Hope you will give this a try and let me know how it turns out for you..I have one more version of bhatura in which a starter is used instead of yeast and it is a authentic punjabi recipe, will be sharing it next time..
Preparation Time : 10 mins
Resting Time 1 to 2 hours
Cooking Time : 30 sec to 45 sec per battura
All Purpose Flour / Maida – 2 cups
Sooji / Rava / Semolina – 1/4 cup
Salt to taste
Sugar – 1.5 tblspn
Yogurt / Curd – 2 tblspn
Dry Yeast – 1.5 tsp
Oil – 2 tblspn + for deep frying
Warm Water as needed
Take yeast and 1 tsp of sugar in a small bowl. Add little warm water to it and mix well. Let it sit for 5 mins till the yeast is activated.
Take sooji in a bowl, add in 1/4 cup of warm water to it and let it soak for 5 mins.
Now take flour, salt, sugar, oil, yogurt, soaked sooji, yeast mix and mix well. Add water slowly and knead to a soft dough. Cover and set aside for few hours till it doubles in size.
Now knead it well. Divide the dough into small balls.
Roll each ball into a round disc.
Heat oil for deep frying and fry the battura till puffy.
Drain and serve.
|Take all your ingredients|
|First take yeast in a bowl|
|Add a tsp of sugar|
|Add little warm water and let it sit for 5 mins|
|Now see how foamy the mix looks, the yeast is activated|
|Take sooji in a bowl|
|add little warm water to soak the sooji|
|take flour in a bowl|
|add little salt|
|add in sugar|
|add in oil|
|add in yogurt|
|add in yeast mix in|
|add in sooji|
|knead to a soft dough|
|now it is well kneaded|
|cover and let it rise|
|now it is well risen|
|add some more flour and knead well again|
|Now divide this into small balls|
|take a ball|
|heat oil for deep frying|
|drop battura in|
|use a slotted spoon to press the top|
|it it puff up|
|look how puffy|
|Drain and serve|