Bathura By pearlie
Added to 1 cookbook
This recipe has been viewed 1840 times
Learn an easy way of preparing the fermented Indian fried breads called Bhatura which is quite common to Punjabi fare. The Bhatura are deep fried and typically enjoyed with Chole or aloocurry.
- Sieve the flour, salt, & baking powder or bicarb of soda together, place in a bowl,
- Add curds little at a time & mix to form a firm, smooth, soft dough - knead well,
- Cover the dough with a damp cloth & leave the dough to rest in a warm place for about 3-4 hours.
- Pour sufficient of oil into a wok for deep frying, place on flame to get hot. in the meantime divide the dough into golf ball size balls, roll out each ball of dough into 1/2" thick disc''s & deep fry them on both sizes - (roll the dough on a flour''d surface to avoid sticking)
- If you are planning to have bathuras for b''fast, i suggest the dough should be made overnight & kept, or if you are having it for lunch then it''s enough you prepare the dough in the morning soon after you have finished your breakfast session,& leave it to stand till lunch time.
- Goes well with channa masala. or potato gravy.
This recipe was contributed by pearlie on 28 Feb 2004
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