Step-by-Step Bhatura Recipe

1. First, sift the following ingredients in a mixing bowl:

• 1½ cups all-purpose flour (maida)
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ teaspoon baking powder

Once the above ingredients are sieved, add 7 tablespoons rava or fine sooji (semolina) and 1 tablespoon sugar in the same bowl.

Mix these dry ingredients evenly with a spoon

2. Add ½ cup yogurt (curd) and 2 tablespoons oil. Mix thoroughly with a spoon.

3. Add about ½ tablespoon of water at a time. Mix and then knead to a smooth, supple and soft dough. Make sure the dough is not sticky.

You will need to add a total of 3 to 4 tablespoons of water, or as required to get the right consistency and texture in the dough.

If it looks sticky, sprinkle a few tablespoons of flour and continue to knead. If the dough looks dry or floury, add little water and knead.

4. Cover the dough with a wet cotton napkin and set aside the dough to leaven for 30 to 45 minutes. You could even keep it for about 1 hour to 2 hours.

5. Before you begin rolling and frying, heat oil as needed for deep frying in a kadai (wok). Keep the heat to medium or medium-high.

Make medium-sized balls from the dough. Apply oil to the dough ball on both sides.

Using a rolling pin, roll into an oval or elongated shape, ensuring that the edges are about 2 to 3 mm thick.

Remember to roll the dough evenly without making the edges thin. An unevenly rolled dough won’t puff up uniformly.

You could make either larger or medium-sized bhatura. If you choose to make larger bhature, you will need to use bigger dough balls. However, this will yield fewer bhature from the recipe.

6. Drop the rolled dough in hot oil and it will start puffing within a minute. Fry on medium to medium-high heat.

Use a slotted spoon for frying and gently nudge the rolled dough to help it puff evenly.

7. When the sizzling of the oil stops and the bhatura turns a light golden or golden, turn over and fry the other side.

8. When the second side is light golden or golden using a slotted spoon remove the bhatura. Place it on paper towels to remove excess oil.

Fry all the Bhature this way in batches.

9. Serve Bhatura hot with Chana Masala or your favorite chickpea curry. Bhature tend to be chewy once cooled, so it is best to enjoy them while still hot.