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For six bhaturas

All purpose flour (Maida) – 2 cups
Semolina (sooji) – 4 tbsps
Dry yeast (Baker’s yeast) – 2 tsps
Sugar -1 tsp
Salt – 1 tsp
Curd – 3 tbsps
Oil -2 tbsps
Water – around 3/4 cup


  • Add yeast (leavening agent), sugar and salt to lukewarm water (3/4 cup) and leave it for 10 to 15 minutes or till the solution becomes frothy. This step will activate yeast.
  • Mix maida and sooji well. Add oil to maida and rub it well so that oil is completely incorporated in flour. Add curd and yeast solution to flour and  knead a soft dough for few minutes. You can add more water if needed.
  • Cover the dough with a moist muslin cloth. Let it sit for 4-5 hours. Keep the dough in warm place. If you don’t find a warm place in your house then you can place the dough in a pre heated  oven/microwave to get a warm environment for the dough.
  • After 4-5 hours, dough will rise and become fluffy. Knead again for few minutes till  you get a smooth and elastic dough. Divide the dough in equal parts.
  • Roll each ball of dough into a big poori (slightly thick).
  • Before frying bhathura, keep two things in mind. Firstly, kadhai should be deep and should have at least one inch of oil. Secondly,  oil should be very hot. In order to check the desired temperature, add a small ball of dough in the oil. If the temperature is right then the dough will immediately come up.
  • Slip each bhatura in the hot oil. The bhathura will immediately rise and puff up. Try to press gently the bubbles formed in the bhaturas  with the help of laddle. Fry bhatura on both sides till they are slightly golden.
  • Serve bhaturas with chana masala.



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