Recipe

Newari Kesra: A Fusion of Tunisian and Newari Flavors

Spiced Cornbread with a Nepali Twist

4.6 out of 5

Indulge in the delightful fusion of Tunisian and Newari cuisines with this Newari Kesra recipe. This traditional Tunisian cornbread is infused with aromatic Nepali spices, creating a unique and flavorful dish that will transport your taste buds to a whole new world.

Bread› Flatbread› Kesra

African cuisine› North African cuisine› Tunisian cuisine

Asian cuisine› South Asian cuisine› Nepalese cuisine› Newari cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if ghee is substituted with vegetable oil), Dairy-free (if ghee is substituted with vegetable oil), Nut-free, Gluten-free (if wheat flour is substituted with gluten-free flour)

Allergens

Wheat

Not suitable for

Paleo, Keto, Low-carb, High-protein, High-fat

Ingredients

In the original Tunisian Kesra, the cornbread is typically made with cornmeal, wheat flour, olive oil, and water. However, in this Newari adaptation, we incorporate Nepali spices such as timur and jwano to infuse the bread with a unique flavor profile. Additionally, the cooking technique and presentation may differ to align with Newari culinary traditions. We alse have the original recipe for Kesra, so you can check it out.

2 cups (240g) cornmeal 2 cups (240g) cornmeal
1 cup (120g) wheat flour 1 cup (120g) wheat flour
1 teaspoon cumin powder 1 teaspoon cumin powder
1 teaspoon coriander powder 1 teaspoon coriander powder
1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
1/2 teaspoon timur (Szechuan pepper) 1/2 teaspoon timur (Szechuan pepper)
1/2 teaspoon jwano (lovage seeds) 1/2 teaspoon jwano (lovage seeds)
1 teaspoon salt 1 teaspoon salt
2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
1 cup (240ml) water 1 cup (240ml) water

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 6g, 3g
Carbohydrates (total, sugars): 45g, 1g
Protein: 6g
Fiber: 4g
Salt: 1g

Preparation

1.
In a large mixing bowl, combine the cornmeal, wheat flour, cumin powder, coriander powder, turmeric powder, timur, jwano, and salt.
2.
Add the ghee to the dry ingredients and mix well until the mixture resembles coarse crumbs.
3.
Gradually add water to the mixture and knead until a soft dough is formed.
4.
Divide the dough into equal-sized portions and shape them into round discs.
5.
Heat a non-stick pan over medium heat and lightly grease it with ghee.
6.
Place the dough discs onto the pan and cook for about 5 minutes on each side, or until golden brown.
7.
Remove from heat and serve the Newari Kesra warm.

Treat your ingredients with care...

Cornmeal — Ensure that you use fine cornmeal for a smoother texture in the Newari Kesra.
Timur (Szechuan pepper) — Crush the timur before adding it to the dough to release its aromatic flavors.
Jwano (lovage seeds) — Lightly toast the jwano seeds in a dry pan before grinding them to enhance their fragrance.

Tips & Tricks

For a spicier version, add a pinch of red chili powder to the dough.
Serve the Newari Kesra with a side of tomato achar (pickle) for an extra burst of flavor.
Leftover Kesra can be toasted and enjoyed with butter or chutney.
Experiment with different spice combinations to create your own unique twist on the Newari Kesra.
Adjust the amount of water as needed to achieve the desired dough consistency.

Serving advice

Serve the Newari Kesra as a side dish with traditional Newari meals such as samay baji or choila. It can also be enjoyed as a snack with a cup of tea or coffee.

Presentation advice

Present the Newari Kesra on a traditional Nepali plate or a wooden platter to enhance its rustic appeal. Garnish with a sprinkle of toasted jwano seeds for an added visual element.