Ingredients:
1. Maida - 2 cups
2. Yeast - 1/2 tsp
3. Sugar - 1 Tsp
4.Soda Bicarb - 2 pinches
5. Egg - 1
6. Curd - 1 cup
7. Milk - as required
8. Oil to fry
Method:
Add yeast to ¼ cup lukewarm water and sugar. Keep aside until a foam forms on the top of the mixture [5-10 mnts]. Take maida in a vessel. Mix in enough salt and soda bicarb. Hollow in the centre of the mixture and pour in the lathered yeast, beaten egg, curd. Slowly add the maida mixture from the sides and mix smoothly. Add enough lukewarm milk to make a smooth dough of poori-like consistency. Keep aside for 1-2 hours covering with a moistened muslin cloth until the dough become double in size. Make moderately big balls from the dough and roll out to rounds bigger than pooris. Fry in deep oil tapping battoora tapping gently while frying. Serve hot with Chana and/or raita.
CHANA:- Soak chick peas (kabuli chana) for at least 6 hours. Pressure cook adding enough salt till chick peas become very tender. Splutter 1 tsp cumin seeds in some vegetable oil in a kadai. Grind 2 onion to fine paste and add to it. Saute in low flame till onion paste turns light pink color. Add ginger-garlic paste & saute till nice aroma arise. Add 1 tsp kashmiri chilly powder, 1tbsp coriander powder, 1/2 tsp ajwain, 1/2 tsp dried ginger powder, 1/2 tsp turmeric powder and 1 tsp garam masala powder. u can use vegetable masala powder instead. fry well in slow fire. Add one pureed tomato and saute again till oil oozes out. All the process shall be done in low fire. add cooked chick peas and boil for 1 minute. add chopped coriander leaves. garnish with julienne ginger. Serve with chappathi/battoora/nan etc.
1. Maida - 2 cups
2. Yeast - 1/2 tsp
3. Sugar - 1 Tsp
4.Soda Bicarb - 2 pinches
5. Egg - 1
6. Curd - 1 cup
7. Milk - as required
8. Oil to fry
Add yeast to ¼ cup lukewarm water and sugar. Keep aside until a foam forms on the top of the mixture [5-10 mnts]. Take maida in a vessel. Mix in enough salt and soda bicarb. Hollow in the centre of the mixture and pour in the lathered yeast, beaten egg, curd. Slowly add the maida mixture from the sides and mix smoothly. Add enough lukewarm milk to make a smooth dough of poori-like consistency. Keep aside for 1-2 hours covering with a moistened muslin cloth until the dough become double in size. Make moderately big balls from the dough and roll out to rounds bigger than pooris. Fry in deep oil tapping battoora tapping gently while frying. Serve hot with Chana and/or raita.
CHANA:- Soak chick peas (kabuli chana) for at least 6 hours. Pressure cook adding enough salt till chick peas become very tender. Splutter 1 tsp cumin seeds in some vegetable oil in a kadai. Grind 2 onion to fine paste and add to it. Saute in low flame till onion paste turns light pink color. Add ginger-garlic paste & saute till nice aroma arise. Add 1 tsp kashmiri chilly powder, 1tbsp coriander powder, 1/2 tsp ajwain, 1/2 tsp dried ginger powder, 1/2 tsp turmeric powder and 1 tsp garam masala powder. u can use vegetable masala powder instead. fry well in slow fire. Add one pureed tomato and saute again till oil oozes out. All the process shall be done in low fire. add cooked chick peas and boil for 1 minute. add chopped coriander leaves. garnish with julienne ginger. Serve with chappathi/battoora/nan etc.
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