Wednesday, November 12, 2008

Bhathure



Here's the bhathura recipe I promised a couple of days back. Mix one cup plain flour with a tsp of cumin seeds, 1/2 tsp of ajwain (carom seeds) and a hearty pinch of salt. Add 1/2 cup yogurt and knead to a soft dough. You might need to add some water as well. Leave the dough in a warm place for 5-6 hours to ferment. If you live somewhere with a terrace, leave it out in the winter sun. If not, find the warmest place in the house for the dough to live till it swells.

The dough will be very sticky by now, so put in the fridge for half an hour for the dough to firm up a bit. Take a lemon sized ball of dough and roll out thin. You can do this for the entire dough and keep the bhathuras covered while you heat oil to fry them in.

Heat at least half a pan full of oil to smoking point. Reduce the heat and slide a bhathura in. Press lightly and (hopefully!) the bhathura will puff up. Turn and cook until the bhathura is browned on both sides. You just made the perfect partner to chickpeas. Also serve some sliced onions and mango pickle along with the pair; they make delicious additions to the flavor.

5 comments:

Alka said...

Yeah thts a pefect recipe for fluffy bhaturas,my mom makes it exactly same way.Though mine often ditch me and donot always puff out,i still love to gobble it with spicy punjabi choley and a glass of Lassi...ultimate indulgence :-)

Sunshinemom said...

Ab lagaa ki aap Punjab di kudi hain!!

Bhawana said...

Simran, addition of cumin seeds in bhature is new.never saw this elsewhr. but outcome is mouthwatering

Usha said...

Your bhaturas are making my mouth water...very tempting ...

Curry Leaf said...

I love bhature.With chole excellent breakfast/lunch/anytime for me