Oi Magazine reviews - Aura & Co. Infrared Sauna Studio,Thao Dien... "Heavenly Heat"

FOOD COLUMN
INGREDIENTS
Chole (Chickpeas)
• 200 grams of chickpeas
• 1 tablespoon ginger paste
• 2 tablespoons of garam masala (mix
of various spices)
• 1 ½ tablespoons of coriander powder
• 2 tablespoons of tamarind paste
• ½ lemon juice
• 3 teabags (black tea)
• Salt to taste
• 1 teaspoon of red chili powder
• Few coriander leaves (for garnish)
• 2 teaspoons of dried fenugreek leaves
• 3 tablespoons of oil for tempering
Instant Bhature
(Deep Fried Indian Bread)
• 2 cups of all purpose flour
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 2 tablespoons of refined oil
• 1 can of soda water
• ¼ cup of semolina
• ½ liter of oil to deep fry the bhaturas
Ruchita Obhan was a former advertising
professional and is now a self-styled home
cook by passion. She recently won the
“Home Chef” category in a charity cook off
event in Saigon. Having hosted countless
house parties across four countries, including
Vietnam, she became passionate about
culinary art.
Follow Ruchita: Facebook Page: ruch bytes and Instagram: ruch.bytes.
1
Mix flour, semolina,
sugar, salt and 2
tablespoons of oil. To this mix
add plain soda water (club
soda or carbonated water)
little by little at a time and
knead into a soft, smooth
dough for the bhatura. Don’t
add plain water when making
the bhatura dough.
2
Divide the dough equally
and make small balls out
of it.
Instant Bhaturas
1
Soak the chickpeas
overnight in sufficient
water. They should be soft by
the morning.
2
Chole
Pressure-cook the soaked chickpeas with salt and 3
teabags (black tea) till they are mushy.
3
Line a plate with paper
towels to place the fried
bhatura on later; this will
help soak up excess oil.
4
Lightly flour a clean dry
surface, place one ball of
dough on it. Roll it into an
oval shape bhatura.
5
Heat oil in a frying pan on
high heat. To check if the
oil is hot enough, drop a small
piece of dough into the oil and
it should float immediately to
the top.
6
Drop the rolled out
bhatura gently into the
hot oil. After 5-7 seconds,
with a slotted spoon press it
gently in the center, this will
make the bhatura puff out
like a ball. Turn the bhatura
and fry it on both sides to
make it slightly brown. Take
the bhatura out and place it
on the plate lined with paper
towels.
3
For tempering, heat 3
tablespoon of refined oil
over medium fire. Add garam
masala, coriander powder,
tamarind paste and ginger
paste. Let it sauté for 2-3
minutes.
4
Add this tempering to the
mashed chickpeas and
add lemon juice.
5
Let it boil to get a
consistency where
chickpeas and water blend
together into thick gravy.
6
Add dried fenugreek
leaves and garnish with
coriander.
OI VIETNAM
63