Bhaturas
Crisp on the outside yet soft, ideal partner with Chole (Chickpeas), a firm family favourite
Video: Ale Armijos
Makes: 8 Bhaturas
Preparation time: 10 minutes. Resting time: 1 hour
Rolling out/frying time: approx. 30 minutes
Suitable for: Vegetarians and vegans (use plant based yoghurt)
Serve piping hot with Chole
Photos: Ale Armijos
Ingredients:
250g self raising flour, sifted
pinch of salt
40g thick set yoghurt
90ml warm water
Extra self raising flour for dusting
Vegetable oil for deep fat frying
Method:
Sift the flour and salt into a large bowl
Add the yoghurt. Using your hands, mix flour and yoghurt together until the mixture resembles close to bread crumb like texture
Add the water, a small quantity at a time and combine to form a medium to firm dough.
Knead the dough for a few minutes until well combined.
Cover the dough with cling film and let the it rest for an hour or so at room temperature (if ambient temperature too hot, rest in the fridge or other cool place).
Once rested, knead the dough again and divide into 8 portions each weighing approximately 45g - 50g each
Place the oil in a karahi/deep fat fryer heat at medium to high heat (closer to medium heat)
Roll each portion into a ball. Using one portion roll it out into a circle approximately 5 inches in diameter
Test the oil is hot enough for frying by dropping a very small piece of dough (size of a matchstick head) into the oil. If it rises immediately the oil is ready.
Slide the rolled out bhatura gently into the oil and let it rise.
As it begins to rise, gently pat it with the back of a slotted skimmer until the bhatura starts to puff up and then patting gently on the parts that begin to puff up.
Once as much of the bhatura has puffed up as it is going to (aim is for it all to puff up but don’t worry is only parts of it puff up), turn it over, pressing gently on the cooked side so as to cook the underneath including its’ circumference for a couple of minutes.
Turn the bhatura back over so its original side is now back in the oil, press gently and fry for a further minute or so. Remove from the oil, drain and place on an absorbent kitchen towel lined plate or tray.
Repeat points 8 and then from 10 - 14 above until all the dough has been used. Serve hot