Wednesday, October 28, 2009



4 cups MaidaOil
1 sachet YeastSalt
1 cup Sour ButtermilkSugar

In a small bowl add 1 sachet yeast, 1 tsp sugar and 1 tsp Salt.
Heat water in a mug to make it just warm to the touch. If it is hot, it will kill the yeast.
Pour a cup of the warma water on the yeast and let it sit for a few minutes.
It should start foaming.
Blend in the sour yoghurt with the bubbling yeast.
Knead the maida with the yoghurt and yeast for about 6-8 minutes, adding a little water as neccesary to make a pliable dough.
Sprinkle a few drops of oil and knead for another couple minutes.
Put this dough in a vessel with enough room to let it double in volume.
Cover the vessel tight with either cling wrap or a damp cloth and keep it in a warm place away from sunlight. (Preferably the oven)
Let it ferment for about 3-4 hours by which time it should have doubled in volume.
Pat this dough gently to release the air and knead it for a couple of minutes.
Roll it out into circular pieces just like puris.
Heat Oil in a frying wok and wait until it reaches smoking point.
Carefully drop a bhatura in the oil and gently press it with a slotted spoon to help it puff up.
Once puffed up, turn it over and fry until both sides are golden.
Remove and drain on a paper towel.

Fry the rest of the bhaturas one by one.
Serve hot with Chole.

Notes: The Bhutura dough can also be used to make home made pizza bases and Naans.

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