For us, it has always been North India or South India, All the four states come under one and the rest of India clubbed together as North. Now of course we know how far from the fact we were. Still each state comes with its own specialty and nothing can beat the rustic taste of each state.
When I decided to do the Indian Thalis, my wish was to create state specific thalis. However real time situations work out differently and I didn’t come around making a state specific Thali. However I did manage to make a North Indian Thali, featuring dishes that are from different states. I am not sure what the origin of each dish is, but it can so well fit a North Indian Thali.
|Fried Naan ~ North Indian Thali – Maida Onion Pakoda, Methi Kofta in Spicy Dal, Shahi Matar Capsicum Sabji, Fried Naans, Carrot Methi Mutter Pulao and Carrot Kheer|
I decided to choose a Saturday for making this and though I have been mentally wanting to select recipes from my recipe clippings, I was postponing for a long time. Finally on the day, I just took out my papers and sat down to select. The paper that showcased Butter Naans, had another recipe for Fried Naans, accompanied by couple of dals and curries. I decided I was going to make the Fried Naan, and a Pulao. So next was finalizing the side dishes. Finally a sweet that can make the thali complete.
On the showcase today will be the Fried Naans that everybody loved. My kids enjoyed this so much. Konda and Pedhu loved the rice also, though Fried Naans got the maximum votes.
Amma was upset that Daddy wasn’t there for lunch and told me that we must make it for him again. I would only be glad to make it again.
Maida / All purpose flour – 2 cups
Curds – 1/4 cup
Butter – 1 tbsp
Salt a tinu inch
Kalonji Seeds / Onions Seeds – 1/4 tsp
Dry or fresh yeast – 3/4 tsp
Milk – 2 tsbp
Sugar – 1/2 tsp
How to prepare the Fried Naans
Warm the milk for 20 secs in microwave, add the yeast along with sugar, cover with lid and keep it aside for 10 mins. Once over, it will be all frothy.
Sieve maida and salt. rub in the butter. Mix in Kalonji seeds. Add the yeast mixture to the maida and mix well.
Next add the curds and knead into a moderately firm dough. Keep it covered with a wet muslin cloth for 2 hrs or at least an hour.
When you check once the time is up, you will see the dough really risen well. Punch down and dust with flour.
Roll them into oval shaped naans.
Heat a kadai with oil and deep fry the rolled out Naans in hot oil till they puff and turn light gold in colour. Cook on both sides.
Serve hot with Shahi Mater Capsicum Sabji.
The recipe might be similar to how we make Batura, however we don’t add yeast in Batura. Even after getting cold, the fried Naans tasted great.
Other Naan Recipes:
Sending these for my Indian Thali Mela