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INDIAN BREADS
I N D I A N
B R E A D S
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Principle flour used for breads
• Aatta- chapatis, phulkas, khakra, paratha.• Maida- malabar, paratha, taftan, petti
appam.
• Rice flour- akki roti, idli, adai roti, iddiappam.• Millet- rotla, bhakri, bajre ka sugra.• Cornmeal- makki ki roti, jonnalu roti
• Semolina- rava idli, rava dosai• arle!- jo"ar ki roti, dhohdha roti.• esan-
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Other ingredients
• #il- fat is added to paratha and used in dough making or asa medium for fried breads.
• $hee- is a kind of clarified butter applied on nan and rotiesto give moisture.
• Curd % is added to paratha and bhatura to add richness andalso served as accompaniment "ith parathas.
• aking po"der % used as aerator to chemicall! leavenbreads.
• &hameer % or 'ndian !east is used to leaven breads. 't isfermented flour batter used directl! in bread making.
• (gg - egg is used essentiall! as a binder in bread thatre)uire stretching, flipping etc.
• Milk % milk is used in place of "ater in man! breads toincreases the richness such as sheermel, rogani roti.
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CONTD………
• aking soda- its used as an areator tochemicall! leaven breads eg bhatura, naan etc.
• *ater- essential ingredient for the formationof an! dough is "ater."ithout moisture noflour "ould form gluten.
• &hameer- or indian !east is used to leavenbreads.used directl! into the dough.
• (gg- used essentiall! as a binder in breadsthat re)uire streching, flliping etc. eg- roomaliroti or is brushed on the bread before cookingto give a fine !ello" colour and also to coat eg-mutta paratha.
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Contd……….
• Seasoning- man! seasonings are added tovariet! of breads to give its distinctflavour.eg- methi paratha, allo paratha etc.
• +erbs- man! herbs like mint, methi are addedto add distictive flavour.• egetables- stuffings in bread have chopped
vegetables. the! add colour crunch! flavourand taste to the bread making them heavier
• odd!- etracted from the palm tree, used asan fermenting agent for breads like appam,sannas etc.
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Cooing !ethods
• /eep fat fr!ing- breads that are cooked b!submerging in hot fat to deep fat fried breads eg-luchi, bhatura, sel roti, kachuri.
• aking- baked rotis are cooked in the tandoor also
kno"n as indian ovens.it cooks at a ver! hightemprature and cooks in time.the temp ranges from011-211 celcius. (g- naan, tandoori roti, stuffedkulchas, sheermal, kashmiri roti.
• Shallo" fat fr!ing- rotis that are shallo" fried arecooked in spoon or t"o of fat or oil. (g paranthas,malabar paratha, makki ki roti etc.
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"
Contd…………
• Steaming- method of cooking bread inan enclosed vessel but not in contact"ith the "ater. (3 idli
• $riddle cooking- cooking in dr! heat orin a tava or griddle. 4suall! onl! thinbreads are cooked b! griddle method.
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#$uip!ent used
• ava
• &adhai
• 5alta
• Sheekh
• hatti
• +ot plate
• andoor
• Chimta
• elan
• Steamer
• andoor
• Rolling sheet
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%
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PARATHA
These are rich and fla& because of the inclusion
of ghee.
Aloo Paratha
Gobi Paratha
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' LACCHEDAR
PARATHA
' This is a la&ered (oti. The
dough is !ade into a rope and
then a circle and re rolled.
' Once the& are cooed the& are
pressed together to separate
the la&ers
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PUDHINA PARATHA
MOGHLAI PARATHA
Parathas are often stuffed) fla*ored
or !ashed.
+ shallo, fried bread !ade of a refined
-lour or ,hole ,heat flour) that has been la&ered
During rolling and then coated ,ith egg and shallo, fried.
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NAAN
+ rich dough !ade fro! refined flour.Can be !ade ,ith *arious fla*orings
added to it.
LASOONI NAAN
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PESHAWARI NAAN
BUTTER NAAN
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KULCHAS
ONION KULCHA
Plain or stuffed lea*ened
refined bread.
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PANEER KULCHA
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TANDOORI ROTI
nlea*ened ,hole ,heat
flour bread) cooed in thetandoor.
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MISSI ROTI
/ade ,ith besan and ,hole,heat flour) !i0ed ,ith
chopped onions) coriander)
green chilies and spices.
