Batoora, Bhatoora or bhatura , is a kind of fluffy and deep-fried leavened bread which is a North Indian dish. It is often eaten with chickpea curry, chole or channe, curd and salad which completes the traditional dish chole bhature.
Hot Chole bahtura in a cold North Indian winder morning along with a tea from the Delhi Chandni chowk street is the best break fast I ever had. Below is the recipe I just got from a street vendor during a morning chitchat
Combine all the ingredients Maida,Semolina,Hung Curd,Salt,Sugar,Baking powder and prepare a soft dough. Cover the dough with a wet cheese cloth and keep for 4 hours and let the dough leavens.
Divide the dough in to leamon sized blls and flatten it with a rolling pin just like for chapatis or roties.(
Do not use maida powder during rolling. Use oil for a smooth rolling.
Heat the oil properly and fry the flattened dough.
Flip the bhatura using a ladle so the both the sides should cook
Fry till the Bhatura is golden brown.
Keep in a vessel with holes so that the oil get drained out.
Serve Bhatura hot along with chole, curd and onions.
Oil should be hot enough before frying, else bhatura will absorb a lot of Oil Make sure oil is not smoking hot else Bhatura will turn brown instead of golden colour Can use milk instead of water for kneading For a healthy option you can use 50 precent wheat instead of 100 % maida. Bhaturas taste great of served hot
Chana masala | Bengal Gram Curry Chana masala or Chole masala or channay or Chholay masala is a popular dish in India and Pakisthan. It can be served along with Rotis or rice. Chole is popular in North India especially […]
Aloo Chana Masala | Aloo Chole recipe Aloo Chana Masala is a Punjabi recipe made from white chickpea blended with Indian spices, cooked in spicy grevy and served with either hot Pooris or Bhature. A must try recipe to know the […]
Poori The narrow gullies of Old Delhi narrate many stories through the overwhelming variety of street food that they offer. They’ll inspire you to pull out your cameras, explore new ways, and […]
Poori and Aloo ki Subzi The Hot poori and aloo curry from by lanes of Chandni chowk in Old Delhi is the best one I ever had. Having poori and aloo early in the winter foggy mornings leaves me with a nostalgic […]
Stir Fry Brinjal Serving Size of Stir Fry Brinjal : For 2 People
This simple recipe is an indianized version of the Chinese stir fry technique. This is also a purely vegetarian recipe.
Egg Roast | How to make easy Egg Roast An easy recipe to prepare so that work can be easy. Serve Egg Roast with Appam, pathiri,chappati, iddiyappam , puttu or orotti. This recipe takes less time to prepare so as come under the […]
Vermicelli Idly Serving Size: 2-3
1 cup vermicelli
1/2 cup rava(wheat sooji)
3/4 cup curd/yogurt
3-4 strands coriander leaves
2-3 green chilies
2 tbl spns fresh/frozen […]
Carrots and Eggs Scramble Easy, delicious and healthy Scrambled Egg with Shredded Carrots seasoned in spices/sauces with fresh vegetables
Potato Aval Upma or Batata Poha A staple and healthy breakfast of Maharashtra made from a rice derivative poha using fresh onion rings, grated coconut and corriander leaves amoung many other ingredients
Tamarind Rice A tangy rice dish made with channa and urad dals, infused with the flavor of tamarind pulp, a typical south Indian dish eaten with coconut chutney and Boiled & Salted Chickpea.