Bhaturas. Bhaturas are probably one of my most favorite types of Indian bread to have, yet they are oh so bad for you. Made with white flour and then deep fried, these puffy bites of goodness are one of the many reasons why I love Indian food.
If you’ve never had a bhatura, you seriously don’t know what you’re missing. Bhaturas are most famously paired with chole, to form the dish Chole Bhature. Although you can eat a bhatura with anything, I highly highly highly recommend having it with chole, especially if you’ve never had it before.
Some people use yeast when making these, but I do not. You can do some experimenting and use yeast, but they rise just fine without it. Yesterday I served these with Punjabi Chole, (recipe coming soon), but you you can also serve them with “regular” chole, which I will provide the link to the recipe underneath.
- 2 cups maida, all purpose flour
- 1/4 cup fine sooji (if you have course sooji, just put it in a grinder for a few seconds)
- 1 tsp salt
- 3/4 tsp baking powder
- 1/2-3/4 tsp sugar
- 3/4 cup buttermilk/milk (optional)
- water for kneading
- 1 tbsp oil
- oil for frying
Sift together maida, sooji, salt, sugar, and baking powder. Here, you will add the buttermilk/milk, and mix. If not using buttermilk/milk, then just add enough water to form a semi-stiff dough. If you do add buttermilk/milk, add it, mix, then add just enough water to make a semi-stiff dough. Add the oil, then knead again. Cover with a cloth and let it rest for at least 2 hours.
After it rests, heat the oil onto medium high. Pinch off a couple of tiny pieces of dough to be able to test the oil. Meanwhile, divide dough into equal portions and roll out into circles. You may need to use some flour for dusting, but there’s probably enough oil not to need to do that. Make sure the circle is completely even. Use your hand and feel the dough, if it is uneven, roll out that part more. If it is not even, the bhatura will not puff.
Test the oil by putting one of the small pieces of dough into the oil. You want it to go to the bottom, then float up to the top fairly quickly. Once oil is ready, add the dough. As the dough starts to come to the top, use a large spoon to rapidly press the bhatura in a bobbing motion. This will help the bhatura to puff. The whole process should take really no longer than 30 seconds. Once it has puffed, turn it over for another 10 seconds. Drain on paper towel, then repeat for the remainder of the dough.
Don’t worry, they won’t stay puffed forever. If they do, then you have some sort of magical powers. And as I said earlier, these delicious things are best served with chole, but you can absolutely eat them with whatever you want.
Below is the link for chole. I will post the recipe for Punjabi Chole soon.