ANEKA MASAKAN MAMAK & INDIA

MAKLANG

Originally posted by shidaaziz at 25-11-2005 09:28 AM
Ini resepi yang shida minta dari pn norzailina nordin. Dah pernah cuba puri ni. alhamdulillah menjadi.



PU ...

ooo..ini rupanya puree...:hmm: bila b/fast kat maju curry selalu gak nampak org order puree ni tapi maklang tak tau plak apa kebende namanya...dan tak pernah rasa pun...bhn2 pun mudah jer..bleylah try

shidaaziz

maklang, puri ni sedap. kalau shida makan biasanya makan 2. 1 tak cukup. sedap makan dengan kentang.

cranko21

cam sama jer taste tu kat tekak saya bai. hehhehee

Baiduri Othman

He he he. Tak apalah. Janji puri tu boleh mengembang mcm bathura.

Tillingtan

I copied this one from a web site.  

Bhatura

1 cup all-purpose flour (can use part whole wheat)
1 tsp baking powder
1 tsp salt
4 Tbs plain yogurt (soy or dairy)
oil for deep frying

Sift flour with baking powder and salt.
Stir in yogurt to make a smooth dough.
Add a little water if the dough is too dry.
Shape the dough into a ball.
Cover with a damp cloth, and let rest for 2 hours.
Lightly flour a work surface.
Divide the dough into small portions.
Roll a portion of dough into a ball,
flatten with your palm,
then roll into puri-like shape.
Repeat with the remaining dough.
Heat oil for deep frying.
Fry the bhaturas one at a time for about 10 seconds on each side.
Drain on paper towels.

Tillingtan

Puris are like fried chapati. Bhaturas are like fried Naan.

2 mugs of flour
About two thirds of a mug of hot water
Salt
oil for frying

Put the flour in a bowl and add the water gradually with one hand while mixing with the other. The dough will be very sticky at first but will soon form a lump that won't stick to your hand so much. When that happens, knead the lump a little with both hands to work out any lumps of dry flour.

Break off pieces of dough and roll them into balls about 5 in diameter. Flatten a ball with the palm of your hand then roll it out on a floured surface until it's about 12 cm in diameter. Toss it gently from hand to hand to shake off the excess flour, lay it on a plate and start on the next one. Once you've done three or four puris, put a large frying pan on the stove and heat some oil in it (about a centimetre depth).

Fry the puris two at a time if they will fit side by side in the pan. About one minute either side should be enough. They shouldn't be brown all over, just a few patches here and there. Once you get going you can roll out more puris while the previous ones are cooking. Keep an eye on the temperature of the oil. Don't let it start smoking, but don't let it get too cool either or your puris will be heavy and chewy. Lay the puris on a plate covered with absorbent paper, then build up alternate layers of paper and puris. By the time you serve them, the puris won't be greasy.

inai

Originally posted by shidaaziz at 25-11-2005 09:28 AM
Ini resepi yang shida minta dari pn norzailina nordin. Dah pernah cuba puri ni. alhamdulillah menjadi.



PU ...

Inai pun pernah cuba respi puri ni last year masa mengidam...Memang sedap rasanya..Rupanya Shida yg minta dari Pn Norzailina ye.:hmm:

shidaaziz

Originally posted by inai at 26-11-2005 08:59 PM


Inai pun pernah cuba respi puri ni last year masa mengidam...Memang sedap rasanya..Rupanya Shida yg minta dari Pn Norzailina ye.:hmm:

:cak: inai ada jengah resepi kat laman web alaf kelolaan pn norzailina tu ke? dulu shida selalu gak jengah sana & mintak resepi. resepi puri tu memang shid minta.

inai

Originally posted by shidaaziz at 26-11-2005 09:12 PM


:cak: inai ada jengah resepi kat laman web alaf kelolaan pn norzailina tu ke? dulu shida selalu gak jengah sana & mintak resepi. resepi puri tu memang shid minta.

dulu2 selalulah juga jenguk2 web alaf tu...tapi la ni asyik singgah Cari je...sebab senang boleh tanya menanya..

