Chowrai Bhaji with Roast Bake

As I child, I never quite enjoyed my vegetables especially Bhaji or Spinach. If fact, I never appreciated them. My mother would heap mounds of ‘green mush’ (that’s what I called it) on my plate and as any child would, I simply ate around it, cherry-picked what I wanted and ate slowly just to show my contempt for it. I cleverly strategize a plan to be full. I either drank and ate simultaneously or went towards the meat. As an adult, I’ve grown to tolerate and enjoy our local vegetables, especially Bhaji, which is our local name for Spinach. Bhaji is a robust, green leafy vegetable with smooth purple or burgundy stems and tiny white flower clusters.

Bhaji is an East Indian name for Spinach and is usually paired with salted meat and rice. Salt fish or pigtail is commonly used for this delicious and tasty one pot dish. The salted or smoked meat would usually give the Bhaji a distinct flavor. If not made properly it can be horrid and turn a simple meal into a disaster. Recently, I bought Roast Bake and Baigan for breakfast. To my surprise it was infused and had the delicate flavor of Bhaji. Soft, plumped and warm roast bake is our very own 'comfort food' and it is impossible to put down. Made of flour, baking powder and yeast, it is made by shaping the dough till it is thick, fat and round in shape. The dough is then roasted on a heated tawah (flat pan made of steel or cast iron) on stove top or in the oven. Usually eaten with tomato choka, roast melongene or bhaigan which is known as eggplant, melted butter and cheese, smoke herring and salt fish etc.

Inspired by our talented vendors, I attempted to recreate this staple with a twist. When I created the bake I doubled the ingredients to share with family and friends as they could not resist this tasty bake. I also made bread with the dough. But for you guys I down-scaled the recipe to make it easier.

Try It!!! I guarantee you will love it. 
For this recipe you will need:

1 Cup of Bhaji (Steamed)

4 1/2 Cups of All Purpose Flour

1 Sachet of Yeast

1 Table spoon of Baking Powder

1 Table spoon of Sugar
1/2 Teaspoon of Salt

1 Cup of melted Bread/ Pastry magarine (If you want to use a healthy & plant based fat, you can substitute Coconut Oil in baking. I use it too).  
1 1/4 Warm Water
1 Teaspoon of Oil

Choose the delicate stems or shoots, as well as the leaves, completely bypassing the flowers. Steam in double broiler for 5- 10 minutes.

Puree the steamed Bhaji in blender. Add a little water. You should get 1 1/2 cup of puree from 1 cup of steamed Bhaji.

Heat 1 1/4 water until warm (100°- 110F) and place in a large warm bowl. Add 1 tablespoon sugar and dry yeast, stir. Let sit 5- 10 minutes, until foamy on surface. 

Mix the dry ingredients  and then add the wet ingredients. Add warm water if mixture is dry or add flour if the mixture too sticky. Knead until smooth and elastic about 8 to 10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm area for 45 to 60 minutes until double in size.

Punch down dough and divide in 2 equal pieces. Form dough into balls and roll in to 1 inch circle. Rest for 20 minutes.

Heat Tawah or deep pot if you do not possess one over a medium to high. Drizzle 1 teaspoon oil. Dough will rise and cook until golden brown. Turn over to other side to cook. 

Enjoy!!!

Trinidad Savory Pholourie

Image Courtesy www.wiwords.com

So with the end of the Hindu festival of lights one of the highlights happens to be the wide array of Indian sweets and treats readily available through friends and family members. But one such treat is accessible year-round, sold by the golden dozen. Paired with a steaming, spicy bag of curried semi-sweet mango, these globular snacks are cheap, easy to find and even easier to make. Made from seasoned 'dhal', which is simply split peas flour, it is then rolled into small, bite sized balls which are then dropped into searing hot oil, where they are deep fried till golden.

I grew up enjoying this delicacy. I remember as a child queuing up almost every break and lunch time, mouth dripping in anticipating the first bite of those honey-coloured treats, dripping in that tangy sauce. At only a couple of cents per dozen, sold in small brown paper bags, I fondly remember scampering across the courtyard in barely suppressed glee as I sought to enjoy them in my secret spot. And as I grew into adulthood I am still secretly tempted to run every time I get a waft of hot pholourie. You can get your hands on them fairly easy at schools, bazaars, parlours, roti shops and pholourie stands across the country. Feel free to check the main streets, of well known spots such as the Queen Park Savannah, along the length of St. James and between the vibrant streets of Port of Spain, Curepe, Chaguanas, Arouca, Tacarigua, Arima, San Juan and San Fernando. I personally like to eat Pholourie when it’s hot and it usually served with mango, chadon beni (bandhania) or tamarind chutney.

If your hunt proves unsuccessful and the treat proves elusive, then below is a simple recipe for pholourie which will blow the minds of all who share this treat with you, including your nana, grandmother, godmother and several aunts...just be warned that you may find yourself envied at future family gatherings.  

Delicious and easy Pholourie recipe by Chris De La Rosa: