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Fried Wheat Bread Balls (Bhatoora)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Flatbread | Indian cuisine | Pakistani cuisine

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Bread, Vegetarian, Baked, Fried

Tags: fried, indian, medium difficulty, pakistani, punjabi, recipes for flatbread, recipes for fritters, recipes using baking soda, recipes using sugar, recipes without cooking time, recipes without servings, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AFried_Wheat_Bread_Balls_%28Bhatoora%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AFried%20Wheat%20Bread%20Balls%20%28Bhatoora%29&oldid=4517734

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 5 cups (650 g / 1.4 lb) wheat flour
  • 1 tsp salt
  • ½ tsp active dry yeast OR 1 tsp baking soda
  • 2 tsp ghee
  • 2 tsp sugar
  • 1 cup (275 g / 9.7 oz) yoghurt

Directions

  1. Sift together the flour and salt.
  2. Mix the yeast with ½ cup lukewarm water, and keep aside for 10 minutes.
  3. Mix the ghee and sugar with the flour. Add the yoghurt and dissolved yeast or the baking soda. A little more lukewarm water may be added if necessary. Knead well until the dough becomes soft and pliable. Use a little oil to knead well.
  4. Cover it with a wet cloth and keep aside for 4 hours.
  5. Heat the ghee in a frying pan.
  6. Make the dough into small balls. Roll the balls out very thin.
  7. Deep fry the dough in hot ghee until golden brown. The dough should puff up a lot and develop a large airy pocket inside.
  8. Remove from the oil, and serve hot with channa or choley (chickpea curry).