India is varied kinds of bread. We use wheat, rice, lentils, legumes, grains and even vegetables to make Indian flat breads. In this class we will make three different kinds of bread with one simple curry.
印度有許多不同樣貌的烤餅，有使用小麥、米、扁豆、雜糧堅果豆類，甚至是蔬菜。這次的課程，我們將會製作三種不同的烤餅和一道簡單的咖哩。
1. Roti 烤麥餅
Roti is a flat bread usually made with whole wheat flour. It’s eaten with a curry or dal (lentils). 烤麥餅通常是使用全麥粉來製作，可以拿來搭配咖哩或是扁豆做成的湯咖哩。
Roti ingredients. 食材:
- Whole wheat flour/2.5 cups/全麥粉
- Salt/1 tsp (To taste)/鹽
- Oil/1 tbsp/料理用油
- Water/1 cup (Approx.)/水
Method 方法:
- Take two cups of flour in a big bowl. 取2杯的全麥粉並置入大的調理盆
- Add oil and salt to it. 加入油和鹽
- Mix it well. 攪拌均勻
- Add water and knead a soft dough. 加入水並揉成較軟的麵團
- Cover it and let it rest for at least 20 minutes. 調理盆加蓋並靜置休息最少20分鐘
- After 20 minutes, make small balls of approximately 30g to 40g. 靜置完後取一小球麵糰約30至40克
- Take a plate and put half a cup of whole wheat flour in it. 取一個盤子並放入半杯的全麥粉
- Now, take a dough ball and dust it with the flour. 取一小球麵粉並沾一點全麥粉
- Take a rolling pin and roll a thin roti. If the dough is sticking to the rolling pin, dust the dough with flour again. 取擀麵棍並開始擀成圓形薄片。如果麵團會黏在擀麵棍上，則再次沾一些全麥粉
- Take a flat iron pan/skillet and heat it up on a low to medium heat. 取平底鍋或不沾鍋在火爐上以低中火加熱
- Put the rolled roti on the pan and let it cook for a minute. 把擀好的麵團直接放在鍋上烘烤
- Turn it over and cook for another 30 to 40 seconds or till you see some small bubbles on the roti. 單面約烤30至40秒，或直到表皮有一些氣泡出現時翻面
- Now, pick the roti with tongs and put it directly on the high flame for 5 seconds and flip it over. 使用不鏽鋼夾將烤餅夾起直接放到直火上約5秒並翻面
- Remove it from the flame in 5 seconds and put it on a plate. 烤餅膨脹後夾到盤子上
- Apply ghee or butter on the top. 在表面塗抹一些酥油或奶油
Note: This recipe will make approx. 10 to 12 roti. 此食材比例大約可製作10到12片烤餅
2. Thepla 烤香料麥餅
Thepla is flat bread from Gujarat, a state in western India. Usually, we eat this when we travel. It stays well for 3 to 4 days at room temperature. 烤香料麥餅是來自西印古吉拉特邦。通常是在外出旅遊時會攜帶食用，因為這種麥餅可以在室溫保存3至4天。
Ingredients 食材:
- Whole wheat flour/1 .5 cups/全麥粉
- Oil/1 tbsp + 4 tbsp/料理用油
- Turmeric/½ tsp/薑黃粉
- Red Chili Powder/½ tsp/紅辣椒粉
- Salt/½ tsp (To taste)/鹽
- Coriander Powder/1 tsp/香菜籽粉
- Water/½ cup (Approx.)/水
Method 方法:
- Take one cups of flour in a big bowl. 取一杯全麥粉並置入大的調理盆
- Add oil, salt and all the spices to it. 加入由、鹽及所有香料
- Mix it well. 攪拌均勻
- Add water and knead a soft dough. 加入水並揉成較軟的麵團
- Cover it and let it rest for at least 20 minutes. 調理盆加蓋並靜置休息最少20分鐘
- After 20 minutes, make small balls of approximately 30g to 40g. 靜置完後取一小球麵糰約30至40克
- Take a plate and put half a cup of whole wheat flour in it. 取一個盤子並放入半杯的全麥粉
- Now, take a dough ball and dust it with the flour. 取一小球麵粉並沾一點全麥粉
