Tripuri-style Bannock

Ingredients

In this Tripuri-style Bannock, we have incorporated Tripuri ingredients such as bamboo shoots and mustard oil, which are not typically found in traditional Scottish bannock. Additionally, we have added jaggery for a touch of sweetness and used Tripuri spices like cumin and coriander to enhance the flavor profile. We alse have the original recipe for Bannock, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) jaggery, grated 1/4 cup (50g) jaggery, grated
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds, crushed 1/2 teaspoon coriander seeds, crushed
• 1/4 cup (60ml) mustard oil 1/4 cup (60ml) mustard oil
• 1/2 cup (120g) bamboo shoots, finely chopped 1/2 cup (120g) bamboo shoots, finely chopped
• 1/4 cup (60ml) yogurt 1/4 cup (60ml) yogurt
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, grated jaggery, salt, baking powder, cumin seeds, and crushed coriander seeds.
2. 2.
   Add the mustard oil to the dry ingredients and mix well until the mixture resembles coarse crumbs.
3. 3.
   Stir in the finely chopped bamboo shoots and yogurt.
4. 4.
   Gradually add water, a little at a time, and knead the dough until it comes together and is soft and pliable.
5. 5.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
6. 6.
   After resting, divide the dough into equal-sized portions and shape them into round discs.
7. 7.
   Heat a skillet or griddle over medium heat and lightly grease it with oil.
8. 8.
   Cook the bannocks on the skillet for about 3-4 minutes on each side, or until golden brown and cooked through.
9. 9.
   Serve warm and enjoy!

Treat your ingredients with care...

• Bamboo shoots — Make sure to finely chop the bamboo shoots to ensure they blend well into the dough.
• Mustard oil — If you don't have mustard oil, you can substitute it with any other neutral-flavored oil.
• Jaggery — If jaggery is not available, you can use brown sugar as a substitute.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the dough.
• Serve the Tripuri-style Bannock with a side of Tripuri chutney for an authentic experience.
• Experiment with different spices and herbs to customize the flavor according to your preference.
• If the dough feels too dry, add a little more water, and if it feels too sticky, add a sprinkle of flour.
• Leftover bannocks can be stored in an airtight container for up to 2 days and reheated before serving.

Serving advice

Serve the Tripuri-style Bannock as a side dish with traditional Tripuri curries or enjoy it on its own as a snack.

Presentation advice

Arrange the Tripuri-style Bannocks on a platter, garnished with fresh coriander leaves, and serve them warm for an inviting presentation.