Bhatura (Puffed Fried Bread)
Inspired by techniques from America's Test Kitchen.
A yoghurt-raised dough rolled into rounds and deep-fried until it balloons.
Always check the labels of the products you use.
Method
- 1
Knead. Mix the flour, sugar, baking powder, bicarbonate and salt, add the yoghurt and oil and enough water to make a soft dough; knead 5 min until smooth.
- 2
Rest. Cover and leave 1-2 h.
- 3
Roll. Divide into 8 balls and roll each into a 15 cm round about 3 mm thick, keeping them covered.
- 4
Fry. Heat the oil to 195 °C and fry one at a time, pressing gently with the slotted spoon so it balloons, 30-40 s each side until puffed and pale golden.
- 5
Serve. Drain on paper and serve hot, with chickpea curry (chole), sliced onion and lemon.
Storage
Best eaten immediately. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 47 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.5 g per serving
1 % of the 50 g daily maximum · 2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- rolling pin
- deep heavy pan or wok
- slotted spoon
- kitchen thermometer
- tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 229 kcal |
| Protein | 4.4 g |
| Carbohydrate | 29.9 g |
| of which sugars | 1.3 g |
| of which free sugars | 0.5 g |
| Fat | 10.1 g |
| of which saturates | 1.1 g |
| Fibre | 1 g |
| Salt | 0.72 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
