Bhaturas are fried and fermented breads made in India and Pakistan very much. In India punjabis specifically eats it too much, you will find many famous shops of bhatura in punjab and delhi too. It is made in all parts of India specially in dhabas and restaurants due to it high demand and fond of people in eating this during travel specially.
This is not good for health in large amount so it is not made on daily base in any home but yes its a big yass during occaions and is counted as a big treat by everyone.
If you want it healthy replace maida with atta and keep a good oil in preference.
These are best eaten with chhole specially punjabi chhole, you can try them with any spicy gravy curry like paneer pasanda, masala mashroom, dum aloo, etc.
- Maida or all purpose flour 2 cups
- Suji or semolina 1 1/2 tablespoons
- Sugar or chini 1 tablespoon
- Salt 1/3 tablespoon
- Baking powder 1/3 tablespoon
- Baking soda 2 large pinch
- Oil or ghee or butter 2 tablespoons
- Curd or yogurt or dahi 1/2 cup
- Milk 1/2 cup
- Oil or ghee as required and preffered
- Take a high hipper platter or paraat, put maida in it and add suji, sugar,salt baking powder and baking soda to it. Mix properly.
- Add oil or ghee or butter to it as moyan and scrumble the flour by mixing and rubing with your hands .
- Now mix curd in it and add little milk. Knead the dough with your hands by adding more milk again and again as required. Donot add whole milk at once, add little at a time. Knead it for atleast 10 minutes to form a smooth dough.
- Take a bowl and grease it with some oil or ghee and put the dough in it, then apply oil or ghee over the surface of dough and cover it with a damp cloth. Keep this in a warm place for atleast 90 minutes.
- After that make small to medium sized balls from the dough, let the dough balls rest for 5 minutes.
- Meanwhile heat oil in a kadhai or pan or wok for deep frying. Keep it on medium to high heat. Oil should be sufficiently hot, if you drop a piece of dough into the oil it should come up briskly. That's when the oil is ready to fry the bhatura.
- Before fllatening the balls roll them in between your palms so that they become even and smooth. Now first grease with oil and then roll each dough ball into circle or oval shape by flattening them with the help of a rolling board and rolling pin. Make neither thick nor thin bhature.
- Rotating the rolling board while rolling the bhaturas is much easier than lifting it, since we are not using flour to roll them. You can use the flour too to make it easier for you but it will leave taste of flour over the bhature.
- Put the bhature in kadhai(as I amd using kadhai for frying) and with a laddle press it gently so that it will puff and get cooked properly.
- When cooked from onr side turn it very gently not spilling the hot oil from kadhai. Fry from both sides until golden brown and cooked properly not leaving unccoked pathces too.
- Transfer to tissue paper or kitchen towel to soak extra oil on the bhaturas. Serve with chole masala or chana masla.
- Th dough must be kneaded well approximately for 10-15 minutes.
- Let the dough rest for atleast 90 minutes.
- Use proper amount of oil as bhaturas cannot be shallow fry, they demand deep fry hence good amount of oil.
- Oil should be propely heaten up otherwise bhature will absorb more oil and will not get puffed and cooked well.
- If you preffer softer bhature over crispy one knead the dough with milk else water can also be used.