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Deep-Fried Leavened Flour Breads |
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Serves: 14 Print this Recipe(Bhaturaae) Category: Puffed Deep-Fried Breads Makes 14 to 16 breads A specialty of north India, bhaturas are another popular type of poori bread. Like the lucchi breads, they are made with all-purpose flour (plus some semolina) and are deep-fried. But bhaturas are leavened and are there are much thicker, spongier, and have a little more texture. 1 3/4 cups all-purpose flour 1/2 cup fine-grain semolina 1 teaspoon sugar 1/2 teaspoon salt, or to taste 2 teaspoons active dry yeast 3/4 to 1 cup nonfat plain yogurt, whisked until smooth 1 1/2 to 2 cups peanut oil for deep-frying 1 cup all-purpose flour in a medium bowl or a pie dish for coating and dusting 1. Place the flour, semolina, sugar, salt, and yeast in a food processor and process until mixed, about 30 seconds. 2. With the motor running, add yogurt through the feeder tube until the dough gathers into a ball and the sides of the work bowl look clean, 20 to 30 seconds. (If the dough seems too sticky, add some more flour through the feeder tube.) Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, at least 4 and up to 8 hours. (This allows the yeast to ferment and multiply, causing the dough to rise.) If keeping for a longer period, refrigerate the dough. 3. With lightly oiled clean hands, divide the dough equally into 14 to 16 round balls and cover with foil to prevent drying. Working with each ball of dough separately, place in the bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Then, transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into 6 to 7-inch circle. (If the dough sticks to the rolling surface, dust with more flour.) 4. Heat the oil in a wok or skillet over high heat until it reaches 350°F to 375°F on a frying thermometer, or until a piece of dough dropped into the hot oil bubbles and rises to the top immediately. Carefully place the rolled bhatura into the hot oil. Almost instantly it will rise to the top and start to puff up. With the back of a large slotted spatula, quickly press lightly on the puffed top surface and submerge it back into the oil, then release. This will guide the air towards the flatter portions, and cause it to balloon into a complete round, 10 to 15 seconds. 5. Turn the bhatura over once to cook the other side until golden. Bhaturas should be lightly golden on both sides, not brown. Remove with a slotted spoon, transfer to paper towels to drain, and serve immediately. VARIATION: Like paranthas and poories, bhaturas can be stuffed. See Parantha Stuffing, Category: Stuffed Griddle-Fried Flatbreads. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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