Topic started by manju (@ 203.199.237.20) on Mon Jan 8 01:41:43 .
All times in EST +10:30 for IST.

How to make that big Poori as in chole Batura?

Responses:

• From: honey (@ h24-68-160-114.ss.shawcable.net) on: Fri May 4 13:48:24
  
  Too bad nobody has bothered to answer this question. I would have like to see an answer to this. I usually make it with white flour.
  white flour 1 cup
  1\2 tsp baking soda
  salt, some buttermilk, a pinch of sugar and make a dough. Then I let it sit for 5 or 6 hours. Make large puris and fry. You need a big enough pan and also make sure the puri is even.
  
  
• From: honey (@ h24-68-160-114.ss.shawcable.net) on: Fri May 4 13:48:40
  
  Too bad nobody has bothered to answer this question. I would have liked to see an answer to this. I usually make it with white flour.
  white flour 1 cup
  1\2 tsp baking soda
  salt, some buttermilk, a pinch of sugar and make a dough. Then I let it sit for 5 or 6 hours. Make large puris and fry. You need a big enough pan and also make sure the puri is even.
  
  
• From: xmin (@ 64.40.43.73) on: Sun May 6 20:32:41
  
  you can use chilled soda instead of water to make dough.
  
  
• From: Ravi sundaram (@ 192.149.1.187) on: Tue May 8 17:28:23
  
  Batura is made of maida (all-purpose) flour after the batter has been fermented. (i.e. puLikka vechcha maidhaa maavu).
  
  In U.S. Pilsbury sells Buttermilk Biscuits under the brandname Grands! The biscuits are not the biscuits we are used to in India. Those things
  are called cookies in USA! The biscuit they talk about is a flaky bun like bread that is eaten as breakfast. They come in many flavours like buttermilk, southwestern etc. It comes in refrigirated tubes. The package instructions will
  call for putting these dough patties in a cookie sheet and baking them at 400 F for 20 minutes.
  
  Instead you roll the patties like you would do for
  chappatis and deep fry them in oil. You get batura! You see the Biscuit dough is nothing but fermented all purpose flour!
  
  The traditional side dish for Batura is chole. You have to soak it for hours and pressure cook them and it requires a lot lead time. But not in USA! You get canned Garbanzo beans, which is the mexican name for chole! And the beans are pre soaked for months and require no pressure cooking. Infact you have to be careful or the chole just smashes out and disintegrates in the pan.
  
  So Go get Pilsbury Grands, canned choLE and you can make Channa-Battura in 30 minutes. No kidding.
  
  
  
• From: min (@ 64.40.53.195) on: Wed May 9 13:41:52
  
  Easy Bhatura
  3 cup Maida
  1/2 cup sooji
  1/2 tsp baking powder
  1/4 tsp baking soda
  1 tsp salt
  
  Mix all the above.
  
  Whisk together 3/4 cup water,2 tsp sugar,2 tbsp yogurt/curd.
  Pour this mixture into the dough in first step Make a dough.Keep aside for for 15 minutes.
  
  Add 1 tbsp ghee.Knead for 5 minutes. Keep aside for 45 minutes.
  
  Makes 15 baalls(roll into about 5 "discs.
  
  Deep fry in oil. (Put in hot oil.Flip over.wait till puffs-30 secs.Flip again.Fry for 30 secs.remove.Drain on paper towels.
  
  --------------------
  
  
  Another method
  Mix the following
  3 cup heaped flour
  salt to taste
  3 tbsp curd/plain yogurt
  1 tbsp oil
  1 bottle soda water(unchilled)
  
  Make dough.Keep for 15 minutes. Makes about 15 .Roll and fry in oil. -----------------
  
  
• From: min (@ 64.40.53.195) on: Wed May 9 13:42:41
  
  Easy Bhatura
  
  3 cup Maida
  1/2 cup sooji
  1/2 tsp baking powder
  1/4 tsp baking soda
  1 tsp salt
  
  Mix all the above.
  
  Whisk together 3/4 cup water,2 tsp sugar,2 tbsp yogurt/curd.
  Pour this mixture into the dough in first step Make a dough.Keep aside for for 15 minutes.
  
  Add 1 tbsp ghee.Knead for 5 minutes. Keep aside for 45 minutes.
  
  Makes 15 baalls(roll into about 5 "discs.
  
  Deep fry in oil. (Put in hot oil.Flip over.wait till puffs-30 secs.Flip again.Fry for 30 secs.remove.Drain on paper towels.
  
  --------------------
  
  
  Another method
  Mix the following
  3 cup heaped flour
  salt to taste
  3 tbsp curd/plain yogurt
  1 tbsp oil
  1 bottle soda water(unchilled)
  
  Make dough.Keep for 15 minutes. Makes about 15 .Roll and fry in oil. -----------------
  
  
• From: m (@ 64.40.53.195) on: Wed May 9 13:48:32
  
  Chole
  
  2 1/2 cup white chickpeas(soaked overnite)
  1 tsp cumin
  1/2 tsp asafoetida
  
  1 tsp red chilli popwder
  1 tsp haldi
  1 tsp amchoor(dry mango powder)
  1 tsp garam masala
  1 tsp anardana(crushed)
  
  3 onion
  1 tsp ginger
  1 tsp garlic(crushed)
  1 tsp green chili
  1 tomato
  salt
  corinder leaf
  
  1) pressure cook the chickpeas.
  2)Heat oil.Add cumin and asafoetida.
  Add onion,ginger,garlic,green chlli
  Fry till golden brown.
  3)Add tomatoes.fry till soft.
  4)Add rest of masalas.Fry till brown.
  5)Add the chickpeas.Mash a few.Add salt.
  
