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

• Ingredients:

• 2 cups (500 mL) Golden Temple^® No. 1 Fine Durum Atta Flour + extra for dusting
• ½ tsp (2 mL) baking soda
• 1 tbsp (15 mL) sugar
• 1 tsp (5 mL) salt
• ¾ cup (250 mL) milk, lukewarm
• ½ cup (125 mL) plain yogurt
• 1½ tsp (7 mL) Vegetable Oil + 3 cups (750 mL) for deep frying

• Method:

• 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.
• 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.
• 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.
• Heat oil to 350°F (175°C) in a wok or fryer.
• Dust rolling board with flour. Lightly dust dough balls. Use rolling pin to roll dough flat into oval shapes 4” (about 10 cm) long.
• 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.
• Strain bhatura. Place on a dish lined with paper towels to absorb extra oil. Serve hot with Pindi Chana.

• Tip:

• Fry each bhatura as it is being rolled.  Dough might get thinner if rolled in advance and can make it difficult to handle.
• Heat oven on warm setting for 30 minutes. Turn off. Place covered bowl of dough inside. On cooler days, this warm oven helps dough to rise.

• ©/® Smucker Foods of Canada Corp. or its affiliates.