Passover Recipes from India
Here are two Passover recipes from India.
If you eat rice on Passover, you can make roti (chappati) from rice flour instead of whole wheat flour. That's what the Bene Israeli Jews of Bombay do. First, however, they buy rice and wash it thoroughly so it's free of any hametz, then dry it in the sun. They take it to be ground in a mill specially cleaned and used just for the community.
Rice Chappatis (Bene Israel)
Bring 2 cups of water to a boil.
Remove from heat and add 2 cups of rice flour slowly,
stirring constantly until mixed well. Add 1/4 tsp. salt. Cover until it cools a bit.
Knead the warm dough by hand until smooth.
Separate into balls about 1 ½ inches in diameter.
Sprinkle some rice flour on a clean flat surface.
With a rolling pin, roll out each ball of dough
into a circle about 6 inches in diameter.
Heat a flat non-stick pan on a medium flame.
When hot, transfer the roti to it and roast on both sides.
The Baghdadi Jewish community does not haroset made of chopped apples, wine, walnuts and cinnamon. Instead, we feast on date honey mixed with chopped walnut. Delicious when you wet matza, wrap it in a cloth so it wilts, and then sop up the halek with it!
Halek (Baghdadi Date-Honey Haroset,)
1 cup pitted dates, packed
1 1/2 cups water
Cook dates in water on high heat, bringing to a boil. Cover. Reduce heat to low.
Cook for about 45 minutes. Remove from heat and strain through cheesecloth.
Put it back on medium heat, uncovered, and bring to a boil.
Reduce heat to low and let thicken. Let it cool down completely.
Mix in chopped walnuts when serving.
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Rahel Musleah was born in Calcutta, India, the seventh generation of a Calcutta Jewish family that traces its roots to 17th-century Baghdad.