Whole wheat flourOptional: substitute whole wheat flour instead of all-purpose flour for a healthier variant250 ml
All-purpose flour / MaidaMain flour base; adjust as needed for desired consistency~150 gest.
OilFor deep frying~250 mlest.
Steps
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1
Combine the flour in a bowl. Using whole wheat flour instead of all-purpose flour will create the perfect multi-layered, cake-like texture.
2
Gradually add oil and gently work it into the flour with your hands, distributing it evenly. Use approximately 250 ml of oil or any container you have at home. Continue rubbing until the mixture resembles breadcrumbs.
3
Continue gently rubbing the flour mixture and incorporate more oil. No need to add extra water—the flour mixture contains sufficient moisture. Knead for 5-10 minutes until the flour fully combines into a smooth dough.
4
Fully knead and work the flour until it reaches a completely smooth dough consistency. Hand-knead the dough until very smooth.
5
Heat the oil on medium flame. Prepare an appropriate mold or press depending on your desired badusha size. When the oil reaches the correct temperature (bubbles should begin to form), begin frying.
6
Using a smaller mold can speed up the process. Keep the flame at medium—the oil will bubble on its own. Gently place the badusha into the hot oil.
7
Fry on medium heat. Avoid high temperatures, as this will darken the exterior while leaving the interior raw with an uncooked flour smell. Flip the badusha so both sides cook evenly to a golden color.
8
Continue frying until the badusha reaches a perfect golden color. Once the oil stops bubbling and the color is perfect golden brown, remove from oil. You can now see the beautiful multi-layered structure has formed.
9
Drain the fried badusha of excess oil. Depending on preference, you can add sugar syrup or enjoy it plain. The beautiful layered structure and perfect golden color indicate a successful badusha.
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