Southeast Asian Style Bhatura

Ingredients

In this Southeast Asian adaptation of Bhatura, we incorporate flavors commonly found in the region. Lemongrass, ginger, and garlic are added to the dough to infuse it with aromatic Southeast Asian flavors. Additionally, coconut milk is used to provide a creamy richness to the Bhatura, enhancing its taste and texture. We alse have the original recipe for Bhatura, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 tablespoon lemongrass, finely chopped 1 tablespoon lemongrass, finely chopped
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• Oil, for deep frying Oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, yogurt, coconut milk, lemongrass, ginger, garlic, turmeric powder, and salt. Mix well until a soft dough forms.
2. 2.
   Knead the dough for about 5 minutes until it becomes smooth and elastic.
3. 3.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
4. 4.
   After the resting period, divide the dough into small portions and roll each portion into a ball.
5. 5.
   Heat oil in a deep frying pan or wok over medium heat.
6. 6.
   Flatten each dough ball with a rolling pin into a circular shape, approximately 1/4 inch thick.
7. 7.
   Carefully slide the flattened dough into the hot oil and fry until it puffs up and turns golden brown on both sides.
8. 8.
   Remove the Bhatura from the oil and drain on a paper towel to remove excess oil.
9. 9.
   Repeat the process with the remaining dough portions.
10. 10.
    Serve the Southeast Asian Bhatura hot with your favorite curry or enjoy it on its own.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for the best flavor.
• Ginger — Peel the ginger before grating to remove the tough skin.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For extra crispiness, make sure the oil is hot enough before frying the Bhatura.
• If the dough is too sticky, dust it with a little flour while kneading.
• Serve the Bhatura immediately after frying for the best taste and texture.
• You can add a pinch of baking powder to the dough for a lighter texture.
• Experiment with different dipping sauces or chutneys to accompany the Bhatura.

Serving advice

Serve the Southeast Asian Bhatura as a side dish with your favorite curries or stews. It can also be enjoyed on its own as a snack or appetizer.

Presentation advice

Arrange the golden brown Bhatura on a platter, garnished with fresh herbs such as cilantro or mint. Serve it alongside a bowl of curry or chutney for dipping.