For the Indian Bread series of the Blogging Marathon, today I decided to post a deep fried bread. Soft and fluffy bhatura served with chole is very hard to resist. As a kid, I liked to order bhatura for its big size. Bhatura is usually made with maida or all purpose flour. I have used half and half of maida and whole wheat flour/atta. Once its deep fried, though maida or atta, doesn't make much difference
- Wheat flour/Atta - 1 cup
- All purpose flour/Maida - 1 cup
- Yogurt/curd - 1/2 cup
- Cooking soda - 1/2 tspn
- Salt - 1/2 tspn
- Water to make the dough
- Oil to deep fry
Sift atta, maida, cooking soda and salt. Add yogurt to the flour mix. Knead to a soft dough by adding water. Apply oil on the surface of the dough and cover with a damp cloth and leave it for an hour.
Divide the dough into equal sized balls. Roll out the dough into circles. The size depends on the size of the kadai in which it will be deep fried later. I don't roll out into big circles, since that will call for more oil and I don't want too much of left over oil after deep frying.
Enjoy hot baturas with Punjabi Chole.
Check out my Blogging Marathoners doing Group 3 BM#4 along with me
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