Bhatura

Ingrédients

• 1 cup Maida (All purpose flour)
• 1 cup Atta (Wheat flour *refer notes)
• 1/2 cup Curd (Plain yogurt)
• 1/4 cup Milk
• 1 pinch Cooking soda (or 1/4 tsp Baking powder)
• 1 tbsp Oil (& to deep fry)
• Salt

Préparation

1. 1

   --- Make dough ---

2. 2

   Take both flours, salt, cooking soda in a mixing bowl. Mix well and make a dent.

3. 3

   Add curd, milk and oil to the dent. Mix roughly.

4. 4

   Add water or more milk to make a smooth, non sticky and pliable dough. You should take 5 minutes at least kneading the dough for perfect dough.

5. 5

   Keep aside for 3 hours.

6. 6

   For kneading, you can use a stand mixer or bread machine dough kneading option for best results.

7. 7

   --- Spread Bhatura ---

8. 8

   After that, knead again to smoothen.

9. 9

   Divide into equal size balls. A large meyer lemon size will be ideal but it depends how much big you want.

10. 10

    Dust generously and spread to thick puri.

11. 11

    --- Deep fry ---

12. 12

    Heat oil side by side and slide in the rolled bhatura. Before that, tap off the excess flour it there is any to save oil turning black.

13. 13

    Once it starts to rise from oil, gently push it so that it puffs well.

14. 14

    Then flip and move in such a way all the sides gets fried.

15. 15

    Finally drain from oil once done over paper towel. Repeat to finish.