World Cuisine


prep 10 mins, plus resting cook 10 mins
  • 175 g (6 oz) self-raising flour, plus extra for dusting
  • 1 tablespoon sunflower oil
  • 1 tablespoon natural yogurt
  • 1 teaspoon salt
  • 2—3 tablespoons water
  • oil, for deep-frying

Mix the flour, oil, yogurt and salt in a large mixing bowl and add enough water to make a soft dough. Cover the bowl with a clean tea towel and leave to rest for 15 minutes.

Turn the dough out on to a lightly floured surface and knead well for 3—4 minutes or until smooth. Divide the mixture into 10 portions and roll each portion into a ball. Roll each ball into a 7 cm (3 inch) disc and set aside to rest.

Pour the oil for deep-frying into a wok or large frying pan until one-third full and heat to 180—190°C (350—375°F), or until a cube of bread browns in 30 seconds.

Slide 2—3 bhaturas into the pan. When the bhaturas puff up, turn them over and fry for 1 minute more or until lightly browned on both sides. Carefully remove with a slotted spoon and drain on kitchen paper.

Repeat with the remaining bhaturas and serve immediately.

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