Friday, August 10, 2007

Kashmiri Roti

My girlfriend and I visited the Sapphire Indian restaurant on Broadway at Lincoln Center in New York. After the meal, as the waiter asked us for our dessert selections, my girlfriend ordered a Kashmiri Naan with Masala Chai. The waiter turned to me to convey a "What the fuck?" look. And I responded promptly with a "Dude, don't even get me started" look. Anyway, my girlfriend really, really likes the Kashmiri naan which is traditionally made from enriched white flour, which is nasty. I thought I'd try making a healthier version for her using whole wheat chapatti flour. I'm not so sure that the FDNY is comfortable with me having a Tandoor oven, so I had to use a tawa. Turns out, it tastes even better. Especially, if you top it with a generous amount of ghee.

For Atta (dough)

2 cups Chappati atta (finely ground wheat flour)

1/2 tsp Salt,

1 tsp oil

1/2 cup Milk

Warm Water

For Filling
1/2 cup Raisins
1/4 cup Pistachio
1/4 cup Almond
1/2 cup Coconut Flakes
1 tsp Sugar

Using all the ingredients for dough, knead the dough
Blend all the ingredients for the filling in a blender
Take a golf ball sized portion of the dough
Flatten it with your hands and place 2 tsp filling in the centre
Enclose the filling in the dough and roll it into a roti using a rolling pin
Cook on a hot skillet
Serve with fruit