spice chapati/ krydret chapati

For english look beneath  each danish text.
Jeg var blevet så glad da Birthe fra Newyorkerbyheart fortalte at man kunne finde lækker chipotler i adabo sauce her. Hver gang jeg har lavet mexicansk mad, har jeg savnet denne sauce. Så takket være Birthe, (masser af inspiration at hente hos hende til bl.a. aftens maden, www.newyorkerbyheart.blogspot.com) fik jeg endeligt købt min chili sauce igår.
I was very happy to know from Birthe at Newyorkerbyheart, that chipotles in adabo sauce could be found here in Copenhagen. Every time I have made mexican dishes, I have missed this chili sauce. So thanks to Birthe (look at her blog, you can find lots and lots of inspiration for what to cook: www.newyorkerbyheart.blogspot.com) I finally bought this chili sauce yesterday.

 

Jeg lavede en dressing med 1 tsk. af denne chili sauce, tilsat frisk citron saft. og  ½ tsk. koriander pulver. Tilsatte den til tynd strimlet røde løg. Det blev tilbehøret til min krydret chapatier.
I made a yummy dressing with one tsp. of this chili sauce, added fresh lemon juice and ½ tsp of coriander powder. Added it to my thin sliced red oninons. This made a nice side dish to my spiced chapaties.


Krydret Chapati
Faktisk hedder de missi Roti og laves i Punjaben af kikærtemel og chapatti mel tilsat linser. Jeg valgte idag at lave dem med majs mel istedet for kikærtemel. Da jeg var udgået af chapati mel/atta, brugte jeg almindelig mel tilsat grahamsmel. Jeg skar også lidt ned  på krydderierne og linserne. Man laver de her chappatier eller rotier med rester af linseret fra aften før. Jeg havde en fars af hakkekød og linser liggende i min fryser som jeg brugte. Brug hvad i har.


Spiced Chappati.
They are actually called missi roti and are in the Punjab made of chickpea flour, chapati flour and lentil leftovers. Today I made them for lunch, but with corn flour and all purpose flour added some grahams flour as I was out of chapati flour. In my freaser I had some lentil and mince mixture I used instead of all lentils. Use what ever you have of food debris, meat or vegetable or lentils.


6-7 roti
Ingredienser/ingredients
80 gr. grahamsmel/ 80 gr.grahams flour
150 gr. hvede mel/ 150 gr. all purpose flour
150 gr. majsmel/150 gr corn flour
150 gr. kogte linser purerede/150 gr boiled lentils, mashed
2 spsk frisk koriander hakkede/ 2 tbs fresh coriander chopped
salt efter smag/salt to taste
1 tsk kommen pulver/ 1 tsp cumin powder
evt. ½  tsk nigella frø/ ½ tsp nigella seeds ( after choise)
 1 tsk ristet kommen/1tsp roasted cumin
evt 2 friske chilier hakkede/ 2 fresh chilies chopped ( after choise)
120- 150 ml vand/120-150 ml water.

Bland alle 3 slags mel, tilsæt alle ingredienser undtaget vand og bland godt. Tilsæt lidt vand ad gangen og saml til en blød og smidigt dej.

Mix the 3 kinds of flours, add all the other ingredients except the water and mix well. Add little water at a time and make a soft dough.

Tag dejen ud på en ren bord overflade og ælt godt. Kom det i en skål, dæk det med et let våd viskestykke og lad den hvile halv time.
Knead the dough well on a clean surface. The put it in a bowl, cover with a damp cloth and let it rest ½ hour.

Del dejen i 6-7 runde kugler, fald dem lidt ud som på billedet. Varm en pande.
Make 6-7 buns of the daugh,. flatten them a bit, like in the picture. Heat a skillet.

Rul bollerene ud til flade chapattier/ rotier

Roll out the buns to flat chapatties/roties.

Bag dem på panden en ad gangen  på begge sider, panden skal være ret varm. De får gyldne pletter, man kan trykke dem let med en hviske stykke,  

Bake them on the skilllet one at a time on both sides. The skillet has to be very hot. There will apear golden spots on them.You can press them slightly with a kitchen cloth.

Server dem meget varm med løg relishen og en spsk yoghurt eller yoghurt mint chutney.
Serve them very hot with the red onion relish and a tbs og yoghurt or yoghurt mint chutney.


velbekom ........................................ vi ses........
enjoy .............................................see you later......