If you guys followed Master Chef Australia鈥檚 current season, these were served by a few Asian cooks in multiple episodes and were appreciated greatly by the jury. As a matter of fact, these are a staple food for north Indians and are cooked on a very regular basis.
For the bhaturas to rise properly, it is important to ferment the dough for at least 2 hours. If you need to make instant bhaturas, then you add ENO (a combination of baking soda, citric acid, and salt). ENO allows the dough to rise immediately.
Let鈥檚 see how we make it.
2 people
15 minutes
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Refined flour | 1 Cup |
| 2. | Curd | 3/4 Cup |
| 3. | Baking Soda | 1/4 TBSP |
| 4. | Salt | To taste |
| 5. | Oil | For frying |
Step 1: In a large mixing bowl, add flour, curd, baking soda, and salt. Use hands/whipper to kneed the dough. The dough should neither be very soft nor very hard.
Step 2: Once the dough is done, allow it to rest for 10 minutes. After 10 minutes, kneed again.
Step 3: Take out the dough in a bowl and spread some vegetable oil from the top.
Step 4: Allow it to rest in a warm place for about 1 hour. This will let the dough ferment. The dough will rise to almost double the volume. Keep the dough in the refrigerator.
Step 5: Heat oil in a pan. Make small balls of the dough.
Step 6: Flatten each ball with a rolling pin and fry in the pan. The bhaturas will go fluffy and rise up.
Serve hot bhaturas with chole (chickpeas) and soft drink.
