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Bhatura

Name: Bhatura
Prep time: PT30 minutes active, plus 2-3 hours resting
Cook time: PT2-3 minutes per bhatura
Total time: PT2.5 - 3.5 hours (including resting)
Yield: 8
Cuisine: India
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.)

Bhatura is a classic North Indian leavened fried bread, known for its large, puffy, golden-brown appearance. It's a popular street food, especially in Delhi, and is traditionally served with chole (spiced chickpea curry). The dough requires a significant resting period for fermentation, which contributes to its light and airy texture.

Förberedelsetid30 minutes active, plus 2-3 hours resting

Tillagningstid2-3 minutes per bhatura

Total tid2.5 - 3.5 hours (including resting)

Portioner8

SvårighetsgradMedium

2 ändringar· Feb 8

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🧂 Ingredienser

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.)

👨‍🍳 Instruktioner

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
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
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
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
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
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
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
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
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

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.