Bhatura & Chicken Dry Fry

-
You may wonder what combination is this, but believe me it is fantastic. The items in the picture are Bhatura, Chicken masala and chicken dry fry. I used to note Chole Bhature from the Menu of north Indian restaurants. You might have also noticed the same. It is a heavy breakfast served in Punjab, Delhi and nowadays in most of the northern states. Chole Bhature is generally accompanied with curd and is served with onions, carrot / lemon pickle. I had tried  chole Bhature from restaurants several times and was searching for a perfectly light, fluffy bhatura recipe.Much to my surprise,one day I had it from one of our very close family friend Mrs. Lathika Dunsten's home. She is really a wonderful cook. We love to eat whatever she cooks in Trivandrum style, especially the beef roast. I got that perfect recipe of bhatura from her and tried. It is almost close to what i have tasted from her home.As you all know, I am more biased towards non vegetrarian dishes and hence I tried Bhatura with chicken instead of Chole (Chole is a flavoured chickpea curry prepared with some sort of aromatic tangy flavoured masala). After several attempts, I ended up on this combination. Bhatura, Chicken masala with Chicken fry. It is too delicious.
Here it is......

Bhatura

Ingredients
  1. Maida                 - 500 g
  2. Egg                     - 1
  3. Curd                   - 4 tbsp
  4. Sugar                  - 2 tbsp
  5. Baking powder   - a pinch
  6. Salt                     - 1/2 tsp
  7. milk to knead into a dough
  8. Oil for deep frying 
Preparation
  1. Combine all the ingredients except oil and make a soft dough.
  2. Cover with a wet cloth and keep aside for 3-4 hours.
  3. Pinch off some dough and make it into small sized balls.
  4. Roll each into thick round shaped rotis.It should not be too thick or too thin.
  5. Heat oil in a pan and deep fry the bhaturas till golden.The bhatura should cook on the inside and puff up.
  6. Drain the bhatura on kitchen paper napkins to remove excess oil.
Chicken Dry Fry

Ingredients
  1. Boneless chicken    - 500 g
  2. egg                          - 1
  3. Cornflour                - 2 tbsp
  4. Ginger garlic paste - 2 tbsp
  5. Red chilli powder   - 1 tsp
  6. Turmeric powder    - 1/4 tsp
  7. pepper powder        - 1/2 tsp
  8. Garam masala         - 1/2 tsp
  9. Tomato sauce          - 2 tbsp
  10. Chilli sauce             - 2 tbsp
  11. salt
  12. Oil
Preparation
  1. Mix all ingredients except oil and marinate the chicken for 5 hours.
  2. Heat oil in a pan and the amount of oil should be enough to  almost cover the pieces.
  3. Gently add the marinated chicken pieces one by one without overlapping and fry on a low frame until golden brown,turning every once in a while.
  4. Add the curry leaves when you are frying up the last batch and let it turn crisp.
  5. Drain and add curry leaves to the fried pieces of chicken.
Note:
For chicken masala, you can refer my previous post.

Comments

Post a Comment

Popular posts from this blog

Tangy Chicken Curry

-
Image
Ingredients Chicken - 500 gms Onion - 3 nos Tomato - 2 big Ginger garlic - 2 Tbsp Green chillies - 3 nos Garam Masala - 1 T sp Kashmiri chilli powder - 1 Tbsp Pepper powder - 1 Tsp Coriander powder - 1.5 Tbsp Cardamom, anise, cloves, cinnamon - 1each Salt - to taste Oil - 5 tbsp Preparation Heat 2.5 tbsp of oil in a pan and add sliced onions. when onions becomes translucent, add chopped tomatoes, green chillies & ginger- garlic crushed. When the veggies are partially done, switch off the flame & let it cool. Grind this to a smooth paste. In the same pan, add 2.5 Tbsp of oil and add ground masala. When the oil starts to separates from sides, add all spice powders one by one. Saute till raw smell goes off. Add cleaned chicken pieces and mix well. Pour one glass of water and cook for 25-30 minutes. Tangy chicken curry is ready to be served with chapathi, rice or Naan.
Read more