Bhatura Recipe

Bhatura, a culinary masterpiece hailing from the heart of North India, is more than just a fried bread. It’s a testament to the artistry of Indian cuisine, a canvas of flavors and textures that have graced tables for generations. The soft, pillowy interior wrapped in a crispy, golden embrace is a symphony for the senses, a delightful companion to a myriad of delectable dishes.

Ingredients

For the Bhatura Dough:

1. 2 cups all-purpose flour (maida)
2. 1/2 cup yogurt (dahi)
3. 1 teaspoon sugar
4. 1 teaspoon baking powder
5. 1/2 teaspoon baking soda
6. 1/2 teaspoon salt
7. 2 tablespoons oil (for the dough)
8. Water (as needed, for kneading)

For Frying: 9. Vegetable oil (for deep frying)

Optional for Garnish: 10. Fresh coriander leaves, chopped

Equipment Needed:

1. Mixing Bowls: For combining and kneading the dough.
2. Rolling Pin (Belan): To roll out the dough into flat circles.
3. Deep Frying Pan: For frying the Bhatura. Make sure it’s deep enough to fully submerge the Bhatura in oil.
4. Slotted Spoon: To safely lower the Bhatura into the hot oil and retrieve them once they’re cooked.
5. Paper Towels or Absorbent Paper: For draining excess oil from the fried Bhatura.
6. Plate or Tray: To serve and present the Bhatura.
7. Measuring Cups and Spoons: For precise measurements of ingredients.
8. Optional: Stand Mixer with Dough Hook Attachment: If you prefer using a stand mixer for kneading the dough.

Step-by-Step Instructions:

Step 1: Preparing the Dough

1. In a mixing bowl, combine 2 cups of all-purpose flour (maida), 1 teaspoon of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
2. Add 1/2 cup of yogurt (dahi) and 2 tablespoons of oil to the dry ingredients.
3. Mix the ingredients together until they start to come together.
4. Gradually add water, a little at a time, and knead the mixture into a smooth, elastic dough. The dough should be soft but not sticky. This might take around 5-7 minutes of kneading.
5. Once the dough is well-kneaded, cover it with a damp cloth or plastic wrap and let it rest for at least 2 hours. This allows the dough to ferment and develop flavor.

Step 2: Shaping and Rolling the Bhatura

6. After the resting period, divide the dough into small, lemon-sized portions. Roll each portion into a smooth ball.
7. Take a portion of the dough ball and using a rolling pin, roll it out into a flat, circular shape. Aim for a thickness of about 4-5 inches in diameter.

Step 3: Frying the Bhatura

8. Heat vegetable oil in a deep frying pan on medium-high heat. The oil should be hot but not smoking.
9. Carefully slide the rolled Bhatura into the hot oil. It should start to puff up after a few seconds. Use a slotted spoon to gently press down on the Bhatura to encourage it to puff up fully.
10. Fry the Bhatura until it turns golden brown on both sides. This usually takes about 1-2 minutes per side.

Step 4: Draining and Serving

11. Use a slotted spoon to remove the Bhatura from the oil and let them drain on a plate lined with paper towels to remove excess oil.
12. Optionally, garnish with freshly chopped coriander leaves.

Step 5: Serving Suggestions

13. Serve the Bhatura hot with your favorite side dish, such as Chole (chickpea curry), pickles, or yogurt.

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