#EdenCooks - Punjabi Red Lentils and Chapatis - Thu. Sept 8 at 8pm EDT

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#EdenCooks - Punjabi Red Lentils and Chapatis - Thu. Sept 8 at 8pm EDT

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Contributor: Ivy Wilde Ivy Wilde
Quote:
Originally posted by Antipova
is a tamarind... it's a fruit with a tangy sweet taste. Sort of like a pomegranate in that you eat the part that surrounds the seed (there are several seeds in each of the pods you see here.
Thanks!
09/08/2011
Contributor: Antipova Antipova
Are we ready for the chapati step?
09/08/2011
Contributor: Starkiller87 Starkiller87
Quote:
Originally posted by Antipova
Are we ready for the chapati step?
Yes chef.
09/08/2011
Contributor: Dawn (Lilac Distraction) Dawn (Lilac Distraction)
Quote:
Originally posted by Antipova
is a tamarind... it's a fruit with a tangy sweet taste. Sort of like a pomegranate in that you eat the part that surrounds the seed (there are several seeds in each of the pods you see here.
Those look like something you'd see on this site somewhere.
09/08/2011
Contributor: cheetahpita cheetahpita
Quote:
Originally posted by Dawn (Lilac Distraction)
Those look like something you'd see on this site somewhere.
LOL!
09/08/2011
Contributor: Ivy Wilde Ivy Wilde
Quote:
Originally posted by Antipova
Are we ready for the chapati step?
Sure!
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Dawn (Lilac Distraction)
Those look like something you'd see on this site somewhere.
Haha! I know they used to have an ear-of-corn vibe... and there's that pink banana! I would totally be proud to own a tamarind pleasure object.
09/08/2011
Contributor: Antipova Antipova

Ok... the chapati step. If you have kids, bring them in to help you roll balls, form pedas, and roll them flat. My Punjabi friends would join me to make scores of these at a time, because they can be kept in the freezer after you cook them, and reheated in the microwave. If you don't want to make a big production, just make 2 for each person you're feeding at this meal---if we stick with the recipe, that's 12 chapatis.

Put your flour in a bowl. Make a well in the middle and add most of the warm water. Mix until the dough is the consistency of play dough. Really, truly, just like fresh play dough. I usually keep a small bowl of flour and a small bowl of water to the side of my work space, so I can add more of either whenever I need it.

Now comes the part that you can do as an assembly line with your kids or friends. When I'm cooking by myself, I usually just make two at a time, and roll out the next two while the first two are on the pan. Right now you can turn on the heat of your skillet (425F if it's electric, medium-high if it's gas).

Roll the dough into 12 equal sized balls. (Here, I dip one hand in water before each ball to make the ball a little bit more moist.) They should be about 1.5" in diameter---if your kids are helping, a ping pong ball is a good size goal.



Now press your two thumbs into the middle of the ball to flatten it a bit. In Punjabi this is called a "peda"---but I'm not sure of the spelling, or of what that means.



Now, put the heels of your palms in the center divot of the peda. Wrap your fingers to the outside edge, so your fingertips are pressing the dough against the heels of your palms. Spin the peda, flattening it.


I needed one hand to take a picture with, but put your other hand so that the bases of your thumbs are almost touching. Here's how I'm holding it, back view:




Now (on a floured surface) roll this to ~3/8" thick with a rolling pin. It will be between 4 and 5 inches across. I get rounder circles if I don't use the handles on my pin.




----

I realize that's a little hard to explain unless you're there to show motions---so I tried to add lots of pictures. Does anyone have any questions before I show how to cook them?
09/08/2011
Contributor: ellejay ellejay
Quote:
Originally posted by Starkiller87
Yes chef.
That phrase immediately makes me think of Gordon Ramsay's chef competitions. I must watch too much TV.
09/08/2011
Contributor: Starkiller87 Starkiller87
Can you be taking about pitas? Like for gyros and stuff?
09/08/2011
Contributor: Ivy Wilde Ivy Wilde
Great sequence of pictures!
09/08/2011
Contributor: ellejay ellejay
Quote:
Originally posted by Ivy Wilde
Great sequence of pictures!
Agreed. I think I'll be able to manage this thanks to the picture...with some practice, of course.
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Starkiller87
Can you be taking about pitas? Like for gyros and stuff?
Pitas are a yeast bread, actually (but one of my favorites to make!) They get the pocket in the middle from being baked quickly and being quite thing.

