Wednesday, October 25, 2006

Instant Bhatura

Hers is a very easy and instant recipe (triple tested) of Bhatura (Indain deep friend bread eaten with Chana Masala). This recipe is satisfying and light for your stomach. No need to make the dough a day ahead anymore. Just knead the dough, 3 hours in advance and make bhaturas like pros...
Makes 16
Serving Size 2

Ingredients:
All-purpose Flour (2 Cups)
Wheat Flour (1/2 Cup)
Semolina (1/2 Cup)
Baking Soda (1/2 Tsp)
Salt (1/4 Tsp)
Curd Water (For Kneading, 1 Cup or Use as required)
Wheat Flour (For covering the dough balls)
Oil for frying

Method:
  1. Mix all the dry ingredients together in a large bowl and using a little curd water (room temperature) at a time start kneading the dough by hand. Its will be a little sticky, but don't be scared. After the dough is made keep it in an air tight container for 2 1/2 hours. Now make small round balls (approx. 2" in diameter) and roll each one of them in some wheat flour and keep aside for half an hour.
  2. Now heat oil in a wok or Indian Kadhai at around 350 to 375 F. Using a little oil roll the dough balls one by one and deep fry them in oil.
  3. Serve hot with Chana Masala and Mango pickle.

6 comments:

Trupti said...

Nice recipe! When I feel like making chana bhatura on a whim, I use the packaged Pizza crust mix or better yet, the ready made pizza dough rolls from Pillsbury! They turn out great!

Cheers,Trupti

Nidhi said...

Hey Trupti,
Good to have you here and I visited your blog as well.....Nice pictures.
Its good to hear that bhaturas turn out good with pizza dough as well.

Anonymous said...

Hi Nidhi,

Thanks for the bhatura recipe.I tried making the bhaturas & it came out well.Just a small doubt should we roll out the dough into thin or thick circles & should it be uniform or thicker around the edges.

Thanks & Regards,
Kate.

Nidhi said...

Hello Kate,

I m happy to know that you tried my recipe and they turned out well. As far as rolling them is concerned, it should be thin but not too thin, otherwise it will puncture in the oil, and ya, it should be uniform around the edges.

Thanks....Please do keep visiting.

Nidhi.

Anonymous said...

hi !!
i'm a bit confused by the colour of the bhatura.. i had it at some places , where it was white and slightly thick but very soft like bread.how can i achieve that texture ??

som

Anonymous said...

Nice recipe! I was wondering if this can be 2-3 hours before it is served at a party.