Puffed Fried Bhatura with Yogurt and Semolina

What you need

• 250 g (2 cups) all-purpose flour, maida
• 50 g (1/3 cup) fine semolina, sooji
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp vegetable oil, for the dough
• 125 g (1/2 cup) plain yogurt, full-fat
• vegetable oil, for deep frying

Method

Restated from the original video

1. 1

   Sift the flour into a large bowl together with the baking soda, baking powder and salt.

2. 2

   Stir in the semolina and sugar.

3. 3

   Add 2 tbsp oil and the yogurt and mix with your fingers until crumbly.

4. 4

   Knead in water a spoonful at a time, using 3-5 tbsp in all, until the dough is soft and smooth, 6-8 min.

5. 5

   Rub the dough with a little oil, cover with a damp cloth and leave in a warm place for 2 hours. It should look slightly risen and soft.

6. 6

   Divide the dough into 8 equal pieces, roll each into a smooth ball and keep them covered.

7. 7

   Heat oil at least 5 cm (2 in) deep in a kadai or wok to 180 °C (350 °F). A pinch of dough should rise to the top at once.

8. 8

   Oil the rolling pin and board lightly and roll one ball into an oval about 3 mm thick and 15 cm (6 in) long. Do not use dry flour.

9. 9

   Slide it gently into the hot oil and press it lightly with a slotted spoon so it balloons, 20-30 seconds.

10. 10

    Turn it over and fry until both sides are pale golden, 30-40 seconds more.

11. 11

    Lift it out, drain on paper towels and repeat with the remaining balls.

12. 12

    Serve hot, ideally with chole.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.