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Bhatura (Bhature)

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Atta or whole wheat flour

2½ cups


1 teaspoonful or as required

Oil or ghee or butter

1 tablespoonful

Warm water

½ - ⅓ cup

Vegetable oil

As required for deep frying

For overnight fermentation:


Plain curd / yoghurt or cashew curd

¾ cup (150 ml)

Sugar or brown sugar

½ tablespoonful

Baking powder

½ teaspoonful

All purpose flour/maida

¾ cup

Water (optional)

¼ cup

You will have to start the night before. Mix the yoghurt, sugar, baking powder and all purpose flour in a bowl take. If the yogurt has whey in it, then don't need to add the water. If the yogurt is thick, then to thin the batter, add ¼ cup water. Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 hours to allow natural fermentation to take place.

The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface. In another bowl, mix together the wheat flour with salt and rub the ghee or butter into it with your fingertips. Into this bowl, add the fermenting mixture and the warm water. Form a dough with these two mixtures. Knead the dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs. This is how the dough appears after two hours. Knead the dough again. Form it in to 15 balls and roll them into 5 to 6 inch discs. Heat oil or ghee and deep fry the bhaturas in the same way as you would fry pooris. Serve the bhaturas hot with chole and wedges of lemon and sliced onions.

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