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Bhatura
Fluffy deep-fried leavened bread — served with chole it is one of India's greatest pairings. Resting the dough for a full 30 minutes before rolling lets the gluten relax enough for the bhatura to puff up dramatically the moment it hits the hot oil.
Ingredients
Instructions
Mix flour, semolina, baking powder, sugar and salt.
Add yoghurt and oil, knead into a soft smooth dough.
Rest covered 30 minutes.
Divide into 8 balls.
Roll each ball into an oval about 5mm thick.
Heat oil to 180C.
Slide bhatura into hot oil — it will puff up dramatically.
Fry 2 minutes, turning once, until golden. Serve immediately with chole.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
