Bhatoora or Bhatura

Bhatoora is a fluffy deep-fried leavened bread originating from the northern part of the Indian subcontinent.  It is often eaten with chickpea curry (Chole or Channe).

Ingredients:

•          4 cups Maida (all purpose flour)

•          2tbsp Sooji(Semolina)

•          2tbsp Oil                                                                         

•          1cup yogurt

•          1tbsp Sugar

•          ½ cup water or Milk (appox)

•          2 pinches of baking soda

•          1tsp baking powder

•          Salt to taste

•          Oil for deep frying  

Method:

•           In a large bowl add flour/maida with semolina/sooji, sugar and salt. Add baking powder, baking soda and oil  - mix well with your hands.

•          Add yogurt and start kneading the dough.

•          Now add milk or water, little at a time to knead the dough. Knead for 10 to 15 minutes with your hands until smooth dough is formed (add more milk if needed for soft dough). Apply little oil on top of the dough, cover it with a damp cloth and then keep in a warm place for at least 2 hours.

•          After 2 hours, divide dough into 7 to 8 equal parts. Let the dough balls rest for few more minutes.

•          Meanwhile heat oil in a kadai on medium-high heat. Oil should be sufficiently hot that if you drop a tiny piece of dough into the oil it should come up briskly.

•          When the oil is ready to fry the bhatura, roll dough balls remembering that it should neither too thick nor thin.

•          Now deep fry the Bhatura into the hot oil and press gently with a ladle, until it starts to puff. Fry both the sides until brown.

•          Serve hot with chole

Recipe Credit: 

Cook Tip:  it’s also important for the dough to rest the dough before making the bhaturas. I would like to rest the dough for minimum 4 hours before frying the bhaturas. And for softer bhaturas, knead the dough with milk.