Ana and I made a sort of Indian dinner today while Ken worked on my computer. We had curried split pea soup and these little cilantro flatbreads (Bengali Partha), along with roasted beets and green salad – the latter two not so Indian. When gauging our time, Ana said, “These little breads are going to take a long time. The recipe looks pretty complicated.” “Laxmi says they take 20 minutes to prepare,” I confidently replied, pointing out the prep time in the cookbook. Ana looked skeptical, and well she might have. Working together, with me rolling them out and Ana frying them, they took an hour at least. I suppose Laxmi can make them in twenty minutes, but I can’t imagine how. However, they were yummy and worth the effort.
The recipe is from “Laxmi’s Vegetarian Kitchen.” Here is a brief version.
Take 2 cups of self-rising flour, stir in ½ teaspoon salt and ¾ cup water. Stir it till it forms a ball, cover it and let it stand at least two hours, and then divide it into eight blobs. Chop up a bunch of cilantro, add some pepper. Roll out each blob, brush it with butter or ghee, sprinkle on some or the cilantro mixture. Then follow the pictures, cutting it into five strips, piling the strips up and then rolling them up into a jelly roll, and then rolling them flat. Fry each bread in a a bit of oil for a minute on each side. Squash it down midway so it will cook more thoroughly.
2 days ago