BATHURE

STANDARD RECIPE CARD

Name of Dish:

BHATURA

Preparation Time:

1:20 hours

Served with:

Chole

Cooking Time :

1 minute for eaach Bhatura

Portion Size :

No. of Portion :

15

Garnish :

Color:

Ref. Book :

Saraswat - page- 213

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Flour

400 gm

PREPARATION

2

Semolina

100gm

The Flour: Sieve with semolina, soda bi-carb, baking powder and salt into a

3

Soda bi-carbonate

1 gm

parat.

4

Baking powder

3 gm

The Yoghurt Mixture: Whisk together with sugar.

5

Salt

The Dough: Make a bay in the sieved flour, pour water (approximate 240 ml)

6

Yoghurt

25 gm

and the yoghurt mixture in it, start mixing gradually. When fully mixed, knead

7

Sugar

10 gm

to make a dough, cover with a moist cloth and keep aside for 10 minutes. Add

8

Ghee

20 gm

melted ghee and incorporate gradually. When fully mixed, knead to make a

9

Groundnut oil

to fry

soft dough, cover with a moist cloth and keep aside for 50 minutes. Divide the

dough into 15 equal portions; make balls and place on a lightly greased surface.

Cover and keep aside.

COOKING

Heat oil in a kadhai to smoking point, reduce to medium heat, flatten each ball

between lightly oiled palms to make a round disk and deep fry until golden

brown, turning once to ensure it puffs up.

TO SERVE

Served as they are removed from the kadhai with chholey (chana masala)

Total Cost :

A deep-fried flour and semolina bread, commonly served with chholey

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by