The consistently popular Indian fry bread recipe has made a spot for itself in the bread market across the world. They're simple to make; there's no standing or rising time needed. They can be served at dinner parties, tea parties and in lunchrooms. You can make them at home using simple ingredients and experiment with different fillings. Here is just one of my fave green pea Indian fry bread recipe .
What you may need:
For the dough:
- 450 grams plain bleached flour
- 2 tablespoons yogurt
- 1 spoon ghee (refined butter)
- 1 big spoon carom seeds
- Water to knead the dough
- 1 large spoon salt
For the filling:
- 200 grams green peas
- 1/4 spoon garam masala
- 4 green chilies
- 1 teaspoon cumin seeds
- 1 little spoon dry mango powder
- 1 tablespoon salt
Method:
- In a mixing bowl, take the flour.
- In a spoon, heat the ghee till hot.
- Tip the ghee over the flour.
- Mix the flour and ghee to get a crumbling mix.
- Add the salt to the mix and combine well.
- Add the carom seeds and combine well.
- Add the yogurt and mix well to get a hard dough.
- Sprinkle a little water on the dough and knead to a soft dough.
- Cover with a cloth and set aside.
- Boil and drain the green peas.
- Put them in a mixer and grind them roughly.
- Chop the green chilies in little pieces.
- In a frying pan, take some oil and add the sliced green chilies and cumin seeds.
- Fry for two minutes.
- Now add the garam masala powder to it and fry for another 1/2 minute.
- Add the peas and salt and mix all of the ingredients well.
- Fry till the mix is dry enough to make soft balls.
- Take from the heat and put aside.
- Make small balls out of the dough (about 22).
- Roll out a ball of dough to a 3-inch round bread.
- Take 1 1/2 little spoons of the pea stuffing and put it in the middle of the rolled-out dough.
- Take the edges of the dough and seal the stuffing inside.
- Softly roll out the stuffed dough to a thin round.
- Do this with the remainder of the dough balls.
- Heat some oil in a frying pan.
- Fry the prepared bread in the oil at medium heat until golden brown on either side.
- Remove and drain on an absorbent paper towel.
- Serve hot with tamarind chutney and sweet and sour sauce.
The fry bread tastes totally savoury with tomato subzi (cooked tomato in gravy).
You can adjust the amount of chilies and salt according to your taste.
What you may need:
For the dough:
- 450 grams plain bleached flour
- 2 tablespoons yogurt
- 1 spoon ghee (refined butter)
- 1 big spoon carom seeds
- Water to knead the dough
- 1 large spoon salt
For the filling:
- 200 grams green peas
- 1/4 spoon garam masala
- 4 green chilies
- 1 teaspoon cumin seeds
- 1 little spoon dry mango powder
- 1 tablespoon salt
Method:
- In a mixing bowl, take the flour.
- In a spoon, heat the ghee till hot.
- Tip the ghee over the flour.
- Mix the flour and ghee to get a crumbling mix.
- Add the salt to the mix and combine well.
- Add the carom seeds and combine well.
- Add the yogurt and mix well to get a hard dough.
- Sprinkle a little water on the dough and knead to a soft dough.
- Cover with a cloth and set aside.
- Boil and drain the green peas.
- Put them in a mixer and grind them roughly.
- Chop the green chilies in little pieces.
- In a frying pan, take some oil and add the sliced green chilies and cumin seeds.
- Fry for two minutes.
- Now add the garam masala powder to it and fry for another 1/2 minute.
- Add the peas and salt and mix all of the ingredients well.
- Fry till the mix is dry enough to make soft balls.
- Take from the heat and put aside.
- Make small balls out of the dough (about 22).
- Roll out a ball of dough to a 3-inch round bread.
- Take 1 1/2 little spoons of the pea stuffing and put it in the middle of the rolled-out dough.
- Take the edges of the dough and seal the stuffing inside.
- Softly roll out the stuffed dough to a thin round.
- Do this with the remainder of the dough balls.
- Heat some oil in a frying pan.
- Fry the prepared bread in the oil at medium heat until golden brown on either side.
- Remove and drain on an absorbent paper towel.
- Serve hot with tamarind chutney and sweet and sour sauce.
The fry bread tastes totally savoury with tomato subzi (cooked tomato in gravy).
You can adjust the amount of chilies and salt according to your taste.
About the Author:
Anukriti has a completely unique viewpoint on bread and bread recipe's. Anukriti's keen eye for 'cause and effect ' permits her to substitute local ingredients and methods in standard bread recipe's.Her Indian Fry Bread Recipe is Anukriti's latest dazzling offering.More of Anukriti's unique recipe's can be discovered on Bread RecipeSecrets.
