印巴美食（素）--發麵油餅（Bhatura）

 

我上次做過一個油炸的Puri,很多朋友說很像是新疆的油餅，其實我個人覺得Bhatura更像。Bhatura體積比Puri要大一兩倍左右，因為是發麵油餅，所以更加的外脆內嫩，口感和味道都跟Puri不太一樣，還有另外一點就是Puri是用全麥粉做，的而Bhatura是白麵做的。
 

 

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。

材料（八個油餅）:
2 杯 麵粉
4 大勺硬麥粉 semolina flour
2 小勺 酵母
1 小勺 糖
1 小勺 鹽
3 大勺無糖酸奶 Plain yogurt
2 大勺 食油
3/4 杯溫水

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

泡著的鷹嘴豆是做Chole配Batura吃的。

1. 把麵粉、Semolina 粉、糖、鹽混合, 酵母加到溫水裏，等酵母被激活成棉絮狀即可。

2. 把酵母和水倒入盆裏，加入麵粉和成一個軟麵團。把它放到溫暖潮濕的地方（我放到暖氣房裏）發酵至兩倍大，大約45分鍾左右。

3. 把粉團搓出空氣，分成八個等份的小麵團, 擀成小盤子大小。擀麵的時候爐子上架上一口鍋，鍋裏要有大約一寸半的油，把油燒熱。揪一點點麵團試油溫，如果小麵團一丟到油裏馬上就浮起來炸熟就表示油溫足夠了。

4. 把麵餅放入油鍋炸，用個鏟子輕輕的壓麵餅的表麵，這樣麵餅就會膨脹成球狀。翻麵炸成金黃色就可以了。

一般的吃法是配Chole Masala（鷹嘴豆咖喱）吃。鷹嘴豆咖喱的做法：鷹嘴豆（chole）。

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

 

 

歡迎到我英文博客玩 -- http://www.echoskitchen.com/2008/11/batura.html