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Bhatura Recipe - How To Make Bhatura - Tips to Make Bhatura



Ingredients:

All purpose flour – 1 cup
Chapati atta (Whole wheat flour) – 1 cup
Semolina (Sooji or rava) – 3 tablespoons
Baking powder – ½ teaspoon
Eno fruit salt – ¼ teaspoon
Salt – to taste
Sugar – ½ teaspoon
Plain yogurt or curd or dahi – 2 tablespoons
Warm water – ¾ cup
Oil – 1 tablespoons + more for deep frying

How To Make Quick Bhatura (Step By Step Recipe With Photos):

1) Take dry ingredients (all purpose flour, chapati atta, semolina, salt, sugar, baking powder and eno fruit salt) in a bowl.

2) Mix well. add plain yogurt.

3) Mix it by rubbing between your fingers till everything is incorporated well.

4) Now start adding little water at a time and knead the dough. Keep adding and keep kneading the dough.

5) I have used exact ¾ cup of water. Dough should be tight and firm (not loose like roti dough).


6) Now add a tablespoon of oil.

7) Again knead the dough till it is smooth. It took me good 3-4 minutes.

8) Cover it with clean damp kitchen towel. Let it rest for 30-40 minutes. Longer resting time will not hurt.

9) After resting time dough should be leavened slightly. You will notice few spots are light while few are darker in color.

10) Knead it again and make it smooth. Divide the dough into 15 equal portions. Make smooth ball and then flatten it between your plam.

11) Work with one flattened ball at a time. roll into 5 inch diameter circle or oval shape. Bhatura should not be too thin or too thick. It should have medium thickness. Roll and keep in a plate covered with kitchen towel.

12) While you rolling the bhaturas, heat the oil in pan on medium heat for deep frying bhaturas. Oil should be medium hot. Once it is hot, slide one bhatura into the oil.

13) Within few seconds it will puff up.

14) Once golden brown from once side, flip it. LIghtly press it with spatula, so it gets fried evenly from all the sides.

15) Then remove it using the slotted spatula and let it drain the excess oil.

16) Keep in the paper towel lined plate.


Repeat the same frying process for all the bhaturas. Serve bhatura hot or warm.

INGREDIENTS
All purpose flour - 1 cup
Chapati atta (Whole wheat flour) - 1 cup
Semolina (Sooji or rava) - 3 tablespoons
Baking powder - ½ teaspoon
Eno fruit salt - ¼ teaspoon
Salt - to taste
Sugar - ½ teaspoon
Yogurt - 2 tablespoons
Warm water - ¾ cup
Oil - 1 tablespoons + more for deep frying

INSTRUCTIONS
Take dry ingredients (all purpose flour, chapati atta, semolina, salt, sugar, baking powder and eno fruit salt) in a bowl.
Mix well. add plain yogurt.
Mix it by rubbing between your fingers till everything is incorporated well.
Now start adding little water at a time and knead the dough. Keep adding and keep kneading the dough.

I have used exact ¾ cup of water. Dough should be tight and firm (not loose like roti dough).
Now add a tablespoon of oil.
Again knead the dough till it is smooth. It took me good 3-4 minutes.
Cover it with clean damp kitchen towel. Let it rest for 30-40 minutes. Longer resting time will not hurt.
After resting time dough should be leavened slightly. You will notice few spots are light while few are darker in color.
Knead it again and make it smooth. Divide the dough into 15 equal portions. Make smooth ball and then flatten it between your plam.
Work with one flattened ball at a time. roll into 5 inch diameter circle or oval shape. Bhatura should not be too thin or too thick. It should have medium thickness. Roll and keep in a plate covered with kitchen towel.
While you rolling the bhaturas, heat the oil in pan on medium heat for deep frying bhaturas. Oil should be medium hot. Once it is hot, slide one bhatura into the oil.
Within few seconds it will puff up.
Once golden brown from once side, flip it. LIghtly press it with spatula, so it gets fried evenly from all the sides.
Then remove it using the slotted spatula and let it drain the excess oil.
Keep in the paper towel lined plate.
Repeat the same frying process for all the bhaturas. Serve bhatura hot or warm.

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