Bhatura (with Yeast and without Yeast)

 Ingredients :( Recipe with Yeast)

All Purpose Flour ( Maida)-1 cup sifted

Salt-1/4 tsp

Oil-1 tsp

Sugar-1/2 tsp

Rapid Rise Yeast-1/2 tsp ( if using dry active yeast.dissolve it with the sugar in the warm water and let it foam up before adding to the flour)

Yogurt-1/4 cup (use thick yogurt)

Warm water-2 tbsp approx 

Oil- for deep frying

Method:-

Add all purpose flour and salt to a large bowl,mix well.Add oil  and incorporate it well into the flour.
 

Add sugar and Rapid Rise Yeast and mix.

Add yogurt and warm water (slowly) to form a soft dough.Knead for 4-5 minutes until smooth and elastic.

Drizzle a few drop of oil to coat the dough,cover with a damp paper or cloth towel and let it rest in a warm place for 1 hour.

Heat oil for deep frying.

Knead dough once again and divide into 4-5 equal portions.Lightly coat rolling surface with  flour and roll out doing into a approx 5-6 inch round (note: dough tends to stretch back so make round bigger then needed).

Carefully slide bhatura into the hot oil and gently keep pressing down with a slotted spoon until it puffs up.

Flip bhatura to other side and gently press into the oil.Cook for 30 secs to 1 minutes,until golden brown,and remove onto a paper towel lined plate.Continue with remaining bhature.

Serve hot with Chole or Chana Masala.

Ingredients:-(Recipe without Yeast)

All purpose flour (Maida)- 2 cup

Semolina - 3 tbsp (sooji)

Baking Soda-1 tsp

Salt-1/2 tsp

Oil- 1 tbsp

Sugar-1/2 tsp

Yogurt-4 tbsp

Warm Water to knead into a dough

Oil - for deep frying

Method:-

Add together all purpose flour,baking soda and salt into a large bowl.Add oil and incorporate well into flour.Add sugar,semolina,yogurt,warm water (slowly) and knead to form a soft dough.Knead for 4-5 minutes until soft and elastic.

Drizzle a few drop of oil to coat the dough,cover with a damp paper or cloth towel and let it rest in a warm place for 3 to 4 hour.

Heat oil for deep frying.

Knead dough once again and divide into 4-5 equal portions.

Lightly coat rolling surface with oil and roll out dough into a approx 5-6 inch round

carefully slide bhatura into the hot oil and gently keep pressing down with a slotted spoon until it puffs up.Flip bhatura to other side and gently press into the oil.Cook for 30 secs ,until golden brown,and remove onto a paper towel lined plate.Continue with remaining bhature.

Serve hot with Chana Masala.

Eggless Oats & Banana Quick Bread

Ingredients:-

Quick cooking oats-1 cup
Whole wheat Flour-3/4 cup
All Purpose Flour-1/4 cup
Milk-1 cup
Mashed Banana-1/2 cup(use fresh or frozen banana)(i used fresh 1 bananas)
Yogurt-1/2 cup
Oil-1/4 cup
Honey-1/4 cup
Baking Powder-2 tsp
Baking Soda-1/4 tsp
Cinnamon Powder-1 tsp
Salt-1/2 tsp
Almonds-2 tbsp (chopped)



Method:-

 Grease bread baking tin with oil and preheat it 190 degree C for 10 minutes.

In a bowl add bananas mash nicely with forks or your hands.

Take a bowl  and add oats,whole wheat flour ,all purpose flour,salt,chopped almonds,cinnamon powder,baking powder,baking soda and mix well.
 
 

In another bowl add smashed banana (about half cup),milk,yogurt,oil,honey and beat well.


Keep adding the dry ingredients in small quantity into the wet ingredients and mix with a spatula.


Pour the batter into the pre heated baking tin ,sprinkle a tbsp of oats over the batter and bake at 190 degree C for 30 minutes or till the top turns golden brown in color.Take out from the oven and insert a clean knife or tooth pic ,if it comes out clean the bread it done.

Let stand on wire rack for 20 minutes,run a knife around the tin to loosen the bread and turn it on a flat board.Cool ir completely before slicing it ti get even slices.



Perfect Tea time indulgence with Nutella spread....


Notes:-

The bread is midly sweet,add extra sugar if you like sweet bread.
Baking time may change due to the variations in oven temperatures.
Yogurt or curd used here is fresh and thick.
Quick coking oats does not need to be soaked in liquid before using.

White Dinner Rolls (Indian Pav)

 Recipe halved from here
Ingredients:-

Bread Flour-3 cups (or use all purpose flour)Plus few more for dusting
Dry Active Yeast-1 packet (2 1/4 tsp)
Lukewarm Water-1/4 cup
Milk-1 1/4 cups (replace 1/4 cups with 1 beaten egg if you prefer)
Butter-3 tbsp
Sugar-2 tbsp
Salt-3/4 tsp


Method:-

Heat the milk to luke warm and add the butter to it and let it melt.

Add yeast and sugar to lukewarm and set aside until it froths up.Do not use hot water as that will kill the yeast.

Once the yeast froths up add the salt and milk,butter mixture to it.

Next add the flour 1 cup at a time and mix well to form a dough.

The dough is going to be really sticky to work with.Unless you absolutely cannot work it do not add more flour.The stickiness will be replaced by smooth elasticity while kneading.

On a lightly floured surface,use all your muscles to knead the dough very well.After 15 minutes of kneading see how soft the dough has become and it is lightly sticky.

Place this on a lightly oiled bowl and cover it with a plastic wrap or damp towel.

Place it aside in a humid place until doubled.

Punch it down and make 12 balls.Try to keep the balls equal size.Place the balls on a greased baking sheet.Leave an inch gap between the balls and place them to double again.

After 1 hour see how it has doubled and they will also stick to each other.

Place in a 350 F preheated oven for 25-30 minutes until the top is golden brown.Remove from oven and let it cool.

The rolls break apart easily.Serve with bajji or soups...

 

Tips:-

Egg white wash or milk wash can be used to get the brown color.