Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: noble ox on August 18, 2014, 07:03 PM
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Nothing wrong with Naan breads at all Supermarkets are bulging with them So why are Chapatis going out of vogue ?
Once you got the knack there easier to make and store and great for mopping the plate For me there much tastier
Do any of you like and use them? ;D
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I eat chapatis form time to time as a wrap for chicken tikka, but prefer naan with a curry.
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love chapatis
3 or 4 at a time with my curry
simple to make....no faffing about weighing things and waiting...waiting...waiting...for yer naans
count me in on the chapati side.
although, if I'm eating out, it's always a naan
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Naan better than a good old home made Naan, none of those supermarket rubbish mind :o
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Hi
I find chapatis great for storing in the fridge but if I won't naan I'll just call at the naan bakery and grab the tipe I fancy there cheap and there is no way I could carry all the fillings they offer for just one naan.Great place to pick up if I'm going to a friends BBQ 4plain naans 1pound.
Regards
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Hmmmm ??? Not sure I love both chapatti and Naan !
But I love Aloo stuffed Chapatis more ;D ;D ;D ;D
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It's naan for me. I prefer the way they soak up the sauce. But parathas are good too, especially if they are properly layered and a bit flaky :)
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Chapati's and Parathas over naan every time for me. But the no.1 has to be a dal puri. ;)
(http://www.curry-recipes.co.uk/imagehost/pics/f6f7773f39583a53ca1957a81329b79a.jpg)
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Chapatti for me, even witn tandoori chicken. The only dish with which I prefer a naan (and then it has to be a keema naan) is lamb dhansak. Don't know why, but lamb dhansak, lime pickle, onion salad and keema naan seems the perfect combination to me. I also like a stuffed paratha,
** Phil.
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I think chapati seems to be a sort of 'poor relation' to the naan sometimes, unfairly I think, as it can be a thing of quality in its own right (e.g. as was mentioned not just in wraps). But perhaps it's a visual thing- a plated-up tower of freshly cooked naans is certainly more impressive!
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Was brought up on restaurant curry with 3 chapati's, no cutlery, no rice, no naan. Maybe I'm biased then, but you just can't beat a curry with fresh chapati. That said, most restaurants have no idea how to make chapati, it's often not even on the menu, so it's normally naan when eating out these days.
In recent times I've cracked both chapati's (rack, direct over heat) and naan (happy chris's). Chapati's are certainly a lot easier and just as enjoyable as naan, but it's nice to mix and match.
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Hope someone reads this and helps me out.
I watched H4ppy Chris's videos on Naan and he cooked on a Tawa that he said "was just a steel one". He used water on the bread to make it stick to the tawa so he could invert it and cook the topside directly over the gas burner. All I can find are either cast iron (which will be great but heavy to use) or all sorts of tawa with double anodising or other "non stick" surface.
Is he using a plain steel pan or non stick?
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This question already answered. Ignore.
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Hope someone reads this and helps me out.
I watched H4ppy Chris's videos on Naan and he cooked on a Tawa that he said "was just a steel one". He used water on the bread to make it stick to the tawa so he could invert it and cook the topside directly over the gas burner. All I can find are either cast iron (which will be great but heavy to use) or all sorts of tawa with double anodising or other "non stick" surface.
Is he using a plain steel pan or non stick?
Take a nonstick Tawa as these are fair priced,this is also what HC describes he used. But personally I sand and remove the nonstick coating and then seasoned at a very high temperature.
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I love a peshwari naan with my chicken ginger/garlic balti, packed with sultanas, crispy round the edges and softer inside, I start at the outside and go round and round, pulling off pieces to mop up my balti and eventually come to the thicker middle part which I leave. I've had some very wierd concoctions when asking for peshwawi naans, some just covered with syrup ugh! others with desiccated coconut in ugh too, some really sweetened ones, some with cashew nuts (in India) nice., they're like having your pudding with your dinner!
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they're like having your pudding with your dinner!
I was doing this as a teenager without realising its common in certain parts of the world.
