Print
Email
Add a photoServings: 8
Ingredients
- 2 c. all-purpose flour
- Â Â plus more flour for kneading
- 1 lrg egg
- 1/2 tsp baking pwdr
- 1 tsp sugar
- 1/4 tsp salt
- 2 Tbsp. nonfat plain yogurt
- 1/4 c. skim lowfat milk warmed
- 2 tsp vegetable oil
- 2 med onions minced
- 1/4 c. finely minced green bell pepper
- 1/4 c. finely minced cilantro
- 1/4 c. melted butter
Directions
- All of the delicious breads at the Bombay Bar & GrillMartha's favorite Indian restaurant in Westport, Connecticutare baked in a tandoor, a traditional rounded-top oven made of brick and clay. After the chef stretches the dough flat, he sticks it to the sides of the oven, where it bakes over the direct heat of a smoky fire. Once the dough is sufficiently puffed and browned, it is peeled off the oven's sides with specially designed metal skewers.
- Since you probably do not have a tandoor at home, you can create a similar effect by baking Indian breads in a conventional oven on quarry tiles or possibly a pizza stone.
- This recipe for onion khulcha comes from Peter Beck, executive chef of Bombay Bar & Grill and an expert in both southern and northern Indian cuisine. Though onion khulcha rises, the dough does not contain yeast. The natural bacteria in the yogurt activates the fermentation process, giving the bread a pleasantly tart flavor.
- Mix flour, egg, baking pwdr, sugar, salt, yogurt, lowfat milk, and oil till combined. Gradually add in 1/3 c. water, and knead dough till hard but not too soft. Let dough rest in a bowl covered with a damp cloth for at least 2 hrs.
- Place pizza stone in oven, and heat to 350. Divide dough into four pcs, and knead each piece on a floured surface till smooth, forming into a ball. Let rest 10 min
- On a lightly floured surface, press each ball into a disk, 8 inches in circumference. Cover entire surface with onions, peppers, and coriander. Place on pizza stone in oven, and bake till bread puffs up and brown blisters form on the surface, 5 - 10 min. Remove from oven, and brush edges with melted butter.
- SPECIAL THANKS to Peter Beck, Executive chef; Mohamed Enayetullah, Chef.
- Description: "Makes 4 eight-inch breads"
- Cuisine: "India"
- NOTES : unedited for low fat - If we use one-third the amount of butter, this would be around 5g fat each serving.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 198 | |
| Calories from Fat 69 | 35% |
| Total Fat 7.84g | 10% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.03g | |
| Cholesterol 41mg | 14% |
| Sodium 206mg | 9% |
| Potassium 98mg | 3% |
| Total Carbs 27.22g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.1g | 1% |
| Protein 4.6g | 7% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
