질문하기
Bhatoora is a flavorful Indian rice dish with aromatic spices and a distinct regional character. This vegetarian preparation is a versatile family side dish that pairs well with curries and raita.
In a large bowl, combine all-purpose flour, baking powder, baking soda, sugar, and salt. Stir well for even distribution of leaveners and seasoning.
Add plain yogurt and 1 tablespoon vegetable oil. Mix while gradually adding warm water, using your hands to knead into a soft, elastic dough that is slightly tacky but not sticky.
Cover the dough with a damp cloth and let it rest in a warm area for 2 to 3 hours. This step is crucial for proper fermentation and a subtle tang in the dough.
After resting, punch down the dough and divide it into 12 equal balls. Make sure your hands are lightly oiled to keep the dough from sticking.
Heat 3 cups vegetable oil in a heavy pan (deep-fry setting) over medium-high heat until the oil reaches 350°F (shimmering but not smoking). Roll each dough ball into a 5–6 inch disc, about ¼ inch thick.
Slide one disc carefully into the hot oil. Immediately press lightly with a slotted spoon to encourage puffing. Fry until both sides are golden brown (about 45–60 seconds per side), flipping once for even color and crispness.
Remove the fried bhatoora and drain on paper towels. Repeat with remaining dough, monitoring oil temperature for consistent results.
Serve hot with your favorite curry and raita.
