Krampouz Passion - Manual (Page 7)

Other fillings: Reblochon cheese, diced bacon, gizzards, hot goat’s cheese, ratatouille.
CHAPATIS (Photo page x)
Ingredients: for 15 chapatis
250 g wholemeal flour, 25 g melted butter, 12 cl warm water, a pinch of table salt
To make the dough: Preparation time: 15 min. – Standing time: 30 min.
Mix the flour, salt and melted butter by hand in a bowl. Gradually incorporate the water. Knead until a
ball of pliable, smooth dough is formed. Leave to stand for 30 min. Divide the dough into 15 equal
parts of about 30 g and roll out each one with a rolling pin to form very thin chapatis 12 cm in
diameter.
Cooking: thermostat: 230° C.
Put 4 chapatis on the crêpe maker. After 20 seconds, press them down in 4 or 5 places with a wooden
spoon to help form air bubbles which make the chapattis puff up. Cook for about 1 minute on each
side. Wrap the chapattis in a teacloth to keep them warm.
Illustrated recipe: Chapatis are eaten hot, topped with butter and serve as bread to accompany Indian
dishes: curried chicken, vegetables, saffron rice.
PARATHAS (Photo page x)
Ingredients: for 10 parathas
Dough: 325 g wholemeal flour, 17.5 cl hot water, 4 tablespoons oil, 1 teaspoon salt - Filling: 450 g
potatoes, 1 small onion, 1 or 2 finely chopped green chillies, 1 tablespoon chopped coriander leaves, ¾
teaspoon table salt, ¾ teaspoon ground cumin
Preparation time: 30 min. (including cooking time for potatoes)
Filling: Make mashed potato. Add: finely chopped onion, chillies, coriander, salt and cumin.
Dough: Put the flour and salt into a bowl; add the oil and work with the tips of your fingers. Add the
water to obtain a thick dough. Work this dough for 5 to 10 min. to get a soft, smooth paste. Divide up
into 20 small balls of about 30 g.
Cooking: thermostat 230 ° C.
Roll out 2 balls to make discs 10 cm in diameter. Place a tablespoon of filling on one of the discs and
spread all around. Place the other disc on the filling and seal by wetting and pinching the discs
together. Carefully roll out this paratha until it is 12 to 14 cm. Lightly grease each cavity, place the
parathas on the crepe maker and cook for 2 to 3 min. on each side.
Illustrated recipe: Parathas are served hot topped with melted butter.
Other fillings: paneer-based preparations.
DOSAS (Photo page x)
Ingredients: for 14 dosas
75 g hulled black lentils, 120 g rice flour, 140 g rice semolina, ½ sachet baker’s yeast (half a 7 g
sachet diluted in warm water), 1 teaspoon fenugreek seeds, 1 tablespoon table salt, ½ tablespoon
cumin, pepper.
Preparation: Preparation time 15 min. + standing time
The day before: leave the lentils and fenugreek seeds to soak for 4 hours. Then blend them in a mixer
with a very little water; the resulting paste should not be too liquid.
Mix the rice flour, rice semolina and yeast in 25 cl of warm water, until you get a fluid, slightly liquid
batter, and add to the lentil/fenugreek mixture. Season with salt, pepper and spice and then leave to
stand all night.
The next day: the batter will have almost doubled in volume, knead it (the air comes out of it), add a
little water so that it is liquid like pancake batter.
Cooking: Thermostat 250° C.
Grease the griddle well and pour a ladleful of batter per cavity. Cook for 2 min. on each side. Top with
a little oil to make them slightly crispy.
Illustrated recipe: Dosas can be very spicy depending on palates and are eaten hot with chutneys
and/or sambar. They can also be prepared with onions, kidneys beans, or coriander.