Bhatura

🧂 Ingredients

• 300 g All-purpose flour (Maida)(Maida is preferred for its soft texture, but regular all-purpose flour can be used.)
• 100 g Plain yogurt(Full-fat yogurt will yield better results. It should be at room temperature.)
• 2 tbsp Fine semolina (Sooji/Rava)(Adds a slight crispness to the bhatura.)
• 1 tsp Baking powder(Helps with the puffiness.)
• 0.5 tsp Salt(Optional, to taste. Enhances flavor.)
• 1 tsp Sugar(Helps with browning and fermentation.)
• approx. 100-120 ml Water(Lukewarm water, as needed, to form the dough.)
• for deep frying Oil(A neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil.)

👨‍🍳 Instructions

1. 1

   Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, semolina, baking powder, salt (if using), and sugar. Ensure they are well combined.

   ⏱️ 2 minutes
2. 2

   Add wet ingredients and form dough: Make a well in the center of the dry ingredients. Add the yogurt and about half of the lukewarm water. Begin to mix with your fingertips or a spoon, gradually adding more water as needed, until a soft, pliable, and slightly sticky dough forms. It should not be too stiff.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. The dough should feel soft and slightly oily due to the yogurt.

   ⏱️ 7 minutes
4. 4

   First fermentation: Lightly grease the mixing bowl with a little oil. Place the kneaded dough in the bowl, turning to coat it lightly with oil. Cover the bowl tightly with plastic wrap or a damp cloth. Let the dough rest in a warm place for 2 to 3 hours, or until it has at least doubled in size. This fermentation is crucial for achieving a light and puffy bhatura.

   ⏱️ 2-3 hours
5. 5

   Divide and shape: Once the dough has fermented, punch it down gently to release the air. Divide the dough into 8 equal portions. Roll each portion into a smooth ball. Cover the balls with a damp cloth to prevent them from drying out while you work.

   ⏱️ 5 minutes
6. 6

   Roll out the bhatura: On a lightly oiled surface or a surface lightly dusted with flour, take one dough ball at a time and roll it out into an oval or round shape, about 6-7 inches in diameter and approximately 1/4 inch thick. Avoid rolling too thin, as this can prevent puffing. Ensure the edges are not too thin.

   ⏱️ 10 minutes
7. 7

   Heat the oil for frying: Pour enough oil into a deep, heavy-bottomed pan or kadai to allow the bhatura to float freely. Heat the oil over medium-high heat to approximately 175°C (350°F). To test if the oil is ready, drop a small piece of dough into it; it should sizzle immediately and float to the surface.

   ⏱️ 10-15 minutes
8. 8

   Deep fry the bhatura: Carefully slide one rolled-out bhatura into the hot oil. Gently press down on the center with a slotted spoon to encourage it to puff up evenly. Fry for about 1-2 minutes per side, or until it is puffed, golden brown, and slightly crisp. Do not overcrowd the pan; fry 1-2 bhaturas at a time.

   ⏱️ 2-3 minutes per bhatura
9. 9

   Drain and serve: Remove the fried bhatura from the oil using a slotted spoon, allowing excess oil to drip off. Place on a plate lined with paper towels to absorb any remaining oil. Serve immediately while hot and puffy.

   ⏱️ 1 minute per bhatura

💡 Pro Tips

• ✓The dough should be soft and slightly sticky; avoid adding too much extra flour during kneading.
• ✓Adequate fermentation is key to achieving a light and airy texture. Ensure the dough doubles in size.
• ✓Maintain the oil temperature between 170-180°C (340-350°F) for optimal frying. If the oil is too cool, the bhatura will absorb too much oil; if too hot, it will brown too quickly without puffing.
• ✓Gently pressing the bhatura with a slotted spoon as soon as it hits the oil helps it puff up evenly.
• ✓Serve immediately after frying for the best texture and flavor. Bhatura tends to lose its crispness and puffiness as it cools.

🔄 Variations

• Paneer Bhatura: Add grated paneer to the dough for a richer flavor.
• Aloo Bhatura: Incorporate mashed potatoes into the dough.
• Whole Wheat Bhatura: Substitute a portion of the all-purpose flour with whole wheat flour for a healthier option, though the texture may be denser.

🥗 Nutrition

Per serving