Bhatura is an Indian deep-fried leavened bread made with flour, yogurt and a leavening agent. This recipe gives you perfectly delicious and puffed bhatura which can be eaten with chole or chickpea curry. Most Indians love chole bhature from the Punjabi dhabas or North Indian restaurants.
The protein-rich and spicy Punjabi chole coupled with puffed bhaturas are a match made in heaven. Chole bhature, an easy vegetarian recipe is a perfect blend of flavours and textures. If you love spicy food, then this one is a must-try for you! Cooked with chickpeas, all-purpose flour, wheat flour, yoghurt, and a melange of spices, this dish is widely preferred for breakfast, lunch and even dinner by North Indians. If you are using eno for fermenting, these bhaturas can be made immediately. On the other hand, if using baking powder and baking soda leave the dough to ferment for 2 to 4 hours in a warm place. You can make this easy Punjabi recipe for kitty parties, pot lucks, and even a buffet.
Here, I am only sharing the bhatura recipe….
Ingredients
- 2 cups All-purpose flour / Maida
- ¼ tsp. Salt, adjust to taste
- 1½ to 2 tbsps. Fine semolina
- 1 tbsp. Oil or melted ghee
- 4 tbsps. Curd
- 1 tsp. Eno (fruit salt) or ½ tsp. Baking powder & ⅛ tsp. Baking soda
- ½ cup Warm water
- 1½ cups Oil
Method
- In a large mixing bowl, mix together all-purpose flour, semolina and salt.
- Next add curd and melted ghee.
- Mix all of these until the oil and yogurt incorporates well into the flour.
- Then sprinkle eno (or baking powder & baking soda) and give a good stir again.
- Pour ¼ cup warm water and begin to mix to form a dough.
- Add more warm water as needed and make a soft dough.
- Knead the dough very well until soft. If using a stand mixer, then knead it on a medium speed for 5 minutes.
- When you press down the dough, it should dent meaning it is soft. If you pull the dough, it should be elastic and stretchy. This is what gives the bhatura it’s chewy texture. If the dough hasn’t got this texture, knead it a little longer.
- Smear few drops of oil. If you have used eno then do not rest the dough. You have to make the bhaturas immediately. If you have used baking soda and baking powder, you can cover and rest the dough for 2 to 4 hours in a warm place.
- Divide the dough to 8 parts to make medium sized or 5 parts to make large bhaturas,
- Smoothen the balls to make them crack free. If you find cracks just join them and smoothen the dough balls.
- Smear oil over the dough balls and keep them covered.
- Grease the rolling surface well and place a dough ball.
- Pour few drops of oil and flatten it slightly.
- Begin to roll the bhatura to an oval or round shape as you desire.
- Roll them big or small depending on the size of your kadai.
How to fry bhatura:
- Heat oil in a deep and wide kadai that suits the size of your bhatura.
- When the oil is hot enough, drop a small piece of the dough in the oil. The dough has to rise well. This is the right temperature for frying.
- Gently slide in the bhatura from the sides of the kadai. When it comes half way to the surface, press down gently with a spatula to help it puff up completely. Then check if the bottom part is cooked, crisp and golden then flip it.
- Flip it again and fry until crisp and golden.
- Remove the bhatura to a plate and then immediately serve with chole, sliced onions & lemon.
- Continue to fry the rest while you make the rest of the bhaturas. Do note that the oil has to be hot enough for the subsequent bhaturas as well.
- Enjoy!!
