Indo-German Chapati – Recipe for Indian Bread with Rye, Spelt and Oat Flour – 19 Sep 15

You already know that our Ayurvedic Restaurant will offer German bakery items like bread, cake and more. That’s how we have been using different kinds of flour in our kitchen lately and have also started experimenting with these non-Indian flour types in very Indian dishes. For example the very basic bread that we eat here, chapati, also called roti, made not only with wheat flour but with a mix of spelt, oat, rye and wheat flour! It tastes great – and is definitely healthier than a simple wheat chapati.

Indo-German Chapati – Indian Bread with Rye, Spelt and Oat Flour

Try this new combination for your regular roti – or a new way of baking bread, flat, quick and super tasty!

How long does it take to prepare Indo-German Chapati?

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Ingredients

25 g Oat Flour
25 g Spelt Flour
20 g Wheat Flour
15 g Rye Flour
50 ml Water

Salt according to taste

How to prepare Indo-German Chapati

The preparation of these roti is very easy. Mix the different flour together and add some salt. Slowly mix the water into the flour and start kneading.

This part is particularly important. Kneading the dough well will make a soft roti that will be easy to roll. You should knead for approximately five minutes and then separate the dough into six or seven pieces, depending on how big your chapatis should be.

Now you get to rolling out the first one: take one part of the dough and roll it in between your hands to make a ball. Now you dip that dough into wheat flour, to coat it from all sides. This will prevent the dough from sticking to your rolling pin. Spread a little bit of flour on a flat surface and then start rolling out the chapatis. It is good if they get round but even if not, you can just make any shape you like.

Heat up a pan. When it is hot, place the first chapati on it and let it get backed on medium heat. Once the upper side is getting dry and the lower side is getting darker, there are two options which depend on the question whether you have a gas stove or not. If you do, turn on a flame and with tongs take the chapati off the pan and onto the flame. You need to turn the chapati and thus bake it from every side and spot, keeping it from burning.

If you don’t have a gas flame, you can also bake it in the pan. Once the upper side is dry, turn the roti around. Let the side which is down now get baked as well. You will have to repeat the turning several times. In about four minutes, your roti should be ready! Once you have some practice, you can make two roti on two pans simultaneously.

This Indian flat bread tastes best when it is fresh, so you can prepare the dough and bake it just before serving it with rice, vegetables and lentils.

Enjoy!

Gobhi Paratha – Recipe for Indian flat Bread stuffed with Cauliflower – 12 Apr 15

We always enjoy a brunch-like breakfast with delicious parathas, which is Indian flat bread, yoghurt, fruit and more! One type of such bread is Gobhi Paratha, the flat bread stuffed with cauliflower.

Gobhi Paratha – Indian flat Bread stuffed with Cauliflower

Make yourself a typical Indian breakfast with stuffed cauliflower bread! One of the tastiest ways to start a day!

How long does it take to prepare Gobhi Paratha?

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Ingredients

250 g Wheat Flour
or 150 ml Water

1 tbsp Ghee
1/2 tsp Salt
1 Cauliflower

Vegetable oil or ghee for frying

How to prepare Gobhi Paratha

Mix the salt into the wheat flour, press the middle of the flour in and add the ghee into it as well. Mix it a bit and in a slow but steady stream, add the water. While doing this, you mix the water right away into the flour and start kneading. Once all water is in, start using both hands for kneading the dough. Knead it for three to five minutes.

Take the kneaded dough, separate it into 12 pieces of equal size and roll each of these pieces into the shape of a ball. Put the balls aside.

Now you take the cauliflower, take off the leaves and wash it well. Take the whole cauliflower and grate it into small pieces, starting with the florets.

In the next step, it is time to roll out the balls! With a rolling pin, you roll out one ball, making it flat but still about one centimeters thick. Take a teaspoon of the cauliflower and put it in the center. Now wrap the cauliflower by folding the sides up and pressing them together, so that it is fully closed. By rolling the dough in between your hands, you make a ball again.

Having repeated the stuffing process with all 12 pieces of dough, you can go on to roll out the final flat bread. Dip a ball into dry flour, place it on a surface which should be lightly floured as well and then roll it out with the rolling pin to a height of about three to five millimeters.

