Bhaturas

Bhaturas

By
From
Spice Kitchen
Makes
4-6
Photographer
Jana Liebenstein

A leavened deep-fried bread that uses plain flour, the bhatura is cooked in little cafés all over Delhi and Punjab. It is a quintessential street food, sold from road carts. University students and office workers queue up for hours for bhatura and chickpeas. Everyone has a favourite vendor and the merits of each are hotly debated. Serve them with Chickpea masala.

Ingredients

Quantity Ingredient
300g plain flour
75g self-raising flour
1 teaspoon salt
1/4 teaspoon sugar
60g plain yoghurt
30g Ghee
or vegetable or canola oil
vegetable or canola oil, for deep-frying

Method

  1. Mix together the plain and self-raising flours, salt and sugar, then make a well in the centre. Add the yoghurt, ghee or oil, and 625 ml warm water and work through the dry ingredients to combine, adding a little more water if necessary. Knead for 8 minutes to form a sticky dough. Cover with a damp cloth, then set aside in a warm place to rise for at least 2 hours, or until it is pliable and stretchy.
  2. Turn out onto a lightly floured work surface and knead the dough again for 5 minutes. Divide it into 4–6 balls about 3 cm in diameter, cover with a damp cloth and rest for 10–15 minutes.
  3. Oil the palms of your hands, then press and spread out each ball of dough with your fingers to form a circle about 10 cm in diameter and 5 mm thick. Alternatively, roll out each piece of dough with a rolling pin on a lightly floured work surface.
  4. Heat the oil in a wok or deep-fryer to 200°C. (It is crucial that these breads are deep-fried in very hot oil.)
  5. Carefully put a round of dough in the very hot oil. Lightly press a slotted spoon down on the dough for about 5 seconds and then lift it off. (Pressing down for a few seconds at the start of the deep-frying compresses the steam inside the round of dough, and when the weight of the spoon is lifted off, the released steam causes the bhatura to gradually puff up during the cooking time.) Deep-fry each bhatura for about 2 minutes, or until golden brown and puffed up, turning once with the slotted spoon. Remove from the oil and drain on kitchen towels. Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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