Does anyone know to make crisp and fluffy Bhatura?

Question

less oil ,crisp and fluffy

Answer 1

To Make Bhatura:

Ingredients:

    * plain flour(maida) - 2 cups

    * curd(plain yoghurt) - 1/2 cup

    * oil - 2 tbsp

    * salt - to taste

    * milk - a little

    * a pinch of soda bicarb or 1/2 tsp baking powder

    * oil for deep frying.

Preparation

    * Mix together flour, salt, soda bicarb.

    * Add 2 tbsp oil and curd. mix well.

    * Add milk little by little as needed to form soft dough. Knead well. Put in a bowl. Cover with a wet cloth. Cover the bowl with a lid. Keep for 5-6 hours.

    * Knead the dough again. Make big lime size balls.

Cooking Method

   1. Heat oil and keep on medium heat once it is heated well.

   2. Roll the dough into a 5"-6" round. Let the round in the hot oil. Turn to the other side and cook for a few seconds. Take care not to let it turn brown.

   3. Roll and cook all rounds in the same way.

      Serve hot with Chole/ Chana Masala.

http://www.vegetarian-cooking-recipes-ti...

Answer 2

Great collection of recipes here.

http://www.khanapakana.com/

http://www.khanapakana.com/cooking-video...

http://www.khanapakana.com/search.aspx?C...

Answer 3

BHATURA: perfect with chole

INGREDIENTS:

2 cups all-purpose flour

1 tsp baking powder

1 cup yoghurt

3/4 tsp salt

Vegetable/ canola/ sunflower cooking oil for deep frying

PREPARATION:

Put the flour, baking powder, salt and yogurt in a large mixing bowl. Wash your hands well and dry thoroughly. Mix the ingredients together by hand and knead till a smooth dough is formed. Cover with cling film and keep in a warm, dark place for 5-6 hours at least.

After 5-6 hours, the dough will have risen and become fluffy. Remove the cling film and punch the dough to remove extra air from it. Knead again till the dough is smooth and elastic.

Divide the dough into several equal-sized balls.  Set up the cooking oil to heat, in a large, deep pan, on medium heat. Also prepare a plate or large bowl to place the cooked Bhaturas for draining, by lining it with paper towels.

Lightly flour a clean, dry rolling surface and place one ball on it. Roll out into a circular shape of 6" diameter. You could also roll the ball into a long oval shape of the same size.  To test if the oil is hot, drop a small ball of dough into it. If the ball quickly rises to the surface oil the oil and sizzles, the oil is ready.

Once the oil has reached the correct temperature, add a rolled-out Bhatura to it gently, to avoid splashing hot oil. In 5-7 seconds, turn gently with a slotted spoon. Wait another 5-7 seconds and press gently in the center of the Bhatura with the slotted spoon. This will cause t*t to puff up like a ball! Keep frying and turning gently till both sides are golden. Drain and remove from oil when done and keep in bowl/ plate on paper towels.  Serve piping hot with Chole!

Answer 4

Bhatura Recipe

2 3/4 cups all-purpose flour

salt (to taste)

1 teaspoon baking soda

1 egg

1 tablespoon sugar

1/4 cup plain yogurt

1/2 cup warm water (approx)

1 tablespoon melted ghee

1 cup oil (for frying)

   1. Sift the flour, salt and baking soda into a large bowl; beat the egg and add it to the flour with the sugar, yogurt and water.

   2. Mix to a fairly soft dough, adding more water if necessary.

   3. Add the ghee and knead the dough until it is smooth and pliable; put it back in the bowl, cover with a damp cloth and put in a warm place for about 4 hours to rise.

   4. Knead the dough again and divide into ten balls; roll out each one on a greased board to a circle about 4 inches in diameter.

   5. Heat the oil in a deep frying pan or wok and fry the bhaturas, one at a time turning them so that they tur that they turn pale golden on both sides; drain on paper towels and keep warm while you fry the remainder.

   6. Note: This cookbook has a picture included of the bhaturas frying in a large deep frying pan that seems to contradict the the instruction to fry one at a time.

   7. In the picture all ten are frying at once.

   8. My guess is that the instruction is meerly to make sure you have enough room to be able to turn them over and brown the other side.

   9. The 5 hours prep time includes the 4 hours rising, and the 30 minutes cooking time is an aproximation that will depend on how many you try frying at a time and how quickly they brown.