Aloo paratha is the most popular amongst all the paratha’s! A paratha is an unleavened flatbread stuffed with a variety of filling from vegetarian to non-vegetarian. Some of the popular paratha’s are gobhi paratha, aloo matar paratha, paneer paratha, methi paratha amongst the veg ones, and kheema paratha and egg parathas amongst the non-vegetarian counterparts. A typical Punjabi paratha is made with loads of ghee and served with a dollop of homemade butter. Definitely not the healthiest, but people back then did a lot of manual labor and so needed all the extra calories. With today’s sedentary lifestyle eating such a calorie-laden meal every day will definitely do you no good, so moderation is definitely the key.
I never imagined I would be baking bread at home. But then as you know things happen and you end up really surprising yourself by doing things you never dreamt about doing in the first place. As intimidating as baking bread seem, it really isn’t, once you get past that initial fear! I still consider myself an amateur in this area, and still have a long way to go! The different kinds of flour, bakers percentage, hydration, bulk ferment, sourdough, artisan, Polish, biga to name a few are words that I’ve probably never ever came across before! Now I know the words, but still, have to know how to work with a couple of them. I have tried my hands at sourdough and I hope to do a post on that in the coming months too 🙂 For today let’s see how to make these basic ladi pao/pav/ dinner rolls.
Kulcha, a leavened flatbread, has its origins in North India, in Amritsar to be specific. It is basically made with maida (all purpose flour), yogurt, leavening agents and baked in a tandoor.There isn’t much difference between naan & kulcha, except for the leavening agents involved in their respective recipes. Kulchas are mostly stuffed from a gamut of fillings, potato (the most popular one, known as aloo kulcha) to onions to paneer etc.
Kugelhopf also known as Gugelhupf, Guglhupf or Gugelhopf is a Southern German, Austrian, Swiss and Alsation marble cake or Bundt cake .Gugel- is supposedly a variation of the Midle high German gugel(‘hood’), while -hupf is a variation of Hefe (‘yeast’).It is said that the -hupf part comes from the German word hüpfen (to jump), as the yeast dough literally “jumps out of” the cake pan. ( Source- wiki) Continue reading →