Three Indian Breads: Bhature, Tawa Kulcha & Garlic Naan
ID: 5e29dff9...
A complete guide to making three popular Indian street-style breads at home: soft and puffed Bhature, fluffy steam-cooked Tawa Kulcha, and restaurant-style Garlic Naan cooked directly over an open flame without a tandoor.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
🍳 調理の流れ
[Bhature] Knead dough with semolina, yogurt, and water; rest for 2 hours, roll with oil, and deep fry in hot oil until puffed. → [Tawa Kulcha] Knead dough with curd and butter; rest for 45 minutes, roll out with kalonji and coriander, then steam-cook covered on a tawa. → [Garlic Naan] Knead dough with milk and oil; roll, top with garlic/coriander, poke with a fork, cook on a tawa, and char directly over an open flame.
調理手順
簡単な手順
[Bhature] Knead dough with semolina, yogurt, and water; rest for 2 hours, roll with oil, and deep fry in hot oil until puffed. → [Tawa Kulcha] Knead dough with curd and butter; rest for 45 minutes, roll out with kalonji and coriander, then steam-cook covered on a tawa. → [Garlic Naan] Knead dough with milk and oil; roll, top with garlic/coriander, poke with a fork, cook on a tawa, and char directly over an open flame.
イントロ
A complete guide to making three popular Indian street-style breads at home: soft and puffed Bhature, fluffy steam-cooked Tawa Kulcha, and restaurant-style Garlic Naan cooked directly over an open flame without a tandoor.
ステップ 1
[Bhature] Combine refined flour, semolina, salt, baking soda, baking powder, and sugar on a clean surface or in a mixing bowl.
ステップ 2
[Bhature] Add curd and water as required, then knead thoroughly to get a very soft and elastic dough.
ステップ 3
[Bhature] Coat the dough ball with a little oil to prevent drying out, cover, and let it rest for 2 hours.
ステップ 4
[Bhature] Divide the rested dough into smooth, round balls (pedas) ensuring there are no cracks, and coat them lightly with oil.
ステップ 5
[Bhature] Roll out the dough balls into an oblong or round shape. Use oil instead of dry flour to ease the rolling process.
材料リスト
重要なメモ
Using semolina (suji) in Bhature dough ensures crispiness and helps the puffed bread maintain its shape without deflating quickly.
Never use dry flour (maida) when rolling Bhature or Tawa Kulchas; use oil instead to prevent drying the dough and keeping your frying oil clean.
The 'water-steam' method under a closed lid is the secret to getting exceptionally soft, fluffy, and restaurant-style Tawa Kulchas at home.
Poking the Garlic Naan with a fork is essential to stop it from inflating like a balloon, allowing the toppings to get beautifully charred.
コミュニティコメント
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...