Bhatura

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  • Prep Time: 30 minutes + rising time
  • Cook Time: 15-20 minutes
  • Makes: 15
  • Freezing: not recommended

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Crispy on the outside, soft inside. These bhaturas can make you a star at every potluck.

  • Ingredients:

  • 2 cups (500 mL) Golden Temple® No. 1 Fine Durum Atta Flour + extra for dusting
  • ½ tsp (2 mL) baking soda
  • 1 tbsp (15 mL) sugar
  • 1 tsp (5 mL) salt
  • ¾ cup (250 mL) milk, lukewarm
  • ½ cup (125 mL) plain yogurt
  • 1½ tsp (7 mL) Crisco® Vegetable Oil + 3 cups (750 mL) for deep frying
  • Method:

  • Combine dry ingredients together in a mixing bowl. In a separate bowl, combine milk and yogurt. Slowly add to dry ingredients. Mix with hands to form sticky dough.
  • Oil bowl lightly with 1½ tsp (7 mL) oil. Transfer dough to bowl. Cover with a tight lid and set in a dark, warm place for dough to rise. Rising time greatly depends on the temperature of the environment. At around 70-75°F (158-167°C) dough takes approx. 6-8 hours. Wait for it to rise to almost double its original size with air pockets inside.
  • Dust work station with 3 tbsp (45 mL) flour. Transfer dough to floured surface. Knead it together. Divide into 14-15 parts. Roll into balls.
  • Heat oil to 350°F (175°C) in a wok or fryer.
  • Dust rolling board with flour. Lightly dust dough balls. Use rolling pin to roll dough flat into oval shapes 4” (about 10 cm) long.
  • Drop one bhatura into hot oil for deep frying. Gently press it down, with slotted spoon. Bhatura puffs in 8-10 seconds. Flip and cook the other side for 8-10 seconds or until both sides turn golden brown.
  • Strain bhatura. Place on a dish lined with paper towels to absorb extra oil. Serve hot with Pindi Chana.
  • Tip:

  • Fry each bhatura as it is being rolled.  Dough might get thinner if rolled in advance and can make it difficult to handle.
  • Heat oven on warm setting for 30 minutes. Turn off. Place covered bowl of dough inside. On cooler days, this warm oven helps dough to rise.
  • ©/® Smucker Foods of Canada Corp. or its affiliates.