Maida is fine, milled and refined wheat flour, also known as all purpose or plain / general flour. It is made from the endosperm of the grain while the bran is removed. Annam Maida is fine, white and powdered and is a versatile flour regularly used in the Indian cuisine.
- It is often used in Indian cooking to prepare Indian breads such as naans, or snacks such as samosas.
- Vegetables can be coated in a wet maida - cornflour mixture and deep-fried to make them crisp.
- A lot of international recipes also call for the use of all purpose flour to make sauces for pasta, biscuits, special breads etc.
- Maida is also used as a thickening agent.
- 2 ½ cups All-purpose flour
- 2 tbsp Semolina
- 2 tbsp Yogurt
- 1tsp Salt
- 2 tbsp Sugar
- 4 tbsp Oil
- ½ tsp Soda bicarbonate
- ½ cup Water
- Add flour, soda bicarbonate, semolina and salt in a bowl. Mix well and pass it through a sieve.
- Mix yogurt with sugar.
- Add this mixture to the flour and add about half a cup of water and mix gradually to make a soft dough by light kneading.
- Add four tablespoons of oil to the dough and cover the dough with a wet cloth. Keep it aside for an hour.
- Make small balls of the dough. Cover and keep it aside for ten minutes. Flatten the balls and form a small roti /chapatti like shape.
- Heat oil in a kadaahi (deep pan) and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole or vegetable curry.