NAAN (makes 6-8)
1 tsp sugar
1 tsp fresh yeast
¾ cup warm water
1½ cups all-purpose flour
plus extra for dusting
1 tbsp oil
1¾ oz/50g unsalted butter plus extra for greasing
1 tsp onion seeds
salt to taste
For garlic naan add 3-6 chopped garlic cloves to the dough.
Place the sugar and yeast in a small bowl or measuring cup, add the warm water and mix well until the yeast has dissolved. Let stand for 10 minutes, or until the mixture is frothy.
Sieve the flour. Place the flour in a large bowl. Make a well in the center, add the oil and salt, and pour in the yeast mixture. Mix with your hands to form a dough, adding more water, if necessary. Turn out onto a lightly floured counter and knead for 5 minutes, or until smooth.
Return the dough to the bowl, cover, and let rise in a warm place for 1½, or until it has doubled in size.
Preheat the broiler to high, and grease a sheet of foil. Turn a dough out onto a floured counter and knead for 2 min. Break off small balls with your hands and pat them into circles 4½ inches/12 cm in diameter and ½ inch/1 cm thick.
Place the dough circles onto the grassed foil and cook under the very hot broiler for 7-10 minutes, turning twice, brushing with the butter and sprinkling with the onion seeds.
Serve warm or keep wrapped in foil until required.
ONION KULCHA (makes 6)
1½ cup flour
2 onion, chopped
3 green chilies, chopped
2 tbsp coriander leaves chopped
1 tsp cumin seeds
½ tsp grated ginger
2 tbsp melted butter
salt to taste
ONION KHEEMA KULCHA (makes 6)
1½ cups chicken mince
1 medium onion, chopped
2 green chilies, chopped
2 cups refined flour (maida)
3-4 garlic cloves (crashed)
1 tsp grated ginger
4 tbsp coriander leaves (chopped)
salt to taste
1/4 tsp soda bicarbonate
2 tbsp milk, 2 tbsp yoghurt
Sieve the flour.
Mix all ingredients thoroughly and make a stiff dough by adding just enough water.
Knead the dough and divide it into 6 portions.
Roll out each portion of the dough into a thin round with the help of a little flour.
Make a few light, horizontal slits on one side of each round.
Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.
Sieve the flour along with salt and soda bicarbonate into a bowl.
Add milk, yoghurt and mix. Add a little water and knead into a soft dough. Cover with a damp cloth and set aside for 15 minutes.
- Divide into 8 equal portions.
- Add garlic, ginger, green chilies, onion, coriander leaves and salt to chicken mince and mix well. Divide ino 8 portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball.
- Furhter roll into a round disc as thin as possible.
- Heat a pressure cooker, Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarl stick on two more kulchas. Cook on medium heat for 2-3 minutes. Keep the cooker opnen side down on the flame and cook so that both the sides of the kulchas get cooked.
- Remove the kulchas with a tong and serve hot.