Bhatura is a puffed Indian deep-fried bread. It is mildly fermented using natural yoghurt. Perfect Bhaturas are soft, fluffy and chewy; they are usually paired with chole/ channa (chickpea curry) and a simple salad of seasoned onions, tomatos and chopped chillies. Chole bhaturas are loved by Indian, they are found at roadside cafes, restaurants, served at special occasions such as festivals, religious ceremonies and weddings. The bhaturas make a great alternative to the bun at a bbq wrapped around a sausage or a burger.
300g SR plus extra for dusting
½ teaspoon salt
4 tablespoon yoghurt plain
110-200ml lukewarm milk
Oil for deep-frying
OPTIONAL 2 teaspoons nigella seeds
TIME: rest - 1 hour plus cook - 25 Minutes. Makes 8
TIP - These can be batch cooked and frozen – defrost at room temperature and heat on a tawa/ frying pan or in the microwave.
Mix the flour along with the salt and nigella seeds in a large mixing bowl.
Add the yoghurt. Slowly add the milk until it comes together into a dough. (You might not need all the milk).
Tip onto a lightly floured board or surface. Knead until you have soft, smooth pliable dough.
Cover the bowl with a damp tea towel and set aside, rest for at least 1 to 2 hours or overnight in the fridge.
Fill a large pan/ wok/ karai or a fryer with oil. Heat to about 180ºC or until a small cube of bread or dough browns and sizzles when dropped into to the oil.
Take golf ball-sized chunks of dough, roll into balls, then flatten, and roll out with a rolling pin on a lightly floured surface until you have a saucer-sized disc, about ½ cm thick.
Gently lower into the hot oil with a slotted spoon and let it rise to the surface – it should puff up. Fry for 1-2 minutes until golden, then drain on kitchen paper.