Bhature

Bhaturas are puffed up breads made from all purpose flour and levelling agents and are eaten with Punjabi Chole. The combination of both makes them the most sought after dish in North India. Normally the bhature batter is fermented for few hours , therefore it needs to be planned in advance. But what if you want them in without planning. Not to worry now you can have puffy bhature in half an hour only with the ingredients available in your kitchen. Try this recipe and let me know how you liked this recipe. 

We need

• 250 gm Maida

• 50 gm suji 

• 1 Tsp Salt

• 1 Tsp Sugar

• 50 gm Curd

• 1 tsp Baking powder 

• Half Tsp Baking Soda

• 2 Tbsp Ghee

• Hot water for making the dough

• Oil for deep frying

Preparation of Dough

1. In a bowl put Maida, suji, salt, Sugar, baking powder, baking soda, ghee and curd . Mix everything together using your hands. 

   
   

2. Slowly add water to form a  loose dough. For Bhatura we knead a loose dough in order to get soft Bhaturas. It is more loose than your chapati dough. As it is loose , it will stick to your hands. But keep on kneading by rubbing dough on the surface of the bowl. Rub your hands with oil and continue kneading for 2 or 3 min till it starts taking a shape. However it will be still sticky and will NOT resemble your Chapatti  dough

   
   
   

3. Brush oil on the surface of the dough and let it rest for half an  hour covered by a wet cloth in a warm place. 

   
   
   

4. After half an hour rub your hands with warm oil and knead the dough again  for 2 min. Now your dough is ready for frying.

   

5. Half Fill a wok or Kadhai with oil and heat it. As we are deep frying more oil is required. Bhaturas are fried at a high temperature so put your flame on high. 

6. Divide your dough in 6 parts. Make smooth dough balls by tucking the dough inside the bottom. There should be no cracks in dough balls. 

   

7. Smear oil on your rolling board and rolling pin. Keep a dough-ball on rolling board and pour some oil. Flatten the dough balls with your fingers and roll the dough in desired shape, oval or round. 

   

8. As you roll you will notice that the dough will keep on contracting backwards, you have to roll them slightly bigger than usual. Therefore don't remove the bhatura from the rolling board. Instead keep on turning the rolling board  while rolling the bhaturas to give it desired shape. 

9. Roll them in any size depending upon the size of Kadhai. 

10. Drop a little piece of dough in the Kadhai to check the temperature of the oil. If it rises immediately the oil is ready for frying. The oil should be very hot. 

11. Slide the Bhaturas gently into the Kadhai from one side. Press it down with a spatula to make it rise. Also splash hot oil on top of it using your spatula itself. When it has puffed, flip the side and cook from the other side too. Fry till they are puffed and golden.. 

    

12. Remove Bhatura on a tissue paper and serve hot with Punjabi chole, onion rings, lime and green chilli. 

Tips. 

• The fermentation process depends on the weather conditions. For this quick recipe, the fermentation process takes about 10 min in summer and half an hour in winter. 

• The oil should be very hot for Bhaturas, otherwise they will not puff . Keep the flame at high. 

 

Enjoy your Bhature with Punjabi Chole, you can find the recipe of Punjabi Chole by clicking on this link- Punjabi Chole