• 1 1/2 cup wheat flour
  • 1/2 cup refined flour (maida)
  • 1 tsp salt
  • 1 tsp dry active yeast
  • 1 tsp sugar
  • 3 tbsp plain curd
  • 3 tblsp warm water Or as required
  • 1 tsp oil + 2 cup oil for deep frying bhaturas

Add yeast to warm water along with sugar. Give a nice stir and cover with a lid. Once the yeast gets nice frothy and bubbly it's ready to use.

Sieve both flour, suji , salt and keep aside. 

Now add curd and knead with your fingers it will appear like crumbs.

Add the activated yeast to the sifted flour.

Knead into a soft and smooth dough. Add little warm water if required. the dough shouldn't be too dry Or too sticky. 

Cover it and keep in a warm place for an hour.

The dough has doubled in size.

Shape into small balls about 2 inch size. Now roll the balls and shape them into round shape  but keep the thickness slightly thicker than Rotis (Indian Bread). 

Heat oil and fry the Bhaturas. Serve with Chole  along some salad or raita. 

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