Ingredients:
1 Cup Maida (White Flour);
1/4 tspn Bicarb of Soda or Baking Powder;
Curds - 1/2 Cup;
Ghee or Veg. Oil for Deep frying;
Salt to Taste.
Sieve the Flour, Salt, & Baking Powder or Bicarb of Soda together, place in a bowl, add Curds little at a time & mix to form a firm, smooth, soft dough - knead well, cover the Dough with a warm damp cloth & leave the Dough to rest in a warm place for about 3-4 hours.
Pour sufficient of Oil into a Wok for deep frying, place on flame to get hot. In the meantime divide the dough into Golf Ball size balls, roll out each ball of dough into 1/2" thick Disc's & deep fry them on both sizes - (Roll the dough on a flour'd surface to avoid sticking) to a light golden brown.
If you are planning to have Bathuras for B'fast, I suggest the Dough should be made overnight & kept, or if you are having it for Lunch then it's enough you prepare the Dough in the morning soon after you have finished your breakfast session,& leave it to stand till lunch time. Goes well with Channa Masala. Or Potato Gravy.
We have emailed your temporary password. Please login to Shorshe with your new Temporary password and change as soon as possible. If you didn't receive your password in Email, please check your spam folder, otherwise, please click on Reset Password again.