Patoora or Bhatura

If there’s one thing that unites food enthusiasts around the world, it’s the sheer joy of indulging in delicious and diverse cuisines. When it comes to Indian food, the options are endless, and each dish has its own unique charm. Among the myriad of mouthwatering Indian delicacies, two favorites stand out – Pakora and Bhatura. These delectable delights have captured the hearts (and taste buds) of millions with their irresistible flavors and textures. Let’s take a closer look at these two culinary wonders.

Patoora or Bhatura

Savor the Crunch and Puff: Pakora and Bhatura – A Taste of India's Finest!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 10 minutes mins

Course Appetizer

Servings 4 servings

Calories 274 kcal

Equipment

Ingredients

  

• ½ lb self raising flour, sifted
• 1 tsp yeast
• 1  tsp sugar
• 2 tbsp warm water
• Pinch of salt
• Large pinch of coriander, chopped
• Warm water

Instructions

 

• Into a small bowl add the yeast, sugar and warm water (ensure the water is not too hot). Leave this to activate. Once it becomes frothy it's ready.
• Place the sifted flour, oil, coriander and frothy yeast to a roomy bowl (the dough will expand) and mix together using your fingers.
• Once mixed through start to add a little warm water at a time to make the dough. Knead the dough to firm it up, keep folding as you go. The dough should be soft but not sloppy.
• Once the dough is ready put a little oil on your hand and wipe over the top of the dough to stop it drying out
• Cover the bowl with a clean tea towel or cling film and leave at room temperature (not too cold) for 4-6 hours
• Heat oil in a wok (karahi)
• Use a little oil and roll out a small disc about about the size of a side plate – make sure it's not too thin so it gets nice and fluffy.
• Check the oil is hot by dropping a tiny bit of dough in, this should sizzle and rise straight away
• When the oil is ready, gently slide one patoora into the oil and move it around gently with a slotted spoon. Once cooked it will begin to float – you don’t want these to become golden and crisp. They should be creamy in colour and very light and fluffy in texture.
• Remove from the oil and set on some kitchen paper.