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.