Tea-Infused Chickpea Curry
I have many fond memories of my mum cooking patoora, it was a bit of an event in our house. She would make up the dough the night before (and I could go into a whole story about how she refined her recipe for this but I will spare you), then she would cook the chickpea curry (sholay or chole) to go with them and then start rolling them out. Traditional patoora or bhatura bread would be left to ferment overnight with live yoghurt being the rising agent. But this is the quick version using yeast instead. If you want you can add a cup of yoghurt to the mixture when making the dough then please do, you will need less water to bind the dough together.
They have a wonderful soft and light texture and are so easy to eat. As a child my siblings and I would sit waiting as mum fried these little breads and tossed them into the basket on the table. We could easily just keep going until she ran out of dough and still argue over the last one. Good times!
|Typical values*||per Serving|
|of which saturates (g)||1|
|of which sugars (g)||2|