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Fried and/or Indian Breads. - Page 2

post #16 of 24
2/9/09 at 5:30pm
sounds like it.

Quote:
Originally Posted by Piobaire View Post
Navajo Taco = teh win.

Indian fried bread, homemade taco fixings on top. Mug of Kiltlifter beer. Perfection.
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post #17 of 24
2/9/09 at 7:41pm
Quote:
Originally Posted by globetrotter View Post
I think that roti is the generic term that a person (at least a north indian) would refer to "breads" - if you want a basket of mixed bread, you ask for some "roti". in addition, in places where you have indian emmigrants, they refer to their breads as "roti" - so there is caribian roti and guyanian roti, variations on roti - these differ from phrantas which are shallow fried, and sometimes stuffed. in many places in india, if you ask for "roti" you get "chapati". if you ask for "naan" you get naan. chapati are basically a homemade bread - or at least one that doens't require special equipment. very often with whole wheat. naan require a tandoor oven. there are about a dozen other common grain based breads, too. puri are great, too, but they are deadly - lentil based bread taht is fried so taht it swells up like a baloon. taste great but fatty
Correct, roti is generic, chapati is basic. However, puri is a deep fried chapati (whole wheat), the lentil bread to which you are referring is called phulka. There is also another similar deep fried bread, the bhatura, which is essentially a deep fried naan (it is allowed to proof, unlike the other two which contain no yeast). Makhi ki roti and Missi roti are also great. As far as prahntas go, unless its made by a punjabi is not going to be very good.
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post #18 of 24
2/10/09 at 4:19am
Quote:
Originally Posted by Spatlese View Post
Microwaving them avoids this problem. Brush a small amount of oil on them (you really don't much at all), and they're done in 30-40 seconds. It is not very traditional obviously, but it works fine for me. Can you describe your roasting method?
Quote:
Originally Posted by feynmix View Post
Roasting works best if you have a gas stove instead of an electric one.
I use this over a gas stove. Keep flipping the pappadum till the color changes. I never liked the taste of microwaved pappadums, but I will try rubbing oil before microwaving. Do you flip the pappadums while they are in the microwave? For me, the roasted pappadums tastes better. The spices are more alive when roasted instead of microwaving them. Of course, with India being a large country with many ethnic groups and languages, each with their own version of the pappadums and breads we can discuss which version of them we like. Edit: There is the "roti paratha" found mainly in Singapore and Malaysia made by the Tamils who are originally from Southern India. Flaky bread, excellent with the spicy curry they serve. Nothing to do with Punjabis but still very good.
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post #19 of 24
2/10/09 at 9:30am
Quote:
Originally Posted by Cordwinder View Post

I use this over a gas stove. Keep flipping the pappadum till the color changes. I never liked the taste of microwaved pappadums, but I will try rubbing oil before microwaving. Do you flip the pappadums while they are in the microwave?

For me, the roasted pappadums tastes better. The spices are more alive when roasted instead of microwaving them.

You are doing it correctly. I also think roasted papad taste much better.
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post #20 of 24
2/10/09 at 12:08pm
Quote:
Originally Posted by Bouji View Post
However, puri is a deep fried chapati (whole wheat), the lentil bread to which you are referring is called phulka. .

I stand corrected.


did you ever have puri at the creamery center in mumbai? they are the size of basketballs, piping hit and fresh, the skin is as thin as paper. hmmmmmm
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post #21 of 24
2/10/09 at 1:03pm
Quote:
Originally Posted by globetrotter View Post
I stand corrected.


did you ever have puri at the creamery center in mumbai? they are the size of basketballs, piping hit and fresh, the skin is as thin as paper. hmmmmmm

Those ridiculously large puris have another word that I am sure you know: a bhatura. Chole bature is a really famous dish, and the good stuff always has puris the size of basketballs.
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post #22 of 24
2/10/09 at 1:13pm
Quote:
Originally Posted by feynmix View Post
Those ridiculously large puris have another word that I am sure you know: a bhatura. Chole bature is a really famous dish, and the good stuff always has puris the size of basketballs.

yeah, chole with puri is one of my all time favorite foods. that and black dhal and roomali roti. I had some great roomali roti in dubai, but puri are hard to find, I can't remember having a good one outside of india.
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post #23 of 24
2/10/09 at 1:37pm
Quote:
Originally Posted by globetrotter View Post
yeah, chole with puri is one of my all time favorite foods. that and black dhal and roomali roti. I had some great roomali roti in dubai, but puri are hard to find, I can't remember having a good one outside of india.

black daal and roomali roti is the stuff for the gods. Damn it globe, you are making me miss the motherland.
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post #24 of 24
2/10/09 at 1:40pm
Quote:
Originally Posted by feynmix View Post
black daal and roomali roti is the stuff for the gods. Damn it globe, you are making me miss the motherland.

black dhal you can somehow or another get, but you need to know what you are doing to make roomali roti.

I'll be in Delhi next month, and will have a few good meals.
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