Steamed Indian bread
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 40 minutes |
Ingredients
- 1 tsp mustard seeds
- lemon, juiced
- 12 curry leaves
- 4 tbsp Butter
- salt, to taste
- 20 curry leaves
- 1/2 red chilli, finely chopped
- 4 garlic cloves, finely chopped
- 1 x 2 cm ginger, thinly sliced
- 200 g rosa tomatoes, halved or whole
- 4 tbsp olive oil
- 3 tbsp Butter
- fresh shaved coconut, to garnish
- 1 tbsp Eno fruit salts
- 60 ml water
- 3/4 cup plain yoghurt
- 1/2 lemon, juiced
- 3 tbsp Canola oil
- a pinch salt
- 2 tsp ground coriander
- 1 tsp cumin
- 1/4 tsp Turmeric
- 1 green chilli, finely chopped
- 1 x 4 cm ginger, finely grated
- 70 g chickpea flour
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Cooking Instructions
- Place the chickpea flour, ginger, chilli, turmeric, cumin, coriander, salt, sugar, lemon juice and yoghurt in a large bowl. Whisk while slowly pouring in the water.
- Whisk the mixture until slightly voluminous, then allow to rest for 4 minutes. Add the Eno and fold gently into the batter. Cover with clingwrap and set aside until doubled in size, about 35–40 minutes.
- While the batter is rising, prepare the relish. Heat the butter and olive oil in a pan over a medium heat. Add the tomatoes and allow to char slightly. Add the ginger, garlic, chilli and curry leaves and cook for another 5 minutes, stirring continually to ensure the mixture doesn’t burn. Season with salt to taste, remove from the heat and set aside.
- Line a 20 cm steamer with nonstick baking paper. Gently pour in the batter and cover with a lid. Place over a saucepan of simmering water. Steam for 20–25 minutes, or until a skewer inserted comes out clean. Serve with the relish and curry-leaf butter and garnish with the coconut.
- To make the curry-leaf butter, place the butter in a pan over a medium heat. Add the mustard seeds and cook until slightly toasted. Add the curry leaves and cook for a further 30 seconds, then add the lemon juice. The butter should be a nutty brown.
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