Bhatura is a fluffy deep-fried leavened bread which is made up of maida, yogurt, ghee or oil, yeast or baking powder as the main ingredients. There are so many variations like aloo bhatura, paneer bhatura, which is often had with chole or chickpeas.
Following steps to be noted to get the fluffy puffed bhatura:
- Do not skip the semolina as it helps retain the shape of the poori for a very long time.
- Dough made for poori should be in soft consistency. It should be softer than chapati dough.
- Let the dough rest at least for 2 hrs.
- While flattening the dough, use only the oil to flatten (do not use the flour).
- You should evenly flatten the dough. The dough should not be flattened very thin. Then it will not fluff up while frying.
- Before you fry each poori, allow the oil to get heated or else poori will not puff up.
- After dropping the dough in the oil, press the dough gently all over it with the ladle so that it puffs up very fast.
- Don’t deep fry till it gets burnt. Always remove poori while it is in golden brown.
- Instead of baking powder and baking soda you can add 1/2 tsp yeast. The remaining procedure is the same.
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Now let us see how to prepare this recipe.
- 2 cups All purpose flour/Maida
- 2 tbsp Rava/Sooji/Samolina
- 1 tsp Sugar
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 2 tbsp Yoghurt/Curd
- salt to taste
- oil to deep fry
- In a bowl add maida, sooji, salt, sugar, baking soda, baking powder and mix all thoroughly. Now add curd, 2 tbsp oil and crumble all well.
- Then add water little by little and mix it to a roti dough consistency. The batter should be a little softer than roti dough. Apply a little oil on the dough and close it with a damp cloth. Let the dough rest at least for 2 hrs.
- After 2 hrs, knead the dough thoroughly and make smooth balls of small gooseberry size. With the above-said proportion, you can make approximately 10-12 Pooris.
- Flatten and coat it in the oil on both sides. Now using rolling pin roll the dough to a thick sheet than do it for roti.
- Meanwhile, add oil to Kadai, and heat it on medium flame. Allow it to get very hot.
- Now gently slide the poori into the oil. The poori will settle down for a few seconds and then comes up. Once it starts floating, gently press on one side with a frying ladle. This will help the Puri to puff up.
- Flip the Puri and cook on the other side until golden brown. Scoop the Puri to the side and drain out all the excess oil. Remove the Puri and transfer to the kitchen towel. Repeat the process with the rest of the dough balls.
- Dough made for poori should be in soft consistency.
- You can even add a tsp of ghee instead of oil while making the dough, which enhances the taste of the poori.
- Do not skip the semolina as it helps retain the shape of the poori for a very long time.
- While flattening the dough, use only the oil to flatten (do not use the flour).
- Before you fry each poori, allow the oil to get heated or else poori will not puff.
- Don't deep fry till it gets burnt. Always remove poori while it is in golden brown.
Soft and fluffy bhatura is ready to relish with chole.
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