Bhatura Recipe - How to make puffed bhatura

By Swasthi's Recipes · 120 min

Ingredients

Instructions

1. Mix the flour, semolina and salt in a large bowl.
2. Add the curd and oil and mix until fully incorporated into the flour.
3. Sprinkle in the Eno (or baking powder and baking soda) and stir again.
4. Pour in ¼ cup warm water and mix to a dough, adding more warm water as needed until soft.
5. Knead very well until soft; with a stand mixer, knead on medium speed for 5 minutes. The dough should dent when pressed and stretch elastically when pulled; knead longer if not.
6. Smear a few drops of oil over the dough. If using Eno, shape and fry the bhaturas immediately without resting. If using baking powder and baking soda, cover and rest the dough for 2 to 4 hours in a warm place.
7. Divide the dough into 8 parts for medium bhaturas or 5 parts for large ones. Smooth each ball until crack-free, joining any cracks, then oil the balls and keep them covered.
8. On a well-greased surface, place a dough ball, add a few drops of oil and flatten slightly.
9. Roll into an oval or round shape without lifting it off the surface, turning the board as you go. Because the dough springs back, keep rolling it slightly larger, sized to your kadai. You can roll about 5 large bhaturas before frying.
10. Heat oil in a deep, wide kadai. When hot enough, drop in a small piece of dough; it should rise well and is then at the right frying temperature.
11. Gently slide a bhatura in from the sides of the kadai. When it reaches halfway to the surface, press gently with a spatula so it puffs fully.
12. Fry until the bottom is cooked, crisp and golden, then turn it and fry the other side until crisp and golden.
13. Drain on a wire rack or steel colander. Keep the oil hot for the next bhaturas and fry the rest in batches.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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