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BHATURA

WHISKAFFAIR'S

STEP 1

Add 2 cups of all-purpose flour (maida), 2 tablespoon fine semolina (sooji), 1 tablespoon sugar, 1 teaspoon salt, ⅛ teaspoon baking soda, and ½ teaspoon baking powder to a large mixing bowl

STEP 2

Mix everything well using your fingers. Add ¼ cup vegetable oil and ¼ cup yogurt and mix well using your fingertips. The mixture should be crumbly at this stage.

STEP 3

Now add water little by little (approx ¼ cup total) and mix to make a very soft dough. Do not add the water at one go otherwise, the dough can become very very sticky. The exact quantity of water will depend upon the quality of flour used.

STEP 4

Knead the bhatura dough for 3-4 minutes using the heel of your hands. Note – You can also make the dough in your stand mixer fitted with a dough hook.

STEP 5

Cover the dough with a kitchen towel and keep it aside on the kitchen counter (or some warm place) for 2-3 hours or for the best result overnight.

STEP 6

Once the dough has rested well, knead it very well for 6-8 minutes until it is soft and smooth. You can use a stand mixer to knead the dough. Knead it on medium speed for 5-6 minutes. Divide the dough into 8-10 equal portions and roll them to make smooth balls.

STEP 7

Take one ball and roll to make a 6-7 inch round or oval shape using a rolling pin. Keep the other balls covered with the cloth to prevent their drying. The edges of the bhatura should be a little thinner than the center. Apply a little warm oil while rolling.

STEP 8

Heat 4-5 cups of oil for frying in a pan over medium-high heat. Once the oil is very hot, slide the Bhatura into the hot oil and fry until it is browned from the bottom side. Gently press with the back of a slotted spoon while frying.

BHATURA IS READY TO SERVE!

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