Ingredients (measuring cup used, 1 cup = 250 ml)
- 1.5 cups maida or all purpose flour
- ⅓ cup sooji/rava/fine semolina or ½ cup rice flour
- ½ tbsp oil or ghee
- ½ tbsp fine sugar
- ½ tsp salt or as required
- ¼ tsp or ½ tsp baking soda
- ½ cup yogurt/dahi
- water for kneading as required
- oil for deep frying
- sieve the maida/all purpose flour with baking soda and salt.
- add the sooji and sugar. mix well. add the yogurt and mix again.
- add very little water, just about ½ tbsp and begin to knead.
- knead the dough, adding water as required. make a smooth and soft dough.
- cover the dough with a wet napkin and keep aside for 2 hours.
- heat oil in a kadai or pan for deep frying.
- make small to medium sized balls from the dough.
- roll the balls between your palms to make them even.
- keep the balls covered with the wet kitchen napkin.
- take a ball and flatten them. apply oil on both sides and with a rolling pin roll, the ball into oval or elongated shape.
- make neither thick nor thin bhaturas.
- rotate the rolling board while rolling the bhatura as it much easier than lifting it, since we are not using flour to roll them.
- when the oil is hot enough, place the rolled bhatura gently into the oil. the bhatura will puff up.
- aid in puffing the bhatura by appling light pressure on it with a slotted spoon.
- when the oil stops sizzling, turn oven and fry the other side.
- when the bhatura is light golden, remove and drain on kitchen paper towels.
- make the rest of the bhaturas this way.
- serve the bhatura hot with chana masala.