Karan Gokani

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Indian 101 The Bread Series: Achari (Pickle) Parathas Enjoy 👇🏼 I made these as a bit of an experiment when I had some dough leftover one day, and ever since, these are one of my favourite breads, with a chilled bowl of yoghurt or raita to dip into.  Ingredients 250g chapatti flour or atta  ¾ tsp salt 1 tbsp oil 120ml warm water 2 tablespoons of your favourite pickle, I like mango  Ghee or oil to cook  Method Make a soft dough and rest 20 mins. Divide into 8, roll thin, brush with ghee, sprinkle mint + ajwain. Spread the pickle over and pleat carefully. Then roll into a rose and press out again into a thin paratha.  Cook on a hot tawa, flipping and brushing with ghee until golden. #indianfood #paratha #chef #indiancooking

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Today's Indian 101 Bread: Sindhi Kokis are the perfect weekend breakfast with a bowl of chilled yoghurt to dip into. Enjoy 👇🏼 Ingredients: 200g chapati flour or plain flour 150g water  1 small red onion 1 tbsp coriander leaves 1 green chilli 1 tsp coriander seeds 1 tsp anardana (pomegranate seeds) 1/2 tsp crushed black pepper or chilli 1/4 tsp salt 1 tbsp oil or ghee and more to cook Method Mix everything together into a firm dough. Cover and rest for 15–20 minutes. Divide into 4 balls and roll into thick discs. Prick or dimple lightly with your fingers. Cook on a medium hot pan, flipping and drizzling with oil or ghee, until golden, crisp and cooked through on both sides. Press gently as they cook and score with a knife midway through the cook if you want the traditional look. Serve hot with yoghurt or pickle. #indiancooking #sindhi #indianfood

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INDIAN 101 THE BREAD SERIES: PURAN POLI Today’s recipe is a Maharashtrian classic, puran poli. Soft dough wrapped around a sweet filling of lentils, jaggery and cardamom, rolled thin and cooked on a hot pan with ghee until golden. It’s one of those breads that equally popular at celebration and simple weekend meal. Best eaten warm, with a little extra ghee and a glass of cold milk on the side. Filling 100g mung dal, soaked 75g jaggery (or brown sugar) 2 cardamoms Ghee Dough 200g plain flour 150g warm water ¼ tsp turmeric 30g oil Pinch of salt Cook the filling until soft and thick, then cool. Make a soft dough and rest. Stuff, roll thin and cook on a hot pan with ghee until golden. Serve warm, generously finished with ghee. Full step by step + tips on my Substack. #indianfood #indiancooking #chef #maharashtra