Make perfect restaurant style Bhatura at home…
For overnight Fermentation
Maida/Plain refined flour – 1/2 bowl
Curd – 1 bowl
Baking Soda – 1/4 teaspoon
Baking Powder – 1/2 teaspoon
Salt – 1 teaspoon
Sugar – 2 teaspoon
Maida/Plain refined flour – 2.5 bowls
Suji/Semolina – 3/4 bowl
Ghee/oil – 2 tablespoons
warm water – as required
Refined oil for deep frying
For Chhole recipe click here
In a bowl take all the ingredient items mentioned for overnight fermentation. Mix well all the 6 ingredients to make a thick mixture. Add little amount of water if required.
Now cover the bowl and set aside in a warm place overnight or for 7-8 hours.
Next day you will see tiny bubbles on the surface of this mixture. Now this mixture is ready for making dough.
In another container take refined flour, suji and oil/ghee. Mix it well by rubbing ghee with hands.
Now add the fermenting mixture to it and mix well. Now slowly add warm water in small incremental quantities and knead soft and smooth dough.
Now cover the dough with a damp cloth and place it in a warm place for 2-3 hours.
Now dough is ready. Knead it once again. Now divide the dough into equal sized small balls. Grease your palm with little oil and flatten the balls
Now roll out into round shape of approx 5 inch diameter. Thickness of bhatura is little more than poori.
Heat oil in a kadai and deep fry bhaturas on high heat till light brown on both sides.
Serve the bhatura with hot chhole, chopped onion and sliced lemon piece.
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