Description
| Ingredients | |
|---|---|
| 2½ cup | Maida flour |
| ½ tsp | Baking soda |
| 1 tsp | Sugar |
| 1 tsp | Salt |
| ½ cup | Curd / yoghurt |
| 1 tbsp | Ghee (room temperature) |
| ½ cup | Water |
| 3 cup | Oil (for deep frying) |
| 1 tsp | Semolina (rava) |
Combine maida, semolina, salt and baking soda. Combine sugar with curd and beat well. Add ghee and sweetened curd along with water to the flour and knead. Make a soft dough by kneading well for 15 minutes.
Cover with a plate or kitchen towel and let it rest for atleast 4 to 5 hours. Do not skip this part, the dough has to ferment orelse it wouldn’t turn good.
Divide the dough into 12 equal portions, dust the surface with little flour and roll each of them into slightly oval shaped discs. Meanwhile heat oil in a kadai (wok), medium high flame should work for this recipe. If the oil temperature is too low then the bread would absorb more oil. Too high temperature would burn them, so it should be hot enough but not too hot. Gently slide the rolled disc into the oil, press gently in the center with the slotted spoon (jalli karandi), this would actually make the dough puff up from the edges making it inflate. Fry till golden on all sides (about 30 seconds each side). Place them on a paper towel to drain excess oil, serve hot with chole and choice of garnishes.
Notes
Makes about 12 Bhatura (6″ x 3″).
Serve with sliced onions, tomatoes and lemon wedges.
Dough can be refrigerated overnight covered in a plastic wrap.
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