Cooed in the tandoor
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KHASTA ROTI
+ crisp& shortened ,hole ,heat bread !ade ,ith se!olina and
,hole ,heat flour cooed in the tandoor.
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MAKKI KI ROTI
/ade ,ith !ai a atta and a little ,hole ,heat flour) is an
Optional ingredient. 1neaded ,ith hot ,ater.
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TAFTAN
SHEERMAL
+ lea*ened bread !ade ,ith !il) &oghurt)
eggs) flour. prinled ,ith onion seeds and
popp& seeds.
ea*ened bread !ade ,ith flour)
sugar) eggs) !il) lots of ghee and
saffron
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POORI
nlea*ened deep fried ndian bread
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BHATURAS
ea*ened) !ade ,ith refined flour and deep fried
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BESAN CHEELA
Thin pancaes !ade fro! a
spiced gra! flour batter
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KHAKRAS
Crisp uarati rotis !ade fro! ,hole ,heat and refined flour
that ha*e been neaded ,ithalt and oil . Cooed on a ta,a and then roasted on a hot
griddle till crisp
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THEPLAS
-la*ored ,ith !ethi and !ade ,ith a co!bination of
,hole ,heat and gra! flour)These are spiced and cooed on a ta,a ,ith oil
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ROTLI
These are !ade thin fro! a a dough !ade ,ith ,hole ,heat
-lour and ghee or oil. Cooed on a ta,a. + t&pical uaratibread
R
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R
O
O
M
A
L
I
ROTI
+ dough of refined flour and a little atta ) nead ,ith !il and egg)
finished ,ith oil
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K E B A B
S
ABOUT
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ABOUT' ON# O- T7# /OT POP+( +ND 8#(+T#
-OOD O- T7# #+T.' T7# 1+9+9 CO/# -(O/ T7# P#(+N :O(D
;KUM AAB< :7C7 /#+N TT# :+T#(.
' T7# /#+T #D NO(/+= +/9) /TTON O(
C7C1#N.
' T7# 1#9+9 :+ NT(ODC#D +ND POP+(>#D
N ND+ 9= T7# T(17) +-7+N) /7+ +ND
P#(+N +(/# :7O N8+D#D ND+.' -O( OD#( ? 7NT#() T7# 1+9+9 :+ ON#
O- T7# #+#T +ND /OT CON8#N#NT :+=
O- COO1N + /#+.
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COOKING OF KABABS
' (N
' -(=N
' (O+TN
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ACCOMPANIMENTS
' (N O- ONON +ND C7N1 O-TO/+TO +(# #+T#N (+:.
' O/#T/# :T7 #+ON+
8##T+9# 1# :7T# (+D7 O(CC/9#(.
' (+T+ +(# +O + POP+(
+CCO/P+N/#NT -O( 1+9+9.' 8+(O T=P# O- C7TN#= +(# +O
#(8#D. #@A /NT) CO(+ND#( C7TN#=.
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MURGH MALAI TIKKA
-la*ored ,ith cheese carda!o! and
!ace
SHAHI MALAI TIKKAThese are cu!in and
cheese
fla*ored chicen tias
NAWABI MURGH TIKKA
9oneless breast of chicen) fla*ored ,ith
Peppercorns) asoori !ethi and coated ,ith egg
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KASTOORI KEBAB
+n egg and cu!in fla*ored !alai chien tia
AFGHANI TIKKA
Chicen tia that has been fla*ored ,ith curd) ginger
garlic) a*etri) elaichi and blac pepper ) cooed in the tandoor.
RESHMI KEBAB
+ ebab !ade of !incedChicen fla*ored ,ith onionB
garlic) coriander) ginger)
gara! !asala. Cooed on
se,ers in the tandoor
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NOORI KEBAB
9reast of chicen that has been stuffed ,ith
Cheese and fla*ored ,ith saffron) green chiliesand ginger. This is coated ,ith a batter and lightl& fried .
Then finished in the o*en.
SEEKH KEBAB
/inced !utton fla*ored ,ith onions)
ginger and garlic pastes) !int) green
chilies) coriander etc.
Cooed on a se,er in the tandoor
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KHAAS SEEKH KEBAB
eeh ebabs that
are coated on the
surface ,ith choppedonion) coriander
lea*es and green
chilies and then
cooed in the tandoor.
