Step-wise picture recipe for Bhatura – Bhature or Bhatura is a popular Punjabi dish. A thick leavened fried Indian bread that is so delicious as Chole Bhatura.
Bhatura, a leavened Indian fried bread is quite popular all over India although it is from Punjab originally. Chole Bhature, as it is called usually is something you will find in almost all restaurants. A special Punjabi Chole is prepared as a side dish and it is a match made in heaven. And this comes from a person who doesn’t like to make or eat deep fried food. I make exceptions very rarely and this is one of the best indulgences. Bhature is totally different from Poori, in that the dough is usually fermented/leavened. The leavening agent is usually yeast but sometimes, baking soda and baking powder could be used too. In this recipe, I have used the latter method.
My first introduction to this fried Indian bread was in our small-town restaurant that served up this fried bread as Chola Poori. That’s the beauty of India – people take things into their own hands, make it their own one way or the other. Most of the times, this very large poori was served with Chole/Kabuli Chana Masala but it also featured other South Indian sides 🙂 After many years, I made it again at home and it was perfect – soft, spongy and extremely delicious to mop up all the Chole! I served it with raw sliced onions, green chillies and lemon wedges as is the norm!
How to make Bhatura | Bhature | Bhatura in Chole Bhatura –
Detailed step-wise picture recipe of making Bhatura | Bhature | Bhatura in Chole Bhatura –
1. In a mixing bowl add maida, sugar, semolina/sooji, baking powder, baking soda, salt and 1/2 tsp oil. Mix well.
2. Add curd and knead the dough. Bring it together.
3. Next add milk and knead it into a soft dough for 5 mins.
4. Add 1 tsp of oil and knead again for a minute.
5. Apply remaining oil on top and rest the dough for minimum one hour.
6. To prepare the Bhatura, divide the dough into equal sized balls. Roll each ball into a circle that is neither thin nor thick. Probably about 1-2mm in thickeness.
7. Heat oil for deep frying until it is really hot. Drop the rolled Bhatura in hot oil and press it gently until it fluffs up. Cook on both sides until they are golden. Drain off excess oil and remove onto a tissue.
8. Serve hot with Chole.
- If the oil is not hot enough, the bhature wont puff up.
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