Bhatura

Ingredients

• 1 Cup Maida
• ¼ Teaspoon Salt
• ¼ Teaspoon Sugar
• ⅛ Teaspoon Baking Soda
• 1 Teaspoon Dahi or Curd
• 2 Teaspoon Semolina or Sooji
• ⅓ Cup Water, plus 2 teaspoons, approximately
• Oil, for Brushing On Top & Frying

Steps

1. Combine maida, sugar, salt, baking soda, sooji in a bowl and mix to combine. Add curd and mix.
2. Add water little by little and knead the dough until it becomes smooth and soft, which should take around 5 to 10 minutes. Stretch and whack the dough onto the counter for about a minute.
3. Once the dough has reached the desired consistency, gather it into a compact ball. Take a few drops of oil in your palm and rub it over the ball of dough. Cover it with a damp cloth and leave it to rest in a warm place for 15-30 minutes.
4. Knead the dough once again and roll it into a log. Pinch the top bit of the log to divide the dough into 8 equal portions and shape each portion into a ball. Cover with the same cloth and rest for 10-15 minutes.
5. Rub a little bit of oil (1-2 drops) over the dough balls. This will prevent it from sticking to the counter.
6. Roll each ball into a disc with a diameter of 4-5 inches. Do not use flour to roll the dough as this will stick to the bhaturas even after frying.
7. To fry the bhaturas, heat oil in a pan or kadai on medium heat until it is very hot.
8. Carefully drop the rolled out bhatura dough in the hot oil. Use a skimmer to press it down and flip it. This will make it fluff up. Turn and fry until golden brown.
9. Once done, remove the bhatura from the oil and drain them on kitchen paper napkins to remove any excess oil.
10. Repeat this process for each bhatura. Finally, serve the hot bhaturas with chole masala, along with wedges of lemon and sliced onions.