加载中…
正文 字体大小:

印巴美食(素)--发面油饼(Bhatura)

(2016-04-10 12:24:41)
标签:

素食

油饼

发面油饼

bhatura

batura

分类: 印巴料理
印巴美食(素)--发面油饼(Bhatura)

我上次做过一个油炸的Puri,很多朋友说很像是新疆的油饼,其实我个人觉得Bhatura更像。Bhatura体积比Puri要大一两倍左右,因为是发面油饼,所以更加的外脆内嫩,口感和味道都跟Puri不太一样,还有另外一点就是Puri是用全麦粉做,的而Bhatura是白面做的。

I made puri not long ago and many of my friends (especially Chinese) told me that it looks like a kind of fried bread in XinJiang, China.


I wouldn't be surprise as Batura might as well be one of the type of food in India which trace its origin way back to the Arabian/muslim influence!


I personally think Batura actually looks more like the deep fried bread they refer to in China!


Whoever interested can check out my previous post on : Chole Masala Poori Bhaji



材料(八个油饼):
2 杯 面粉
4 大勺硬麦粉 semolina flour
2 小勺 酵母
1 小勺 糖
1 小勺 盐
3 大勺无糖酸奶 Plain yogurt
2 大勺 食油
3/4 杯温水


Ingredients :(for 8 Bhaturas)

2 cups all-purpose flour (maida)

4 tablespoons sooji (semolina flour)

2 teaspoons dry yeast

1 teaspoon sugar

1 teaspoon salt

3 tablespoons yogurt

2 tablespoons oil

3/4 cup lukewarm water


印巴美食(素)--发面油饼(Bhatura)


泡着的鹰嘴豆是做Chole配Batura吃的。

1. 把面粉、Semolina 粉、糖、盐混合, 酵母加到温水里,等酵母被激活成棉絮状即可。

2. 把酵母和水倒入盆里,加入面粉和成一个软面团。把它放到温暖潮湿的地方(我放到暖气房里)发酵至两倍大,大约45分钟左右。

3. 把粉团搓出空气,分成八个等份的小面团, 擀成小盘子大小。擀面的时候炉子上架上一口锅,锅里要有大约一寸半的油,把油烧热。揪一点点面团试油温,如果小面团一丢到油里马上就浮起来炸熟就表示油温足够了。

4. 把面饼放入油锅炸,用个铲子轻轻的压面饼的表面,这样面饼就会膨胀成球状。翻面炸成金黄色就可以了。

一般的吃法是配Chole Masala(鹰嘴豆咖喱)吃。鹰嘴豆咖喱的做法:鹰嘴豆(chole)

1. Mix together all purpose flour, semolina powder, sugar and salt. Add 2 teaspoons of dry yeast to the lukewarm water until it is frothy.


2. Add the yeast and water, yogurt, into the mixing bowl, and make a soft dough.

Cover with clean damp cloth and let it raise to doubled its size.


3. Punch the dough to flatten it and knead it for a minute or two. Divide the dough into 8 equal parts. Roll it out to form a disk.


4. Heat up 1.5 inches of oil in a wok/fryer, to test the temperature, use a small ball of dough, if it is fried almost immediately and turn brown in color, the heat is good.


5. Place the batura in the oil and use a small spatula to press lightly on the surface so that the batura will puff up like a balloon.


Crunchy outside and soft in the inside!


Chole/Channa Masala is what we normally serve with Batura!


For recipe of chole/Channa Masala check out:Chole Masala


印巴美食(素)--发面油饼(Bhatura)

欢迎到我英文博客玩 -- http://www.echoskitchen.com/2008/11/batura.html


0

阅读 评论 收藏 转载 喜欢 打印举报/Report
  • 评论加载中,请稍候...
发评论

    发评论

    以上网友发言只代表其个人观点,不代表新浪网的观点或立场。

      

    新浪BLOG意见反馈留言板 电话:4006900000 提示音后按1键(按当地市话标准计费) 欢迎批评指正

    新浪简介 | About Sina | 广告服务 | 联系我们 | 招聘信息 | 网站律师 | SINA English | 会员注册 | 产品答疑

    新浪公司 版权所有