Last week we got a bread loaf from a very famous bakery in Pune. We ate almost half of it with Tea on a chilly morning and I decided to make Sandwiches with the rest on the same night. I usually don’t like to stock up Bread, Eggs for a very long time. Turns out it was soggy and spoilt at the end. I was scared for my life because my daughter had eaten it too. I had been wanting to make a good bread for a very long time, whole wheat so I could feed it to Inara, guiltfree. I’ve tried making them several times but it was never to my liking, either it’s too dense, too yeasty or hard. This Sunday I made Kothimbir Vadi for Breakfast and I has Moth Sprouts, which I was supposed to make for Lunch. However, we skipped lunch and Inara was at Mums. These are the times I get to experiment with recipes. I had freshly ground Chana Dal / Chickpea Flour / Besan and lots of Coriander. That’s when I thought I should make this, the result was good.
The Recipe in detail:
Chickpea Flour-1/4th Cup
Whole Wheat Flour-1 and 1/4th Cup
Chopped Coriander-1/2 cup
Green Chili Pate-2 tbsp.
Turmeric- 1/8 tsp
Chilli Powder-2 tsp
Ground Nut Oil-2 tbsp.
Salt – Taste
Kothimbir VAdi Bread Recipe Cooking Method
Take a tall glass add the yeast and sugar. Add 200 ml of warm water to this and let this rest for 20 minutes. Meanwhile, mix all other ingredients in a deep bowl. After 20 minutes, you will see that the yeast is nice and frothy. Mix this in the flour mixture and make a smooth dough.
Dust a flat surface with Flour and smoothen the dough for 7-10 minutes. Pinch the edges inside and make a soft and clean dough. Oil a deep bowl and leave the dough in this, covered for 5-6 hours. You’ll see that the dough has doubled in size. Now punch the dough and smoothen again.
Line a bread tin with parchment and shape the dough into a log shape and transfer to the tin or you may make a large ball like I did and bake on a tray. Brush the top with water and sprinkle some sesame seeds. Make a design with a sharp knife or simply make a split lengthwise. Cover and leave aside for half an hour, pre-heat the oven for 10 minutes at 200 degrees. Pop the tray in the oven and bake for 20 minutes at 150 degrees. Thereafter for 10 minutes at 200 degrees. The bread should be hollow once tapped and a skewer should come out clean once inserted in the center. Let the bread cool completely before you slice it. I left mine Overnight. We had ours with Misal, lightly toasted on Butter. Heavenly.
Adjust the heat per your oven. I baked mine in an OTG.