Finally, we get to frying the parathas. Heat up a pan and once it is hot, turn the heat down to medium heat. Place your rolled-out bread into the pan and let it get baked. You will notice that the heat dries the paratha and once it is dry on the side which is down, you can turn it around to do the same with the other side. Now take a teaspoon, dip it in a cup with oil or ghee and spread it on the side which was already fried. Turn the paratha around and do the same on the other side again. Take a spatula and slightly press down on the paratha to let it fry through completely. Turn it around again, repeat the same on the other side and thus fry it evenly from both sides.

Do the same with the remaining parathas. Eat them with yoghurt or yummy mixed pickles – enjoy!

Mooli Parantha – Recipe for Indian Bread stuffed with Radish – 7 Feb 15

Today I would like to give you the recipe for a very popular breakfast dish here in India: Mooli Parantha. It is parantha, flat bread from the pan, stuffed with radish. You can eat just this bread with some pickles for breakfast – it will fill you nicely for the day!

Mooli Parantha – Indian Bread stuffed with Radish

A typically Indian savoury breakfast bread that you should try making at home!

How long does it take to prepare Mooli Parantha?

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Ingredients

250 g Wheat Flour
150 ml Water

1 tbsp Ghee
1/2 tsp Salt
1 big white radish


Some ghee for frying the Parantha

How to prepare Mooli Parantha

Put the flour into a bowl, sprinkle the salt on top and then add the ghee into the flour. Mix it a little bit and then slowly start pouring water into the flour as well. Keep on kneading while adding the water. When all water is added, knead the dough nicely with both hands.

Once the dough is well mixed, you separate it into 12 pieces. Roll them to balls and place them aside.

Wash the radish, cut off the green end and peel it. Grate it into thin strips and place it into a separate bowl.

Pick up one of the balls as well as a rolling pin and roll the ball a little bit, so that you get a thick, flat circle. Now take a teaspoon of the grated radish and place it in the middle of this circle. Fold the sides in and thus enclose the radish from all sides with dough. This should be easy – if it is too much radish, take out a bit and try again. Roll it in between your hands, so that you again have a ball, this time a stuffed one. Do this with all 12 balls. Due to different sizes of radish, you may have a rest of the radish which you can use for a salad for example.

Take one of the stuffed balls and dip it slightly in dry flour. Place the ball on a lightly floured surface and roll it out to an even flat bread of a height of about three to five millimeters.

Heat up a pan. When it is hot, turn the heat down on medium and place the parantha inside. Let it get baked on one side. Once it is dry on that side, turn it around. Take a teaspoon, dip it in oil and spread it lightly on the pre-baked side. Turn the parantha around, spread again a little bit of oil on the side which is on top and, with a spatula, slightly press on the bread. Turn it around again and bake it evenly from both sides.

While you are baking one parantha, you can start rolling the next one. Once the first one is golden, take it off and place it into a hotpot or on a plate into the slightly warmed oven so that it doesn’t get cold. In this way you will get all 12 paranthas nicely baked and warm for eating!

Enjoy!

Meetha Parantha – Recipe for Sweet Indian Bread – 15 Mar 14

When our friends Thomas and Iris were here at the Ashram not too long ago, they daily enjoyed their breakfast with a special sweet ending: paranthas in their sweet form! And as all our guests in that time liked it very much, I want to give you the recipe for this bread:

Meetha Parantha – Sweet Indian Bread

A recipe for those who want to eat a sweet breakfast in Indian style!

How long does it take to prepare Meetha Parantha

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Ingredients

170 g Wheat Flour
70 ml Water
50 gSugar

Oil or ghee for frying the paranthas

How to prepare Meetha Parantha

Mix the flour with the water and knead it well. Tear the dough in three equal pieces and roll each one of these to a small ball with your hands.

Spread a bit of flour on a board to keep the dough from sticking to it and then roll out one of the balls to a thick, flat circle. Take a third of the sugar and place it in the center of this circle. Fold the sides of the circle to cover the sugar. Roll out the ball once more into a circle, this time as flat as you want your parantha to be.

