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Ingredients
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Dough Ingredients
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the refined flour, baking powder, sugar, and salt. Mix well to ensure even distribution of all dry ingredients.
- 2
Add Yogurt
Add the yogurt to the dry mixture and combine it using your hands or a spatula until the mixture resembles coarse crumbs.
- 3
Knead the Dough
Gradually add warm water to the mixture while kneading it. Continue kneading until the dough is smooth and pliable. This should take about 5-7 minutes.
- 4
Rest the Dough
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 2 hours at room temperature. This allows the dough to rise and become more pliable.
Cooking Bhatura
- 5
Prepare for Frying
After resting, divide the dough into equal-sized balls (about the size of a golf ball). Roll each ball into a smooth ball and let them rest for another 15-20 minutes.
- 6
Heat Oil
In a deep frying pan or kadai, heat the oil over medium heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of dough into it; if it sizzles and rises, the oil is ready.
- 7
Roll Out the Bhatura
Take one dough ball, dust it lightly with flour, and roll it out into a circle about 6 inches in diameter. Make sure it is not too thin or too thick.
- 8
Fry the Bhatura
Carefully slide the rolled-out dough into the hot oil. Fry until it puffs up and turns golden brown, about 1-2 minutes on each side. Use a slotted spoon to gently press the bhatura down to help it puff.
- 9
Drain and Serve
Once cooked, remove the bhatura from the oil and drain on paper towels to remove excess oil. Serve hot with chole (spicy chickpeas) or your favorite curry.