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GULAFI SEEKH
/inced !utton ,ith gara! !asala) red chili po,der) cheese)a*etri and elaichi po,ders) cooed on the se,er after being
Coated ,ith chopped onion) to!ato) green chilies and
coriander lea*es
/utton is !inced to a fine
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KAKORI KEBAB
/utton is !inced to a fine
paste passing through the
!incer se*eral ti!es.
+ 1aori !asala is preparedusing sliced onions fried in
ghee till bro,n along ,ith
blac pepper) clo*es)
carda!o!s) rose petals)
popp& seeds) cashe, nuts))!ace) nut!eg. This is then
ground to paste.
The !ince is !i0ed ,ith a
paste of ra, papa&a and red
chili) roasted gra! flour)
ginger and garlic pastes. The
1aori !asala is added into it.
t is cooed on se,ers.
PATHAR KA GHOST
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PATHAR KA GHOST
/utton !arinated ,ith a paste
of ginger garlic) ra, papa&a)
red chilies) tur!eric) cu!in)
gara! !asala) fenugree)
cinna!on) dr& ginger and
,hite pepper !i0ed ,ith
!ustard oil.
+ ,hite !arble stone is
heated ,ith coals and so!e
oil is s!eared on it . The
!eat is placed on the stoneand cooed till done.
arnished ,ith chopped
coriander lea*es
GALOUTI KEBAB
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GALOUTI KEBAB
9oneless leg of la!b is !inced *er& finel& ,ith fat and paste
of ra, papa&a) ginger garlic) crushed bro,n onions ) red chillipo,der and salt is !i0ed into it. t is ept aside for a couple
of hours. + second !arination is !ade using cinna!on )
clo*e) blac pepper) carda!o!) cu!in) !ace) cara,a&)
nut!eg and gara! !asala po,ders) along ,ith roasted
gra!flour and saffron ,ater. This is added to the !ince.t is
s!oed ,ith li*e coal. The& are then shaped into patties and
cooed on a griddle.
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SHIKAMPURI KEBABS/ade fro! a !i0ture of !inced
la!b ,ith roasted gra! flour)onions)
inger garlic) !int) gara! !asala)tur!eric) hung curd) green chilies
and coriander lea*es.
hallo, fried
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PESHAVARI KEBAB
Diced !utton is!arinated ,ith ginger)
garlic) ra, papa&a)
curds) *inegar and red
chili po,der.
Cooed on a se,er in
the tandoor.
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BARRAH KEBAB
a!b on the bone) spiced and cooed in the tandoor
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RAAN
+ ,hole leg of la!b that
has been !arinated for!an& hours in
curds) ginger garlic paste)
bro,n onion paste) cashe,
nut paste) red chili)
coriander) cu!in
/ace and carda!o!
po,ders
and cooed on *er& slo,
heat .
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BOTI KEBAB
9oneless cubes of !utton) !arinated ,ith
curds) ginger garlic) po,dered spices and ra,
papa&a paste. Cooed on se,ers
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AFGHANI KEBAB
9oneless pieces of chicen !arinated ,ith curds and ,hite!asala ha*ing a fla*or of asoori !ethi .
KALMI KEBAB
Chicen dru!stics) !arinated
+nd cooed in the tandoor.
TANDOORI POMFRET
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:hole po!fret cooed in the tandoor.. /a& be fla*ored ,ith
#ither ,hite) green or red !asala or an& other fla*oring
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TANDOORI JHEENGA
arge pra,ns are
best used for this.
The& !a& be
!arinated in *arious,a&s and are then
cooed in the tandoor.
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TANDOORI LOBSTER
TANDOORI SCALLOPS
FISH TIKKA
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PANEER TIKKA
Cottage cheese ,ith
*arious !arinations.9est cooed ,ith dices
of onion) to!ato and
capsicu!
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DAHI KE KEBAB
HARA BHARA KEBAB
This is !ade ,ith thic hung
curd that has been !i0ed ,ith
roasted channa dal ginger
garlic pastes and fla*orings.
The& are coated ,ith besan
and deep fried.
(oasted and boiled
channa dal paste !i0ed
,ith a cooed puree of
spinach and green
chilies.
-or!ed into tiies andshallo, fried.
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T H A N K
O U