I would buy some dal or chana, a dal puri and a couple of ladoo's and eat them all together. :D
Delicious!
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Think of the North Americans, who eat pancakes and maple syrup with their eggs and bacon ! Mind you, you have only to look at the average North American BMI to see where that leads ...
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Two weeks of eating fresh Naan daily has been fantastic, I quarter it up and pop them in my duolit for for warming up.
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"Duolit" as in toaster, or as in one of their other products ?
** Phil.
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....pop them in my duolit for for warming up.
Must be a counterfeit knock-off of the "Dualit". ;D If you're going to attempt brand snobbery at least spell the brand correctly. ::) Seriously though, I prefer to re-warm naan in the MW. They don't dry out as much.
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Phil yes I quarter a naan up with a pizza cutter and store in a foil bag. When the need arises I just pop what I fancy in the toaster. any toaster would do. I mostly try to avoid using a microwave as to not dry out the Naan. Afraid I’m not uptodate on brand names. It was laying about with abandoned equipment at work so I cleaned it up.
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Well that's a lucky score then Bob! ;) A Dualit toaster is worth 5 times what my toaster cost to buy new. Does it have a crumpet setting that allows 1 side to cook more than the other? I'd love one of those.
Used correctly a microwave will not dry the naan out in re-warming anywhere near as much as a toaster will. A toaster uses a high resistance electric element heater, which is further cooking and therefore drying the bread no matter what you do. Proof? Even slightly toasted fresh bread is immediately drier. Surprisingly, nearly 2 decades into the 21st century, and even though they've been around in home kitchens for 50 years, most people still don't know how to use a microwave oven correctly or as intended. A microwave oven, used correctly for this purpose, will only excite the molecular energy of it's contents just enough to provide warming without further cooking or loss of moisture. If you blast it at 1200 Watts for a minute you'll have something that will kill a brown dog on impact. Place the naan in a MW safe freezer bag or MW safe covered container and use a setting of 600 Watts for about 20 seconds. Let is stand for another 30 seconds and it will have warmed without cooking further or drying out. Experiment with your own MW oven until you find the power level and time that works. If you haven't already buttered the naan you could even just wrap it in MW safe cling wrap. Even MW safe cling wrap will react on contact with oil in a microwave so the naan must not be oily. Although for just warming it probably would be OK. I lived with a modern Home Economics teacher for 5 years and she taught me plenty whether I wanted to know or not. ::)
After nearly 30 years married though, my wife still thinks a microwave has only 1 speed. Full power. As much as I've tried to explain to her the way a microwave operates it still has not sunk in. Quicker is better and therefore the highest power is always required. Why does a microwave oven need different power settings anyway? Get a new Microwave oven out of the box and plug it in. Possibly take a quick look at the cover of the instruction manual that comes with it and then promptly throw it in the bottom drawer never to be seen again, or for an even more permanent solution, simply discard it with the other superfluous packaging and warranty forms. Why do they even put them in the box? ;) ;) ;)
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I love a peshwari naan with my chicken ginger/garlic balti, packed with sultanas, crispy round the edges and softer inside, I start at the outside and go round and round, pulling off pieces to mop up my balti and eventually come to the thicker middle part which I leave. I've had some very wierd concoctions when asking for peshwawi naans, some just covered with syrup ugh! others with desiccated coconut in ugh too, some really sweetened ones, some with cashew nuts (in India) nice., they're like having your pudding with your dinner!
Foureyes/DalPuri You have prompted my memory about Aidey’s YouTube video on Peshwari Naan, I remember he covered the exterior in ground coconut/sugar. Stuffing was coconut powder,sugar and mango pulp.
I will add my own preference, I see Phil has posted his preference below. Light and crispy Garlic Naan heavy with Butter and fresh green Chillies really works for me.
