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Bhatura ( Rotis and Subzis)


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Well-known as an accompaniment for chole, piping hot bhatura is a delightful treat for all, especially on damp and rainy evenings. However, remember that the bhaturas will become soggy and chewy if not served hot and fresh. Also, take care to blot the excess oil with a paper napkin before serving.

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Makes 8 bhaturas
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2 cups plain flour (maida)
1 1/2 tsp sugar
2 tsp dry yeast
2 tbsp curds (dahi)
1 tbsp melted ghee
salt to taste
plain flour (maida) for rolling
oil for deep-frying

  1. Combine the sugar and dry yeast in ¾ cup of warm water and stir until the yeast dissolves. Cover with a lid and wait for 5 to 7 minutes or until the mixture is frothy.
  2. Combine this liquid along with the plain flour, curds, ghee and salt in a bowl and knead to make a soft dough using enough warm water. Knead it well for at least 6 to 7 minutes
  3. Cover the dough with a lid or wet muslin cloth and keep aside to prove for approx. 30 minutes or till it increases in volume slightly.
  4. Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
  5. Heat the oil in a kadhai and deep-fry the bhaturas, one at a time, till they turn golden brown in colour from both sides.
  6. Serve immediately.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
2 reviews received for Bhatura ( Rotis and Subzis)

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 Reviewed By
Leena_DhootDecember 05, 2010

Good recipe for bhaturas! its quite a challenge to make the dough..and this recipe helped me 100%. thamks!
1 of 1 members found this review helpful

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Reviewed December 05, 2010by Leena_Dhoot

Good recipe for bhaturas! its quite a challenge to make the dough..and this recipe helped me 100%. thamks!

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Reviewed July 20, 2011by Foodie#353354


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