You've probably tasted naan, it's the delicious festive bread that everyone knows. We have many other great bread varieties that you haven't heard of. Bhature is a festive bread from Punjab, the state in northern India, where I was born. They are served with chana masala; spicy chickpeas and onion rings, pickled ginger slices and a fresh chutney such as mango and lime. Perfect for a hearty lunch with lassi .
Party bread is normally made with wheat flour, I haven't tried these with a coarser type of flour but it will probably work. Of course you can use gluten-free flour. These should be fried so they are fatty and GOOD, don't eat too much!
Bhature
700 g wheat flour
1 pack mashed potatoes
1 tablespoon semolina
2 dl brown rice
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons thyme seeds
4-5 tablespoons oil
3-4 dl kefir/water
3-4 dl rapeseed oil for frying
Procedure:
- Make the dough and let it stand for at least 2 hours. Shape into small balls and roll with a little flour. If you use too much flour, the oil can turn black. Try frying a small lump of dough first, it should fry quickly. Since it is wheat flour dough, it contracts quickly. If there are two of you, it will be easier to fry.
- Roll out a loaf of about 10 cm and fry it quickly on one side, turning it with a fish strainer until it turns light golden brown.
- Let the oil drain by holding the strainer at an angle to the edge of the pot. Place on kitchen paper before serving to avoid excess oil.
Bhature tastes best freshly fried with chana masala.
