Goan puffed bread

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Preparation info

  • Difficulty

    Easy

  • Makes

    24

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Many different types of Indian bread, usually made without yeast, are cooked throughout the country. They are often served instead of, and occasionally as well as, rice. Many are cooked on a griddle pan, others are oven-baked, but some like these Vodde are deep-fried in oil.

Ingredients

  • 250 g/9 oz/2 ½ cups chapati flour or fine wholemeal (whole-wheat) flour
  • 50 g/2 oz/½ cup semolina
  • 2.5 ml/½ tsp salt
  • 2.5 ml/½ tsp sugar
  • 25 g/1 oz butter, chilled
  • 150 ml/¼ pint/ cup warm water
  • sunflower oil, for deep-frying

Method

  1. Sift the flour into a large mixing bowl and stir in the semolina, salt and sugar. Cut the butter into small cubes and rub in with your fingers and thumbs until the mixture resembles fine breadcrumbs.

  2. Sprinkle over most of the water, then stir with a fork to make a soft dough, adding a little more of the water if needed, to form a soft dough.

  3. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Alternatively, knead for 5 minutes with a dough hook in an electric mixer.

  4. Divide the dough in half and form two flattened rounds. Cover one with clear film (plastic wrap), then roll out the other to a circle about 25cm/10 in in diameter.

  5. Using a 7.5cm/3 in cutter, stamp out about 12 small circles. Repeat with the second piece of dough.

  6. In a wok or other suitable pan for deepfrying, heat the oil over a medium-high heat. If you have a thermometer, check that the oil is at 180°C/350°F, otherwise, drop a small amount of the dough into the hot oil. If it floats immediately without browning then the oil is at the right temperature.

  7. Carefully lower one of the dough circles into the hot oil using a slotted spoon. Gently press it down into the oil for just a second or two, then let it float to the surface. When the bread puffs up, let it brown on the underside then turn it over and brown the other side.

  8. Remove from the oil and drain on kitchen paper. Cook the other breads in the same way. Serve immediately.

Per portion Energy 93kcal/387kJ; Protein 2g; Carbohydrate 8g, of which sugars 0g; Fat 6g, of which saturates 1g; Cholesterol 2mg; Calcium 5mg; Fibre 1.0g; Sodium 48mg.