- Take a rolling pin and roll a thin thepla. If the dough is sticking to the rolling pin, dust the dough with flour again. 取擀麵棍並開始擀成圓形薄片。如果麵團會黏在擀麵棍上，則再次沾一些全麥粉
- Take a flat iron pan/skillet and heat it up on a low to medium heat. 取平底鍋或不沾鍋在火爐上以低中火加熱
- Put the rolled thepla on the pan and let it cook for a minute. 把擀好的麵團直接放在鍋上烘烤
- Turn it over and cook for another 30 to 40 seconds or till you see some small bubbles on the thepla. 單面約烤30至40秒，或直到表皮有一些氣泡出現時翻面
- Now, take a spoon full of oil or ghee and apply on the top pf the thepla. 用湯匙取整湯匙的油或酥油塗抹在烤餅表面
- Increase the flame to medium high. 將火轉至中火
- Flip over the thepla and apply a little more oil or ghee on the other side. 將烤餅翻面並在新的一面塗抹一些油或酥油
- Cook on each side for 8 to 10 seconds and flip. Repeat this step for 2 to 3 times to even cook the thepla. 每一面約烤8至10秒後翻面，重複約2到3次直至雙面均勻
- Take it on the plate and it ready to eat. 完成後即可食用
Note: This recipe will make approx. 5 to 6 theplas. 此食材比例大約可製作5到6片香料麥餅
3. Amaranth flour paratha. 莧菜籽粉烤餅（波羅吒餅）
Amaranth flour is not only gluten free but also considered as a super food filled with nutrients. In India, amaranth flour breads are eaten mostly on the days when people observe fasting. 莧菜籽粉不只無麩質，更是充滿營養的一種超級食物。通常在印度，莧菜籽粉烤餅（各式餅類）是在斷食（禁食）的選擇。
Ingredients 食材:
- Amaranth flour/1 cup/莧菜籽粉
- Boiled grated potato/1 cup/熟馬鈴薯
- Water/1/8 cup/水
- Salt/1 tsp/鹽
- Grated ginger/1 tsp/薑碎
- Green Chili/1 pc/綠辣椒
- Cumin/1 tsp/孜然
- Fresh coriander (Optional)/¼ cup /香菜（選擇性）
- Oil/Ghee/1 tbsp + 4 tbsp/料理用油或酥油
Method 方法:
- Take amaranth flour in a big bowl. 取一杯莧菜籽粉並置入大的調理盆
- Add cumin, ginger, chopped chili, salt, 1 tbsp oil/ghee, chopped coriander and mix it well. 加入孜然、薑、切碎的綠辣椒、鹽、油、切碎的香菜，並攪拌均勻
- Now, add grated boiled potatoes to the mix and knead a not so soft dough. 加入碎熟馬鈴薯並攪拌，揉捏至不軟不硬的麵團
- Add a tbsp of water only if needed to knead. 如果揉捏的過程需要水，只需加一點即可
- Cover it and let it rest for at least 20 minutes. 調理盆加蓋並靜置休息最少20分鐘
- After 20 minutes, make small balls of approximately 50g to 60g. 靜置完後取一小球麵糰約50至60克
- Take a plate and put half a cup of amaranth flour in it. 取一個盤子並放入半杯的莧菜籽粉
- Now, take a dough ball and dust it with the flour. 取一小球麵粉並沾一點莧菜籽粉
- Take a rolling pin and roll a paratha to your desired thickness. If the dough is sticking to the rolling pin, dust the dough with flour again. 取擀麵棍並開始擀成想要的厚度。如果麵團會黏在擀麵棍上，則再次沾一些莧菜籽粉
- Be gentle while rolling. 擀的過程不需出力
- Take a flat iron pan/skillet and heat it up on a low to medium heat. 取平底鍋或不沾鍋在火爐上以低中火加熱
- Put the rolled paratha on the pan and let it cook for a minute. 把擀好的麵團直接放在鍋上烘烤
- Turn it over and cook for another 30 to 40 seconds or till you see some small bubbles on the paratha. 單面約烤30至40秒，或直到表皮有一些氣泡出現時翻面
- Now, take a spoon full of oil or ghee and apply on the top pf the paratha. 用湯匙取整湯匙的油或酥油塗抹在烤餅表面
