Tag Archives: Bhatoora


These deliciously soft breads are not normally served in restaurants, but I have decided to include them because they are ideal cooked in advance and reheated and also because they are probably the easiest of all the Indian breads to make.Bhatoora
You may make these with white flour or ata.
Makes 8-10.
Preparation and cooking time: 30 minutes.

  • 8 oz (225g) flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 fl. oz (220ml) plain yoghurt approx.
  • Oil for deep frying

Sift the flour, baking powder, and salt into a bowl. Slowly add the yoghurt and gather the flour together with your fingertips until you have a soft dough.
Knead lightly and set aside to rest for at least 15 minutes.
Put the oil on to heat on a medium heat. Meanwhile divide the dough into eight portions without rolling into balls.
Dust your hands with flour and take one of these portions of dough and form into a ball.
Flatten the ball, dust well, and roll out into a 7-8 inch (17-20cm) round.
Now turn up the heat under the oil for a minute or two to get it really hot.
Slide the bhatoora carefully into the hot oil. It will sink at first but, if the oil is hot enough, it will rise to the surface in seconds.
Using the slotted spoon, push it back into the oil briefly and then turn it over for a few seconds.
Remove the bhatoora from the oil with a slotted spoon and put it on a plate lined with kitchen paper.

Repeat with the remaining dough. Drain the bhatooras well on kitchen paper and either serve immediately or wrap in foil for reheating later.
Tip. If you are making just a few bhatooras, you may like to roll them all out before frying them.


(Picture shows here not original)