Heat up a pan on the stove. Once it is hot, place your parantha into it and let it get baked from one side. After two minutes, gently lift it to see whether the bottom side is cooked. If it looks dry, turn it around and let it get baked on the other side as well. In the meantime, you take a spoon, dip it in your oil and then spread a bit of it on top of the parantha. Turn it around once the bottom side is dried and repeat the same on this side. Turn it once or twice more and when your parantha has changed to a darker colour, fully cooked from the inside, you can take it out. Do the same with the other two dough pieces.

Of course, if you like it sweeter, you can add more sugar or, if you rather enjoy light sweet, you can use less. In any case, enjoy your parantha while it is warm and maybe with a banana, some yoghurt, jam, chocolate sauce or anything you want to combine it with!

Dal Paratha – Indian bread with Moong Beans – 20 Jul 13

It is Saturday once more, the day for a recipe in my blog. We usually enjoy our food very much here and while I have already written a lot of recipes for delicious dishes, we yesterday had a delicious breakfast with a dish for which I have not given you the recipe yet: Dal Paratha, Indian flat bread made with moong beans.

Dal Paratha – Indian bread with Moong Beans

Bored of your regular breakfast routine? Mix some bread with delicious moong beans!

How long does it take to make Dal Paratha?

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Ingredients

50 g split Moong Dal
100 g Yoghurt
200 g Whole Wheat Flour
200 ml Water
1 1/2 tsp Olive Oil
10 g Fresh Coriander Leaves

Some extra flour for rolling and extra oil to fry the bread, salt according to taste

How to make Dal Paratha

Put the split moong beans in a pot together with the water and a pinch of salt and bring it to a boil with the lid on the pot. Let it boil until the water is gone which will take about five minutes. Once it is gone, take the pot off the stove.

Now heat up half a teaspoon of oil in a pan. Roast the moong beans in the pan for about one minute and take them out. Wash the coriander and pick the leaves off the stems.

Take a big bowl and put the flour into it. Add some salt and the fresh coriander leaves. Mix it all once and then add the yoghurt. Mix the dough well and knead it for about ten minutes. Your dough should be so dry that it doesn’t stick on your fingers when you poke into it or knead it. Add one teaspoon oil into the kneaded dough and knead it once more.

The next step can be quite fun! Tear off pieces of dough and roll them into balls the size of table tennis balls. You form them just as you would make a snow ball. Then you press the balls with the palms and thus make them a bit flat.

Let’s get to the rolling of the flat bread. Prepare a small bowl with some flour, a rolling pin and a board to roll on. Put some of the flour onto the board so that the dough won’t stick to it and some flour onto the rolling pin as well. Turn one of the dough balls in the dough and then place it onto the board. Start rolling it out into a thin, flat bread. Of course you can keep them thicker if you like, that depends completely on your taste. It would be best to have a second person now, so that one of you can roll the parathas while the other one fries them. If you do it on your own, you can first roll all the bread and then fry it.

Keep a small bowl of oil and a spoon ready at the side of your stove. Heat up a pan without any fat and when it is hot, place one of the paratha into it. For about a minute you can just let it get baked on high heat. You will see that the top surface is slightly changing its colour, drying and getting white with the heat from the bottom. Softly lift the bread and look at the bottom. If that is showing the first golden spots, turn the paratha around and lower the heat. While the other side is baking, dip the spoon into the bowl with oil and spread a bit of oil on top of the paratha. Turn it around and repeat the same on the other side. You don’t need to fill the whole spoon, just add a little bit of fat to bake it more nicely.

With a spatula you can lightly press on top of the paratha so that it bakes evenly from all areas. Keep on turning it every now and then until it is golden.

Enjoy your paratha with yoghurt, pickles or just some herbal salt – you will love it!

Chane ki Dal ka Paratha Recipe – Indian flat bread stuffed with chickpeas – 4 Aug 12

Again it is weekend and I know that many of you take the Saturdays and Sundays for experimenting in the kitchen. If you feel like preparing an Indian meal, I have another suggestion for a bread item that you can add: Chane ki Dal ka Paratha, Indian flat bread stuffed with chickpeas. Alternatively this bread can make a complete breakfast, too! Just combine it with some pickles or a yoghurt sauce and you have a delicious meal!

