Quick and Easy
Bhatura (No Yeast)
All-purpose flour (Maida) – 1 cup
Whole wheat flour – 1 cup
Semolina (Sooji) – 3 tablespoons
Baking powder – ½ teaspoon
Eno fruit salt – ¼ teaspoon (Substitute of Yeast)
Salt – to taste
Sugar – ½ teaspoon
Plain curd/Dahi
– 2 tablespoons
Warm water – ¾ cup
Oil – 1 tablespoons
Oil for deep frying. I used Canola Oil
Procedure –
Take all-purpose flour, flour, semolina, salt, sugar, baking
powder and eno fruit salt in a bowl. Mix well and then add plain yogurt. Mix it
by rubbing between your fingers till everything is incorporated well. Now start
adding little water at a time and knead the dough. Keep adding and keep
kneading the dough. Dough should be tight and firm. Now add a tablespoon of
oil. Again knead the dough till it is smooth (for 4-5 minutes).Cover it with
clean damp kitchen towel\Muslin cloth. Let it rest for 30-40 minutes. No
problem if you rest it for more then 30 minutes. After resting time dough
should be leavened slightly. You will notice few spots are light while few are
darker in color. Knead it again and make it smooth. Divide the dough into
small-small equal portions. Make smooth ball and then flatten it between your palms.
Work with one flattened ball at a time. Roll into 5 inch diameter circle or
oval shape. Bhatura should not be too thin or too thick. It should have medium
thickness. Roll and keep in a plate covered with kitchen towel. Heat the oil in
pan on medium heat for deep frying bhaturas. Oil should be medium hot. Once it
is hot, slide one bhatura into the oil. Within few seconds it will puff up.
Once golden brown from once side, flip it. Lightly press it with spatula, so it
gets fried evenly from all the sides. Then remove it using the slotted spatula
and let it drain the excess oil.Keep in the paper towel plate. Enjoy the
Bhaturas with Chana.
