Back to 8 servings 2 cups all-purpose flour (maida), sifted 2 tablespoons fine semolina (sooji or rava) 1 teaspoon sugar 0.75 teaspoon salt 0.5 teaspoon baking powder 0.25 teaspoon baking soda 2 tablespoons neutral oil or ghee, plus a little extra for greasing 0.5 cup plain yogurt (dahi or curd), thick, low-fat or Greek works well 0.5 cup warm water or lukewarm milk, add gradually, more as needed 2 cups neutral oil, for deep frying, avocado or vegetable oil; more as needed
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1 Step 1: Whisk the flour, semolina, sugar, salt, baking powder and baking soda together in a large bowl.2 Step 2: Rub in the oil or ghee until the mixture looks crumbly, then stir in the yogurt.3 Step 3: Add the warm water or milk a little at a time and knead into a soft, smooth dough that is not sticky. Knead for about 8 to 10 minutes by hand, or about 6 minutes in a stand mixer, until elastic and it springs back when pressed.4 Step 4: Grease the dough with a little oil, cover with a damp cloth and rest at room temperature for at least 1 to 2 hours, until relaxed.5 Step 5: Divide the dough into 8 equal balls, smooth each one and keep them covered with the damp cloth.6 Step 6: Heat the frying oil in a deep, heavy kadai or pot over medium-high heat until it reaches about 350 to 360°F (175 to 182°C). Test with a small piece of dough: it should sizzle and rise to the surface right away.7 Step 7: Lightly oil your rolling surface, flatten a ball and roll it into an oval or circle about 6 inches (15 cm) across, of even medium thickness (not too thin), turning the dough rather than lifting it.8 Step 8: Slide one bhatura gently into the hot oil. As it rises, press it lightly with a slotted spoon so it puffs and cooks evenly.9 Step 9: When the bubbling subsides and the underside is golden, flip and fry about 30 seconds more until golden brown on both sides. The bhatura should balloon as it cooks.10 Step 10: Lift out and drain on paper towels or a wire rack. Fry the rest one at a time, keeping the oil hot, and serve at once.getsaucepan.com/r/d14fd0b0-d036-585f-bd99-3177b8e1f0e8
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