Chane ki Dal ka Paratha – Indian flat bread stuffed with chickpeas

A delicious chickpea-variation of the usual Indian Paratha. Try it and you will love it!

How long does it take to make Chane ki Dal ka Paratha?

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Cooking Time:
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The chickpeas need to be soaked the night before.

 

Ingredients

200g Split Chickpeas
750g Wheat Flour
500ml Water
3 tbsp Oil
1 tsp Cumin
1 tsp Mango Powder
1/2 tsp Garam Masala
Salt according to taste
Extra Ghee and Flour for rolling and baking the bread

How to make Chane ki Dal ka Paratha?

The very first thing you need to do is to soak your split chickpeas the night before you would like to prepare this dish. In the morning you can throw away the water and wash the chickpeas properly.

Before we go on with the preparation of the chickpeas, which will be the stuffing, we will first make the dough. Put the flour into a bowl and start mixing it with your hand while adding a bit of water. Bit by bit you add more and more water to it. It will take some time and a bit of effort to make a nice dough out of this combination. You can add ½ tablespoon oil to make it smoother but you will need to knead the dough properly and with strength until it is a soft mass. When you now poke a finger into it, it should come back up and fill the deep hole that you have made. When this is the case, your dough is prepared and you can get back to making the stuffing.

Take the chickpeas and use a blender to make it a paste. If the chickpeas are not fully soaked through, you may have to add a little bit of water. Now you heat up two tablespoons of ghee in a wok or in a deep pan. Once the ghee is hot, you add cumin and after half a minute also your chickpea paste. Fry the paste for five minutes until it gets a golden shine. Add coriander, garam masala, mango powder and finally salt on top and stir some more. Finally you can switch that stove off and get the mixture out into a bowl.

Now we will start rolling the bread. Separate your bread dough into small pieces which you roll into balls. They should easily fit into the palm of your hand. Do the same thing with the chickpea paste and make sure that you have the same amount of chickpea balls as dough balls. When you have thus arranged the size of the balls, you take one dough ball and roll it once more in the palms of both hands and finally press it a little bit flat with the palms. Dip it once into some extra flour so that it does not stick to your hands. Then you use your fingers to help make that piece of dough into a small bowl-like form into which you can then place one of the chickpea balls. After this you carefully wrap the dough around the chickpeas.

Again you have a ball now, a chickpea-filled dough ball which you have to roll out to a flat bread. Pat the ball carefully flat and then start rolling until it is a round bread of a thickness of about 3 millimeters. If you have a helper with the stuffing and the rolling, you can now switch on your stove, place a pan on top and put the paratha on top of it. Let one side bake and after a minute turn the bread to bake the other side. Spread a little bit of ghee with a spoon on the baked side and turn it around again. Once more you will need to turn and you can press a bit with your spoon on the places where the bread still needs to be baked. Once it is golden everywhere take it off the pan and put the next one on.

Just another tip before you serve them: eat them by hand and while they are hot! Enjoy!

Masaledar Dal Paratha Recipe – Spiced Indian flat Bread with Lentils – 9 Jul 11

When we were in Frankfurt last week, we also brought home some chapati flour, which is very fine wheat flour, in order to make paratha at home. We discussed about which kind of paratha we should make and decided to bake Masaledar Dal Paratha, bread with spices and lentils in it which makes it soft and really nice.

Masaledar Dal Paratha – Spiced Indian flat Bread with Lentils

A soft Indian flat bread, delicious and perfect for eating your meal with your hands!

 

Delicious Indian Vegetarian Recipes – Palak Paratha – 10 Jul 09

Today we had lots of fun making palak parathas, flat Indian bread with spinach. We had double fun because Ramona wanted to note down the recipe to add it to our collection. Usually I have no idea how much flour or ghee I use, I just do it by feeling so she always had to remind me first to measure how much I will put in. But finally we had great paratha and so I said to her we could as well put the recipe onto today’s diary and let people also have this great taste.

Palak Paratha

Learn to make Palak Paratha which is Indian flat Bread with Spinach

 

Preparation Time: 30 min
Cook time: 30 min
Total time: 60 min