FALUCHE DU NORD

For this month home bakers challenge host by Priya Suresh . She challenge us with many french recipes. I choose faluche du nord and french sables. Thanks priya for this great recipe.

Faluche is a traditional bread in france. Faluche is a pale white bread that is soft and fairly dense. It is neither a round nor flat bread but looks like a small soccer ball. It may be eaten hot at breakfast with butter and jam or with some chocolate spread.

Ingredients :

. Flour - 2 1/4 cup
. Water 1/2 cup
. Salt - 1/2 tsp
. Yeast - 1 tsp
. Olive oil - 2 tbsp
. Oil - 1 tsp

Method :

1. Add yeast and salt in lukewarm water and keep aside until it turns frothy.

2. Taking flour in a bowl and add yeast mix, olive oil and knead every thing as a smooth and soft dough.

3. Transfer the dough to a greased bowl and sit in a warm place for 1.30 hour.

4. Remove dough and sprinkle enough flour in a working surface 

5. Roll the dough as a large disc with enough thickness.

6. With a round shape cutter make medium size round shape discs.

7. Place it in a flour dusted baking sheet, let sit rise for an another hour.

8. Preheat the oven 180 degree. Brush the top with oil and sprinkle some flour on top. 

9. Bake for 10 - 15 minutes.

SMALL IRACHI PATHIRI / MEAT BOX

This is one of the ramadan special in malabar sides. This is very simple and easy to make.One of the benefits of this is we dont need to use much oil for this.  Using maida batter at the sides will act as a glue and help from breaking the layers. Here i used simple chicken filling. You can also use any type of filling. This is a small version of chatti pathiri / athisaya pathiri.

Ingredients :

. Maida / flour - 1 cup
. Egg - 2
. Water
. Salt
. Oil
. Chicken filling : recipe is

Method :

1.  Mix maida, egg and salt with enough water.  Its a medium thin batter.

2. Heat a non stick pan. Gently pour a very small laddle of batter and spread the batter with the laddle like pan cakes. Cook on medium flame. Smear 1/2 tsp oil.

3. Remove from pan and put some filling on the center.

4.  First fold the 2 long sides. Then fold other 2 sides.  Use maida batter at the sides will act as a glue.

5. Beat 1 egg and pinch of salt with a spoon.

6. Now heat 1 tbsp oil in a non stick pan. Dip the stuffed pathiri on egg and cook both sides till brown colour.

7. Remove and serve with ketchup.

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LAYER PATHIRI - MALABAR SPECIAL

This is one of the traditional eid special in malabar sides. Whenever i visit my grand mother's home, i asked her to prepare this for me. And i decided that my followers also should taste this. 
One of the benefits of this is we dont need to use much oil for this. So cholestrol is not the main enemy here.

While preparing we have to take care of one thing is the second pathiri is bigger than the first. And the third one is bigger than the second , so on. 

 So that we can handle it easy, otherwise it will break the layers. Using maida batter at the sides will act as a glue and help from breaking the layers. Here i used simple chicken filling. You can also use any type of filling.

a very happy and prosperous eid to all of you....:)

Ingredients :

. Maida / flour - 1 - 1 1/4 cup
. Salt - to taste
. Egg - 2
. Tomato - 1/2
. Coriander leaf
. Chicken filling

Method :

. Chicken  filling recipe is here

1. Mix maida, egg and salt with enough water.  Its a medium thin batter.

2. Heat a non stick pan. Gently pour a very small laddle of batter and spread the batter with the laddle like pan cakes. Cook on medium flame. Smear 1/2 tsp oil.

3. Remove from pan and put some filling on the center.

4.  First fold the 2 long sides. Then fold other 2 sides.  Use maida batter at the sides will act as a glue.

5. Again make second one bigger than the first one.

6. Remove and put some filling in its centre.

 7. And place previously stuffed pathiri over the filling.

8. Fold the pathiri with some maida batter at the sides.

9. Again make another one bigger than the second one. Repeat the process for all batter. ( make 6-7 )

10. Mix egg, chopped tomato, chopped coriander and 1/4 tsp salt.

11. Place the folded pathiri on egg mixture.

12. Make sure that the egg mixture are coated all over the pathiri.

13. Heat 1 tbsp oil in a non stick pan. First cook the 4 sides.

14. Then cook  until it turns golden brown on all sides. Gently pour the remaining egg mixture on pathiri.

15.  Remove from pan & enjoy.

ROOMALI / RUMALI ROTI

Roomali roti is a thin flat bread. The word rumal means kerchief. Its a nice and thin bread. The bread made from atta and flour. Usually the roomali roti cooked on top of an inverted khadai. But here i used simple frying pan. Use can also use tawa.

Ingredients :

. Flour / maida - 1 cup
. Atta - 1 cup
. Salt
. Water
. Ghee
. Rice flour

Method : 

1. Mix atta, maida and salt. Make a smooth and non sticky dough with enough water.

2. Cover with a kitchen towel and keep aside for 30 minutes.

3. Make small balls from the dough.

4. Roll out 2 balls into a small circle with a chappathi roller.

5. Spread ghee on one of them. And sprinkle some rice flour over ghee.

6. Place the another rolled one over the dusted dough.

7. Roll this into a thin roti.

8. Heat a tawa and place your roti.

9. When bubbles are appear on one side flip over it and cook the other side. Dont over cook.

10. Now seperate it into 2 layers and fold each one into a triangle.

11. Serve hot with any spicy dish.

BHATURA

Ingredients :

. Maida / flour - 3 cup
. Sugar - 1 tbsp
. Salt - to taste
. Curd - 6 tbsp
. Butter - 2 tbsp
. Baking powder - 1 tsp
. Egg - 1
. Water

Method :

1. Mix flour, sugar, salt, butter, curd, baking powder and egg. Mix well with your hands.

2. Make a soft dough with enough water.

3. Cover with a kitchen towel and keep aside for 2 hours.

4. Take a small lemon sized ball from dough. Sprinkle some flour on your working surface and roll out the ball into a small circle.

5. Heat oil in a pan. Deep fry the bhatura till light brown on both sides.

6. Turn to a tissue paper. Serve hot with any spicy dish.