This is a dish that is definitely delicious but not necessarily healthy! Atleast the bhatura part - the channa is ok - got its share of protein to defend itself. But the poor bhatura has really nothing nutritious about it - but the reason it even exists is for its evil deliciousness! Once in a while, our minds and bodies need a dose of guilty indulgence - just keeps us sane for a few days. Unless you are a sanyasi. If so, please just skip to some other post labeled healthy!
This also happens to be one of my husband's favorite dishes - he loves to eat this. He can't keep his hands and mouth off this - chows down a few of these and then later complains - complains that I'm the one giving him a tummy - he practically has no flesh - just bones - but still complains. Oh well....
Anyways - let's get started. For the bhatura, you will need -
2 cups of maida or 'All purpose flour'
1/2 tsp of baking soda
salt to taste
Fresh curds - about 2-3 tbsp
Butter or Oil - I used Olive Oil - the bhaturas came out real soft - if you want extra guilt after eating this - add the butter.
Milk - about 1/2 cup -enough to knead the dough
Now, some people add boiled grated potatoes to this dough - but I think its fattening enough. So, just let it be.
Add the maida and salt and mix well in a bowl.
Add about 1/2 tsp of baking soda in here and mix well with the other dry ingredients.
Add the fresh curds - I just added 1 big ladle full of curds - that's about 2-3 tbsp. Mix well with the dough.
Add about 2 tbsp of oil - I once again added 3/4 of the serving ladle.
Now, add about 1/2 cup of milk - little at a time and knead the dough to a soft ball consistency.
Knead Knead Knead..sing a song while doing this - very important for the dough to rise!
There it is - the ball of evilness....
Cover the dough ball with a wet cloth and let sit for about 6 hrs - yeah - that's right - you need to do this much before eating. Patience pays, my dear!
Ater 6 hrs, the dough would have risen and become a bigger ball.
Make small balls out of the big one.
Smooth the ball and roll it out like a puri or chappthi - I did not make huge ones - just because I don't have a restaurant. Sad.
Fry them in hot oil. Don't keep the oil in really high flame - I did that initially and got a couple of really crisp bhaturas - then turned down the heat and they were perfect - soft and puffed like bhaturas. Here are some.
Serve hot with Channa masala and fresh cut onions. Here's the recipe for the Channa Masala.
Enjoyyyyyyyyyyyy..
I feel soo hungry... Been a really long stint on "good" food sob! sob!
ReplyDeleteThe Bhaturas look nice and fluffy....
ReplyDelete