AuthorYashodhara G.Bhatura is a traditional North Indian bread made with fermented all-purpose flour and then deep-fried. Can be made fresh, or pre-make and reheat in a pan, microwave, or oven. Can be frozen for future use.
Bhatura is a traditional North Indian bread made with fermented all-purpose flour and then deep-fried. Can be made fresh, or pre-make and reheat in a pan, microwave, or oven. Can be frozen for future use.
Add sugar and yeast to lukewarm water, mix, and let the foam double in volume. Add oil.
Take both kinds of flour and salt in a big bowl, dough maker, or food processor.
Gradually add the yeast and oil mixture, adding more water as needed to make smooth & soft dough.
Shape the dough into a ball, cover, and set aside until it doubles in size, about 1½ to 2 hours.
Flatten and knead the dough. Divide dough into about 20 to 22 equal size pieces, making round balls and then flattening them. Cover with a moist cloth, and set aside for 20 to 30 minutes.
Heat oil in a wok or pan.
With a rolling pin, flatten dough balls into a 5” to 6” diameter circle and carefully slide into the hot oil.
Gently press on the center with a skimmer to submerge bhatura into the oil. Once it begins to puff, flip over and press on the puffed portion. It should puff up into a ball.
Cook on medium-high heat, gently pressing down on the top to ensure the edges are under oil and cooked evenly, until it changes to a golden color. Flip over and repeat the process until both sides are golden.
Remove from the oil and place on a paper towel-lined platter to absorb the excess oil.
Ingredients
Directions
Add sugar and yeast to lukewarm water, mix, and let the foam double in volume. Add oil.
Take both kinds of flour and salt in a big bowl, dough maker, or food processor.
Gradually add the yeast and oil mixture, adding more water as needed to make smooth & soft dough.
Shape the dough into a ball, cover, and set aside until it doubles in size, about 1½ to 2 hours.
Flatten and knead the dough. Divide dough into about 20 to 22 equal size pieces, making round balls and then flattening them. Cover with a moist cloth, and set aside for 20 to 30 minutes.
Heat oil in a wok or pan.
With a rolling pin, flatten dough balls into a 5” to 6” diameter circle and carefully slide into the hot oil.
Gently press on the center with a skimmer to submerge bhatura into the oil. Once it begins to puff, flip over and press on the puffed portion. It should puff up into a ball.
Cook on medium-high heat, gently pressing down on the top to ensure the edges are under oil and cooked evenly, until it changes to a golden color. Flip over and repeat the process until both sides are golden.
Remove from the oil and place on a paper towel-lined platter to absorb the excess oil.