Indian bread with courgettes & coriander
This bread is called thepla in India and is best served hot with lightly salted plain yogurt, or cold with mango chutney
Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 1¼ hoursSuper healthy
- Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.
- Wash the courgettes, then trim and grate them on the coarsest side of the grater (unpeeled) into a largish bowl. Tip in both the flours, the ginger, turmeric and coriander, add 1 tsp salt and stir well.
- Pour 11⁄2 tbsp of the oil into the flour mixture and rub it in, then gradually add 4-5 tbsp cold water until the mixture comes together to form a soft dough, a bit wetter than pastry. Tear or cut off 12 equal-sized pieces and shape into balls.
- Dust the work surface and rolling pin with a little extra flour and roll each piece into a thin 14cm round - don't worry if the edges are crinkly.
- Heat a large cast-iron griddle or heavy-based frying pan until very hot. Put one or two breads on the griddle and cook for 2 minutes on one side, patting the edges with a clean soft cloth - this keeps the bread in contact with the heat and helps cook it fast. Turn the breads over and cook for 2 minutes more.
- Drizzle a little oil around the edges of the bread, turn them over again and cook for 30-60 seconds more, then drizzle a few drops of oil on this side. Remove and set aside on a plate. Repeat with the rest of the rounds. (You can make the breads up to 2 hours ahead, then wrap in foil and reheat in a low oven.) Serve hot or cold.
Per serving
257 kcalories, protein 8g, carbohydrate 43g, fat 7 g, saturated fat 1g, fibre 4g, salt 0.01 g
Recipe from Good Food magazine, March 2003.
'These soaked up the juices from the kashmiri lamb very well - you do need to roll them quite thin though.'
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http://www.bbcgoodfood.com/recipes/1695/
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Ingredients
- ½ tsp cumin seeds
- 450g courgettes
- 175g plain flour , plus extra for rolling out
- 175g plain wholemeal flour (not strong bread flour)
- 2 tsp grated fresh root ginger
- a good pinch of turmeric
- a small handful of fresh coriander , chopped
- 3-4 tbsp sunflower oil
Search Good Food
Lamb cooked with tomatoes & aromatic spices
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice
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Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 1¼ hoursSuper healthy
Eat hot or cold
Ingredients
- ½ tsp cumin seeds
- 450g courgettes
- 175g plain flour , plus extra for rolling out
- 175g plain wholemeal flour (not strong bread flour)
- 2 tsp grated fresh root ginger
- a good pinch of turmeric
- a small handful of fresh coriander , chopped
- 3-4 tbsp sunflower oil
Per serving
257 kcalories, protein 8g, carbohydrate 43g, fat 7 g, saturated fat 1g, fibre 4g, salt 0.01 g
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02 January 2008
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22 March 2009
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