Yoga Journal Singapore — February 09, 2018

Ghee

MAKES 1^1 ⁄ 2 CUPS

Some recipes suggest removing the foam from the butter; others say it isn’t necessary.

1 pound unsalted organic butter

1 Line a fine-mesh tea strainer with a piece of cheesecloth, set it over a clean pint-size canning jar,

and set aside.

2 Melt the butter in a small, heavy-bottomed saucepan over low heat, stirring it occasionally, for

an even melt.

3 Once it melts, you will notice foam gathering on the surface. You can scoop the foam out with

a spoon or just let it be; the melted butter will eventually stop foaming and start to subside. A few

milk solids will settle at the bottom and brown slightly. This process will take 15 to 2o minutes.

4 When the liquid appears quite clear, like a light-amber-hued oil, pour it through the cheesecloth-

lined strainer into the jar, leaving the browned milk solids behind.

5 Set jar aside until ghee is completely cooled and then put on lid.

Adapted with permission from 66o Curries, by Raghavan Iyer (Workman Publishing, 2008).

Alu Paratha

MAKES 12 SERVINGS

Roti

4 cups whole-wheat flour

9 tablespoons ghee

1 cup cold water

Filling

2 medium potatoes, peeled and quartered

3 tablespoons ghee

(^1) ⁄ 2 cup onions, minced
(^1) ⁄ 2 teaspoon salt
(^1) ⁄ 2 teaspoon ground cumin
(^1) ⁄ 2 teaspoon garam masala
(^1) ⁄ 4 – (^1) ⁄ 2 teaspoon fresh green chilies, minced
(^1) ⁄ 2 cup fresh cilantro, minced
Juice of^1 ⁄ 2 lemon
(^1) ⁄ 4 cup ghee, melted
1 Combine flour and 9 tablespoons ghee
with your hands in a large bowl until mixture
resembles breadcrumbs. Add water and knead
until it forms a firm, smooth dough. If dry, add
more water, 1 tablespoon at a time, and knead
again. Cover, and set aside for 3o minutes.
2 While the dough rests, cook potatoes in a
large pot of salted, boiling water until they’re
soft, about 2o minutes. Drain, mash, and set
aside.
3 Heat 3 tablespoons ghee in a frying pan over
medium heat. Add onions and sauté until soft
(5 minutes). Add salt, cumin, garam masala,
chilies, and potatoes. Stir until mixed well.
Remove from heat. Stir in cilantro and lemon
juice.
4 Divide dough into 12 evenly sized balls. On a
lightly floured surfaced, roll out the dough into
4-inch circles.
5 Place about 1 to 2 tablespoons of the filling
in the center of each circle. Carefully bring
the edges of the dough up and pinch them
together to enclose the filling.
6 Gently flatten each roti down into a 4-inch
circle. Keep them covered with a damp cloth
until you are done.
7 Cook roti in a dry, heavy-bottom or nonstick
frying pan over medium-high heat for about 1
minute. Flip over and cook other side.
8 Brush the roti with a little melted ghee,
and cook oiled side for 2 minutes. Then brush
some melted ghee on top, flip, and cook for 2
minutes, until lightly browned on both sides.
Adapted with permission from The Modern
Ayurvedic Cookbook, by Amrita Sondhi
46 (Arsenal Pulp Press, 2006). PHOTOS: SHERI GIBLIN; FOOD STYLIST: ERIN QUON
february / march 2018
yogajournal.com.sg
Learn how to make Indian bread with
potato stuffing, the taste enhanced
only when made with ghee.