Bhatura Recipe (Without Yeast)
Bhatura or deep fried special poories can be prepared with or without yeast. Earlier I shared a recipe that used yeast in it. But adding yeast gives the dough a peculiar smell that many people do not like. So here is a recipe for bhatura without yeast for all those people who prefer avoiding yeast in this preparation.
- All purpose flour (Maida) - 3 cups and some more for dusting
- Salt - 3/4 tsp
- Baking powder - 1 tbsp
- Sodium bicarbonate - 1/4 tsp
- Oil - 1/2 -3/4 tbsp for dough and more for deep frying
- Plain yogurt (dahi) (preferably sour) - 3 tbsp
- Sugar - 2 tsp
- Milk - 2 tbsp
- Mix the all purpose flour with salt, 1/2 tbsp oil, baking powder, and baking soda.
- In another bowl, mix milk, yogurt, sugar, and 1/4 cup water.
- Add the mixture in step no. 2 to the mixture in step no. 1 and knead into a semi-hard dough. (Use more water for kneading, only if needed.)
- Apply little oil and knead again nicely for a minute or two.
- Wrap in a damp muslin cloth and keep covered in a warm place for 4-5 hours.
- After staying for 4-5 hours, the dough will become soft and fluffy. Divide the dough into small 1-2" big parts (as per your choice). Apply some all purpose flour to all the parts on both sides and keep aside.
- Roll each part into about 1/4 cm thick circle or oval.
- Deep fry in hot oil, till it puffs up and gets golden brown on both sides.
- Repeat with all the dough parts.
- Serve hot with chole or chana masala.