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| II
Bhatura II |
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Ingredients:
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1/2cup unbleached white flour (maida)
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1/2 cup curd
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1/2 cup unbleached white flour (maida)
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1/2tsp salt
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1tsp sugar
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1/2tsp baking powder or soda
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2tbsp melted ghee or oil
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1/4th cup warm water, or as needed
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unbleached white flour for dusting
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Oil for deep frying
Preparation:
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To make the starter mix maida with curd in a bowl and mix
thoroughly. Cover well and let the mixture rest in warm place for about 8-10
hours or until it rises lightly.
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To make dough combine the above mixture, flour, sugar, salt,
baking powder, melted ghee or oil and add enough water to make medium dough.
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Now place the dough on a clean work surface, wash and dry your
hands, rub them with oil and knead the dough until soft and pliable.
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Form the dough into a small ball. Rub it with oil and cover it
with an inverted bowl. Let the dough rest for 30 minutes.
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Knead the dough briefly. Bhatura dough should be soft enough so
that the breads can be rolled out in a light dusting of flour.
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Make small balls of the dough and roll in 5-6 inch round using
very little dusting flour.
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Heat plenty of oil in a deep frying pan or a kadhai.
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Now lift the rolled bhatura, slap it back and forth between your
palms to shake off excess flour and carefully slip it into the hot oil.
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Immediately start flickering hot oil over the top of it with a
spatula so that it will swell up like a ball.
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This should take only a few seconds. Flip the bhatura over and
cook the other side until golden brown.
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Serve hot with chole.
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Opinions
Jack Lenox
Kevin Koehler
Ben Lowery
Neha Gajjar