Pure Punjabi Bhatoora (Puri) Mix Method Instructions

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Bhatoora Mix instructions
 
This mix will make 4 large or 6 small Bhatoore



Prep time: 5 minutes
Rest time: 10 minutes
Cooking time: 20-30 minutes

1 sachet of Pure Punjabi Bhatoora Mix
Approximately 120-150ml tap water
Sunflower oil for frying

1. Pour most (roughly 180g) of the flour (we call this 'atta') into a large bowl and slowly pour in approximately120ml of tepid water, mixing loosely with your fingers to form a crumble like mixture. Add the water a little at a time as you may not need all of it Making the atta dough is by 'feel' so does need practice.
2. Start to work the dough together and then knead it until smooth and leave for 10 minutes. The dough should have a medium resistance and feel firm yet a bit sticky. *Note - slightly firmer than bread dough. If too hard then wet your knuckles and knead in more water. If too soft, then flour your knuckles and knead in until firmer.
3. After resting the dough, knead again for a few minutes. The dough will now feel slightly softer than bread dough, will not feel so sticky and more springy. Tear off a piece of dough about the size of a Satsuma (either make one dough ball at a time if you have a good eye for sizes, or form 6 small dough balls in one go but cover them and do not let them dry out).
4. Pre-heat the oil for frying on a medium-high heat. A wok (called a Karai in India) works best - also make sure you have a slotted spoon to hand for when you cook them.
5. Using a rolling pin, roll out the flattened pera/disc of dough to roughly the size of a side plate, ensuring that you turn the flattened disc often and apply even pressure when rolling to give a round shape! As you roll out, if the dough is sticking, dip both sides in the flour, but you must shake off the excess flour. You need just enough flour to prevent sticking or your cooked Bhatoora will have a whitish coating. 
6. Take a pea-size amount of dough and drop into the oil to test that it is the right temperature. You can also use a piece of bread which will brown more quickly - it should be golden brown and not burnt.  If you have a temperature probe, it needs to be 180 degrees. 
7. Carefully take your rolled out Roti disc, and carefully slide it into the hot oil. With a large flat stainless steel spatula or slotted spoon, immediately press down on the disc of dough and push it down under the hot oil, let it rise and push down again and keep pressing it.  This causes the Bhatoora to puff and inflate. Carefully turn the Bhatoora over to cook the other side, and when golden brown, lift out of the oil and hold it to drain, then place it on a double layer of kitchen paper.
8. Continue to make the Bhatoore and stack them up. Serve immediately.