This is one recipe you'll be making over and over as these Bhatura are so tasty, light, fluffy and soft! They go so well with my Punjabi Chole recipe, so check that out too! These two recipes go hand in glove! You can thank me later...let's get cooking!
Bhatura Recipe Resting Time: 3 Hours - Overnight
Cooking Time: 30 Minutes (Approx)
Makes 8-9 Bhatura
INGREDIENTS
230g (1 1/2 Cups) Self-Raising Flour
1 tsp Salt
1/2 tsp Carom Seeds (Ajwain Seeds)
2 tsp Roasted Cumin Seeds Ground in Pestle & Mortar
6-8 TBSPN Yoghurt (or Vegan Yoghurt)
1 TBSPN Warm Milk (or Soya, Almond or Oat Milk)
2 TBSPN Chopped Fresh Coriander or Fenugreek Leaves
1 TBSPN Oil
METHOD
Heat the cumin seeds in a small frying pan and dry roast them until they are fragrant. Then grind them in a pestle and mortar to just crush them a bit. This way, you will release all the oils and flavours of the cumin seeds.
In a large bowl, place the flour, carom seeds, cumin seeds and salt. Mix this together.
Then add the oil and mix that in.
Add the chopped coriander or chopped fenugreek leaves and mix it in.
Add the yoghurt and start to combine the flour together. Don’t try to knead the dough, you just want to combine it.
When it feels like it is coming together, then add the warm milk to finish off the dough and knead it together. At this point, the dough should feel fairly soft.
Finish off the dough with a little oil.
Then cover it with a damp cloth and put it in the fridge for at least 3 hours. The longer it stays, the better it will taste, so overnight is better.
To make the bhatura, heat up about an inch deep oil in a large pan. You want to give the bhatura plenty of room to grow and the oil may spill over, so make sure your pan has 3-4 inches above the oil level.
Take a handful of dough and make a ball. Roll it using a little oil on the counter and on your rolling pin. Roll the bhatura 3-4mm thick.
The oil is hot when a small amount of dough dropped in responds fairly quickly.
Place the rolled bhatura in the oil. Press it down gently to help it puff up. It may take a few seconds to start rising.
Once it has risen and the underside looks golden, flip it over. Let it cook again until the underside is golden again. Then remove it onto a tray lined with paper towels with newspaper underneath.
Continue rolling each dough ball in the same way and frying them.
Serve hot with Punjabi Chole, onion rings and a wedge of lemon. ENJOY!
