BHATURA

IT IS VERY FAMOUS NORTH INDIAN BREAD.VERY YUMMY.PREFERABBLE IN SPECIAL OCCASIONS,FESTIVALS. BEST COMBINATION WITH CHANNA,RAW ONION.

BHATURA

TAKE WATER IN MICROWAVE PAN,WARM IT .NOW ADD SUGAR & YEAST AT THE SAME TIME.
PUT LID ON IT TILL FOAM WILL COMEOUT FROM IT.(IT TAKES 20-35 MINUTES).
AFTER YEAST GET FERMENTED,TAKE REFINED FLOUR IN A DEEP BOWL. NOW TAKE A SIEVE.ADD REFINED FLOUR,SALT IN IT & SIEVE IT NICELY.
BY THIS,SALT WILL ADD IN REFINED FLOUR,AS WELL AS IT GET SIEVED.
NOW ADD REFINED OIL,MIX IT WITH ALL FLOUR NICELY.
NOW TAKE SOUR,BLENDED NORMAL TEMPERATURE HOMEMADE CURD,ADD IT IN MIXTURE AS REQUIRED FOR KNEADING.
ADD FERMENTED(FOAMY) YEAST MIXTURE ALSO.
KNEAD THE DOUGH TIGHTLY,MORE LIKE POORI DOUGH.
NOW APPLY OIL ON IT.
COVER IT WITH WET TISSUE PAPER & PUT IT IN CLOSE LID BOX.
PUT THIS BOX IN MICROWAVE/OVEN FOR 3-4 HOURS IN SUMMER TIME.
NOW IT IS READY FOR MAKING.
MAKE SMALL ROUND DUMBLE.
ROLL IT FROM BOTH SIDES WITH THE ROLLER PIN.
DUST IT WITH THE REFINED FLOUR.
TAKE A FRYING PAN,ADD REFINED OIL IN IT.
LET IT HOT FOR 3-4 MINUTES ON MEDIUM HIGH FLAME.
NOW PUT THE BHATURA IN IT.
FRY IT ON BOTH SIDES .
U WILL GET THE NICE BHATURA.
IT IS READY TO EAT.

DONT ADD HOT WATER IN YEAST.IT WILL MAKE HARM OF YEAST.
IF YEAST DONT GET BUBBLED,FOAMY THEN DONT USE IT.THROW IT & MAKE ANOTHER ONE.
ALWAYS ADD SUGAR IN YEAST ,AS SUGAR IS THE FOOD OF YEAST.
ALWAYS KNEAD STIFF DOUGH AS AFTER FERMENTED IT BECOMES SOFT.
AVOID USING MARKET CURD,AS IT HAS PRESERVATIVES ,IT PREVENT TO HAVE FERMENTATION & IT IS LESS SOUR ALSO.
AVOID KEEP OPENING THE CONTAINER DURING FERMENTATION PERIOD.IT WILL SLOWER THE PROCESS & IT WILL NOT DONE PROPERLY.
ONCE DOUGH GET FERMENTED,DONT KNEAD IT AGAIN.OTHERWISE ALL THE PUFFINESS WILL BE LOST.
DONT KNEAD THE DOUGH ON THE BACK SIDE OF THE PALM,IT WILL DECREASE THE FERMENTATION.
RELISH IT WITH CHOLE WITH TAMARIND & CHOPPED RAW ONION IN IT.
SEE THE CHOLE RECEPIE IN THE HEADING OF PUNJABI CHOLE IN CURRY VEG /GUEST SPECIAL SECTION.