Chapatis are a non-leavened flat bread, and instead of in the oven, you just cook them on a skillet or griddle.
09/08/2011
Contributor: cheetahpita cheetahpita
I think they're called "pedas" because they look like an Indian sweet made out of milk called pedas - I don't know how to add pictures, but this is what they look like: link
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by ellejay
Agreed. I think I'll be able to manage this thanks to the picture...with some practice, of course.
Practice makes you faster, but really, they're very forgiving for the technique. Give it a try and you won't fail outright
09/08/2011
Contributor: Starkiller87 Starkiller87
Quote:
Originally posted by Antipova
Pitas are a yeast bread, actually (but one of my favorites to make!) They get the pocket in the middle from being baked quickly and being quite thing.

Chapatis are a non-leavened flat bread, and instead of in the oven, you just cook them on a ... more
Like tortillas. Thats is easy for my mexican mind to understand hahaha.
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by cheetahpita
I think they're called "pedas" because they look like an Indian sweet made out of milk called pedas - I don't know how to add pictures, but this is what they look like: link
That's a really good theory! I had never known that, thank you!
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Starkiller87
Like tortillas. Thats is easy for my mexican mind to understand hahaha.
Ah yes, just like tortillas, except only cooked on one side at a time!
09/08/2011
Contributor: Antipova Antipova
Ready to see them be cooked?
09/08/2011
Contributor: Ivy Wilde Ivy Wilde
Quote:
Originally posted by cheetahpita
I think they're called "pedas" because they look like an Indian sweet made out of milk called pedas - I don't know how to add pictures, but this is what they look like: link
Cool!
09/08/2011
Contributor: ellejay ellejay
Quote:
Originally posted by Antipova
Ready to see them be cooked?
Mmhm!
09/08/2011
Contributor: Starkiller87 Starkiller87
Quote:
Originally posted by Antipova
Ah yes, just like tortillas, except only cooked on one side at a time!
I do only cook tortillas one side at a time on a griddle or cast iron pan.
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Antipova
Ready to see them be cooked?
Oh Sam! *bats eyelashes*
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Starkiller87
I do only cook tortillas one side at a time on a griddle or cast iron pan.
Then you're already a pro at chapatis! I'm sure the technique is the same. Cool, I'll have to try making tortillas soon
09/08/2011
Contributor: Starkiller87 Starkiller87
Glad its similar or I wouldve been like WHHHHHYYYY. Certain breads make me crazy, like pizza dough. hahaha.
09/08/2011
Contributor: Jul!a Jul!a
Quote:
Originally posted by Antipova
Oh Sam! *bats eyelashes*
Tisn't nothin'
09/08/2011
Contributor: Antipova Antipova
Great! You did it. Toss a little bit of flour on the skillet---if the flour turns brown (not black), it's perfect. Now put the chapati on the skillet . Immediately (as soon as the edge curls enough to grab it) flip it over. Swab its fresh-cooked front with butter.


Soon you will see that the chapati is bubbling from the heat.



This is the perfect time to flip it.

Flip it over one more time so that the bubbles turn golden brown, and butter the side that's up again. Now toss it on the plate to wait for the rest of them!



Trivia: In villages in India, if you hire construction workers, you pay them their wage in rupees and in two meals per day. When my friend was having a barn built, his mother and one sister made 200 chapatis every morning!
09/08/2011
Contributor: Antipova Antipova
Quote:
Originally posted by Jul!a
Tisn't nothin'
You're a hero
09/08/2011
Contributor: Sir Sir
Quote:
Originally posted by Antipova
Great! You did it. Toss a little bit of flour on the skillet---if the flour turns brown (not black), it's perfect. Now put the chapati on the skillet . Immediately (as soon as the edge curls enough to grab it) flip it over. Swab its fresh-cooked ... more
Oh lord. Those look delicious.
09/08/2011
Contributor: ellejay ellejay
Quote:
Originally posted by Antipova
Great! You did it. Toss a little bit of flour on the skillet---if the flour turns brown (not black), it's perfect. Now put the chapati on the skillet . Immediately (as soon as the edge curls enough to grab it) flip it over. Swab its fresh-cooked ... more
200 chapatis in a morning? They must have been very busy ladies!
09/08/2011