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Ingredients
315 gm (2 3/4 cups) plain flour
250 gm (2 cups) wholewheat flour
1 tsp salt
1 tsp baking soda
250 gm plain yogurt
Water
Vegetable oil
Cooking Style
Place 315 gm of refined flour and 250 gm of wholemeal flour in a bowl. Stir in 1 tsp salt, 1 tsp baking soda and about 250 plain yoghurt. Slowly add water if necessary until a soft dough is forms.
Lightly knead dough in bowl until soft and smooth. Your finger should be able to press in with hardly any pressure.Shape dough into a ball and place in a bowl.
Cover with a damp cloth and leave to rise in a warm, draught free place until doubled in sized, for around two to three hours, depending on the temperature. Knock back enough dough and break it into 20-25 walnut-sized pieces. Roll into smooth balls, and then roll out thinly into rounds on a lightly floured surface with a floured rolling pin.
Heat about five cm vegetable oil in a wok over high heat until a small piece of dough thrown in comes back up to the surface immediately. Fry the bhaturas one at a time until lightly brown on each side. Drain well and keep warm until all are fried. Serve hot.
315 gm (2 3/4 cups) plain flour
250 gm (2 cups) wholewheat flour
1 tsp salt
1 tsp baking soda
250 gm plain yogurt
Water
Vegetable oil
Cooking Style
Place 315 gm of refined flour and 250 gm of wholemeal flour in a bowl. Stir in 1 tsp salt, 1 tsp baking soda and about 250 plain yoghurt. Slowly add water if necessary until a soft dough is forms.
Lightly knead dough in bowl until soft and smooth. Your finger should be able to press in with hardly any pressure.Shape dough into a ball and place in a bowl.
Cover with a damp cloth and leave to rise in a warm, draught free place until doubled in sized, for around two to three hours, depending on the temperature. Knock back enough dough and break it into 20-25 walnut-sized pieces. Roll into smooth balls, and then roll out thinly into rounds on a lightly floured surface with a floured rolling pin.
Heat about five cm vegetable oil in a wok over high heat until a small piece of dough thrown in comes back up to the surface immediately. Fry the bhaturas one at a time until lightly brown on each side. Drain well and keep warm until all are fried. Serve hot.
|
Ingredients
315 gm (2 3/4 cups) plain flour
250 gm (2 cups) wholewheat flour
1 tsp salt
1 tsp baking soda
250 gm plain yogurt
Water
Vegetable oil
Cooking Style
Place 315 gm of refined flour and 250 gm of wholemeal flour in a bowl. Stir in 1 tsp salt, 1 tsp baking soda and about 250 plain yoghurt. Slowly add water if necessary until a soft dough is forms.
Lightly knead dough in bowl until soft and smooth. Your finger should be able to press in with hardly any pressure.Shape dough into a ball and place in a bowl.
Cover with a damp cloth and leave to rise in a warm, draught free place until doubled in sized, for around two to three hours, depending on the temperature. Knock back enough dough and break it into 20-25 walnut-sized pieces. Roll into smooth balls, and then roll out thinly into rounds on a lightly floured surface with a floured rolling pin.
Heat about five cm vegetable oil in a wok over high heat until a small piece of dough thrown in comes back up to the surface immediately. Fry the bhaturas one at a time until lightly brown on each side. Drain well and keep warm until all are fried. Serve hot.
315 gm (2 3/4 cups) plain flour
250 gm (2 cups) wholewheat flour
1 tsp salt
1 tsp baking soda
250 gm plain yogurt
Water
Vegetable oil
Cooking Style
Place 315 gm of refined flour and 250 gm of wholemeal flour in a bowl. Stir in 1 tsp salt, 1 tsp baking soda and about 250 plain yoghurt. Slowly add water if necessary until a soft dough is forms.
Lightly knead dough in bowl until soft and smooth. Your finger should be able to press in with hardly any pressure.Shape dough into a ball and place in a bowl.
Cover with a damp cloth and leave to rise in a warm, draught free place until doubled in sized, for around two to three hours, depending on the temperature. Knock back enough dough and break it into 20-25 walnut-sized pieces. Roll into smooth balls, and then roll out thinly into rounds on a lightly floured surface with a floured rolling pin.
Heat about five cm vegetable oil in a wok over high heat until a small piece of dough thrown in comes back up to the surface immediately. Fry the bhaturas one at a time until lightly brown on each side. Drain well and keep warm until all are fried. Serve hot.
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