Method:
- First, soak the semolina in just enough
water to cover it. Put it aside.
- Meanwhile sift together the flours, salt
and the bicarbonate of soda. Add the sugar, yoghurt and the
semolina.
- Knead it with enough warm water to make
dough of rolling consistency. Now rub a little oil on the dough and
knead again till the dough is smooth. Pat the dough with oil and
leave aside, covered.
- Heat oil in the pan. You’ll need at least
half a painful as you are going to deep-fry the bhaturas.
- Roll out the dough into small balls. Then
take one ball at a time, and either with a rolling pin or using an
oiled surface and your hands, gently press the ball into an oval
shape.
- Drop it into the hot oil. Press gently with
a long handle slotted spoon, and it will puff up after a few
seconds. It’s ready when it turns a cream color and has a few brown
flecks. Turn over for a few seconds.
- Drain on paper towel and serve hot with
chickpea curry.
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