So for the weekend I had the sudden urge to make Bhattura's. They are a larger and heavier variety of Poori's made with All Purpose Flour (Maida).I have never tried it before but I made it and it came out really well. Here it goes
BHATTURA
INGREDIENTS
ALL PURPOSE FLOUR: 2 1/2 CUP
CURD/ YOGURT: 1/2 CUP
BAKING POWDER: 1/2 TSP.
BAKING SODA: A PINCH
SALT: 1 TSP
SUGAR: 2 TSP
OIL: 2 TBSP AND FOR FRYING
WATER AS REQUIRED
MAKING:
Make a dough with the dry ingredients and water mentioned above. Knead it into a medium soft dough, add 2 tsp of oil and knead it again before covering it with a wet muslin cloth / kitchen towel. Allow it to rest for an hour or two.
Separate the dough into small balls and flatten each ball into a medium sized Bhattura with a rolling pin (belan). Sprinkle a handful of dry All Purpose Flour / Maida to prevent the dough from sticking.The size actually depends on the size of your kadai / deep fry pan. If you have a big kadai, make the Bhattura's bigger.
Deep fry the flattened Bhattura's in oil until its puffed up and cooked. Serve hot with Channa on the side.
Delicious Bhattura is ready to eat.
TIPS
if you have time, allow the dough to rest for even more time.
BHATTURA
INGREDIENTS
ALL PURPOSE FLOUR: 2 1/2 CUP
CURD/ YOGURT: 1/2 CUP
BAKING POWDER: 1/2 TSP.
BAKING SODA: A PINCH
SALT: 1 TSP
SUGAR: 2 TSP
OIL: 2 TBSP AND FOR FRYING
WATER AS REQUIRED
 |
| Bhattura |
MAKING:
Make a dough with the dry ingredients and water mentioned above. Knead it into a medium soft dough, add 2 tsp of oil and knead it again before covering it with a wet muslin cloth / kitchen towel. Allow it to rest for an hour or two.
Separate the dough into small balls and flatten each ball into a medium sized Bhattura with a rolling pin (belan). Sprinkle a handful of dry All Purpose Flour / Maida to prevent the dough from sticking.The size actually depends on the size of your kadai / deep fry pan. If you have a big kadai, make the Bhattura's bigger.
Deep fry the flattened Bhattura's in oil until its puffed up and cooked. Serve hot with Channa on the side.
Delicious Bhattura is ready to eat.
TIPS
if you have time, allow the dough to rest for even more time.
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