‘Bhaturas’… a name is just enough to tempt your taste buds. Punjabis are just incomplete without eating bhaturas. These are the one of the most popular indian bread recipe which are puffed, fluffy and deep fried. Traditionally, they are made with all purpose flour/maida but as i always say maida is not healthy to eat so i tried the new version for the bhaturas.,’the maida free bhaturas’. The bhaturas are eaten with masala chick peas curry or pindi chole.
Baking soda-3/4 tsp
Salt-as per taste
Luke warm water-1to 1.5 cups
1.Mix 1 cup of yogurt with sugar, salt and butter. Mix them thoroughly. Keep them in sunlight for 30 minutes to develop aeration.
2.Mix wheat flour, suji, baking soda and pudina powder thoroughly.
3.Now, after 30 minutes check the yogurt.
4.Make a well in the flour mix and add the aerated yogurt mix.
5.Now collect all the flour in the centre to mix with the yogurt mix in order to make a crumbly consistency.
6.Now use rest of 1 cup of curd to knead the dough. Add little portions of yogurt to knead the dough.
7.Now add little lukewarm water and knead a smooth dough. The dough must have a silky and smooth texture.
8.Cover it with wet muslin cloth and keep in sunlight for 1.5 to 2 hours. I kept it for around 2 hours because I prepared in winters. Keep it for around 1 to 1.5 hours in this weather.
9.The dough will ferment in the sunlight due to the presence of yogurt and baking soda in it.
10.After 1.5 hours you will see the dough has risen and become more soft.
◦ 11.Now knead it again by applying little oil to it with gentle hands. If required dust some wheat flour for kneading.
12.Now pinch small balls from the dough and roll them thin by dusting flour.
13.Fry them in hot oil until they turns fluffy and puffed.
14.Serve with pindi chole and onions.
1. The dough should be properly fermented to make fluffy bhaturas.