I made bhatura the other day from recipe given in the site; everythin was good except.....they were not coming fluffy..I tried to follow the tip : Thinner at edges and thicker at Center....But when I lifted the rolled out bhatura, it gets contracted, and the edges would become more thicker !!

any suggestions/tip...??

Neha, sorry to hear your problems with the recipe, at the moment Mamta is away but when she gets chance to pop in I'm sure she will point you in the right direction.

Steve

Are the breads not puffing up when you fry them? Sometimes they won't cook properly if the oil isn't hot enough. Also, I use a large dutch oven (like when making a lot of soup), and fill it half way full with oil. This gives me plenty of room for the bread to puff when frying, even though you do use a lot of oil doing it this way.

My sister inlaw sitting here on my left (in India) is telling me that adding a little semolina (100 gm to 400 gm flour) helps to make them less stretchy. The problem though is that bhatooras are supposed to be slightly stretchy before cooking to get the right texture. My sister sitting on my right is telling me that she has made perfect bhatooras using this recipe, from my friend Sunaina, as have I.

Hope this helps a bit.

Mamta

I have heard that in Goa they often put a little semolina in their chapati bread as it helps them stay puffed up longer.

Give it a try Jan and let us all know how it comes out :-).

Mamta

In my previous reply, I meant to say that puries stay puffed up longer (not chapaties) if you add a little semolina to the dough. I have done this with 5 c. chapati flour, 1 c. semolina and around 2 tsp. salt. Add water and knead like normal. They are a bit more stiff with semolina, but still taste good like all Indian bread.