Create the perfect, fully puffed, and irresistibly crispy bhaturas at home using premium Agrim Maida.

Ingredients

• The Dough: 2 cups Agrim Maida; 2 tbsp Agrim Suji (for extra crispness); 1/2 tsp baking powder; 1/4 tsp baking soda; 1 tsp sugar; 1/2 tsp salt; 2 tbsp oil or melted ghee.
• The Binder: 1/4 cup plain yogurt (curd); Warm water as needed to knead.
• For Frying: Oil for deep frying.

Instructions to Cook

1. Mix Dry Ingredients: In a large mixing bowl, combine the Agrim Maida, Agrim Suji, baking powder, baking soda, sugar, and salt.
2. Incorporate Fat and Yogurt: Add the oil (or ghee) and yogurt to the dry mixture. Gently mix it in with your fingers until the mixture resembles coarse crumbs.
3. Knead the Dough: Gradually add warm water, a little at a time, and knead into a soft, smooth dough. The dough should be pliable and slightly sticky. Knead it well for about 5-7 minutes to develop the gluten.
4. Rest the Dough: Coat the dough with a light layer of oil, cover it closely with a damp kitchen towel, and let it rest in a warm place for at least 2 hours to ferment properly.
5. Roll and Fry: Heat deep frying oil in a kadhai over medium-high heat. Pinch out small lemon-sized balls of the dough. Roll each ball evenly into an oval or circle (ensure it is neither too thin nor too thick). Carefully slide the rolled dough into the hot oil. Press gently with a slotted spoon to help it puff up completely. Flip and fry until both sides are a beautiful golden brown.