Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup tomato paste
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Cast iron skillet or griddle
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, and yeast. Mix well.
2. Add the warm water, yogurt, and vegetable oil to the bowl. Mix until a dough forms.
3. Knead the dough with a stand mixer and dough hook attachment for 5-7 minutes, until the dough is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 1 hour in a warm place.
5. In a dry skillet, toast the cumin and coriander seeds until fragrant. Grind them into a powder using a spice grinder or mortar and pestle.
6. In a blender or food processor, puree the onion, garlic, and ginger until smooth.
7. Heat a tablespoon of oil in a large skillet over medium heat. Add the onion puree and cook for 5 minutes, stirring occasionally.
8. Add the ground spices, turmeric, chili powder, garam masala, cinnamon, and cardamom to the skillet. Cook for 2 minutes, stirring constantly.
9. Add the chickpeas and tomato paste to the skillet. Stir well and cook for 5 minutes.
10. Add the heavy cream to the skillet and stir well. Cook for 2-3 minutes, until the sauce thickens.
11. Preheat a cast iron skillet or griddle over medium-high heat.
12. Divide the dough into 6-8 equal portions. Roll each portion into a circle about 1/4 inch thick.
13. Place the naan on the hot skillet or griddle. Cook for 1-2 minutes on each side, until the naan is puffed and golden brown.
14. Serve the naan hot with the chickpea qalia. Garnish with fresh cilantro.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet or griddle: medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories: 315
Fat: 11g
Carbohydrates: 46g
Protein: 10g
Sodium: 470mg
Fiber: 5g
Sugar: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of plain yogurt.
- Coconut cream can be used instead of heavy cream for a vegan version.
- Canned tomatoes can be used instead of tomato paste.
Variations:
- Add diced potatoes to the chickpea qalia for a heartier dish.
- Use different spices to change the flavor profile, such as curry powder or cumin.
- Add diced chicken or lamb to the qalia for a meat version.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the naan to ensure it puffs up.
- Brush the naan with melted butter or ghee before serving for extra flavor.
- Make the dough ahead of time and store it in the fridge for up to 24 hours.
Storage instructions:
- Store leftover naan and qalia separately in airtight containers in the fridge for up to 3 days.
- Reheat the naan in the oven or microwave before serving.
Reheating instructions:
- To reheat the naan, wrap it in foil and heat in a 350°F oven for 5-10 minutes, or microwave for 30 seconds to 1 minute.
Presentation ideas:
- Serve the naan and qalia on a large platter for a family-style meal.
- Garnish the dish with sliced red onions and lemon wedges for a pop of color.
Garnishes:
- Fresh cilantro
- Sliced red onions
- Lemon wedges
Pairings:
- Serve with basmati rice for a complete meal.
- Pair with a cucumber raita or yogurt dip for a cooling contrast.
Suggested side dishes:
- Roasted vegetables
- Saag paneer
- Lentil soup
Troubleshooting advice:
- If the naan doesn't puff up, the skillet may not be hot enough or the dough may be too thick.
- If the qalia is too thick, add more cream or water to thin it out.
Food safety advice:
- Make sure the chickpeas are fully cooked before adding them to the qalia.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
- Naan is a traditional Indian flatbread that has been around for centuries.
- Qalia is a spicy curry dish that originated in the Mughal Empire in India.
Flavor profiles:
- Naan: Soft and chewy with a slightly tangy flavor from the yogurt.
- Qalia: Spicy and aromatic with a creamy tomato sauce.
Serving suggestions:
- Serve the naan and qalia on individual plates for a more formal presentation.
- Offer a variety of chutneys or hot sauces on the side for guests to customize their spice level.
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Region: Indian