Bhatura

Crispy on the outside, soft inside. These bhaturas can make you a star at every potluck.

• Ingredients:

• 2 cups Golden Temple^® No. 1 Fine Durum Atta Flour + extra for dusting
• ½ tsp baking soda
• 1 tbsp sugar
• 1 tsp salt
• ¾ cup milk, lukewarm
• ½ cup plain yogurt
• 1½ tsp Vegetable Oil + 3 cups (750 mL) for deep frying

• Method:

• 1 Combine dry ingredients together in a mixing bowl. In a separate bowl, combine milk and yogurt. Slowly add to dry ingredients. Mix with hands to form sticky dough.
• 2 Oil bowl lightly with 1½ tsp (7 mL) oil. Transfer dough to bowl. Cover with a tight lid and set in a dark, warm place for dough to rise. Rising time greatly depends on the temperature of the environment. At around 70-75°F (158-167°C) dough takes approx. 6-8 hours. Wait for it to rise to almost double its original size with air pockets inside.
• 3 Dust work station with 3 tbsp (45 mL) flour. Transfer dough to floured surface. Knead it together. Divide into 14-15 parts. Roll into balls.
• 4 Heat oil to 350°F (175°C) in a wok or fryer.
• 5 Dust rolling board with flour. Lightly dust dough balls. Use rolling pin to roll dough flat into oval shapes 4” (about 10 cm) long.
• 6 Drop one bhatura into hot oil for deep frying. Gently press it down, with slotted spoon. Bhatura puffs in 8-10 seconds. Flip and cook the other side for 8-10 seconds or until both sides turn golden brown.
• 7 Strain bhatura. Place on a dish lined with paper towels to absorb extra oil. Serve hot with Pindi Chana.

©/TM/® Smucker Foods of Canada Corp.