Spicy Chickpeas And Layered Bread

[Guest guest]

Spicy Chickpeas And Layered Bread

 

Anjum Anand

 

For the mint layered bread

150g chapatti flour, (or substitute 75g wholewheat and 75g plain flour)

1/2 tsp Salt

100 ml milk or water,

3 tbsp clarified butter, (ghee)

2 tbsp dried Mint,

For the spicy chickpeas

2 tbsp vegetable oil

1 tsp Cumin seeds

3/4 tsp Garam masala

1/2 tsp Turmeric

1/4 tsp red Chilli powder,

1.25 tbsp ground Coriander,

1 tsp dried mango powder

1x400g can Chickpeas, drained and rinsed

2 tbsp boiledhot water,

handful coriander leaves, chopped

 

Heat the oil in a medium-sized saucepan set over a moderate heat. Add the

cumin seeds and fry for about 30-40 seconds, until aromatic.

Add the remaining spices and mango powder and cook for a further 10

seconds.

Stir in the chickpeas and cook for 2 minutes.

Add the water and coriander and simmer for a further minute. Set aside

while making the bread.

 

For the bread:

To make the bread, mix the flour and salt together in a large bowl.

Add the milk (or water) and knead for about 8-10 minutes, until the mixture

has formed a smooth dough. Cover with a damp tea towel and leave to rest for

at least 10 minutes.

Divide the dough into 7 equal balls. Dust the balls lightly with flour and

roll into 15cm circles.

Using the back of a spoon or your fingers, smear one teaspoon of ghee over

the surface of each circle and scatter over a little mint.

Roll the bread up as you would for a tight Swiss roll. Elongate the bread

by rolling and pulling out the sides.

Take one end of each piece of bread and coil it round on itself like rope.

Press down with your fingers to flatten again. Dust with flour and roll out

into a 12cm circle.

Heat a griddle over a low flame. Place the bread onto the pan and turn the

heat up a little. Once the top surface of the bread starts to dry out, turn

it over.

Take a teaspoon of ghee and using the back of the spoon again, spread it

over the bread.

Score the bread across its surface at regular intervals.

Turn the bread over and repeat with another teaspoon of ghee and score once

again. Continue cooking until golden.

Turn the bread a third time and cook for a few more seconds until golden.

By now both sides should be evenly cooked.

If necessary, reheat the chickpeas and serve with the bread.

[Guest guest]

Anna, thanks for all the interesting recipes. I can't wait to try them! Cyndy

in GA