Bhatura is a popular deep-fried Indian food made with all purpose flour or Maida as main ingredient. Best for breakfast as well as brunch.
These are perfect for a weekend or other special occasions as well as made on Durgashtami along with chole.
This was already there earlier along in other posts, but it deserves a detailed post I thought! Check out my Suji ka Halwa recipe in my website.
[feast_advanced_jump_to] IngredientsHere are the simple ingredients you need to make Bhatura at home.
- All purpose flour - Maida - The main ingredient of Bhatura and mostly only flour used.
- Wheat flour - I add a portion of wheat flour for better flavor. I add upto 50 50 proportion. You can skip this and use fully maida for authentic results.
- Curd - Is a must in bhatura for taste and texture.
- Milk - I use it for extra soft bhatura.
- Cooking soda or baking powder - A leavening agent is must in bhatura so you can add either cooking soda or baking powder (refer recipe card for quantities)
- Salt
- Oil
Let's see how to make bhatura
- Take both flours, salt, cooking soda in a mixing bowl. Mix well and make a dent.
2. Add curd, milk and oil to the dent. Mix roughly.
3. Add water or more milk to make a smooth, non sticky and pliable dough.
4. You should take 5 minutes at least kneading the dough for perfect dough. Keep aside for 3 hours.
Hint: For kneading, you can use a stand mixer or bread machine dough kneading option for best results.
3. After that, knead again to smoothen. Divide into equal size balls. A large meyer lemon size will be ideal but it depends how much big you want.
4. Dust generously and spread to thick puri.
5. Smear the flour evenly while rolling, dust in between as needed.
6. Usually bhatura are thicker than puri, so roll it thick.
1. Heat oil side by side and slide in the rolled bhatura. Before that, tap off the excess flour it there is any to save oil turning black.
2. Once it starts to rise from oil, gently push it so that it puffs well.
7. Then flip and move in such a way all the sides gets fried.
8. Finally drain from oil once done over paper towel. Repeat to finish.
Serve hot with Chole the best combo to go with it, side of green chilli pickle, salad
Variations- Use fully maida for preparing an authentic bhatura how it is actually made.
- You can add ¼ cup to 1 cup of wheat flour like I did in this.
- Skip wheat flour, add 2 tablespoon of semolina (Rava/ sooji) in the recipe. Sooji helps bhatura retain it's fluffy nature (puffed) for long.
You can prepare the dough and rest it for long time 3-8 hours. More you rest, the tastier and softer the bhature will be.
Here are some tips to get perfect bhatura that stays puffy for long time.
- Firstly, make the dough stiff yet without cracks. Too much sticky bhatura will easily deflate too.
- Secondly, knead the dough well to get smooth texture. Give resting time and knead again for easily achieving the smooth texture.
- Thirdly, as soon as you roll, deep fry it. Do not roll and rest the spread bhature for long. It will not puff.
- Finally, make sure oil is hot that it almost about to fume.
FAQDough too sticky and high in moisture that, while puffing it gets punctured and deflates. Or
Not enough kneading and too tight dough that it gets partially puffed here and there and turns crisp instead of soft.
Bhatura vs puri difference is while the former is made of all purpose flour, curd and a leavening agent like cooking soda or baking powder. Puri is made with wheat flour / atta as main ingredient. No curd, leavening agent.
Not always. You can rest the dough to let it naturally ferment a bit and made bhatura.
I have tried with different proportions. But all purpose flour has the authentic taste like it is supposed to be. Still it is your choice. I like mine 50 50 or at least ¼ cup added. It gives flavor as well as makes rolling bit easy.
It is best to give 3 hours minimum resting time for good taste, but you can also give a minimum of 30 minutes resting time and make it. 10 minutes after making dough, knead again, 10 minutes again resting time and lastly 10 after dividing to balls. This makes dough pliable and rolling very easy.
- 1 cup Maida All purpose flour
- 1 cup Atta Wheat flour *refer notes
- ½ cup Curd Plain yogurt
- ¼ cup Milk
- 1 pinch Cooking soda or ¼ teaspoon Baking powder
- 1 tablespoon Oil & to deep fry
- Salt as needed
- Take both flours, salt, cooking soda in a mixing bowl. Mix well and make a dent.
- Add curd, milk and oil to the dent. Mix roughly.
- Add water or more milk to make a smooth, non sticky and pliable dough. You should take 5 minutes at least kneading the dough for perfect dough.
- Keep aside for 3 hours.
- For kneading, you can use a stand mixer or bread machine dough kneading option for best results.
- After that, knead again to smoothen.
- Divide into equal size balls. A large meyer lemon size will be ideal but it depends how much big you want.
- Dust generously and spread to thick puri.
- Heat oil side by side and slide in the rolled bhatura. Before that, tap off the excess flour it there is any to save oil turning black.
- Once it starts to rise from oil, gently push it so that it puffs well.
- Then flip and move in such a way all the sides gets fried.
- Finally drain from oil once done over paper towel. Repeat to finish.
- I used 50 50 ratio, but you can use fully maida or even just ¼ cup wheat flour in the same recipe.
- Make the bhatura dough stiff yet without cracks.
- Knead the dough well to get smooth texture.
- As soon as you roll, deep fry it.
The post Bhatura Recipe | Softy & Fluffy Bhature appeared first on Raks Kitchen.
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