Tuesday, June 21, 2011

Spring onion and carom seed (ajwain/omam) chapaties

I like making chapaties with spring onions because you get their lovely delicate flavour and you can still have a romantic evening without worrying about allium breath. Not that I had a romantic evening when I made these yesterday – I was by myself because Pete’s in Scotland on work… or so he says. Personally I think it’s because he wanted to take the new love of his life – a Range Rover Sport Supercharged – on a long journey, hoping to find a Porsche or Ferrari en route that would be willing to take him on. Not that I was bothered. I mean, if you had a choice between spring onion chapaties and a road trip in a supercharged Range Rover, which would you go for, huh? The spring onion chapaties, right? Right?
*sighhhhhhhhhhhhhh* Still - the chapaties are very yummy. Just not as exciting as the road trip.

Recipe for: Spring onion and carom seed (ajwain/omam) chapaties
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Ingredients:

3 cups wholewheat flour
5-6 spring onions, green and white parts chopped fine
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1/2 tsp Kitchen King or other garam masala
1 tsp carom seeds/ajwain/omam
Milk as required
Salt to taste (optional)

Method:

1. Put the flour, garam masala and ajwain/carom seeds along with salt to taste in a large bowl and mix well.
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Then add the chopped spring onions and stir them in.
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2. Make a well in the centre and add milk, a little at a time.
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3. Stir the milk into the flour mix until it comes together, then knead into a pliable but fairly stiff dough.
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4. Pinch off lemon-sized pieces of dough and roll them into chapaties, using more flour to dust the chapaties and stop them sticking.
5. Cook the chapaties one by one on a tava, spraying each side with Pam, occasionally pressing down lightly with a spatula to let them acquire golden brown spots.
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6. Keep warm in a cloth-lined tin and serve hot with dal and any curry.
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RECIPE: SPRING ONION AND AJWAIN/CAROM SEED/OMAM CHAPATIES

Ingredients:
3 cups wholewheat flour
5-6 spring onions, green and white parts chopped fine
1/2 tsp Kitchen King or other garam masala
1 tsp carom seeds/ajwain/omam
Milk as required
Salt to taste (optional)

Method:
1. Put the flour, garam masala and ajwain/carom seeds along with salt to taste in a large bowl and mix well.
Then add the chopped spring onions and stir them in.
2. Make a well in the centre and add milk, a little at a time.
3. Stir the milk into the flour mix until it comes together, then knead into a pliable but fairly stiff dough.
4. Pinch off lemon-sized pieces of dough and roll them into chapaties, using more flour to dust the chapaties and stop them sticking.
5. Cook the chapaties one by one on a tava, spraying each side with Pam, occasionally pressing down lightly with a spatula to let them acquire golden brown spots.
6. Keep warm in a cloth-lined tin and serve hot with dal and any curry.

5 comments:

Cooking Foodie said...

My family loves ajwain rotis and spring onions are a welcome addition... yumm
PS: I love ur 'About me' words

Chitra said...

What a lovely recipe...I just happen to have 2 bunches of spring onions lying in the fridge and this seems to be just the right thing to do with them! Lovely recipe...
Chitra Nair

Jaya said...

I would also choose the parathas over the ride in the RR. Maybe I'm old already at the ripe age of 32.

Virginia said...

I was recently introduced to chapaties thru a contact I made at my recipe club and I've been anxious to try new variations. Having some spring onions leftover, this seems like the perfect time to give these a try!

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