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Saturday, April 9, 2016

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 surprise 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)





10 comments:

  1. 这个puri好新鲜,我在印度都还没有吃过呢!老大,你神人啊!

    顶顶俺老大!

    ReplyDelete
  2. Jinjin,

    敲你的头。。这个是Batura啦,不是Puri!

    去问你老公去!

    ReplyDelete
  3. wow, yummy, I'd like this food!

    ReplyDelete
  4. 还打人,哼!

    这个是PURI BATURA 好不好,我老公说的。 今天晚上我要做这个油炸面包吃啦,看着象油锅里炸面包,哈哈。

    ReplyDelete
  5. 其实是叫BATURA啦,但是你不觉得 PURI BATURA 叫起来更加琅琅上口,容易记吗?

    嘻嘻啦,xixixixxixixixixixixi

    ReplyDelete
  6. Hi Echo, I really liked the site design (it goes very well with the theme of the site).

    I blog too from time to time on varieties of topics. check the link http://dhruvaalmighty.blogspot.com/

    chalo, take care and keep blogging about these wonderful dishes (yummy :) )

    ReplyDelete
  7. PS - I have subscribed via RSS so that I can keep track. [:)]

    ReplyDelete
  8. Thanks Arun, and it was nice meeting you with Smitha again.... we will sure get together again!

    ReplyDelete
  9. flavourful delicious looking batura with the side

    ReplyDelete

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