Keema Bhatura

1. 1
   knead · ~8 min

   Knead the bhatura dough.

   1.Add all-purpose flour, baking powder, sugar, and half of the salt to a mixing bowl.

   2.Mix in yogurt and 1 tsp oil, then add water little by little to make a soft dough.

   3.Knead for 5 to 6 minutes until smooth and supple.

   TIPKeep the dough slightly soft so the stuffed bhaturas roll out without cracking.
2. 2
   rest · ~20 min

   Cover and rest the dough.

   Cover the dough and let it rest for 20 minutes while you make the filling.

3. 3
   saute · ~15 min

   Cook the keema filling.

   1.Heat 2 tbsp oil in a pan over medium heat and add cumin seeds.

   2.Add onion and cook until light golden, about 5 minutes.

   3.Add ginger, garlic, and green chili and cook for 1 minute.

   4.Add tomato, turmeric powder, red chili powder, coriander powder, and the remaining salt. Cook until the tomato softens.

   5.Add ground mutton and break it up well. Cook until the meat changes color and turns crumbly.

   6.Cook until the filling is fairly dry, then stir in garam masala and coriander leaves.

   TIPDry filling is important here. If the keema stays wet, the bhaturas will tear while rolling.
4. 4
   rest · ~10 min

   Cool the filling.

   Spread the keema on a plate and let it cool for 10 minutes so it is easier to stuff.

5. 5
   assemble · ~10 min

   Stuff and shape the bhaturas.

   1.Divide the dough into 4 equal portions and shape into smooth balls.

   2.Divide the cooled keema filling into 4 portions.

   3.Flatten one dough ball, place one portion of keema in the center, and seal the edges tightly.

   4.Gently roll into an oval or round bhatura, using light pressure to keep the filling inside.

   TIPDust lightly with flour only if needed. Too much dry flour makes the surface tough.
6. 6
   fry · ~12 min

   Cook the keema bhaturas.

   1.Heat a tawa or skillet over medium heat.

   2.Place one rolled bhatura on the hot tawa and cook until bubbles appear, about 1 minute.

   3.Flip, drizzle a little of the remaining oil around the edges, and cook both sides until golden with light brown spots.

   4.Repeat with the remaining stuffed bhaturas.

   TIPCook on medium heat so the dough cooks through and the keema warms fully without burning the outside.
7. 7
   serve

   Serve hot.

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