Goan Chicken Cafreal, Goan Poee Bread and Potato Wedges

Ingredients

• 1.5 cup atta
• 0.5 cup maida
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water (around 110°F or 43°C)
• 0.5 cup wheat bran (for coating)
• 1 tsp oil (for greasing)

Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates the yeast is active.

2. 2

   Prepare and knead the dough: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Pour in the frothy yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth, soft, and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball and place it in a lightly oiled bowl. Turn to coat, then cover with a damp cloth.

3. 3

   Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.

4. 4

   Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.

5. 5

   Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.

6. 6

   Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.

Ingredients

• 750 g Potatoes (About 4 medium Russet or other starchy potatoes)
• 3 tbsp Vegetable Oil
• 2 tbsp Cornflour (Also known as cornstarch; key for crispiness)
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt (Or to taste)
• 1 tsp Chaat Masala (For sprinkling after baking)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Wash and scrub the potatoes well. Pat them completely dry. Cut each potato in half lengthwise, then cut each half into 3-4 long wedges. For extra crispiness, soak the cut wedges in cold water for 30 minutes to remove excess starch, then drain and pat them completely dry with a kitchen towel. A dry surface is key for a crispy finish.

3. 3

   In a large bowl, first toss the dry potato wedges with vegetable oil until evenly coated. In a separate small bowl, mix the cornflour, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Sprinkle this spice mix over the oiled wedges and toss again until every wedge is thoroughly coated.

4. 4

   Spread the seasoned wedges in a single layer on the prepared baking sheet. Make sure they are not touching to allow for even baking and crisping. Use two baking sheets if necessary to avoid overcrowding.

5. 5

   Bake in the preheated oven for 20 minutes. Carefully remove the baking sheet and, using tongs, flip each wedge over.

6. 6

   Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the wedges are deep golden brown, crispy on the outside, and tender on the inside.

7. 7