The discovery of a new dish does more for human happiness than the discovery of a new star’
Brillat-Savarin (1755 – 1826 ). Physiologie du Gout /
Hello everybody I am happy to see so many views for this particular recipe every single day from different corners of the world but absolutely no feedback. A humble request, I am very interested in learning about your experience good or bad while making this recipe so do share your thoughts.The blogs like these are truely labour of love for the writers so sincere input from viewers is much appreciated.
A great delicious substitute for a whole wheat chapatti or flat bread .This dough tends to be a little sticky but I am very happy after 6-8 attempts the quinoa chapati puffed up , truly a EUREKA moment . Simple achievement, simple pleasures!!! Life sure is beautiful.
- 3/4 cup quinoa flour
- 1/4 cup and a couple more tablespoons of water
- 1 tsp. Oil
- Little dry quinoa flour to roll the chapatis
- Little ghee or butter to apply on the chapatis
- Rolling pin
- Marble or wooden board
- Cast iron or non stick skillet
- Knead the dough adding little water at a time to the flour and rubbing it between your fingers.
- Continue to add the in small quantities till the dough starts to come together and is not very wet.
- The dough is ready when it starts to peel off your hands (quinoa flour is little sticky so you need to use the oil to get the flour off your hands)
- Make a round ball and let it sit for half an hour or more.
- Divide this dough into 6- 8 balls of equal size. Meanwhile heat a seasoned cast iron griddle or nonstick skillet.
- Roll the ball between both your palms and make a smooth ball (it would not be smooth like wheat flour dough as there is no gluten)
- Roll the ball in dry flour and with a rolling pin carefully roll it out an inch or two and carefully peel it off the board and roll it in dry flour again.
- Carefully continue to roll and repeat the above step till you have a circle of 3-4 inch diameter of even thickness. Use a spatula and carefully peel it off the board.
- Do not be disheartened if the chapati does not come off the board or tears while doing that. Few attempts are necessary before you get nice soft, smooth chapatis.
- Put the rolled chapati on the heated griddle ( it should be on medium heat )
- After 20 seconds or so when the chapati loses its wet look, turn it on the other side, let it cook for another 20 seconds and you small bubbles turn it again, if the chapati is rolled evenly and without any tears it will puff up (may puff up partly).
- Use a paper towel or a clean dish towel to press the thicker edges so that they are well cooked .
- Normally a traditional whole wheat chapati is cooked in the 3 steps described above but quinoa chapati needs to be turned more than few times before it is well cooked.
- Once cooked, you may apply butter or extra virgin olive oil, or ghee and wrap in a soft cheese cloth and so that they stay soft .
My late sister’s finger licking modified recipe for sindhi karri minus the extra fat , traditionally made for Sunday lunch and also served as a part of ” KADHI CHAWAL” ceremony during a Sindhi wedding. My non Sindhi friends love it as a lentil vegetable soup and we like to have a bowl full of Kadhi even before we sit down to start our meal .
Prep. Time: 20- 25 minutes
Cooking Time: 30-40 minutes (The taste of the Kadhi will justify the time spent preparing it)
- 1 cup Toover daal washed and and soaked for 2-3 hours
- 1 1/2 tbsp. Besan ( chick pea flour )
- 5 medium sized plum or greenhouse tomatoes or 4 hot house tomatoes finely chopped
- 3 – 4 peeled drumsticks washed, peeled and cut into 2- 3 inch pieces (or use frozen)
- 250 gms. guar ki phalli washed and ends cut ( or use frozen to save time )
- 10 – 12 okra washed and ends cut off and slit legthwise
- 2 – 3 tbp. ghee or any good oil
- 1 tsp. mustard seeds
- 1 tsp. jeera
- 1 – 2 sprigs of curry leaves
- 3 – 4 green chillies slit lengthwise
- pinch of asafoetida
- 1/2 tsp. red chilli powder ( adjust according to taste and the heat of the chilli powder)
- 1′ ball of tamarind soaked in warm water
- 1′ piece of ginger grated
- 2 tbsp. finely chopped cilantro
- 4 -5 cups of water
- Cook the daal in 2 cups of water in a pressure cooker on medium heat. Turn off the stove after 3 whistles.Open the cooker once it is cool .
- Blend the cool daal with a hand blender or a whisk till smooth and then strain it through a fine strainer.
- In the same pressure cooker boil the drumsticks and guar beans in 11/2 cups of water
- Roast the okra in a toaster oven for 15 minutes at 375 degrees with a little oil on a baking sheet for 10 – 15 minutes (traditionally they are deep fried)
- Rub the tamarind ball in your hand and extract the sour juice thoroughly.
- Heat the ghee in a heavy steel pot on medium heat , add the mustard seeds, let them pop before you add jeera. Add the besan and fry till it turns golden colour, making sure it does not get burnt.
- Now add the green chillies, grated ginger, chilli powder, sauté for a minute and then add the finely chopped tomatoes.
- Let the tomatoes cook till they are soft and blend completely with the besan .Add 1/2 cup of water if it sticks to the bottom.
- Add the boiled vegetables (with the water they were cooked in) and tamarind water and salt.
- Now add the strained smooth daal and the remaining water.
- Let it all come to a boil for 15-20 minutes on medium heat, then cover the pot and let it simmer on very low temperature for another 15 minutes. The intoxicating, appetizing aroma of the simmering Karri will overwhelm your senses at this point.
- Add the chopped cilantro and serve with Basmati rice and fresh hot chapatis.
P.S. I served the Kadhi with plain steamed basmati rice and baked spicy okra and potato vegetable and quinoa chapatis which turned out great (recipe coming soon!!!)