Punjabi-style Tapalapa

Recipe

Punjabi-style Tapalapa

Spiced and Savory Punjabi Tapalapa: A Fusion Delight

4.5 out of 5

Indulge in the flavors of Punjabi cuisine with this delightful twist on the traditional Mexican Tapalapa. This recipe combines the rich spices and aromatic ingredients of Punjabi cooking with the soft and fluffy bread of Tapalapa, resulting in a mouthwatering fusion dish.

Jan Dec
Bread› Tapalapa
Cuisine of the Americas› North American cuisine› Mexican cuisine
Asian cuisine› Pakistani cuisine› Balochi cuisine› Punjabi cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

2 hours 40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if vegetable oil is used), Dairy-free, Nut-free, Egg-free

Allergens

Wheat

Not suitable for

Gluten-free, Paleo, Keto, Low-carb, High-protein

Ingredients

The Punjabi-style Tapalapa differs from the original Mexican Tapalapa in terms of ingredients and flavors. While the Mexican version typically uses white flour and has a neutral taste, the Punjabi adaptation incorporates whole wheat flour and Punjabi spices, giving it a distinct nutty flavor and aromatic profile. We alse have the original recipe for Tapalapa, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 5g, 1g
  • Carbohydrates (total, sugars): 45g, 1g
  • Protein: 8g
  • Fiber: 4g
  • Salt: 1g

Preparation

  1. 1.
    In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
  2. 2.
    In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, cumin powder, coriander powder, and garam masala.
  3. 3.
    Make a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil.
  4. 4.
    Gradually mix the ingredients together until a dough forms.
  5. 5.
    Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
  6. 6.
    Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
  7. 7.
    Preheat the oven to 200°C (400°F).
  8. 8.
    Punch down the dough and divide it into equal-sized portions.
  9. 9.
    Shape each portion into a round ball and flatten slightly.
  10. 10.
    Place the flattened dough on a baking sheet and let it rest for 15 minutes.
  11. 11.
    Bake in the preheated oven for 15-20 minutes or until golden brown.
  12. 12.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

  • Whole wheat flour — Make sure to use fresh whole wheat flour for the best flavor and texture.
  • Garam masala — You can either use store-bought garam masala or make your own by combining ground cinnamon, cardamom, cloves, cumin, and coriander.

Tips & Tricks

  • For a spicier version, add finely chopped green chilies to the dough.
  • Serve the Punjabi-style Tapalapa with a side of mint chutney or raita for a refreshing twist.
  • Experiment with different fillings such as paneer, mixed vegetables, or keema for a flavorful variation.
  • Brush the baked Tapalapa with melted butter for a glossy finish.
  • To reheat leftovers, wrap the Tapalapa in aluminum foil and warm it in a preheated oven for a few minutes.

Serving advice

Serve the Punjabi-style Tapalapa warm as a standalone snack or as a base for sandwiches and wraps. It pairs well with a variety of Punjabi dishes and can be enjoyed with chutneys or dips.

Presentation advice

Present the Punjabi-style Tapalapa on a wooden platter or a traditional Punjabi thali for an authentic touch. Garnish with fresh coriander leaves and sprinkle some cumin powder on top for an added visual appeal.

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