Bhatura
Soft, fluffy Bhatura using Nandi Maida. The Punjabi favourite, deep-fried and golden, perfect with chole for weekend brunch.
Ingredients
- Nandi Maida (2 cups)
- Sooji (2 tbsp, optional for crispness)
- Curd (1/4 cup)
- Sugar (1 tsp)
- Baking soda (1/4 tsp)
- Baking powder (1/2 tsp)
- Salt (1 tsp)
- Oil (2 tbsp + extra for frying)
- Warm water (about 1/2 cup, as needed)
Steps
- Mix Nandi Maida, sooji, salt, sugar, baking soda, and baking powder in a bowl.
- Add curd and 2 tbsp oil. Add warm water gradually and knead into a soft, smooth dough. Cover and rest for 2 hours minimum, longer is better.
- Divide into 8 portions. Roll each into an oval, about 4 to 5 inches long. Do not roll too thin.
- Heat oil in a kadhai on high heat. Slide one bhatura at a time. Press gently with a slotted spoon, it will puff up.
- Flip and fry till light golden on both sides, about 30 seconds per side.
- Drain on paper. Serve hot with chole and pickled onions.
Kitchen Tips
Curd is the key, it ferments the dough naturally. Rest the dough for at least 2 hours, overnight in winter. Oil must be hot enough that the bhatura puffs in 5 seconds. Serve straight from the kadhai for best texture.
Nutrition
240Calories
5gProtein
32gCarbs
10gFat
1gFibre
Nandi Maida
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