Tag Archives: Naan

Naan (vegan pure)

The most popular bread especially famous in North of India. I modified this recipe to fit well with my oven cooking option but have still offered option for cooking on gas stove.

8 Nans
Ingredients:
2 cups of all-purpose flour
2 teaspoons of yeast
1 teaspoon salt
1/4cup oil
Please check (Measurements)

12674508_1121818171182183_1031612972_n

Process: Mix all ingredients together and gradually add warm water, kneading into a soft dough. Cover with a wet cloth and keep aside for 15 minutes.  (The yeast I used was rapid rise yeast which can be directly used in flour but if you are using dry yeast then first dissolve it in warm water with sugar and keep aside for 5 minutes).
Preheat the oven on 350F.
Take equal portions of dough and roll out into 4″ inches diameter circle or oval (thicker than chapati).
Heat a non-stick pan and keep the heat on high. Add a little water on one side of the naan and place that wet side on the pan. As soon as you see bubbles put it aside on a tray (with the uncooked part on the top). Repeat same for the other naans (Keep them at 1-inch apart from each other).
{You can do all at once or one by one}
Place the tray on the top rack in the oven and broil the uncooked side of the naan only 30-60 seconds or until you see the naan puffing. Remove it immediately to avoid drying out and burning.

For cooking naan on a gas stove, after you see the bubbles place the pan upside down directly on the element (flame) and cook till it puffs up and turns golden brown.

For cooking on an electric stove, after you see bubbles flip it to the other side and cook it on medium heat till you pale brown patches. Remove it on a tray and repeat same with the remaining dough.

Serve it with any sabji

Amritsari Aaloo kulchas (vegan pure)

Try out this spicy and soft Potato filling bread, famous in Dhabas and restaurants. The spicy flavour of carom seeds and ginger  separates it from regular Aaloo parathas. I have tried both Baking and pan cooking options and both turned out great. Because of its spicy flavor, this goes very well with  cooling dip.

8-10 Kulchas
Ingredients:
4 cups of all-purpose flour
1 teaspoon baking powder
1 tablespoon yeast
1 teaspoon salt
1/2cup oil
1 teaspoon sugar
Please check (Measurements)

For Filling
2 Big boiled potatoes
3 teaspoons Salt
4 chopped green chilies
2 tablespoon of ginger grated
1 teaspoon dry mango powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1 cup finely chopped cilantro
1 teaspoon carom seeds

Carom seeds and dried or fresh chopped cilantro for rolling
and oil for greasing

Process: Mix all ingredients together and gradually add lukewarm water, kneading into a soft dough. Cover with a wet cloth and keep aside for 15 minutes. (The yeast I used was rapid rise yeast which can be directly used in flour but if you are using dry yeast then first dissolve it in warm water with sugar and keep aside for 5 minutes).
Mix all the ingredients for the filling together. Take equal portions of dough (double the size of Naan or chapati) and dust little flour. Roll it to the size of your palm and add a thick filling of the potatoes. Close all the ends properly and gently press it. Roll it out making sure the kulcha is thick enough. Sprinkle little water, carom seeds, cilantro and roll the kulcha gently letting them stick on it.

Wet one side of the kulcha with water and place the wet side on the pan, once you see bubbles on the top, put some oil and flip it, cook till golden brown.

This entire cooking has to done on medium heat or flame.

(If you have a gas stove then after the wet side is cooked, just turn the pan with the kulcha over the flame, remove quickly and spread some oil on it. )

For Oven option: Preheat the oven on 350F. Grease the tray with little oil and place 3 kulchas at a time on the tray. Bake for 5 minutes and then flip other side and bake another 3 minutes. Broil the same part for 30 seconds and turn off the oven. Remove the tray and repeat the same procedure with other Kulchas. Serve with avocado dip.

Note: Adjust the temperature of your oven depending on the intensity of heat it generates. The temperature should be in between 300-400F.

Naan

The most popular bread especially famous in North of India. I modified this recipe to fit well with my oven cooking option but have still offered option for cooking on gas stove.

8 Naans
Ingredients:
2 cups of all-purpose flour
2 teaspoons baking powder
1/4 cup yogurt
1 teaspoon salt
1/4cup oil or melted ghee
Please check (Measurements)

12674508_1121818171182183_1031612972_n

Process: Mix all ingredients together and gradually add hot water, kneading into a soft dough. Cover with a wet cloth and keep aside for 30 minutes.
Preheat the oven on 350F.
Take equal portions of dough and roll out into 4″ diameter circle or triangle (thicker than chapati).
Preheat the oven on 350F.
Take equal portions of dough and roll out into 4″ inches diameter circle or oval (thicker than chapati).
Heat a non-stick pan and keep the heat on high. Add a little water on one side of the naan and place that wet side on the pan. As soon as you see bubbles put it aside on a tray (with the uncooked part on the top). Repeat same for the other naans (Keep them at 1-inch apart from each other).
{You can do all at once or one by one}
Place the tray on the top rack in the oven and broil the uncooked side of the naan only 30-60 seconds or until you see the naan getting pale brown patches and puffing up. Remove it immediately to avoid drying out and burning.

For cooking naan on gas stove, after you see the bubbles place the pan upside down directly on the element (flame) and cook till it puffs up and turns golden brown.

For cooking on electric stove, after you see bubbles flip it to the other side and cook it on medium heat till you pale brown patches. Remove it on a tray and repeat same with the remaining portions.

Serve it with  any sabji