Padmas Navaruchi

Bhatura-How to make it fully puffed?

padmakmurthy

September 8, 2022

Hello friends,

BHATURA, that too homemade, isn’t it the best choice to enjoy?

Today I will be showing you 2 methods of making PUFFED BHATURA. It is nothing but a fully puffed soft poori, made out of Maida as the main ingredient, but is kneaded with Yeast, or curds for softness while forming a dough.

do you ever think of making it at home?

FULLY PUFFED BHATURA is basically made in two ways.
1) Without yeast: -In this, we use curds, baking soda, baking powder, and a little oil along with Maida and semolina.
2) With yeast: – In this method, we use dry yeast+sugar+luke warm water to activate the yeast, and then it is used for kneading the dough PUFFED BHATURA
l will be using the second method for which the ingredients are as follows: –

Ingredients needed for fermentation of the BHATURA DOUGH: –

Table of Contents

1/2 cup of Lukewarm water
3 Teaspoons of Dry yeast powder-
1 teaspoon of sugar

Ingredients for forming dough for the PUFFED BHATURA

1.5 cups of Maida (all-purpose flour)
1/4 cup of fine semolina (sooji)
1 teaspoon of salt
1/4 teaspoon of baking powder or 1/4 teaspoon of baking soda.
1 tablespoon of oil for kneading the dough
1/2 cup of plain water -or as required for kneading the dough.

for deep frying BHATURA

400 ml-any vegetable oil

Instructions for making Bhatura:-

preparation of yeast solution: –

Take 1/2 a cup of lukewarm water and add dry yeast to it. also, add sugar because the sugar is food for the yeast to react and develop fast. This helps in forming tunnels in the BHATURA, thus giving it a special soft structure.
Leave this solution for about 15 minutes till you see froth on top of the solution.

preparation of bhatura dough: –

Take a big plate to knead the dough.
sieve Maida and semolina into it.
Add salt, baking soda, or baking powder.
After that make a well on the plate, by spreading the flour in a circular manner.

kneading of the dough: –

Combine all of them together and knead a soft dough for chapati.
Use water a little at once and knead. smear oil on the dough and cover with a wet cloth.
Rest the dough for at least 1/2 an hour.

knead the dough by stretching and punching to make a smooth and soft dough without any cracks when the balls are made.
Roll thicker purees in an oblong shape.

frying method of bhaturas:-

Heat the oil in a deep-frying pan on medium heat. till it smokes.
Now reduce the heat and drop a rolled bhatura into the hot oil.
While frying put the hot oil on the bhatura from all the sides, so that all the sides are nicely fried, and thus it gets a good golden color.
Fry on both sides giving a good golden-brown color, before removing it on the kitchen towel.

SERVE HOT WITH THE AMRITSARI CHOLE THAT YOU MADE.

Notes: –

Using the semolina helps while rolling the dough for bhatura and does not shrink back.
semolina also keeps the bhatura stiff and remains puffed for a longer period.
If the yeast is not fresh it will not give froth, so adding baking soda or baking powder becomes a must.
When you add curds you have to rest the dough for at least 4-6 hours.
Amritsari chole:-https://padmas-navaruchi.in/2022/09/how-to-make-amritsari-chole/?swcfpc=1