Bhatura（Deep-fried leavened bread）【印度发面油饼】

I made puri not long ago and many of my friends (especially Chinese) told me that it looks like a kind of fried bread in XinJiang, China.

I wouldn't be surprised as Batura might as well be one of the type of food in India, which trace its origin way back to the Arabian/muslim influence!

I personally think Batura actually looks more like the deep fried bread they refer to in China!

Whoever interested can check out my previous post on : Chole Masala & Poori Bhaji。

我上次做过一个油炸的Puri,很多朋友说很像是新疆的油饼，其实我个人觉得Bhatura更像。

Bhatura体积比Puri要大一两倍左右，因为是发面油饼，所以更加的外脆内嫩，口感和味道都跟Puri不太一样，还有另外一点就是Puri是用全麦粉做，的而Bhatura是白面做的。

Ingredients ：(for 8 Bhaturas)
2 cups all-purpose flour (maida)
4 tablespoons sooji (semolina flour)
2 teaspoons dry yeast
1 teaspoon sugar
1 teaspoon salt
3 tablespoons yogurt
2 tablespoons oil
3/4 cup lukewarm water

材料（八个油饼）:
2 杯 面粉
4 大勺硬麦粉 semolina flour
2 小勺 酵母
1 小勺 糖
1 小勺 盐
3 大勺无糖酸奶 Plain yogurt
2 大勺 食油
3/4 杯温水

1. Mix together all purpose flour, semolina powder, sugar and salt. Add 2 teaspoons of dry yeast to the lukewarm water until it is frothy.

2. Add the yeast and water, yogurt, into the mixing bowl, and make a soft dough.

Cover with clean damp cloth and let it raise to doubled its size.

3. Punch the dough to flatten it and knead it for a minute or two. Divide the dough into 8 equal parts. Roll it out to form a disk.

4. Heat up 1.5 inches of oil in a wok/fryer, to test the temperature, use a small ball of dough, if it is fried almost immediately and turn brown in color, the heat is good.

5. Place the batura in the oil and use a small spatula to press lightly on the surface so that the batura will puff up like a balloon.

Crunchy outside and soft in the inside!

Chole/Channa Masala is what we normally serve with Batura!

For recipe of chole/Channa Masala check out：Chole Masala

1. 把面粉、Semolina 粉、糖、盐混合, 酵母加到温水里，等酵母被激活成棉絮状即可。

2. 把酵母和水倒入盆里，加入面粉和成一个软面团。把它放到温暖潮湿的地方（我放到暖气房里）发酵至两倍大，大约45分钟左右。

3. 把粉团搓出空气，分成八个等份的小面团, 擀成小盘子大小。擀面的时候炉子上架上一口锅，锅里要有大约一寸半的油，把油烧热。揪一点点面团试油温，如果小面团一丢到油里马上就浮起来炸熟就表示油温足够了。

4. 把面饼放入油锅炸，用个铲子轻轻的压面饼的表面，这样面饼就会膨胀成球状。翻面炸成金黄色就可以了。

一般的吃法是配Chole Masala（鹰嘴豆咖喱）吃。鹰嘴豆咖喱的做法：鹰嘴豆（chole）

中文-- 印度发面油饼