Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
Wheat flour - 250 gms
Sour curd (yoghurt) - 1/2 cup
Bread slices - 2 (trim off the crust)
Egg - 1
Sugar - 1 teaspoon
Warm milk - 1/2 cup
Cooking Soda - a pinch
Oil - 1 teaspoon (5 ml)
Salt to taste
Soak the bread in milk for a few minutes. Sift the wheat flour and cooking soda together so that they blend well. Add all the ingredients into the wheat flour and knead to a soft dough. The dough should be softer than the regular chappathi dough. Add some water if required. Cover with a muslin cloth and let stand for an hour.
Shape big lemon sized balls outof the dough and gently roll them out into flat, thick chappathis. Heat 1/2 litre of any vegetable oil with a high heating point and deep fry each batura. Gently press them with the ladle when they are in the oil so that they fluff up like pooris. Turn over and fry the other side.
Place on kitchen tissues to absorb excess oil. Serve with hot channa masala.
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