Bhatura | भटूरा
- Daniel
- Oct 17, 2022
- 3 min read
Updated: May 21
Diwali is just around the corner and it is about time I share my love for Indian cuisine with you lovely people. Yes, Indian cuisine is 3rd on my list of top 5 favorite cuisines. Indian cuisine isn't just "curry" or Tikka Masala; the word "curry" doesn't even exist in India, let alone Tikka Masala. Those 2 terms are created by the British during their 600+ years of colonization.
The trick to making bhatura is hot oil. As soon as the dough is dropped into the oil, you have to immediately "bathe" the dough with the hot oil. Kinda like a middle eastern pita. That initial rush of heat is crucial or you will get a soggy deflated piece of fried bread.
Another point is yogurt which contains live cultures. It is necessary for making any type of yeast-free dough. Lastly, is to allow the dough to rest for at least 2 hours so that the live cultures can work their magic.
Bhatura is often paired with Chana Masala which forms a dish called: Chole Bhature. You can read all the history here. Every dish has a history, a culture imprinted, the least we can do is be respectful and enjoy the wonders of food. Food brings people together, regardless of race, language, religion, gender, nationality or culture.
Ingredients:
(Make 8)
Unbleached All Purpose Flour, 240g
Sea Salt, 6g
Baking Powder, 4g
Baking Soda, 3g
Milk Powder, 10g
Semolina, 20g
Lukewarm Water, 120g
Granulated Sugar, 4g
Greek Yogurt with Live Cultures, 123g
Ghee, 42g
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying + Greasing
Equipment:
Dutch Oven
Directions:
Make the Dough
In a large mixing bowl, combine flour, salt, baking powder, baking soda, milk powder, and semolina.
Mix well.
In another bowl, stir water and sugar until dissolved.
Gradually pour the sugar water into the flour mixture, mixing with a spatula.
Add yogurt and ghee.
Mix until it comes together into a dough.
Knead and Rest
Lightly grease your hands with oil.
Knead the dough inside the bowl for 8 to 10 minutes until smooth, soft, and slightly tacky.If too dry, add water 1 TBSP at a time. If too sticky, add flour 1 TBSP at a time.
Lightly oil the bowl and return the dough to it.
Cover and rest for 2 hours.
Shape and Preheat Oil
Divide the dough into 8 equal pieces.
Roll each into a tight ball.
Cover with a towel and rest for 15 minutes.
Heat about 3 inches of oil in a dutch oven over medium heat.Test with a wooden chopstick—bubbles should form rapidly.
Roll and Fry
Lightly grease a rolling pin.
Roll each dough ball into a disc, about 1/8 inch thick.
Carefully drop the dough into the hot oil away from you.
Immediately begin basting it with hot oil to help it puff.Be cautious—the oil is very hot.
Flip and continue frying until both sides are golden brown.
Remove and drain on a wire rack or paper towel-lined plate.
Serve
Serve the hot, puffed bread immediately with chana masala or any rich curry of your choice.
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