Wednesday, July 21, 2010


Puri is a routine weekend dish in my home! My aunt used to make the puris, we steal away one by one while she fries them. By the time she finishes, hardly couple of puris will be left. It is always fun to eat when there is someone to snatch a piece. All childhood fun and play reminds me while making the puris.
My daughter is a very picky eater. She likes puris to dosa or idli. Although, she likes, she takes only couple of them.
So I try some varieties in them. I add spinach to make green puri, or beetroot juice to make purple puri. Also add sugar to make sweet puri.
Any natural vegetable juice to make it colored puri.

You need

2 Cups Whole wheat flour
Salt to taste
2 tbsp Oil
4 tbsp Yoghurt
Oil for frying

Mix the flour with the oil, salt yogurt and water as required to form a soft non-sticky dough. Cover and keep aside for atleast 2-3 hours.
Knead gently to make a smooth dough. Divide into equal sized balls. Roll out the balls into flat rounds. Typically Bhaturas are anywhere between 10”-12” in diameter. I have a small kadai hence I made smaller Bhaturas.
Heat oil on medium heat and lower the rolled Bhatura into the hot oil. Gently press the Bhatura down with the help of your spatula, this allows the Bhatura to puff up well. After a minute or so slowly flip to brown the other side. Drain on paper towels and serve hot with Channa curry, a wedge of lime and sliced onions.

We had some yummy Channa Bhaturas for evening cum dinner and enjoyed every bite of it!
No channa curry is complete without a Bhatura!

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