Sonal invited us over for dinner this evening, and, lucky for us, she knows we appreciate a real old-fashioned homecooked meal. Before we could sit down to eat we stepped into the backyard where Sonal lit a propane-fueled burner to heat corn oil in a wok and proceeded to roll out the dough into rounds. Sonal’s mom is seen frying the bhatura (fried bread) that we would eat with chole (spiced garbanzo beans). Also on the menu, this evening was spinach rice that was served with homemade yogurt and papad jeera which was quite simply a papadam sprinkled with a bit of finely chopped red onion, tomato, cilantro, and a light dusting of chaat masala.
The bread is made by mixing 2 cups of all-purpose flour with 1 small boiled and mashed potato, 2 tbsp plain yogurt, 1/2 tsp baking powder, salt, 3 tbsp corn oil, and enough water to form a dough. This has to sit for 5 – 7 hours before you can pinch off a piece about the size of a ping pong ball. Dip in rice flour and roll to the thickness of a quarter and the size of your hand. Place in hot oil and fry on one side until edges begin to firm. Be sure to press the bubbling dough into the oil, then turn over and fry until just golden brown. Great with chole.
