Prep 6 hrs
Cook 10 mins
Ethnicity: North Indian Type of Meal: Party, Festive, Dinner Type of Dish: Deep fried
- 946.36 ml all-purpose flour (maida)
- 4.92-9.85 ml baking powder
- salt (depending upon taste)
- 354.88 ml buttermilk or 354.88 ml yoghurt
- vegetable oil
- Pre preparation:.
- Sieve all purpose flour (maida) with salt and baking soda.
- Add oil in it and mix it very well.
- Add buttermilk or yoghurt in it and mix it very well (if necessary add water). Make a smooth dough.
- Keep it in warm place for 6-8 hours.
- Heat oil in fry pan.
- Make small rolls of dough.
- Roll it like chappati but it should be thicker than chappati.
- Repeat the process to make 3-4 bhatura.
- Put bhatura one by one in heated oil.
- Deep fry them until they become golden brown in colour.
- Remove excess of oil by putting them on paper towel.
- Serve it hot with chole masala and with green chutney.
I made this for Adopt-a-Chef to use with the Chole Masala. It didn't seem right to make the Masala without this to put it on! These remind me in texture and density of Japanese pancakes (the history buff in me is thrilled since a lot of Japanese cooking came through India with Buddhism) and I greatly enjoyed making them. The recipe is very easy and very straight forward. It is basically a heavy dumpling to serve sauces on.