s Delight by Pari of Foodelicious.
For the filling –
Boiled potatoes – 3 large
Ginger – ½ inch
Garlic – 3-4 cloves
Green chilies – 2
Coriander springs – ¼ cup
Turmeric – ¼ teaspoon
Salt – according to taste
Cooking oil – to smear
For the outer dough –
Wheat flour – 2 cups
Salt – ¼ teaspoon
Oil – 2-3 teaspoons
Water – ¾ cup
- Prepare the chapatti dough by mixing the dough ingredients. Keep aside.
- Grind the ginger, garlic, green chilies and coriander springs together.
- Peel the boiled potatoes and mash them. Mix the grounded ginger garlic paste. Add the salt, turmeric and mix well.
- Heat a tava on a medium heat.
- Divide the dough and the filling in equal parts.
- Roll out the dough ball in to small disk and fill in the filling ball into it and enclose the dough disc around it. See to it that all the filling is covered with the dough disc.
- Now gently flatten this stuffed ball with a rolling pin. Use dry flour when necessary. It should not be too thin.
- Place the rolled parathas on the hot tava and smear some oil along the sides of the paratha. Cook from both the sides until its golden brown in color.
- Serve with curds, pickle and with a blob of butter.
You may also add ½ cup finely chopped onion in the filling batter.
Methi Paratha is a type of Indian bread, widely consumed in Gujrat and the north of India. Fenugreek (methi) is usually not preferred by many due to its bitter taste. In this recipe it is mixed with wheat flour and other spices which gives this a great taste. It is mainly a breakfast or a snack item but can be consumed instead of rotis as well. Due to its long shell life (2-3 days), people prefer to carry it as a travel meal.
Fenugreek leaves ((finely chopped) – ½ cup
Wheat Flour – 2 cup
Oil – 3 teaspoons
Salt – to taste
Cumin Powder – ½ teaspoon
Red chili powder – 1 teaspoon
Warm water – ¾ cup
Extra oil – for greasing
- In a large bowl mix fenugreek leaves, wheat flour, oil, salt, red chili powder, and cumin powder. Add Warm Water a little at a time to form medium soft dough.
- Add a few drops of oil on it and apply it to the dough and keep it covered for 10- 15 minutes.
- Knead the dough once again and make golf size balls out of the dough.
- Roll them in to round paratha shape.
- Heat a tava or a skillet on medium flame and place the paratha on it and allow it to cook.
- Grease some oil to the paratha and also smear a little around it and flip.
- Cook on both sides and serve hot with mango chutney or pickles.
You may also try it with different kinds of veggies and plain curds.
I would love hear from you regarding this recipe. Do comment.