📝 About This Recipe
Experience the soul of Punjabi street food with these magnificent, balloon-like fried breads that boast a crisp golden exterior and a soft, chewy interior. Traditionally paired with spicy Chole, this fermented dough creation relies on a delicate balance of yogurt and semolina for its signature texture and tang. It is a celebratory staple that brings the vibrant energy of Old Delhi's bustling spice markets right to your kitchen table.
🥗 Ingredients
Dough Base
- 2.5 cups All-purpose flour (Maida) (sifted for a smoother texture)
- 2 tablespoons Fine Semolina (Sooji) (provides the characteristic crunch)
- 1 teaspoon Granulated Sugar (helps with browning and feeds the fermentation)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Baking Powder (for instant lift)
- 1/4 teaspoon Baking Soda (reacts with yogurt for fluffiness)
Wet Ingredients
- 1/2 cup Plain Yogurt (whisked, at room temperature)
- 2 tablespoons Vegetable Oil (for the dough mix)
- 1/2 cup Warm Water (add gradually as needed)
For Frying
- 3 cups Vegetable Oil (or as needed for deep frying)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the all-purpose flour, semolina, sugar, salt, baking powder, and baking soda until thoroughly combined.
-
2
Make a well in the center of the dry ingredients and add the whisked yogurt and 2 tablespoons of oil.
-
3
Using your fingertips, gently incorporate the flour into the wet center until the mixture becomes crumbly.
-
4
Slowly add warm water, a tablespoon at a time, and begin kneading. You want a dough that is soft and smooth, but not sticky.
-
5
Knead the dough vigorously for about 5-8 minutes. The dough should become elastic; when you poke it, it should slowly spring back.
-
6
Lightly coat the dough ball with a thin layer of oil to prevent a skin from forming.
-
7
Cover the bowl with a damp kitchen towel or plastic wrap and let it rest in a warm, draft-free place for at least 2 hours. This allows the gluten to relax and the leavening agents to work.
-
8
After resting, give the dough a quick 1-minute knead. Divide the dough into 10-12 equal-sized smooth balls.
-
9
Heat the frying oil in a deep wok (kadai) over medium-high heat. To test if it's ready, drop a tiny piece of dough in; it should sizzle and rise to the surface immediately.
-
10
Grease your rolling pin and work surface with a drop of oil. Avoid using dry flour for rolling as it burns in the frying oil and turns it dark.
-
11
Roll a dough ball into an oval or circle about 5-6 inches in diameter. It should be slightly thicker than a standard tortilla.
-
12
Gently slide the rolled bhatura into the hot oil. Using a slotted spoon, lightly press the center of the bhatura into the oil; this encourages it to puff up like a balloon.
-
13
Once puffed and the bottom is golden brown (about 30 seconds), carefully flip it over and fry the other side until golden.
-
14
Remove with the slotted spoon, draining excess oil, and place on a plate lined with paper towels.
-
15
Repeat the process for the remaining dough balls and serve immediately while hot and airy.
💡 Chef's Tips
Always use room temperature yogurt to ensure the leavening agents react properly. Avoid using extra flour while rolling; use a touch of oil on the rolling pin instead to keep the frying oil clean. The oil must be very hot (shimmering) before dropping the dough in, or the bhatura will absorb too much oil and won't puff. If you are in a rush, you can use club soda instead of water to knead the dough for an extra airy texture. Don't roll the bhaturas too thin; a bit of thickness is required to trap the steam that creates the puff.
🍽️ Serving Suggestions
Serve piping hot with authentic Punjabi Chole (spicy chickpeas). Pair with a side of sliced red onions, fresh green chilies, and a wedge of lemon. Accompany with a cooling bowl of Boondi Raita or thick plain curd. Serve with spicy mango pickle or pickled ginger juliennes for an extra kick. Enjoy with a tall glass of sweet or salted Lassi to balance the richness.