Bhatura is a deep-fried bread that is usually served with chole masala and cut onions. It is one of the most popular Punjabi recipes which is now enjoyed all around the world. Bhatura is my all time favorite dish that I can have any time. My last post was chole bhatura or chole masala. You may also check my other channa masala or chole masala recipes on my blog.
Yields 12 to 15 bhatura’s
- 2 cups - Maida
- 1/4 cup – Rava / Sooji
- 1/2 cup – Yogurt / Curd
- 1/2 tsp – Baking soda
- 1/4 tsp – Sugar
- 1 tbsp – Oil for kneading
- Oil for deep frying
- Salt to taste
- Take a mixing bowl, add maida, rava, baking soda, oil and salt, mix well thoroughly. Now add yogurt and enough water, mix well to make soft and pliable dough. Keep it aside and let it sit for 2 hrs or so.
- Divide the dough into equal portions and using rolling pin roll them into slightly bigger and thicker size than poori as shown in the picture.
- Heat oil in a kadai, drop rolled bhatura one after another. Press gently with your spatula in the middle; continue pressing until the bhatura puffs up on all sides. Turn the other side, once it turns golden brown, take and drain to remove excess oil. Bhatura is ready and serve hot with chole masala.
- Don’t make it very thin like we do for poori / puri, it should be slightly thicker.
- Ensure the oil is hot enough before frying the bhatura. If the oil is not hot enough you will find that the bhatura will absorb a lot of oil.