- Increase the flame to medium high. 將火轉至中火
- Flip over the paratha and apply a little more oil or ghee on the other side. 將烤餅翻面並在新的一面塗抹一些油或酥油
- Cook on each side for 8 to 10 seconds and flip. Repeat this step for 2 to 3 times to even cook the paratha. 每一面約烤8至10秒後翻面，重複約2到3次直至雙面均勻
- Take it on the plate and it ready to eat. 完成後即可食用
4. Mung Bean Curry 綠豆咖哩
Mung bean curry is weekly staple. Every week, this curry is cooked at least once in households of Gujarat. It’s eaten with either roti or rice. This time to make it more interesting we will add some veggies to it. 綠豆咖哩是每個星期中基本的菜色，至少會有一天出現在古吉拉特邦的家庭當中。通常是搭配烤餅或米飯。這次我們將會烹調更有趣的方式，嘗試加入一些蔬菜。
Ingredients 食材:
- Mung Beans/1 cup/毛綠豆
- Oil/2 tbsp/料理用油
- Cumin/2 tsp/孜然
- Hing (Asafetida)/½ tsp/阿魏粉
- Grated ginger/2 tsp/碎薑
- Chili/1 pc/辣椒
- Tomatoes Puree/4 tbsp/蕃茄糊
- Salt/1.5 tsp (To taste)/鹽
- Turmeric/1 tsp/薑黃粉
- Red chili powder/1 tsp/紅辣椒粉
- Coriander powder/2 tsp/香菜籽粉
- Lemon juice/2 tsp/新鮮檸檬汁
- Sugar/1 tsp/糖
- Fresh coriander/½ cup/香菜
- Zucchini (Optional)/1 medium size/櫛瓜（選擇性）
- Eggplant (Optional)/1 pc/茄子（選擇性）
- Green Pepper/1 pc/青椒
Method 方法:
- Wash mung beans and soak them for 30 minutes in three cups of water. 清洗毛綠豆後泡水約30分鐘（3杯水）
- Boil them in a pressure cooker for 7 to 8 minutes or in an open pot for 30 minutes or till they get soft. Add more water to the open pot so the beans don’t stick to the bottom or burn. 將綠豆煮熟，可用壓力鍋煮約7至8分鐘，或放入鍋內（不加蓋）煮約30分鐘直至軟化。若是用鍋直接煮，需要在煮的過程加入一些水以免綠豆沾黏底部或烤焦。
- Dice eggplants and zucchini in bite size pieces. Add a tsp of salt and turmeric powder and toss them together in a pot. Keep it aside. 將茄子及櫛瓜切成小塊可入口的尺寸。加入鹽及薑黃並攪拌均勻後放置一旁。
- Take another pot. 取另一個鍋子
- Add oil to it and heat it up on a medium flame. 加入油並中火加熱
- Once the oil is hot, add cumin seeds and let them crackle. 直至油熱後，加入孜然爆香
- Add hing (asafetida), grated ginger and chopped chili and stir. 加入阿魏粉、碎薑及切碎的辣椒並攪拌
- Cook it for a minute. 煮約一兩分鐘
- Now add boiled mung beans to it. 加入煮熟的綠豆
- Add tomatoes puree and all the spices. 加入蕃茄糊及所有香料
- Mix it well. 攪拌均勻
- Add chili powder, turmeric, coriander powder, salt and mix it well. 加入辣椒粉、薑黃粉、香菜籽粉、鹽，並攪拌均勻
- Add a cup of water or more to your required consistency. 加入一杯水或想要的濃稠度
- Let it simmer for 3 to 5 minutes on medium to low flame. 燉煮3至5分鐘（中小火）
- Now, add lemon juice and sugar and mix well. 加入檸檬汁及糖並攪拌均勻
- Take another pot and add a tbsp of oil. 取另一個鍋子並加入油
- Heat it up on medium flame. 中火加熱
- Add diced eggplants and zucchini and stir well. 加入剛剛已處理到一半的茄子及櫛瓜並攪拌
- Let them cook till the soften up. 煮至軟化
- Add cooked eggplants and zucchini to the curry. 把茄子及櫛瓜加入咖哩當中
- Also add chopped green pepper and fresh coriander. 加入切碎的青椒及香菜
- Turn off the flame and the curry is ready. 咖哩完成並關火