Tips and Variations:
- The rolled out raw bhatura should not be very thin and should not be very thick too. Approx. 3 to 4 mm thickness is ideal for it.
- Make sure, oil is not overheated otherwise bhatura will turn dark immediately after putting it in the oil.
- You need to be extra careful while dropping the dough in heated oil while checking if it is ready or not. Dropping it from a height will make heated oil spill which may burn you.
Taste: It is widely preferred Punjabi bread which has crispy texture on top and soft on bottom. It has mild sour taste due to fermentation.
Serving Ideas: It is best enjoyed when served with spicy chole masala. However, it is so versatile that you can even enjoy it with any other Punjabi or north Indian curry.