Falafel Layered Salad & A Bhatura Sandwich -A Combo Post#Improv

This an exotic meatless , a complete and delicious meal which is healthy too. Have vegetarian guests then make this super meal which will make them ask for more for sure. Falafel is a Middle Eastern starter but,  is also a favorite street food here in Mumbai.

For the Falafel

Ingredients
1 Cups Dried Chickpeas 
½ Cup Chopped  Coriander Leaves
1 Tablespoon  Chopped Parsley
3 Cloves Garlic - minced
1  Medium Onion - finely chopped
Salt & Black pepper powder to taste
¼ Teaspoon Cayenne pepper
½ Teaspoon  Chopped Green Chilly 
½ Teaspoon Cumin powder
½ Tablespoon Coriander powder
2 Tablespoons Fresh Breadcrumbs
A Pinch Baking soda
Oil for deep frying

Method 
Wash and soak the chickpeas in water and let soak for at least 6 hours. 
 Drain the water and wash them once again.

Transfer the chickpeas to a food processor and chop until you get a fine crumbly texture. Add the coriander, parsley, garlic cloves, onion and green chili and pulse the food processor till well mixed.  Add in salt, peppers, coriander and cumin powder,  breadcrumbs and mix well. Take this out into a big bowl and mix it with you hand well. Keep aside
In the meantime heat the oil for deep frying and set the heat to medium.

Now add in the baking soda to the chickpea mixture and mix it well.  Shape into round balls or ovals using two spoons or a falafel maker.  I made oval and round shape Falafels.
Fry the falafels in it until browned and crispy from outside. Take out on a kitchen paper to drain the excess oil.

For The Tahini Yogurt Sauce
Ingredients
1/2 Cup Fresh Yogurt - beaten
2 Tablespoons  Tahini paste - Homemade
Salt & Black pepper to taste
Chopped Parsely  for  garnishing

1/2 Teaspoon Lemon juice

Method

Mix all the ingredients and make a paste. Your dip/sauce is ready! Chill it in the refrigerator till we get all other ingredients ready.

For the Salad

1 Small Onion - finely chopped 
½ Cup  Finley Shredded Purple Cabbage
½ Cup  Finely Shredded Lettuce Leaves
½ Cup   Grated Carrots
1 Medium Tomato - de seeded & cut into strips
Salt to taste
A drizzle of Lemon Juice
 Method 
For Assembling / Serving  Into Glass Verrines 

Layer the vegetables on top of each other in a clear glass. Season with salt and  black pepper powder. Just a drizzle of lemon juice. Pour a tablespoon of Tahini  Yogurt Sauce on top. 

In a wooden skewer pierce two oval falafels and place it on the glass. 

Serve the cold salad with crispy warm falafels.

For the Yeasted Bhatura Sandwich

Slice the Yeasted Bhatura (but not till the end). Fill it with the salad. Season with salt and  black pepper powder. Just a drizzle of lemon juice.  Add two or three round falafels. Pour a tablespoon of Tahini  Yogurt Sauce on top.

Enjoy!!  These Falafels are a great sensation to the taste buds!!!

You can even serve these with toothpicks and at the side Tahini  Yogurt Sauce as a starter.

Labels : Yeasted, Bhatura, Sandwiches, Falafel, Middle Eastern, Chickpeas, Street food, Starters, Chutneys & Dips, Yogurt, Healthy, Improv Cooking Challenge, Vegan

Lemon and Lettuce

Improv Cooking Challenge

• • Greek Meatball Salad by Cookaholic Wife
  • Strawberry Cucumber Salad by Pandemonium Noshery
  • Grilled Lemon Herb Mediterranean Chicken Salad by Making Miracles
  • Falafel Layered Salad & A Bhatura Sandwich - A Combo by Sneha's Recipe
  • Mixed Greens with Roasted Golden Beets and Lemon Vinaigrette by A Day in the Life on the Farm
  • Wilted Spinach Salad with Bacon and Avocado by Palatable Pastime
  • Bitter Greens Salad with Lemon Vinaigrette by Culinary Adventures with Camilla

Apple Bread Rolls#BakingBloggers

Sue our host and brain child of Baking Blogger asked us to  "Start the year 2020 off with some sweet rolls". 

One Apple will make 6  Rolls with the remaining dough I made a large bowl shaped bread. 

These rolls are so soft , fluffy and delightful to look at that my guest couldn't take their eye's off it. 

For the Apple Filling 

1 Medium Apple
2 Tablespoons Caster Sugar 

1 Teaspoon Butter 

¼ Teaspoon Cinnamon powder
1 Teaspoon All Purpose Flour 

For the Bread Dough 

250 Grams Bread Flour 

2 Tablespoons Heaped Caster Sugar
½ Teaspoon Level Salt
1 Egg - lightly beaten
100 Ml Milk 

15 Grams Fresh Yeast

25 Grams Butter
Water - as required to knead the dough

For the Garnishing 

Cinnamon Sticks as required
Pumpkin seeds as required

Method

Slice the apple and dice then into tiny cubes.

In a pan add the sugar , butter, on medium heat cook till the sugar caramelizes. Then add the apple , flour and cook till the apple softens. Do not over cook they should be just soft. Add the cinnamon and take it off flame. Keep aside to cool

For the Bread Dough
For the Sponge
In a bowl add the milk, sugar, 3 tablespoons flour and yeast, mix well and keep aside till it froths/bubbles for about 20 minutes.
For the  Dough

In a food processor add flour,lightly beaten egg and all of the sponge mix , knead this to a dough, if kneaded then add a tablespoon of water till you get a soft and sticky dough. Now add the butter,  again knead till the butter is incorporated. This dough is a sticky dough, so do not be tempted to add more flour. Take the out on to a work surface and knead for about 5 to 8 minutes till the dough does not stick to your hands, it should be soft and smooth. Keep this in a oiled bowl till it doubles in volume.

