Wednesday, November 12, 2008
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.