Bhatura

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare the Dough Ingredients

   First, gather all your tools: a large mixing bowl, measuring cups and spoons, and a clean kitchen towel. In the large mixing bowl, add 2 cups of sifted maida, 2 tablespoons of fine suji, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of baking powder. Use a spoon to mix these dry ingredients together thoroughly for about 30 seconds.

2. 02

   Start Kneading the Dough

   Now, add 1/2 cup of plain curd to the dry mixture in the bowl. Begin to mix with your hands, bringing the flour and curd together. The mixture will look crumbly at first. Continue mixing for about 2 minutes until it starts to form a rough ball.

3. 03

   Knead to a Smooth Dough

   Gradually add water, 1 tablespoon at a time, while continuing to knead the dough in the large mixing bowl. You will likely need about 2 to 4 tablespoons of water in total. Knead firmly for about 8-10 minutes until the dough becomes smooth, elastic, and no longer sticky. It should feel soft to the touch, like an earlobe.

4. 04

   Rest the Dough

   Once the dough is smooth, apply 1 teaspoon of oil all over the dough ball to prevent it from drying out. Cover the large mixing bowl with a clean kitchen towel. Let the dough rest at room temperature for at least 2 hours. This resting time is crucial for the bhatura to become soft and fluffy.

5. 05

   Prepare for Frying

   After the dough has rested, gently punch it down to release any air. Divide the dough into 8 equal portions. Roll each portion into a smooth, round ball. Keep a flat surface for rolling ready, and have your rolling pin nearby.

6. 06

   Roll the Bhatura

   Lightly grease your flat surface and rolling pin with a tiny bit of oil (about 1/4 teaspoon). Take one dough ball and roll it out into an oval shape, about 15 cm long and 10 cm wide, and about 3-4 mm thick. It should be thicker than a roti but thinner than a puri. Repeat this for all 8 dough balls, placing the rolled bhatura on a clean plate, ensuring they don't stick together.

7. 07

   Heat the Oil

   Place your kadhai/wok on the stove and pour 2 cups of oil into it. Turn the flame to medium-high. Heat the oil until it is very hot. You can test if the oil is ready by dropping a tiny piece of dough into it; if it sizzles and immediately rises to the surface, the oil is hot enough. This usually takes about 5-7 minutes.

8. 08

   Deep Fry the Bhatura

   Carefully slide one rolled bhatura into the hot oil using your hands. As it fries, gently press down on the center of the bhatura with the back of your slotted spoon/ladle. This helps it puff up beautifully. It should puff up in about 10-15 seconds.

9. 09

   Cook Both Sides

   Once the bhatura is puffed and lightly golden on one side (about 20-30 seconds), carefully flip it over with your slotted spoon/ladle. Fry the other side until it is also light golden brown, which will take another 15-20 seconds. The bhatura should look evenly golden and puffed.

10. 10

    Drain and Serve

    Once both sides are golden, lift the bhatura out of the oil using your slotted spoon/ladle, allowing any excess oil to drip back into the kadhai. Place the fried bhatura on a plate lined with paper towels to absorb any remaining oil. Repeat this process for the remaining bhatura, adjusting the flame to maintain consistent oil temperature if needed. Serve immediately while hot.