Thursday, July 17, 2008


BHATURE (Serves 4)

Plain flour (maida) 2 cups
Curd 2 tbsp.
Butter or oil 2 tbsp.
soda bicarb ½ tsp.
salt to taste
Milk to knead dough
Oil to deep fry

Sieve together flour, salt and soda.
Add and mix in curd and oil.
Add enough milk to knead into soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth is moist all the time.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round.
Fry in hot oil. Turn only once.
Fry Till very light golden in colour.
Repeat for all.
Serve hot with hot Kabuli chole and slices of onions and lemon.

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