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Bhatura
Course bread
Cuisine Indian
Prep Time 10 minutes minutes
Cook Time 1 minute minute
Rise 2 hours hours
Servings 12
Calories 97kcal
Author Chhavi
- 2 cups All Purpose Flour Maida
- 1 teaspoon Carrom Seeds Ajwain
- 1 teaspoon Salt
- 1 tablespoon Ghee
- 3 tablespoon Yogurt thick curd
- 1 tablespoon Sugar
- 2 teaspoon Yeast
- ¼ Cup Warm Water more for kneading
- Oil for Frying
Activate the yeast
Add the yeast, sugar and warm water to a small bowl. Set it aside for 5-10 minutes.
The yeast is now activated and ready to use
Make the Dough
Mix together the flour, salt, ghee, activated yeast and Yogurt.
Knead it into a soft dough. Add more water as and when required.
Make it into a ball and oil the dough to prevent it from drying out
Rise
Cover the dough with a damp cloth or plastic wrap.Set it aside for 2-5 hours.
The dough is ready when it doubles in size. The time it takes will depend on the yeast, temperature and the flour.
Frying
Heat 2-3 cups of oil in a stable wok or pan.
Test the oil temperature by dropping a small piece of dough in. If it puffs up, bubbles and rises on top, the oil is ready.
Oil the surface and rolling pin lightly.Take a gold ball size of dough.
Roll it into an oval. Dont worry too much about the shape.
Gently leave it in the hot oil( do not drop it or throw it in.)
Using a skimmer or fying spatula, gently submerge the bhatura, allowing it to puff up.Turn it over and let it cook from both sides.
Remove the bhatura from the oil and let the excess oil drain.Keep it on a plate lined with kitchen paper.
Serve immediately.
Serving: 1Bhatura | Calories: 97kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 197mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 1mg