Carrot and Poppy Seed Flat Bread
It’s such a happy Friday!
The weather is awesome. Some really beautiful flowers are blooming in my garden. Here’s one.
I re-started my work out regime (you must be wondering how many times?! :D)
I had something sweet for my breakfast! yay!
Yet another recipe from my grandmother’s kitchen. You know there’s always a certain amount of pressure when you cook your grandmother’s recipe. After eating something for 567 times, the taste, flavor, texture everything is registered in your brain and anything even 0.1% less than the desired will just not do!
Traditionally, this recipe is called ‘Garghi’ and the main ingredient is pumpkin. In order to relieve myself of the ‘pressure’ and subject to the availability I used carrots and they just turned out to be perfect! I had it for my breakfast. Nothing in this world can stop you from having it for lunch/snack or dinner, because that’s what I did. 😉
Yes! They are fried, but take my word, they do not absorb oil. If you want to cook them like chapatis, please do, and let me know how do they taste. 🙂
CARROT AND POPPY SEED FLAT BREAD-RECIPE
2 Carrots- medium size, cut into chunks and boiled till soft.
1/2 cup jaggery/palm sugar
1/4 cup Semolina
1 cup wheat flour
2 tsp of grated nutmeg
2 tsp ghee/melted butter
2-3 tsp poppy seeds
Boil the carrots till soft and blend it into a fine puree. In a pan simmer the carrot puree and jaggery. Once the jaggery melts, turn the burner off and add semolina. Add some nutmeg and give it a mix and allow the mixture to cool down.
Add the wheat flour to the carrot-jaggery mix and knead the dough. The consistency should be same as the chapati dough.
Divide the dough into smaller balls and flatten them on a butter paper. Do not use the rolling pin. Once the dough is flattened, press some poppy seeds and deep fry.
More to come… 🙂