Monday, October 28, 2019

Chole Bhatura Recipe

Leave a Comment
Bhatura:
Bhatura Recipe is a fluffy deep-fried bread from North India usually served with Chole or Aloo based bhaji. It is also known as Bhatoora or Batoora. Making proper Bhatura takes some practice but if you follow procedure properly you will be able to produce yummy Bhatura’s in no time. Its a very famous Indian Breakfast in North India.Bhatura Recipe is a kind of leavened bread because we use baking soda to raise it while frying, which also makes it crispy.It will be best if you keep the dough overnight. This will really help you in making them more fluffy and crunchy.

Bhatura

Ingredients:

  • 2 cups maida (all-purpose flour / refined flour) 
  • 1/2 cup yogurt (dahi / curd) 
  • 1/2 teaspoon baking soda (Soda bicarbonate ) 
  • A pinch of sugar 
  • 1/2 cup luke warm water 
  • Salt to taste 
  • Oil for frying 

How to make Bhatura:

  1. Take a big bowl and mix 2 cups maida, 1/2 cup yogurt, 1/2 teaspoon baking soda, pinch of sugar and salt to taste.
  2. Gradually mix lukewarm water and make a soft dough by light kneading. Add about 1 tablespoon of oil in dough and knead for few more seconds. 
  3. Cover the dough and keep it at warm place for fermentation for about one hour. 
  4. Now take some oil in your palms and start making small balls out of the dough, you will be able to make about 12 bhature from this dough. 
  5. Heat good amount of oil in a frying pan and roll out each ball into 4-5 inch discs. 
  6. Deep fry one bhatura at a time on high flame till it is light brown from both sides, just like you would fry pooris. 
  7. Drain on paper towels and your bhature are ready for serving.
Try this Bhatura Recipe with Chole/ Chana Masala for best combination ever.

Notes:

You can make bhaturas of oval shape by pulling the rolled diskettes from opposite sides. This Bhature should be served immediately. Bhature are generally served with chole, lemon wedges and chopped or sliced onion.

If You Enjoyed This, Take 5 Seconds To Share It

0 comments:

Post a Comment