Spelt Rotis (Chapatis)

I have come a long way from the first

rotis I ever tried to make. I have to credit my sweet Didis and Chachis at the Okanagan Hindu Temple for teaching me how to make the perfect roti. At first they teased me about the variety of odd shapes that I turned out.  "Look, that one looks like India!", they would joke. Always welcome in their kitchen, and with much practice I would learn to turn out rotis just as good as they.

This is a variation using the ancient Spelt grain which imparts a sweet, nutty flavour in the flat bread. Afterall, I like my bread as I like my friends, warm, sweet and nutty.                        

 

In a bowl mix 1 cup of whole wheat flour, 2 cups of spelt flour and a tsp of salt. Slowly add warm water while stirring with the hands to form a slightly sticky ball. Knead while sprinkling more spelt flour until the ball is soft but no longer sticky. Continue kneading for 5 minutes then place in a covered container to rest for 30 minutes.

When all accompanying dishes are ready, cut the dough into small pieces and roll into balls. Press flat in remaining flour to keep from sticking to the board. Roll out in gentle, even strokes until thin. Pat between hands to free the roti of remaining flour dust. 

Place on hot dawa and when you see small air pockets begin to form, quickly turn it over. Do not let it burn.

After 20-30 seconds, turn again and press gently with a soft cloth until the roti begins to puff up. The hot steam with cook the roti from inside and form two layers. Lightly brush with ghee if desired and keep in a hotbox or tea towels until ready to serve.

Murge Mahkni (Butter Chicken)

Ingredients

4-6 chicken thighs or ½ block of paneer (for veg option) cubed
4 tbs ghee or oil
1 1/2 tbsp of grated ginger
1 1/2 tbsp of garlic paste
1 250 ml can of crushed tomatoes
1 tbs brown sugar or jaggery
1 tsp tumeric
3-4 tbsp garam masala (see recipe for home ground masala)
1/2 tsp red chili powder (or more for spicy tastes)
2 tbsp dried Kasoori Methi
1 ½ cups heavy cream
salt

for marinade, mix together
1/2 cup dahi (yogurt)
1 tsp chili powder
1 tbsp garlic paste
1 tbsp garam masala

Cut chicken into cubes and rub with marinade. Refrigerate one hour.

In 1 tbsp of ghee or oil, sear the chicken or paneer until lightly browned. Set aside.
In remaining ghee or oil saute ginger and garlic 3 minutes. Do not let burn
Add crushed tomatoes and stir until blended. Let simmer on low heat 30 minutes. Stir occasionally.
Once oil begins to separate from tomatoes, add sugar, and remaining masalas. Crush Kasoori methi between the palms.
Stir well while adding cream. Let simmer for 15 minutes. Add salt to taste.

Serve with Jeera rice or spelt rotis (chapatis)

Garam Masala गरम मसाला

 

Many Indian curries call for Garam Masala which basically means hot (garam) and mixture (masala). This recipe is a mild blend but great for the ever popular Murge Makhni (butter chicken). Measure out  approximate amounts of the following spices and grind together using a spice grinder or mortal and pestile.

35% Jeera (cumin seed)

35% Coriander seed

30% mixture of equal measure of the following:

 black cardamom

 green cardamom

 cloves

 cinnamon

 jivitry or mace

 black peppercorns

 nutmeg

 bay leaf

Once finely ground, sift and store into airtight jars.

I  met these beautiful ladies at the Tulsi Baug market in Pune and fondly refer to them as the Spice Girls. I had never seen whole tumeric root before and was pleasantly surprised by how aromatic these whole spices were compared to the bland packaged spices we get in Canada.