Bhatura

Bhatura is very famous Punjabi cuisine from India which is soft and fluffy and goes very well chickpea curry called chhole.

Try this the easy way by following the step by step picture recipe.

Ingredients

In a deep vessel add flour, sooji, salt, baking soda and mix it well.

Add yoghurt and knead it into a soft dough by using a little water at a time.

When the dough is ready, apply some oil on it and cover it with a damp cloth and keep it aside in a warm place for an overnight or atleast 4-6 hours.

On the following day, after the natural fermentation of the dough, you will see it has risen and become double the size of the dough.

Knead the dough again for 3-5 minutes until it’s smooth and soft dough. Now divide the dough into small ball size equal portion.

Take one ball and roll it into dry flour and start rolling it into a 6-inch circle.

Heat a kadhai on high flame and add enough oil in it to fry the bhatura. Once the oil is heated, then reduce the flame to medium.

Drop the rolled bhatura carefully in the oil and fry it like the way we fry poori.

Press it lightly with the spatula from all the sides so that it puffs up.

Gently flip it and fry it from the another side also. Fry until it’s golden brown in colour.

Take it out on a plate lined with a kitchen tissue. And bhatura is ready to serve.

Serve hot with chhole with some onions and mango pickle.

Enjoy!!