Kasuri methi baturas – easy indian deep fried bread

When I visited kailas parbat for the first time, something which really piqued my interest were their chole baturas. Of course, it was not the first time, I was coming across or having chole baturas. To tell you the fact, I have had the authentic ones during our stay in Delhi. I have devoured different varieties of them and have really enjoyed them to the core. But here in Kailas parbat, they had something different to offer. They had stuffed chole baturas like stuffed with paneer or onions and kasuri methi. I tasted each one of them and it was really good.

kasuri methi batura     I wanted to make them at home for a very long time ,and finally made it one fine day for my kids and me when hubby was away on a tour. I also sent a few to my friends. I got positive reviews from everyone. I will be surely making them again, perhaps a stuffed one sometime soon. To tell you about the texture, it was thicker than the usual pooris and soft and crispy and flaky at the same time. The insides had lots of layers and a bread like texture. It reminded me of the ones I have tasted in Delhi.

kasuri methi baturaI hope you try this recipe and enjoy it too!! Meanwhile you can try the following too. Click on the link-


Easy Plain baturas recipe

Channa masala

Punjabi Chole masala

Print Recipe
Kasuri methi baturas - easy indian deep fried bread Yum
Deep fried Indian bread with all purpose flour and dried fenugreek leaves
Course breads
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
pieces
Course breads
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
pieces
Instructions
  1. Take maida /all purpose flour in a bowl. Add the dried fenugreek leaves,turmeric powder,red chilly powder and salt. In a small bowl, take the yogurt. Add sugar,baking powder and baking soda.Mix well with a spoon. Keep for 5 minutes.
  2. Now add the yogurt mixture in the maida mixture. Knead it to a firm and soft dough.
  3. Coat the dough with oil. Cover with a moist cloth and keep for 1 hour. After an hour, make equal sized balls with the dough. Roll with a rolling pin to form a disc of around half inch thickness.
  4. Heat oil to a smoking point. Drop the rolled discs in hot oil. Deep fry till it is done. Serve immediately with chole/channa masala.
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