Griddle Fried Oat Breads With Ajwain Seeds Recipes

GRIDDLE-FRIED OPO SQUASH BREADS

Steps:

• 1. In a large bowl, add all the dry ingredients and mix well with clean fingers. Add the squash, garlic, oil, and green chili peppers and mix with your fingers in round circular motions, until it starts to gather into a dough. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or some water if it seems too firm.) 2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, and gathering the ends together toward the center with your fingers. Push the center down and repeat pressing and gathering a few times until you have a soft and pliable dough that does not stick to your fingers. (If, while kneading, the dough sticks to your hands, put a little oil or water on them.)3. Cover and let rest at least 1 and up to 4 hours at room temperature. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough.4. To make the breads, preheat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled hands, divide the dough equally into 12 to 16 balls and cover with foil to prevent drying. 5. Working with each ball of dough separately, place in bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 6- to 7-inch circle of uniform thickness. (If the dough sticks to the rolling surface, dust with more flour.) Baste the top of the dough with ghee and fold into a triangle, square, or circle, as per the directions, Shaping Paranthas: To Make a Layered Triangle (see INFORMATION AND SPECIAL TECHNIQUES).6. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns.7. Remove from the griddle and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRIED OATMEAL

Steps:

• 1. The night before, prepare oatmeal as directed on package, pour into a bread pan that has been lightly sprayed with cooking spray. refrigerate overnight.
• 2. In the morning invert onto plate and slice loaf into 1-2 inch slices, melt 2 Tbsp of butter on to griddle, Then fry each slice of Oatmeal until lightly browned and crisp turn over and repeat. serve with brown sugar, maple syrup or your favorite topping

MY HEALTHY GRIDDLE-FRIED MASHED POTATO BREADS

Steps:

• 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel and grate them. Meanwhile, prepare the ginger chili paste.2. In a large bowl, with clean fingers, mix together the whole-wheat and all-purpose flours, mint and fenugreek leaves, green chili pepper, salt, black pepper, and ajwain seeds. Then mix in the potatoes, oil, and ginger. (By now there should be enough moisture to make the dough. If not, add up to 1/4 cup yogurt to make a semi-firm dough that does not stick to the fingers.) This dough does not require resting time, nor should it be kneaded.3. With lightly oiled hands, divide the dough equally into 10 to 12 round balls and cover with foil to prevent drying. Working with each ball of dough separately, coat with the dry flour, transfer to a cutting board or any other clean flat surface, and, with a rolling pin, roll into a thin 6 to 7-inch circle. (If the dough sticks to the rolling surface, dust with more flour.)4. Heat a tava or a griddle over medium-high heat and cook the breads, turning them once or twice until they are speckled with golden dots on both sides, about 1 minute per side. Remove from the griddle, lightly baste with butter, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRIDDLE-FRIED OAT BREADS WITH AJWAIN SEEDS

Steps:

• 1. In a bowl, mix together the whole-wheat and oat flours, oat bran, oil, ajwain seeds, cayenne pepper, and salt.2. Add the water and mix again with your clean fingers in round circular motions until it starts to gather. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers. Push down the center, then repeat pressing and gathering a few times until you have a soft and pliable dough that does not stick to your fingers. If, while kneading, the dough sticks to your hands, put a little oil or water on them.3. Cover with plastic wrap or the lid of the bowl and set aside at least 1 and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for a longer period, refrigerate the dough.4. Preheat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled hands divide the dough into 10 to 12 round balls (depending on the size of the parantha you like.) Cover with foil to prevent drying.5. Working with each ball of dough separately, place in bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 6- to 7-inch circle of uniform thickness. (If the dough sticks to the rolling surface, dust with more flour.) Baste the top of the dough with ghee and fold into a triangle, square, or circle, as per the directions, Shaping Paranthas: To Make a Layered Triangle (see INFORMATION AND SPECIAL TECHNIQUES).6. Place the rolled parantha on the hot tava or griddle. Turn over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over, and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns.7. Remove from the griddle and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.