Skip to main content

Bhathure



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.
Labels:

Comments

Anonymous said…
Yeah thts a pefect recipe for fluffy bhaturas,my mom makes it exactly same way.Though mine often ditch me and donot always puff out,i still love to gobble it with spicy punjabi choley and a glass of Lassi...ultimate indulgence :-)
November 12, 2008 at 1:50 PM
Sunshinemom said…
Ab lagaa ki aap Punjab di kudi hain!!
November 12, 2008 at 3:28 PM
Bhawana said…
Simran, addition of cumin seeds in bhature is new.never saw this elsewhr. but outcome is mouthwatering
November 12, 2008 at 3:31 PM
Usha said…
Your bhaturas are making my mouth water...very tempting ...
November 12, 2008 at 9:44 PM
CurryLeaf said…
I love bhature.With chole excellent breakfast/lunch/anytime for me
November 14, 2008 at 4:07 AM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but
10 comments
Read more

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.
1 comment
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru
14 comments
Read more