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Founded over 50 years ago in London by Taherally Rehmanji Suterwalla, TRS brought the finest authentic Asian foods to the UK. Today the business is managed by his five sons and the company has grown to become one of the largest suppliers of ethnic foods within the European market place.
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You may think Bhatura is just a bigger sized poori but it’s more than that. A nice bhatura has a slightly bready inside which is achieved by adding yeast or baking powder. A tiny amount of semolina will keep its big size stable. The key to make the bhatura rise like a balloon is enough gluten for flexibility and enough moisture and hot oil. Enjoy with hearty chole!
200g All-purpose wheat flour 20g semolina fine 80-100 ml lukewarm water 20g yogurt 1 tsp. sugar 1 tsp. dry yeast ½ tsp. salt 1 tbsp. oil Oil for frying
1. Bring yogurt to room temperature 1 hour in advance. Soak semolina in a bit of water. 2. Mix lukewarm water with sugar and yeast and let stand for 10 minutes. 3. Place flour in a large bowl and make a hole in the middle. Mix in semolina, salt, yogurt and some of the yeast-water. 4. Gradually add more yeast-water and knead into a soft non-sticky dough. Knead for at least 10-15 minutes to form a good amount of gluten. 5. Lightly oil the surface of the dough and cover bowl with a damp cloth and let it rise in a warm place for about 45 minutes. 6. Roll out 50g of dough on an oiled surface. The patties must not be too thin, otherwise you will not get a bready interior. But they must not form a thick edge either, otherwise they will not rise. 7. In a wide saucepan, slowly preheat fresh oil until it reaches 185° C. 8. In the meantime, set a large spoon, a frying spoon and a large plate with kitchen paper aside. 9. Put one patty into the hot oil and gently press it under with a waving motion. As it starts to puff up, continuously pour hot oil over it with the spoon, until fully risen. 10. Flip the patty over and continue frying. Then lift out with the frying spoon and place on the plate with kitchen papers.