Bhatura
Servings 12
Calories 97kcal
Equipment
- Wok
Ingredients
- 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
Instructions
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.
Video
Nutrition
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