Diwali is just around the corner and it is about time I share my love for Indian cuisine with you lovely people. Yes, Indian cuisine is 3rd on my list of top 5 favorite cuisines. Indian cuisine isn't just "curry" or Tikka Masala; the word "curry" doesn't even exist in India, let alone Tikka Masala. Those 2 terms are created by the British during their 600+ years of colonization.
The trick to making bhatura is hot oil. As soon as the dough is dropped into the oil, you have to immediately "bathe" the dough with the hot oil. Kinda like a middle eastern pita. That initial rush of heat is crucial or you will get a soggy deflated piece of fried bread.
Another point is yogurt which contains live cultures. It is necessary for making any type of yeast-free dough. Lastly, is to allow the dough to rest for at least 2 hours so that the live cultures can work their magic.
Bhatura is often paired with Chana Masala which forms a dish called: Chole Bhature. You can read all the history here. Every dish has a history, a culture imprinted, the least we can do is be respectful and enjoy the wonders of food. Food brings people together, regardless of race, language, religion, gender, nationality or culture.
Ingredients:
(Make 8)
Unbleached All Purpose Flour, 240g
Sea Salt, 6g
Baking Powder, 4g
Baking Soda, 3g
Milk Powder, 10g
Semolina, 20g
Lukewarm Water, 120g
Granulated Sugar, 4g
Greek Yogurt with Live Cultures, 123g
Ghee, 42g
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying + Greasing
Equipment:
Dutch Oven
Directions:
In a large mixing bowl, add flour, salt, baking powder, baking soda, milk powder and semolina.
Mix to combine well.
In another mixing bowl, add water and sugar.
Stir until sugar is dissolved.
Gradually pour the sugar mixture into the flour mixture while still mixing with a spatula.
Add in yogurt and ghee.
Mix to combine well and until it comes together into a dough.
Once it comes together as a dough, lightly grease your hands with oil and knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 mins.
The dough should be smooth, soft and slightly tacky.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Lightly grease the bowl with oil and transfer the dough back to the greased bowl.
Cover and rest for 2 hrs.
Weigh and divide the dough into 8 equal pieces.
Roll them into tight dough balls.
Cover with a kitchen towel and rest on a lightly greased surface for 15 mins.
Add oil into a dutch oven, about 3 inches in depth, over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles are forming rapidly, the temperature is ready for frying.*
With a greased rolling pin, roll each dough ball into a disc about 1/8 inch thick.
Gently drop the dough into the oil away from you.
Immediately "bathe" the dough with the hot oil.
*Be very careful while doing this as the oil is piping hot.*
Keep bathing the dough until lightly golden brown on both sides.
Remove from heat and drain off excess oil on a wire cooling rack or a plate lined with kitchen paper.
Repeat the process for the remaining dough.
Serve immediately with some chana masala.
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