As the dough is kept aside to rise, let's prepare our tray to make the rolls. 

Brush small tart molds with butter and then dust it with flour and arrange them in the baking tray. 

Make small stems with cinnamon sticks.  Keep these aside.

Then deflate the dough and divide into 10 small balls. Roll each into a smooth ball, cover keep them to rest for 15 minutes. 

After 15 minutes flatten each ball with just a sprinkle of flour, into a circle  

Place a heaped teaspoon of apple filling in the center. Bring the ends to together to form bag, pinch the ends well then again lightly roll it into a ball. 

Place each into the prepared tart molds. 

Take a toothpick and make a hole in the center lightly, 

Insert a cinnamon stick, then light apply water to one side and place a pumpkin seed. Keep them covered till they double in volume. 

Bake in a preheated oven at 170°C / 340°F for 15 to 18 minutes.

When they are out of oven brush them with butter and take them out of the molds and let them cool on a wire rack for 15 minutes. 

Slice and enjoy.  

Served these for a Hi Tea Party. These were simply delicious.
My Notes

If you are using instant yeast then add 1¼ teaspoon. 

Use green pumpkin seeds, they make these look even more delightful, could not find them in my pantry shelf, used the white ones.

Lables :  Apple, Sweet Rolls, Bread, Baking Bloggers, Stuffed Bread, Yeasted, Hi Tea  

Baking Bloggers January 2020, Sweet Rolls

• Apple Bread Rolls from Sneha's Recipes
• Buchteln - German Sweet Rolls from Veggies First Then Dessert
• Cherry Sweet Rolls from Palatable Pastime
• Cottage Country Style Chelsea Buns from Making Miracles
• Fastelavnsboller + Some Danish Culinary History from Culinary Adventures with Camilla
• Hawaiian Sweet Rolls from A Day in the Life on the Farm
• Orange Sweet Rolls from Cookaholic Wife
• Overnight Apple Cinnamon Breakfast Rolls from Cook with Renu
• Pan de Mallorca from Caroline's Cooking
• Portuguese-Style Sweet Potato Rolls from Karen's Kitchen Stories
• Sticky Buns from Sid's Sea Palm Cooking
• Voisilmäpulla (Finnish Butter Eye Buns) from Tara's Multicultural Table

Yeasted Bhatura#BreadBakers

Chole Bhatura' is a very famous street food in India This Punjabi dish  a combination of Chole and Bhatura, a chickpea gravy served with fried bread. Bhatura's are made with or without yeast. This Bhatura recipe is with yeast, they so very flaky, puffy, super soft and delicious. I served them with Chole. There is nothing more delicious, super tasty than this combo of Chole Bhatura. 

Made for lunch and we, really enjoyed them. 

Makes 13
Ingredients  

2 Cups All Purpose Flour
1/3 Cup Fine Semolina
1 Cup Whole Wheat Flour
1 Cup Club Soda
1 Tablespoon Oil
1 Teaspoon Yeast
1 Tablespoon Sugar
½ Teaspoon Sea Salt or to taste
Oil as required for deep frying
Method 

In a bowl add the sugar, salt, oil, yeast, club soda and mix it. Now add the semolina and give it a good mix. Cover the bowl and let it rest for 15 minutes.

After 15 minutes add both the flours in a bowl. Mix it well add more club soda if necessary and knead it to a soft dough. Take the dough out on to lightly oiled work surface and knead till you get a soft smooth dough for about 10 minutes.

In a big bowl add a teaspoon of oil and club soda each and mix well. Coat the dough with this and let it rest covered till it doubles in volume. This oil and club soda mix, will help to keep the dough moist, since semolina tends to absorb more liquid and the dough should not dry out. Cover the bowl with a lid and keep it in a warm place for 2.1/2 to 3 hours.

After 2.1/2 to 3 hours of fermenting the dough should look like this.

Knead the dough once again for 3-4 minutes and put in the same place for another hour.

Divide the dough into equal pieces.

Make lemon size balls out of it.

Keep the balls covered in a damp cloth.

Rolling one at a time oil the work surface 

Flatten it to 2-3 inches with a rolling pin into an oval shape or round in shape.

Flatten all the balls and keep them covered with a damp cloth.

In the meantime heat the oil for deep frying.

 Starting with the first rolled one put it in hot oil on medium high flame, it will puff up immediately. 

The oil should be very much hot. Flip it when the one side is light golden. 

Fry them one by one, till all are done.

Bhaturas  are  ready ...

Enjoy them. 

Do try this and make your meal a special and enjoyable one. 

Labels : Fried Breads, Yeasted, Breads, Bread Bakers, Whole Wheat Flour  

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Bread Bakers - July 2019 - Fried Yeasted Breads

• Batterway Drop Doughnuts by Sara's Tasty Buds
• Fried Jalapeño Corn Puffs by Food Lust People Love
• Mochi Doughnuts by All That's Left Are The Crumbs
• Pączki by A Messy Kitchen
• Peruvian Pumpkin Sweet Potato Doughnuts by The Schizo Chef
• Samoan German Buns by Gayathri's Cook Spot
• Sufganiyot (Hanukkah Jelly Donuts) by Karen's Kitchen Stories
• Whole Wheat Bhatura by Ambrosia
• Yeasted Bhatura by Sneha's Recipe