Baiduri Othman

Originally posted by Tillingtan at 26-11-2005 06:13 AM
I copied this one from a web site.  

Bhatura

1 cup all-purpose flour (can use part whole wheat)
1 tsp baking powder
1 tsp salt
4 Tbs plain yogurt (soy or dairy)
oil for deep frying

Si ...

Thank you very much Tillingtan. Finally I got the bathura recipe. Rupa2nya guna baking powder patutlah roti tu mengembang. Mesti rasa dia sedap sebab guna yoghurt.

Neksu

Puri ni kena makan  semasa masih panas, kalau dah sejuk... liat dia.
Sedap dimakan dengan kari atau pun "aloo bhaji"...

fairyjasmine

**Bumping the thread for lyn**

eyzlyn

Originally posted by fairyjasmine at 6-12-2005 07:46 AM
**Bumping the thread for lyn**

thanks

sempat ker nak uli, si shukri tak mo duk sensorang. kalau tak, lempeng lagi mlm ni

xette

lynn....

hang uli sebelah syukri la..
that was what i did b4...uli roti/karipap sebelah my baby...tapi masa tu dia tgh tido la
kalu dia tgh berjaga..alamat..dia pon dok dlm bowl tu..nak nguli...hehehe

MAKLANG

hari tu maklang trylah order puri sbb nak gak tau rasanya...tapi kan..kan...tak kena plak ngan tekak maklang..maklang rasa macam makan kulit karipap pusing tu plak...rangup dan terasa butter..adehhhh...cukuplah sekali.

ummiauni

Originally posted by MAKLANG at 6-12-2005 01:23 PM
hari tu maklang trylah order puri sbb nak gak tau rasanya...tapi kan..kan...tak kena plak ngan tekak maklang..maklang rasa macam makan kulit karipap pusing tu plak...rangup dan terasa butter..adehh ...

Kecian Maklang...sib baik tak sempat buat sendiri lagi kan ? Kalau idok tak ke membazir...
:stp::stp: Tapi, kot buat sendiri sedap la pulak...

MAKLANG

ummi - bagi orang yg suka memang sedap puree ni..

speedial

nak tanya lah sape2 tau buat kari kacang kuda....ari tu gi umah member makan kari kcg kuda ni..sedaplah...sbb kcg ni besar2 tak mcm kacang dhall....mintak resepi dari dia...sampai ke hari ni tak bagi2 lagi....

fairyjasmine

Originally posted by MAKLANG at 6-12-2005 01:23 PM
hari tu maklang trylah order puri sbb nak gak tau rasanya...tapi kan..kan...tak kena plak ngan tekak maklang..maklang rasa macam makan kulit karipap pusing tu plak...rangup dan terasa butter..adehh ...

maklang, yg maklang order tu, byk letak butter kot? mmg tak sedap..kalau kita tak suka, rasa kembang tekak..

saya selalu buat macam resepi tillingtan tu, even though roti ni kita deep fried, tapi sbb minyak dia panas2, dia tak masuk minyak...

sodapppp, cicah kari panas2 heheh..

fairyjasmine

Originally posted by eyzlyn at 6-12-2005 08:31 AM

thanks

sempat ker nak uli, si shukri tak mo duk sensorang. kalau tak, lempeng lagi mlm ni

nak uli poori ni, sekejap je..nampak ja macam leceh
sbb dia takder yeast apa semua tu..

so uli nak bagi tepung ,garam, air semua tu bercampur je..
agak2 jgn keras sgt dah ler..

tapi...


buat lempeng ler off course lagi cepat heheheh


wa pon kena belaja buat lmepeng la macam ni, kang anak haku takmo duduk, mkn lempeng je la laki  aku..

iskk tak pernah buat lempeng n tak tahu nak buat camna.
:stp: