Punjabi Bhatura

These leavened puffed breads are the perfect companion for Chole (see Amritsari Chole). Chole-Bhatura is loved by children and adults alike and is commonly served in Indian restaurants around the world. The size of a bhatura served in restaurants can be quite large, about 8-inch/20-cm or more in diameter, but at home people tend to make smaller versions depending on the size of their frying pans. Serve them piping hot.


Makes 8

1½ cups/190g maida (plain flour), plus extra for dusting
3 tablespoons fine semolina
½ teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
¾ cup/190ml plain yoghurt
1 tablespoon vegetable oil, plus extra for deep-frying

1. Combine the maida, semolina, salt, sugar and baking powder in a bowl.

2. Add the yoghurt and combine to make a medium-soft lump of dough, adding some water if necessary.

3. Add 1 tablespoon oil and knead for 10 minutes or until the dough is smooth and pliable.

4. Cover and leave for 3 hours at room temperature.

5. Knead the rested dough briefly and divide into 8 equal parts. Shape each piece of dough into a ball.

6. Heat the oil in a kadai for deep-frying.

7. Slightly flatten a dough ball and roll out into a disc of 5 to 6-inch/12.5 to 15-cm diameter, using a rolling pin and board, dusting with loose flour as needed.

8. Deep-fry the rolled-out disc until golden brown, initially pushing it into the hot oil with quick strokes to help it puff up like a balloon and then turning. Drain and remove from the oil with a slotted spoon and serve immediately.

9. Repeat the process with the remaining dough balls.



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