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cookbookCurries of the World
Mridula Baljekar
These leavened and deep-fried breads are from Punjab, where the local people enjoy them with a bowl of spicy chickpea curry. The combination has become a classic over the years and is known as choley bhature. Bhaturas must be eaten hot and cannot be reheated.
MAKES 10 BHATURAS
15g/½oz fresh yeast
5ml/1 tsp granulated sugar
120ml/4fl oz/½cup lukewarm water
200g/7oz/1¾ cups plain (all-purpose) flour
50g/2oz/½ cup semolina
2.5ml/½ tsp salt
15g/½oz/1 tbsp ghee or butter
30ml/2 tbsp natural (plain) yogurt
oil, for frying
1 Mix the yeast with the sugar and water in a jug (pitcher). Sift the flour into a large bowl and stir in the semolina and salt. Rub in the butter or ghee.
2 Add the yeast mixture and yogurt and mix to a dough. Turn out on to a lightly floured surface and knead for 10 minutes until smooth and elastic.
3 Place the dough in an oiled bowl, cover with oiled clear film (plastic wrap) and leave to rise, in a warm place, for about I hour, or until doubled in size.
4 Turn out on to a lightly floured surface and knock back (punch down). Divide into ten equal pieces and shape each into a ball. Flatten into discs with the palm of your hand. Roll out on a lightly floured surface into 13cm/5in rounds.
5 Heat oil to a depth of 1 cm/½in in a deep frying pan and slide one bhatura into the oil. Fry for about 1 minute, turning over after 30 seconds, then drain well on kitchen paper Keep each bhatura warm in a low oven while frying the remaining bhaturas. Serve immediately, while hot.
Mridula Baljekar
These leavened and deep-fried breads are from Punjab, where the local people enjoy them with a bowl of spicy chickpea curry. The combination has become a classic over the years and is known as choley bhature. Bhaturas must be eaten hot and cannot be reheated.
MAKES 10 BHATURAS
15g/½oz fresh yeast
5ml/1 tsp granulated sugar
120ml/4fl oz/½cup lukewarm water
200g/7oz/1¾ cups plain (all-purpose) flour
50g/2oz/½ cup semolina
2.5ml/½ tsp salt
15g/½oz/1 tbsp ghee or butter
30ml/2 tbsp natural (plain) yogurt
oil, for frying
1 Mix the yeast with the sugar and water in a jug (pitcher). Sift the flour into a large bowl and stir in the semolina and salt. Rub in the butter or ghee.
2 Add the yeast mixture and yogurt and mix to a dough. Turn out on to a lightly floured surface and knead for 10 minutes until smooth and elastic.
3 Place the dough in an oiled bowl, cover with oiled clear film (plastic wrap) and leave to rise, in a warm place, for about I hour, or until doubled in size.
4 Turn out on to a lightly floured surface and knock back (punch down). Divide into ten equal pieces and shape each into a ball. Flatten into discs with the palm of your hand. Roll out on a lightly floured surface into 13cm/5in rounds.
5 Heat oil to a depth of 1 cm/½in in a deep frying pan and slide one bhatura into the oil. Fry for about 1 minute, turning over after 30 seconds, then drain well on kitchen paper Keep each bhatura warm in a low oven while frying the remaining bhaturas. Serve immediately, while hot.