Bhatura
I made a fried Puri last time, and many friends said it was very similar to Xinjiang oil cakes, but I personally think Bhatura is more like. Bhatura is about one or two times larger than Puri, because it is a flour oil cake, so it is more crispy on the outside and tender on the inside, and the taste and taste are different from Puri.
Indian method of dough oil cake
Step 1
Mix flour, Semolina powder, sugar, and salt.
Step 2
Add yeast to warm water and wait for the yeast to be activated into cotton wool.
Step 3
Pour yeast and water into a basin, add flour and form a soft dough.
Step 4
Put it in a warm, humid place (I put it in a heated room) and let it ferment until it doubles in size, about 45 minutes or so.
Step 5
Roll out the dough and divide it into eight equal parts of small dough.
Step 6
Roll out into small plate sizes or oval shapes.
Step 7
When rolling the noodles, put a pot on the stove, and there should be about an inch and a half of oil in the pot, and heat the oil. If the small dough floats up immediately as soon as it is thrown into the oil, it means that the oil temperature is sufficient. Fry the dough in a frying pan and use a spatula to gently press the surface of the dough so that the dough will expand into a ball.
Step 8
Just flip it over and fry it until golden brown.
Step 9
Chickpeas are the best!
Step 10
Crispy on the outside and tender on the inside
Cooking tips for Indian noodle pancakes