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The Vegetarian Curry Bible
Bhatoora
Chapati (Phulka)
by Kris Dhillon
(
for 4, serving 1 or 2)
These deliciously soft breads are not normally served in restaurants, but I have
decided to include them because they are ideal cooked in advance and reheated and
also because they are probably the easiest of all the Indian breads to make.
You may make these with white flour or ata.
Ingredients:
•
•
1 cup Whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 cup Water
Method:
Makes 8-10.
Preparation and cooking time: 30 minutes.
1
.
Put flour in a large bowl with half the water. Blend the two together until it
holds.
2
.
Beat and knead well until it forms a compact ball. Knead dough until it is
smooth and elastic.
Set aside for 30 minutes.
Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat,
about "1/8" thick. Heat an ungreased skillet.
Put phulka on it, and let it cook for about 1 minute (The top should just start to
look dry and small bubbles should just start to form).
Turn and cook the second side for 2/3 minutes until small bubbles form.
Ingredients:
•
•
•
•
•
8 oz (225g) flour
½ teaspoon baking powder
½ teaspoon salt
8 fl. oz (220ml) plain yoghurt approx.
Oil for deep frying
3
4
.
.
5
.
6
7. Turn again and cook the first side pressed lightly with a towel. It should puff.
Serve warm (maybe slightly buttered).
8. Note: Since the rolled out chappati's will dry out if they are left to stand while
cooking the others, it is advantageous to roll them out individually before
cooking them.
.
Method:
1
.
Sift the flour, baking powder, and salt into a bowl. Slowly add the yoghurt and
gather the flour together with your fingertips until you have a soft dough.
Knead lightly and set aside to rest for at least 15 minutes.
Put the oil on to heat on a medium heat. Meanwhile divide the dough into eight
portions without rolling into balls.
2
3
.
.
4
.
Dust your hands with flour and take one of these portions of dough and form
into a ball.
5
6
7
.
.
.
Flatten the ball, dust well, and roll out into a 7-8 inch (17-20cm) round.
Now turn up the heat under the oil for a minute or two to get it really hot.
Slide the bhatoora carefully into the hot oil. It will sink at first but, if the oil is
hot enough, it will rise to the surface in seconds.
8
9
1
1
.
.
Using the slotted spoon, push it back into the oil briefly and then turn it over
for a few seconds.
Remove the bhatoora from the oil with a slotted spoon and put it on a plate
lined with kitchen paper.
0. Repeat with the remaining dough. Drain the bhatooras well on kitchen paper
and either serve immediately or wrap in foil for reheating later.
1. Tip. If you are making just a few bhatooras, you may like to roll them all out
before frying them.
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