Bhatura

Course Side Dish

Cuisine Indian

Mix sugar in water and keep it aside then in a mixing bowl mix together all-purpose flour, baking powder, rava, curd, oil and salt.
Now add little (sugar mixed) water at a time and knead soft and smooth dough cover the dough and leave it for fifteen minutes.
After fifteen minutes dust the dough with dry flour and knead it again. Cover the dough with cling wrap and let it rest for 3-4 hours at warm place.
After 4 hours grease your hands with oil and knead the dough once again.
Divide the dough in 10-12 parts depending on what size of bhatura you want and roll them to ball. In a meanwhile heat oil in wok / kadai.
Now take one ball ,dip it in dry flour and roll it circular. It will shrink in size again and again, don't worry just roll it toward the edges .
Once oil is hot take the rolled bhatura expand it little bit with hands and fry it as shown in the video. Serve it hot with chole, onion salad and raita.

Shilpi’s Quick Tricks

Knead soft, smooth and elastic dough. If dough sticks to your hands take some dry flour while kneading.
Add little water at a time while kneading the dough.
Cover the dough and let it rest for fifteen minutes. After that dough will be much easier to handle.
While rolling try to use gentle hands towards the edges. Don't worry it will become small again and again. Before putting it in hot oil either roll it once more or stretch it with your fingers.
Always fry bhatura in hot oil. If oil is not hot enough bhatura will absorb lot of oil and will not puff up.
In the video I have shown the proper technique to make perfectly puff bhatura. Do watch it.

Keyword side dish

Tried this recipe?Let us know how it was!