Category Archives: Khaliat Nahal
The ‘We Knead to Bake’ Project 2013 # 9- Khaliat Nahal (honeycomb bread), Mumbai street food Ishtyle
I had hoped to bake 12 breads — one for each month of the year but it appears that hopes of a perfect record are moot, I missed the bread from last month – Pretzels, since I was on holiday. The good part, I got to personally deliver my excuse to Aparna Balasubramanian while on holiday in India.
The only problem with Indian holidays is that you’re left with a profound longing for the delicious foods that you indulge in, long after you get back to home base, i.e, The US of A. One of the dishes I missed out on this trip was authentic Vada Pav, the kind you buy from street vendors, not in restaurants.
When the time came to bake this months bread, It didn’t take long to decide what I wanted to fill it with, and tradition took a LOOONG hike into the Arabian desert! This months bread was a middle eastern classic Khaliat al Nahal ,translated as Bees Hive in Arabic for its honeycomb structure. The traditional version is a sweet one, filled with plain cream cheese & drizzled liberally with sugar syrup flavored with rose, saffron or cardamom.
And of course as usual, I tend to deliberately go the opposite direction.
This was a perfect opportunity to indulge & give in to my Vada Pav craving AND test out yet another one of Aparna’s fabulous bread selections & so, here is my bread creation # 9, for the month of September. The garlic chutney that coats the vadas in each of the little honeycomb buns is entirely optional, but here’s the recipe if you’re interested.
Note: As intimidating as 18 servings can be, they’re small 2 bite versions of the real thing, & they tend to disappear quickly. all the better since they don’t taste that good, (rather stale), the next day. Finish them off the same day by sharing with friends & Family!
For the Vadas:
4 large Idaho potatoes, boiled in their skins
2 tablespoons oil for the seasoning
1 teaspoon mustard seeds
2 green chiles chopped coarsely
1 large clove of garlic, finely minced
1 inch piece fresh ginger, grated fine
1 sprig curry leaves, torn into small bits
1/8 teaspoon turmeric powder
Salt to taste
1 cup chickpea flour
1/2 teaspoon Red Chile powder
1/2 teaspoon Baking powder
1 pinch turmeric powder
Plain seltzer water as needed
2 cups oil for deep frying
Peel the potatoes & crumble. Set aside
Heat the 2 tablespoons of oil in a skillet. when it gets hot, add the mustard & allow it to sputter.
Add the green chiles, ginger & garlic, Saute till the garlic emanates an aroma. Add the curry leaves, stir and add the turmeric & salt. Remove from fire, mix well and add to the crumbled potatoes.
Combine the seasoning until its well distributed in the potatoes. using melon baller, scoop out potato mixture, and shape into spheres about 1 inches in diameter. Cover with a plastic wrap & refrigerate till ready to fry.
Combine the chickpea flour, baking powder,salt, turmeric & chile powder. mix with a fork to distribute the spices. Add seltzer to make a batter the consistency of pancake batter.
Heat 2 cups of oil in a cast iron pan. when it just about begins to smoke, dip the potato spheres into the batter completely coating them & drop into the hot oil. Fry till golden brown. Remove and place on a plate lined with paper towels.
Set aside 18 of the best looking vadas to cool down to room temperature, and feel free to gobble down the rest!
Khaliat Nahal Vada Pav:
You need: (for the dough)
Serve warm with a cup of Masala Chai.
This Bread is being Yeastspotted.