Phil I sometimes find Keema Naan can distract from a main dish due to its pungent oily flavour. However made well and with light Indian salad it’s divine.
https://youtu.be/zuf07jqjhMQ
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Sorry, for me peshwari naans are a real turn-off; only a keema naan can really excite me, and (in my experience) go really well with a lamb dhansak, pulao rice, lime pickle and onion salad. Basic naans don't really do anything for me
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Hey BobDylan, what did you use to "sand" your non-stick tawa? Why not just buy a proper steel Indian one that would have been cheaper and negated the need to do that?
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Hey BobDylan, what did you use to "sand" your non-stick tawa? Why not just buy a proper steel Indian one that would have been cheaper and negated the need to do that?
If it’s a help to you Livo I used “Sandpaper”
Teflon If heated frequently to an extremely high temperature, the coating may begin to decompose and give off fumes. Not nice fumes.
Heavy duty Steel pans Cheaper? Really?
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If it
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Bobdylan, I'm not having a go at you. I was just interested, My kids do a pretty good job or removing non-stick Teflon from my pans. It just takes a bit of time, but sadly not long enough.
Heavy duty Steel pans Cheaper? Really?
About pricing, yes really, and I'm pretty sure it's easier over there. I went to the local Indian Grocer and bought a proper Indian steel Tawa, crooked handle and all, for about $20 This is about
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Do you ever get the feeling you're turning into some horrible cross-bred incarnation of Phil/Chewy, Livo?
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Well, I for one appreciate the intellectual content that Livo is bringing to the forum. "Bring it on", as I understand the UFC/cage-fight sub-culture might say ... Incidentally, I looked for a simple (uncoated) tawa/tava before Livo posted his prices, and found one just as he describes (https://www.amazon.co.uk/Griddle-Chapati-Cooking-Prepare-Kitchen/dp/B079P3JM8N/) for just under GBP 10-00.
** Phil.
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Hope someone reads this and helps me out.
I watched H4ppy Chris's videos on Naan and he cooked on a Tawa that he said "was just a steel one". He used water on the bread to make it stick to the tawa so he could invert it and cook the topside directly over the gas burner. All I can find are either cast iron (which will be great but heavy to use) or all sorts of tawa with double anodising or other "non stick" surface.
Is he using a plain steel pan or non stick?
Take a nonstick Tawa as these are fair priced,this is also what HC describes he used. But personally I sand and remove the nonstick coating and then seasoned at a very high temperature.
Unfortunately when people confuse subjects with extensive unjustified dialogue the original topic and statement can be lost in translation. My statement being a prime example, I make no mention of material or cost, just of my preference.
UFC it may not be, strangly enough the internal conflict is truly fascinating.
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Do you ever get the feeling you're turning into some horrible cross-bred incarnation of Phil/Chewy, Livo?
I hadn't really given it much thought. The patience and wisdom of Phil paired with CT's cooking knowledge. I could live with that. Unfortunately I have neither. ;D Time of day, level of lubrication, the weather all play a part.
Bobdylan. An explanation is due. If you look at the time stamp of the post of mine you recently quoted and responded to, you'll notice it was made just over 4 years ago. That was just after I first saw the H4ppy Chris' video and was asking about Tawa because they are not that easy to find out here in the backwaters of the colonies. However, I did manage to obtain one eventually.
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You may also notice that my very next post in this thread, 2 days later shows that I'd already found the answer to my question. Replying to and reopening old threads can be beneficial but it can also lead to unfortunate misunderstanding, this case in point. Plus again, replying to a person with thanks (ie: CA; history attached), who has moved a posted recipe from a different member, (Curry Queen) to a different area of the forum back in 2008, all while using an unrelated quote from another member, Haldi. What is going on there Bob? Is it rolling?
Of course you could be forgiven for not knowing the old bones political atmosphere of the forum, but take care and consider the pop-up warnings about replying to very old posts. Quoting is a useful tool, sometimes, when used in an understandable fashion. Unfortunately the quote button is often abused and multi-nested quotes and repetitive posts are a Adey in the ssma. (PITA)
I'm not going to brief you on the old politics of the forum. It was just before my time but I still understood the nature of the beast.
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Livo your apologies are accepted in good faith, as shall continue to post as I deem appropriate thank you.