  
• From: manju (@ 203.199.236.166) on: Sun Jun 24 12:23:19
  
  Thanks for at last some suggestions for Batura.
  
  
• From: honey (@ h24-68-160-114.ss.shawcable.net) on: Sun Aug 5 19:54:49
  
  There seems to be some contradictory information on Soda - Should it be chilled or unchilled. What exactly is the purpose of adding soda instead of water. Does any one know?
  
  
• From: Aarthi (@ pppa4-resaleminneapolisb4-4r7039.dialinx.net) on: Tue Aug 28 12:36:34
  
  here is an easy way to make batura
  go to the grocery store and buy the "ready to make at home pilsbury buttermilk biscuits"
  flatten it out and deep fry them in hot oil it is yummy and easy.
  for emergency it is great. you can make channa from the canned garbanzo beans.
  that way you have a meal ready in no time.
  
  
• From: ash (@ 170.148.65.25) on: Wed Aug 29 16:25:55
  
  do you know to make chiken curry..,if you do please let me know the receipe.. can you... can't wait to taste it at home
  
  
• From: katts (@ tcsndslgw5poola21.tcsn.uswest.net) on: Fri Oct 12 10:57:48
  
  Cooking Time : 1 hour.
  Preparation Time : 45 mins.
  
  Serves 4.
  
  
  
  Ingredients
  
  For the chole
  1 cup chick peas (Kabuli chana), soaked overnight
  1 tea bag or teaspoon tea leaves, tied in a muslin cloth (optional)
  1/2 teaspoon cumin seeds (jeera)
  1 onion finely chopped
  12 mm. (1/2") piece ginger, grated
  2 cloves garlic, grated
  2 teaspoons chole masala (chana masala )
  2 teaspoons chilli powder
  2 teaspoons amchur (dry mango powder)
  teaspoons turmeric powder (haldi)
  1 tablespoon coriander (dhania) powder
  1 teaspoon cumin seeds (jeera) power
  2 tablespoons oil
  salt to taste
  
  For thee bhature
  1/2 cup plain flour (maida)
  1/2 cup potato, boiled and grated
  11/2 teaspoons oil
  salt to taste
  oil for deep frying
  
  For seerving
  1 onion, slilce
  4 lemon wedges
  
  
  
  How To Proceed
  
  For the chole
  1. Pressure cook the chick peas with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
  2. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
  3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
  4. Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside
  
  For the bhature
  1. Combine the flour, potato, 1˝ teaspoons of oil and salt and knead into a firm dough without using any water.
  2. Knead the dough very well till it is smooth
  3. Cover with a wet muslin cloth and rest the dough for 10 minutes
  4. Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
  5. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
  
  
  
  Handy tip(s) :
  1. While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
  2. Chole masala is a blend of spices which is readily available at most grocery stores.
  
  
  
  
• From: yasmin (@ cpe0050da66f41a-cm0f1029958591.cpe.net.cable.rogers.com) on: Wed Oct 8 18:28:52
  
  Chicken Curry recipe
  one small chicken cut in small pieces
  one large onion finely chopped
  two tbsp of ginger,garlic and green chilly paste
  1 tsp turmeric
  1tsp paprica
  1/4 tsp cayenne powder
  1tsp garam masala
  1/4 tsp coriander powder
  1/2 tsp cumin powder
  half cup tomato paste or 5 or six canned tomatoes
  1/4 cup oil , salt to taste, fresh coriander leaves
  2 potatoes cubed (optional)
  handful of frozen or fresh peas (optional)
  
  Method: Heat oil in a large heavy bottomed pot or skillet, add onions and fry until golden. Reduce heat and add ginger, garlic and green chilly paste cook for a minute add the rest of the spices and add the chicken. Stir and saute the chicken until it looses pinkness. add the tomatoes and keep stirring occationally untill they mix and become a sauce add the potatoes and half cup of water and cover and cook. If you have dark meat then it takes longer than just breast meat.In case of breast meat just simmer until the potatoes are cooked. For dark meat cook until the meat pulls away from the bones of drumsticks. Add the peas for the last few minutes of the cooking.Sprinkle chopped coriander leaves. Best with steamed basmati rice and simple salad of sliced onions and tomatoes salt pepper and lime juice. Enjoy
  
  
• From: aish (@ 139.94.220.30) on: Wed Oct 8 22:38:18 EDT 2003
  
  i never get to make (ven) pongal nicely , how to do it
  also what is the english name/botanical name of karivepilai/curry leaves
  
  

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