Bhatura ~ Deep Fried Indian Bread

For the Indian Bread series of the Blogging Marathon, today I decided to post a deep fried bread. Soft and fluffy bhatura served with chole is very hard to resist. As a kid, I liked to order bhatura for its big size. Bhatura is usually made with maida or all purpose flour. I have used half and half of maida and whole wheat flour/atta. Once its deep fried, though maida or atta, doesn't make much difference

You need

• Wheat flour/Atta - 1 cup
• All purpose flour/Maida - 1 cup
• Yogurt/curd - 1/2 cup
• Cooking soda - 1/2 tspn
• Salt - 1/2 tspn
• Water to make the dough
• Oil to deep fry

Method

Sift atta, maida, cooking soda and salt. Add yogurt to the flour mix. Knead to a soft dough by adding water.  Apply oil on the surface of the dough and cover with a damp cloth and leave it for an hour. 

Divide the dough into equal sized balls. Roll out the dough into circles. The size depends on the size of the kadai in which it will be deep fried later. I don't roll out into big circles, since that will call for more oil and I don't want too much of left over oil after deep frying.

Enjoy hot baturas with Punjabi Chole.

Check out my Blogging Marathoners doing Group 3 BM#4 along with me

Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

Pan Fried Okra (Bindi)

We love okra and especially when it's sauted or fried in a pan. Anush liked to eat it raw. I remember my Mom saying that if you eat raw okra, you will do good with mathematics. I don't know how true it is, but I really laugh at Anush when he eats it. I can eat cooked but not raw because I feel it's slimy and mushy. I know raw or half cooked vegetables are good for you, but raw okra is not in my list, but definitely will appreciate Anush eating it. :-)

Ingredients:

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1 lb Orka

1/4 Gram Flour (Besan)

1/4 cup Coriander powder

2 tsp Chili powder

1 tsp Cumin powder

1 tsp Gram masala powder

Salt and Pepper to taste

1 1/2 tsp Oil

Method:

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1. Wash okra, drain all the water and wrap in a paper towel or kitchen towel so that there is no moisture and the okra should be dry, else it will make the recipe mushy and will not fry well.

2. Slice the okra into quarters.

3. In a small bowl add gram flour, salt and pepper, cumin, chili, coriander and garam masala powder. Sprinkle this flour over the okra and make sure all the okra is well coated and keep it aside for about 15-20 mins.

4. In a large pan add oil and when it's hot add the okra, make sure that you don't over crowd the pan and keep the flame in medium high, stirring it occasionally until the okra is cooked and crisp on the outside for about 10-12 mins.

5. Serve this hot or warm with any steamed rice or roti.

Arachivitta Sambar / Sambar with Fresh ground spices / Indian Lentil Vegetables Stew | Side Dish for Idli Dosa

Arachuvitta sambar, literally translated as Ground spices Sambar is a tasty, spicy and authentic south-indian dish prepared with fresh ground spices and coconut, unlike using sambar powder. Though the process is bit more than the regular sambar, it is worth the effort. The aroma of the spices fills in the kitchen and when it served with spongy idlis, our day is made.





Ingredients:
Toor dhal