Bhatura is a popular North Indian deep-fried bread made from a dough of all-purpose flour, semolina, yogurt, and leavening agents like baking powder and baking soda. The dough is rested, divided into balls, rolled out, and then deep-fried until it puffs up beautifully, resulting in a soft, fluffy bread with a crispy exterior. It’s often served as a delightful accompaniment to spicy chickpea curry (Chole) or other flavorful gravies in Indian cuisine.
Here’s a detailed recipe to make Bhatura at home:
Ingredients:
For Bhatura:
- 2 cups all-purpose flour (maida)
- 1/2 cup semolina (sooji)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup yogurt (curd)
- 2 tablespoons oil (for the dough)
- Salt to taste
- Water (as needed for kneading)
- Oil (for deep frying)
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine all-purpose flour, semolina, baking powder, baking soda, and salt.
- Add yogurt and oil. Mix well.
- Gradually add water and knead the mixture into a smooth, soft dough. The dough should not be too sticky or too dry. Add water or flour as needed to achieve the right consistency.
- Once kneaded, cover the dough with a damp cloth and let it rest for about 2 hours. This resting period helps the dough to rise and become softer.
- Divide and Shape the Dough:
- After resting, knead the dough again for a few minutes.
- Divide the dough into small lemon-sized balls.
- Take one ball, and on a lightly floured surface, roll it out into a circular or oval shape using a rolling pin. The rolled-out dough should be neither too thick nor too thin.
- Fry the Bhatura:
- Heat oil in a deep frying pan or kadai over medium-high heat. The oil should be hot but not smoking.
- Carefully slide the rolled-out dough into the hot oil. Gently press down with a slotted spoon or ladle, allowing it to puff up.
- Fry the Bhatura until it puffs up and turns golden brown on both sides, flipping it once or twice. Ensure it cooks evenly. It should take about 2-3 minutes per Bhatura.
- Once cooked, remove the Bhatura using a slotted spoon and place it on a paper towel-lined plate to absorb excess oil.
- Serve:
- Serve Bhatura hot with Chole, mint chutney, sliced onions, pickle, or any other side dishes of your choice.
Remember, the key to getting perfectly puffed Bhaturas is the right consistency of the dough and ensuring the oil is at the correct temperature while frying. Enjoy your homemade Bhaturas!
