Thursday, 19 April 2012




     1)    Maida (refined white wheat flour) – 1 kg. for the batter plus 150 gm. for the dusting
     2)    Fresh thick curd – 500 ml.
     3)    Baking powder – 2 teaspoons
     4)    Powdered salt 1½ teaspoons
     5)    Any cooking oil – to deep-fry

To Make:

          Put all the ingredients except the dusting flour into a mixing bowl and knead well till the dough is nice and soft. Now scoop up some dough with your fingers and make lime sized balls. Dip the balls into the dusting flour and flatten to 5 mm. thick round puris (flatbread) with a rolling pin. Spread them out on sheets of paper so that they do not stick to one another.

          Set a wok of cooking oil on high heat. As soon as the oil is hot (before it smokes), gently slip in a puri (if the wok is big, you can fry 2 or 3 at a time). Turn over the puris carefully (since they are heavy) so as to fry both the sides. Take care to lower the heat to medium if the oil gets too hot.

          As light brown spots begin to appear, lift out your savory bubboos and drain off the excess oil. Continue till all the bubbooses are fried. Serve hot either by itself or with mooga daali usli or with dali toye. Try this recipe for sure. You will love it!

Savory bubboos with mooga daali usli


1 comment:

  1. Bubboos Roti tastes yummy with white chole curry.

    I add some sugar also to the dough and then we can eat it with tea .... yummy.


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