Bhatura recipe

EASY AND SIMPLE BHATURA RECIPE

INGREDIENTS

• Maida – 2 cup.
• Wheat flour – 1 cup
• Fine rawa (sooji) – 2 tbsp
• Curd – ½ cup
• Salt
• Warm water to knead
• Oil – to deep fry

METHOD

Take the flours + rava + curd + salt in a big plate and mix  well with hands .

Start kneading with luke warm water .

Knead it into a soft dough , cover and keep aside for an hour .

*I usually make the dough in the night ,refrigerate and use in morning .

Heat oil in a kadai .

Take a small portion of a dough and roll into a small lemon size ball using your hands.

Roll it into a thick flat disc of desired size. It should be thicker than puri.[ not very thin or very thick – medium ]

while rolling we can either use oil or flour to roll .If using flour to roll the oil becomes cloudy fast .

Slide in the bhatura gently into the hot oil .

Oil has to be very hot .

Deep fry it ,while frying press with the ladle so that it rises /puffs .

Fry until it turns light brown spots appear on   both the sides.

Remove and keep it on absorbent paper to remove the excess oil.

Serve hot with chole or any other side dish .

NOTES

1. While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
2. You can keep the dough in the fridge overnight while preparing for breakfast next day.
3. Ensure the oil is hot else the bhatura will absorb oil.
4. Oil should not be very [smoky] hot or the bhaturas will turn dark instead of golden colour.
5. Some use drinking soda to knead the dough .
6. Some add baking soda / baking powder /eno powder / yeast  .

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