Dal Puris (Mauritius
Try these three triffic eastern breads.
Yumm, Yumm.
Don't giv the norvern birds too much, they carry enuff weight anyway.
Ingredienz
Imperial Metric
One paand of ‘dal’ 600grms of ‘dal’
Too paands of flowa 1kg of flour
One teespoon of graand cumin 5grms of ground cumin
One teespoon of graand fenugrek 5grms of ground fenugrek
Arf a teespoon of turmeric 2.5grms of turmeric
Oil an’ sawlt oil and salt
Wash the ‘dal’ an’ boil foa firty minits wiv the termuric an’ sawlt, drain, reservin’ the wautta, an’ puree. Add the fenugrek an’ cumin.
Sieve the flowa an’ sawlt in a mixin’ bowl. Make a well in the centre an’ add the reserved wautta a wittle at a time. Knead an’ make into a smoove dough, covva an’ rest foa firty minits. Divide the dough into ten even smoall bawls. Make an ‘ole in the middle of the bawl an’ add a tablespoon of the pureed ‘dal’ an’ close. Place the bawls on a flowered surface an’ flatten out into pancake size discs.
‘eat a lightly oiled ‘tawa’ oa griddle an’ cook the pancakes foa firty seconds on each side. Smear wiv oil an’ repeat to braan the puris. Job done.
Parathas (India
Ingredienz
Imperial Metric
Too paand of flowa 1kg of flowa
One pint of ‘ot wautta 500ml of hot water
Oil an’ sawlt oil and salt
Seive the flowa an’ arf a teespoon of sawlt into a laarge bowl. Make a well in the centre an’ carefully add one tablespoon of oil an the wautta in smoall quantities. Knead into a smoove dough, covva an’ leave foa firty minits. Divide into eight even smoall bawls an’ roll out into discs about six inchis in diameter.
Smear each wiv oil an’ fold twice to make a triangle. Sprinkul wiv flowa an’ roll out again. Cook in the same way as the Dal Puris. Piece of piss.
Samosas (Indian)
Ingredienz
Imperial Metric
Arf a paand of flowa 300grms of flowa
Arf a pint of wautta 300ml of water
Sawlt an’ oil salt and oil
Seive the flowa wiv the sawlt, add a tablespoon of oil an’ wautta carefully an’ knead into a smoove dough. Divide into ten an’ form ten smoall bawls. Smear wiv oil an’ dust wiv flowa.
Flatten an’ roll out to make discs of about foa inchis in diameter. Place the discs on top of each uvva dustin’ wiv flowa as it is built up into a foa inch pile. Lightly roll out the pile squashin’ the layers gentli togevva.
In a very ‘ot ‘eavy griddle cook the disc turnin’ regularly until it begins to bubble. Remove from the ‘eat, trim the ruff edges an’ separate the layers carefully. Cut the dough into foa by too inch rectangular strips. They are now ready to stuff: the most common stuffin’ is poawk an’ chilli onions but it’s fun to experiment wiv different fillins, so ‘ave a go. Fold to make enclosed triangular shapes.
The samosas should be lightly deep fried foa foa minits. Lift an’ strain off the oil on kitchin paper.
