Bhatoora is a soft and fluffy Indian fried bread, and is generally eaten with a chickpeacurry, choley. Binomial name Cicer arietinum L. The chickpea, garbanzo bean, ceci bean or bengal gram (Cicer arietinum) is an edible pulse of the family Fabaceae, subfamily Faboideae. ... It has been suggested that Japanese Curry be merged into this article or section. ...
A typical recipe:
5 cups flour,
1 cup yogurt,
1 tsp salt,
2 tsps ghee,
2 tsps sugar,
1/2 tsp yeast OR 1 tsp baking soda
Sieve the flour and salt together. Mix the yeast with half a cup of luke warm water and keep aside for ten minutes. Mix the ghee (clarified butter) and the sugar with the flour. Add the yogurt and dissolved yeast or the baking soda. A little more luke warm water may be added if necessary. Knead well until the dough becomes soft and pliable. Use a little oil to knead well.
Cover it with a wet cloth and keep aside for four hours. Heat the ghee in a frying pan. Make small balls and roll them, spread a little with your palms and fry in hot ghee until golden brown. Serve hot with Channa or choley (chickpea curry).
A puri or poori is an South Asian unleavened bread made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately 12 cm diameter and deep frying it in ghee or vegetable oil.
Bhatoora is a soft and fluffy Indian fried bread, and is generally eaten with a chickpeacurry, choley.
An Indian chef places bread into a modern tandoor A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire.
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