Bhatura, the delicious Indian fried bread.
Bhaturas are a very popular Indian delicacy and they are eaten, always, with 'chholas'; a special chickpea
curry, made as an accompaniment to bhatura. Though most Indians go to restaurants to eat bhaturas these
days, I like making them at home sometimes as nothing can compare to the home-made version.
Most people think that making bhaturas at home is very difficult but, actually it is not! It's rather easy!
It only needs a bit of time because the dough has to be prepared a few hours in advance as it needs leavening.
But I'm sure, anybody who likes cooking at home will not find it difficult at all.
I made them yesterday only for dinner and I'm still enjoying it's taste in my mouth!
This is how you can also make it-
Ingredients (for about 18-20 medium-size bhaturas) -
(1). 500gm. all purpose flour (maida); (2). 150 gm.curds (dahi), you can also use yogurt or thick buttermilk
(3). 1 tsp. baking powder; (4). 1/2 tsp. baking soda; (5). 1/2 tsp.salt; (6). 150-180ml water (the quantity of water can not be exact ); (7) desi ghee (clarified butter)- 2 Tbsp.;and, (8). Oil for deep frying.
Method-
1. First of all sieve together flour, baking powder and baking soda and then sprinkle and mix-in the salt.
Sprinkle 2Tbsp.'desi ghee' (clarified butter) and mix-in with fingertips. You may use oil instead.
2. Now add the curd and 150ml. water, mix nicely and knead the dough. Add the rest of the water 1tbsp. at
a time, as required. You need a very very soft dough so try to incorporate as much water into it as you can. It will be very sticky initially but as you keep kneading,
it will turn smooth and stop sticking. It needs to be kneaded for at least 10 minutes, maybe more. When you
feel that it has become quite smooth and elastic, it is done.
3. When you are finished kneading, liberally oil a container in which the dough is to be kept for fermenting. Form the dough into a ball, roll it inside the container so that it is covered with oil on all sides, cover with a
lid and leave it for 3-4 hrs.
4. In hot weather, the dough is nicely fermented in 3 hrs.so, you can start making bhaturas.Don't keep the dough outside after the necessary time; refrigerate it. Take out and bring to room temperature before making bhaturas. Take one handful
of the dough and form a 'peda' (flat disc). Apply some oil to the 'chakla' (rolling surface) and put the 'peda' on it. As this dough is very soft, it is not easy to roll it so you may have to spread it a little with your fingers, and then roll gently with 'belan' (roller). You will see that when you try spreading it to one side, it tries to shrink back, so you will need to apply some pressure. Do not flip, apply pressure on one side only if you want nice, puffy bhaturas. If you feel the need to apply more oil on the 'chakla', you'll have to do so when the disc has not been spread much as otherwise it may tear. It should be rolled to a thickness of 2mm. Do not worry about making perfect rounds as that is next to impossible!
5. Now you have to fry the bhaturas, and for this you have to heat oil in a 'kadahi' (Indian skillet) to very
hot, reduce the heat to medium, gently lift the rolled bhatura and slide it into oil. Cook for about 20 sec.
on one side, press gently to puff it up, it should become golden in color. Now flip and cook for 20-25 sec. on the other side and lo! your bhatura is ready! Now lower the heat, make another 'peda', put the flame on high, roll the 'peda', put the flame on medium again, wait for a few seconds and slide the second bhatura into the oil. Bhaturas should be served piping hot with hot 'chhole' and onion rings.
And, in case you want thinner and more fermented bhaturas, let the dough ferment for 9-10 hrs.
You will have to roll this dough really thin and cook in very hot oil for just 5-6 seconds on each side.
They will not puff-up fully. They will be sort of 'blotchy', but some people like them this way. This is how they
will look-
Enjoy!
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