Please note this dish requires deep frying and should be only made by someone who feels they can competently handle hot deep frying. The dough can be kneaded and rolled out by children, but children should not be anywhere near a hot oil pan!!
3 cups self raising flour
⅓ cup oil
8 tblspn yoghurt
¾ tspn baking powder
1 tspn sugar
Salt to taste
Mix all the ingredients in a high sided mixing bowl and knead into soft, but not sticky dough.
Leave to rest for about half an hour
Divide into small balls should make about 12-14 portions.
On a clean flat surface/or your wooden "roti" board,
Evenly roll out into "circular discs" with a rolling pin to a thickness of 3-4mm (please note these are rolled out thicker than chapati bread).
When rolled out they are not bigger than your palm.
Next deep fry them on a medium heat.
-Medium frying pan:-
one which is bigger in diameter to your rolled out batoreys by at least 4cm (i.e. if you put your rolled batorey in the empty frying pan in the centre, then there should be about 2cm space from all sides from the edge of the batorey to the wall of the pan, therefore allowing room for the batorey to safely expand while cooking. The pan should also have a wall that is at least 5cm high so that the oil can be safely filled to 4cm of depth. Alternatively you can use a deep fryer, but as it uses up too much oil it is not my recommended choice of equipment.
-Slotted flat frying utensil
-Flat "oil draining dish"- any chosen dish lined with two leafs of disposable kitchen towel to soak up excess oil, or chip drainer, or even a cooling rack works fine.
On a medium high flame place your correct sized frying pan that can be safely filled with cooking oil to a depth of 4cm.
Once the oil has heated up, takes about 5 mins depending on your equipment.
(Check by placing your hand now and then for a couple of seconds about a span above the oil, when you feel heat on your palm coming from the oil it is ready)
Turn the heat down to a medium flame.
Using the flat slotted frying utensil gently and carefully lower one rolled out batorey into the heated oil by placing one rolled out batorey onto the utensil and lowering it into the oil.
Next using the flat slotted frying utensil, gently press down on top of the batorey in the centre of the batorey while gently and very slowly swivelling it around in the oil. It's kind of like a pressing and turning quarter circle anti-clockwise motion. This will encourage the batorey to puff up. Do this for about 30-40 seconds then place the utensil tip in the oil on to one side of the frying batorey and gently using the tip VERY CAREFULLY "splash" a little oil on to the top towards the centre of the batorey. This helps it puff up into a nice fluffy batorey.
Once golden, which takes about 1 -1:30 minutes depending on your heat, using the utensil CAREFULLY lift out the batorey from the oil and place on a "oil draining dish".
After few minutes they can be transfered to your serving dish.
Fry all the batorey as above.
It can be eating alone, covered with sugar (or the likes) and rolled or eaten with a savoury curry.
MY RECIPE BOX
My heritage spans from the flavours of Bihar to the cuisine of the Arabias, the colourful food of Bengal to the delicacies of Pakistan.
HERE YOU WILL FIND:
FAMILY RECIPES THAT HAVE BEEN PASSED DOWN TO ME.
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