Bhatura

Name: Bhatura
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g All-purpose Flour, maida; 30g Fine Semolina, sooji; 120g Plain Full-Fat Yogurt, curd; 1 tsp Baking Powder; 1/4 tsp Baking Soda; 1 tsp Sugar; 1 tsp Salt, fine; 1 tbsp Neutral Oil, or ghee; 70ml Water, warm, as needed to knead; 1 l Neutral Oil, for deep-frying

Puffy, golden bhaturas are soft, slightly tangy fried breads that pair beautifully with spicy chickpea curry or make an indulgent snack on their own. Enriched with yogurt and a touch of semolina for texture, the dough is rested and then deep-fried until delightfully puffed and blistered.

Puffy, golden bhaturas are soft, slightly tangy fried breads that pair beautifully with spicy chickpea curry or make an indulgent ... Show more

Traditional Indian Recipe

Health Grade

D- · Occasional

Rating

4.0

Time

1 hr30 min

Price

0,11 €

Calories

575 kcal

vegetarian

low sugar

kid friendly

comfort food

Method

Mix the dry base

In a large bowl, whisk together the all-purpose flour, fine semolina, baking powder, baking soda, sugar, and fine salt so everything is evenly combined. Add the plain full-fat yogurt and neutral oil, then mix until the flour looks shaggy and the yogurt is distributed throughout.

Knead the dough

Add the warm water a little at a time, mixing as you go, until the dough comes together. Knead for 6 to 8 minutes until it feels soft, smooth, and slightly tacky but not sticky; the finished dough should be supple enough to press easily with a fingertip.

Rest the dough

Cover the bowl well and let the dough rest for 1 hour at room temperature. This gives the flour time to hydrate and helps the dough relax, which makes the bhature easier to roll and more likely to puff when fried.

Heat the oil

Toward the end of the resting time, pour the oil for frying into a deep, heavy pot or kadai, making sure the pot is no more than halfway full. Heat it over medium until the oil reaches 350° F; if you do not have a thermometer, a tiny pinch of dough should rise steadily to the surface without browning immediately.

Divide and roll

Gently press the rested dough down and divide it into 8 equal portions. Shape each piece into a smooth ball, then roll each one into an oval or round about 5 to 6 inches wide, keeping it slightly thicker than a tortilla. Keep the rolled dough covered with a cloth while you work so the surface does not dry out.

Fry until puffed

Carefully slide one rolled bhatura into the hot oil. As it rises, gently splash oil over the top or press very lightly with a slotted spoon to help it puff, then fry for 45 to 60 seconds until the underside is light golden. Flip and fry the second side for 30 to 45 seconds more until golden with a few deeper brown spots. Lift it out, let the excess oil drip back into the pot, and repeat with the remaining dough, frying only one or two at a time so the oil temperature stays steady.

Serve hot

Serve the bhature while they are still hot, puffed, and tender inside with crisp golden edges. They are best eaten right away, especially with chole, pickle, or any spicy curry you love.