ONION CORIANDER CHILLI STUFFED FLATBREAD

FEW MINUTES BACK I LEARNT ABOUT FETEER MESHALTET & EGYPTIAN LENZA!

I have learnt "roughly" about them, it feels I may try them some day!I do not try a completely new recipe much,I fear a failure, also that wastage of food is something I hate!From the pictures of Feteer Meshaltet/Egyptian layered pastry/cushioned pie, it seems the dough requires a lot of ghee or butter, then in each layer! There lies the problem; too buttery or ghee laden dough with sugar or meat in them cause me discomfort!Oil free ruti o mangsher shuruya or aloo pooler dalna work good enough for me! I liked the Egyptian Lenza thing, baked & stuffed tart kind of! I think since 1997, I am urging T to take me to two places; Lucknow & Egypt, there may not be any direct connection between the two but I love food & architecture laced with stories from the past! Can I ever forget how I loved reading "Tutankhamen er Guptadhan" by Syed Mustafa Siraj may be at the time of some semester in the school! I was never fond of text books & examinations, but unlike our friend Joy, I knew the importance of degrees, also had a mother to push me! If Joy's mother did not die early, I believe his life would not have headed rudderless! Father's go out to earn for the family, the maximum cannot manage both home & work! He is too well read & of high accord, how come he feared examinations? I am sure many degree holders do not have his level of knowledge!Anyway,I would make T take us to Egypt, although he says there is political unrest for long but I have to, I am least interested in resorts & starred hotel related travels! I would read more about Egyptian food & try some!

MY ULTIMATE COMFORT FOOD IS BENGALI!

I tried to have a Bhelpuri lunch today, could not! I made such tries like having a salad lunch or titbit,I have seen I cannot have them, I just do not enjoy! Our friend Smita suggested this brand of Bhelpuri as she saw it in the Mustafa Centre, today I opened it, could not have it! She is not wrong neither this brand is wrong! You can see there are lots of peanuts, no misery at all!

But their chutneys are made as per the tastebuds of Central & Northern Indians I believe! I threw off a full bowl of it & had rice with "tilbata sheem & bhola mach er jhol"! This would not have been the case with parathas!

Till date, when it comes to street food, I swear by the Kolkata Street Food, which to my taste bud is the best! The reason is simple; I grew up having them! I did like Dal Bati Churma in Rajasthan but not their Panipuri, as per my tastebud, Kolkata fuchka is what I am used to! Delhi's sheekh kebab taste I still remember, few of Kolkata's old time restaurants may be making them same good but the city dwellers' food preferences are changing & the old restaurants are selling off leaving space for the new! I do not even go & see Kolkata anymore, it hurts to see the changing scenario of the Park Street & Esplanade area, the people, food, shops! I too changed, fear the crowd in the New Market area, on my next visit I would go! At 75 may be, our mother goes alone, shops & eats the roadside "chole bhature" or "dahi vada" which I think are the best tasted! I enjoy equally, in fact more in this island without the crowd, smell, getting iron kadai from India at 7:90$ & 10:90$, a wok for 16:90$!

 I was listening to music today & doing the cleaning part! I enjoy working in an empty home, just failing with the time management!

WHAT IS THIS ONION CORIANDER CHILLI STUFFED FLATBREAD?

You can call it my second attempt at the Afghani Fateer Pyazi! Although, I improvise a recipe learnt from here & there, there are some like this one that I wanted to do as is! Then, it requires more of practise; most importantly, my bake mode is not working for over a year! I am not changing the gadget because I am unable to do that as the other functions are running well! Although this vegan, vegetarian flatbread ONION CORIANDER CHILLI STUFFED FLATBREAD is not exactly a Fateer Pyazi that is usually baked, it is done on the stovetop with the same ingredients used in the former! Okay, I have used wholewheat flour! What can be better than a homemade, hot from the tawa bread; if it is stuffed just get your choice of sauce, chutney, achar! I was wondering if Egyptian Feteer has any connection with the Afghan Fateer Pyazi? I would read & research more about it, ask my blogger friends!

INGREDIENTS : 

WHOLE WHEAT FLOUR : 2-3 COFFEE MUG

CHOPPED ONION : A BOWLFUL

CHOPPED CORIANDER : A BOWLFUL

CHOPPED GREEN CHILLI : 1 TBSP

SALT : AS REQUIRED

OIL : 2 TSP FOR EACH FLATBREAD

PROCEDURE :

Take the wholewheat flour & 1/2 tsp flour in a bowl, mix well & add a little of water at a time, knead for 10-12 minutes to prepare a smooth dough not that soft!

Keep the dough for rest, covering it for 15-20 minutes!

Take all of the chopped vegetables & herbs in a bowl & add 1/4 tsp of salt to them, mix well!

Remove cover, knead it for 1-2 minutes; tear out portions from the dough and smoothen between your palms!

Dust the balls and take on a rolling base, roll out roundels, place atop it some of the veggies & herbs mixture!

Fold it and roll again from the sides! I could not do this step like a pro would, I admit! But homemade is better than the frozen goods!

Dust again the stuffed balls with wholewheat flour & lightly roll out! I could not make them perfect round!

Roast one at a time well & both sides, add the oil and cook again well both the sides until brown spots occur!

Keep the heat level at low while frying them, at times low to medium!Take out & best if we can serve & have them straight from the tawa/ pan/griddle!