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How many of you are a true fan of chole bature?? Have you ever tried a large plate of hot chole bature in a food joint after watching a movie?? I always love it :)....When the plate arrives at my table , I always think that I won't be able to finish it , its always such a huge and puffed one!! But I always end up proving myself wrong :P.....I finish the whole plate without even thinking about the dripping oil. Today I am going to share the batura recipe with you, check it out.
1. Maida- 2 cups
2. Suji- 1/2 cup
3. Sugar- 1 tbs
4. Salt to taste
5. Oil- 3 large tbs
6. Yeast- 2 tbs
7. Curd ( a little sour one)- 4 tbs
8. Water- a little more than 1/2 cup
9. Oil for deep frying
First of all heat the water in a pan , do not boil it , just make it a little warm (a little steam should come out of it). Add the water to the yeast and keep it aside for 10 minutes. This will activate the yeast. Now in a bowl sieve the maida so that no lumps is formed. Add sugar , salt , suji and oil. Mix well and add the curd to it. Knead it properly and try to gather all the maida in one place. Add the yeast water and knead again the dough. The dough should be soft. Now cover the dough in a wet cloth and keep it inside a casserole overnight. This will keep the dough warm and help the dough to raise.
Now heat the oil in a large kadhayi. The oil temperature should be perfect otherwise the batura will not puff properly. Take medium size ball from the dough ( before this knead the dough once more for a minute) and roll it with the help of dry maida. Make it thin. When the oil is ready , add the rolled batura in such a way that it does not get folded. With the help of you spatula , press the batura a little below the oil level , this will help the batura to puff. It feels so good when the baturas puff in such a nice way......is not it?
Fry both the sides until they turn little brown. Take them out of the kadhayi and keep on paper napkin to remove excess oil. Serve it hot with masaledar chana ( the recipe is in my draft :)).