It’s the festive season when I miss India the most. There is something special about each festival there. The smell of the air, the crowd in the market, the decorations, the social gatherings, and above all food. It is absolutely unbeatable. But, I am so so far from there. Can’t smell anything in the air, there is no festivity around. All I can do to get the feel is to make some traditional food and connect with the roots. And, so I did.
Naan is one thing that goes well with every Indian curry or dry vegetable dish. From makhhni daal, to Jeera aloo, it works like it is made for the dish. I have had a variety of naans. I like them a lot, but avoid them in the restaurants/dhabas for they make it with all purpose flour, which is not that healthy.
So, whenever I make them at home I try to use whole wheat flour. But, on special days when I have guests, I do the mercy of adding some all-purpose flour. Just to give that restaurant touch! Ding!
It was one of these days when a friend couple was coming for dinner and I was planning the menu. I couldn’t decide upon what bread to serve with dum aloo and punjabi chhole. At first, I thought of making pooris, but the health conscious girl in me and also my guest friend won’t let me do that. So, I decided on naan. The next question in my head was – what? The usual naan! Usual is just so not me. I did some more thinking and came up with the idea of making tomato naan. It came out so well that everyone loved it.
I repeated the naans for another guest couple some days later and they ended up eating more naans they would normally have in a meal. I secretly danced when they asked for more 😉