Bathora
Bathora is a soft, fried, leavened flatbread originating from the Indian subcontinent. It is crispy on the outside, like a balloon, and soft on the inside, with a slightly yeasty texture reminiscent of sourdough bread.
> 60min
Normal
Ingredients
For how many people?
2 bathora per person
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Directions
Heat the water. It should not be too hot, otherwise it will destroy the effect of the yeast.
Mix everything together until you get a dough. About 5 minutes. You should get a smooth and slightly sticky dough.
Cover the dough for 1 hour to allow it to ferment.
Pour the oil into a saucepan and heat it. The oil should be very hot.
Divide the dough into N pieces corresponding to the number of people taken into account for the quantities.
Grease your rolling pin and work surface with a little oil (do not use dry flour).
Roll out the dough to obtain a thin layer (approximately 1-2 mm).
Carefully place the dough in the hot oil. Gently press it down with a slotted spoon to make it puff up. About 30 seconds.
Once it has puffed up, turn it over and fry it for a few more seconds until it becomes lightly golden.
Remove it and drain it on absorbent paper.
Ready. Enjoy! You can also serve your bathora with thali, curry meats, chana, pickles (achar), salads and/or vegetables. Have a hot or cold drink or a local alcohol.
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Can be consumed with...
