The secret to making Bhatura lies in the kneading of the dough. In this recipe, yoghurt adds a sweet and sour aftertaste. Traditionally served as an accompaniment to a Chole (chickpea curry), the combination is much - loved as a snack or even served as breakfast.
Preparation Times: 5 min
Rising Time: 6-8 hrs or overnight
Cooking Time: 15 Min
- 1 Tbsp oil
- 1 tsp salt
- 2 1/2 cup cups maida (plain white flour)
- 3/4 cup plain yoghurt
- 1/2 cup warm water, as required
- Oil for deep frying
- 2 Lemons, cut into wedges
- 2 Onions, thinly sliced
- In a bowl, place oil, salt and flour, and mix it with your fingers. Add yoghurt and mix again. Gradually add the water as you knead the mixture to form a dough (you may not need all the water).
- Cover with a damp tea towel and leave it to ferment overnight; alternatively, put it in a warm place for at least 6–8 hours. (After the fermentation, you will see tiny bubbles on the surface of the mixture. This means that the dough has fermented).
- Knead the dough for 5–10 minutes or until it is silky smooth. Gather the dough into a smaller bowl, cover it with a damp tea towel, and again set it aside in a warm place for 1 hour.
- Heat oil in a deep, heavy-bottomed pan on medium heat.
- Knead the dough again, divide and shape the dough into 6 equal-sized balls.
- Using a little oil to grease the dough ball, roll it into a circle with a rolling pin on a rolling board or clean countertop.
- To check the temperature of the oil, add a pinch of the dough to the oil: it should quickly rise to the top without changing its colour. If the dough rises slowly or remains at the bottom, wait for the oil to heat up and test again.
- Slip the Bhatura into the hot oil, one at a time.
- As it fries, gently press down on the Bhature with a slotted spoon, using a circular motion, until it puffs up.
- Flip and repeat until it is light golden-brown on both sides. Place on a plate lined with paper-towels, to absorb the extra oil.
- Repeat same with the other dough balls.
- Serve hot with Amritsari Chole wedges of lemon and sliced onions on the side.
Ruby's Tip: Start making the bhature the night before you plan to serve them. You’ll save time as the dough can be simply kneaded and left to ferment overnight.
This article is free to read, but it would awesome if we had your support.