Buhti are a great classic breakfast that can make your loved ones happy.
In most cases, when making buhti, they become greasy. That is why most people avoid doing them, because nowadays it is important to put a healthy emphasis on food.
One of the tricks to making the perfect buhti is not to activate baking soda or baking powder in the yogurt, but to sift it along with the flour.
They should not be added directly to the eggs. This way the buhti will not absorb excess fat when they are fried in an oil bath.
Also, the flour should be sifted several times. This makes the dough fluffier.
In order to prevent your buhti from becoming greasy, the oil should be warm enough when frying. When the oil is sufficiently heated, it instantly seals the dough and it will not additionally absorb oil.
Otherwise, they absorb a lot of oil, become heavy and are not fried well.
Also, the oil should be enough, not too much or too little.
When taking out the fried buhti, place them in a container that has a napkin or paper in it. This way, the napkin will absorb the excess fat from the buhti.
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