Bhatura Recipe

Method 1:

Servings: 8-9 Bhatura’s

Ingredients:

Content	Quantity	Comment
Maida / Refined flour	2 cups
Active Dry Yeast	2 tsp
Water	As required	¼th cup warm water to activate yeast
Salt	½ tsp
Oil	For frying
Sugar	¼ tsp

Procedure:

In warm water, add yeast, sugar and mix till yeast dissolves. Keep it covered for 10-15 minutes. Yeast would have become frothy. Now this is ready to go to the dough.

In a bowl, add the flour, salt, activated yeast and mix well. Add water as required and knead it to a smooth dough. Keep covered and set aside for 45-60 minutes. The dough would have doubled after an hour.

Make equal sized balls out of the dough and roll into desired sized puri’s (preferably big size puri’s). Deep fry in oil till light brown.

Serve with chole masala, paneer masala...

Method 2:

Servings: 8-9 Bhatura’s

Ingredients:

Content	Quantity	Comment
Maida / Refined flour	2 cups
Salt	½ tsp
Oil	For frying
Curd	1 cup
Water	As required

Procedure:

Mix maida, curd, and salt in a bowl. Add water as required and knead into a soft dough. Keep it covered and set aside overnight or for 8-10 hours in a warm place. The dough would have doubled size. Knead a bit and make equal sized balls. Roll into big sized puri’s and deep fry till light brown in color.

Serve with chole masala, paneer masala...

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Tomato Mint Roti

 

Servings: 5-6 parathas

Ingredients:

Content	Quantity	Comment
Tomatoes	2 medium
Coriander leaves	2-3 tbsp
Mint leaves	10 tbsp/Handful
Ginger	½ inch
Chaat masala	1-2 tbsp	Masala needs to be a bit strong but should cover the taste of tomatoes
Green chillies	2 small
Oil / Ghee	1 tsp + To cook
Rice flour	1 cup	More if required.
Salt	To taste
Turmeric powder	¼ tsp
Sugar	¼ tsp
Wheat Flour	For dusting

Method:

Roast the green chillies in a tsp of oil and set aside to cool.

Pulse the tomatoes twice. Add coriander leaves, mint leaves, ginger, chaat masala, green chillies, turmeric and grind it to a smooth paste.

In a heavy bottom pan, add the ground masala, salt and sugar and bring it to a boil. Once it starts boiling, add rice flour slowly and mix well to avoid any lumps. (The dough should not be very dry. So add flour in portions slowly). Take it off the heat and mix well. When it is just warm, make equal sized roundels and roll into roti’s.

       

       

                            

Cook on tawa on both sides using oil/ghee.

       

Serve hot/cold with curd and pickle.

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Masala Pumpkin Paratha

Servings: 10-12 parathas

Ingredients:

Content	Quantity	Comment
Pumpkin	1 small	Peeled and grated
Onion	1 medium	Peeled and quartered
Coriander leaves	1/4th cup	Chopped
Poppy seeds	1 tbsp
Water	To knead
Wheat flour	2 cups + For dusting
Salt	To taste
Turmeric	1/4th tsp
Chilli powder	½ tsp	More if you want more spice
Jeera powder	1-2 tbsp
Coriander powder	1-2 tbsp
Amchoor powder	1 tsp
Oil / Ghee	For cooking

Method:

Grind onion, coriander leaves, and poppy seeds to a smooth paste. Mix the ground masala with pumpkin, jeerapowder, amchoor powder, coriander powder, chilli powder, salt and wheat flour. Add water and knead it to a smooth dough. Set aside for 2 minutes.

       

       

Make equal sized roundels and roll into roti’s. Cook on tawa on both sides with ghee / oil.

     

Serve hot with curd and pickle.

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Palak ajwain paratha

Servings: 10-12 parathas

Ingredients:

Content	Quantity	Comment
Wheat flour	2 cups
Water	To knead
Ajwain / Om Kalu	1 tsp
Palak leaves	1 cup	Washed and chopped
Salt	To taste
Oil / Ghee	To cook

Method:

Mix wheat flour, salt, palak leaves, ajwain well. Add water and knead it to a soft dough. Set aside for 5 minutes.

       

Make equal sized roundels and roll into roti’s. Cook on both sides on a tawa with oil or ghee.

       

       

Serve hot with curd and pickle.

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Mangalore Buns

Servings: 8 puri’s

Ingredients:

Content	Quantity	Comment
Banana(long variety)	2 ripe
Sugar	3 tbsp
Jeera powder	1 tsp
Salt	A pinch
Curd	2-3 tbsp
Oil	To deep fry
Maida / Wheat flour	To knead + To dust	You can choose either flour

Method:

Mash the banana’s or grind it with sugar to a smooth paste. Add salt and jeera powder. Add the wheat flour / maida flour little by little and knead it to dough, but slightly sticky dough. Keep it covered for 7-8hours or overnight.

      

      

Heat oil for deep frying in a pan. Knead the dough well and make equal sized balls. Roll into slight thick puri’s. Deep fry till golden brown.

      

Serve with coconut chutney.



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Banana Puri's

Servings: 9-10 puri’s

Ingredients:

Content	Quantity	Comment
Banana halwa	1 cup
Maida / Wheat flour / All purpose flour	As required + For dusting
Salt	A pinch
Oil	For deep frying
Coconut Chutney	To serve

Method:

Take the banana halwa in a bowl. Add salt. Add maida/wheat flour little by little and knead into a soft dough. Set it aside for 10-15mins covered. Roll into lightly thick puri’s and deep fry in oil.

       

       

       

Serve hot/cold with coconut chutney.

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