Bhature – Balloon Like Perfect Bhatura Chole Recipe Secrets – CookingShooking
Hey Foodies, Bhatura is one of the most popular dish of North India. It’s a traditionally fried variety of Indian Breads savored with Chole Masala. Made with maida, curd, baking powder and baking soda, kneaded until you get smooth and soft dough. Rolled and then deep fried until golden brown, served with Chole, hence they are always paired and called Chole Bhature. A Punjabi specialty, popular all over loved by every Indian. Let’s begin!
RECIPE VIDEO
RECIPE CARD
Bhature – Balloon Like Perfect Bhatura Chole Recipe Secrets – CookingShooking
Hey Foodies, Bhatura is one of the most popular dish of North India. It’s a traditionally fried variety of Indian Breads savored with Chole Masala. Made with maida, curd, baking powder and baking soda, kneaded until you get smooth and soft dough. Rolled and then deep fried until golden brown, served with Chole, hence they are always paired and called Chole Bhature. A Punjabi specialty, popular all over loved by every Indian. Let’s begin!
INGREDIENTS:
- Maida - 2 cup 250 gms
- Sugar - 1 tbsp
- baking soda - 1/4 tsp
- baking powder - 1 tsp
- salt - 1 tsp
- oil - 4 tbsp
- Yogurt / Dahi - 1/4 cup or 4 tbsp
- oil - to deep fry the bhatura
- Water - as required for kneading
RECIPE STEPS:
-
In a large plate place maida and make a well in the center. Add sugar, baking soda, baking powder, salt, oil and yogurt.
-
Using your hand combine all the ingredients well. Start adding little water at a time start kneading to form soft dough, use water as required.
-
If the dough is stiff then make holes in the dough by using your knuckles and add more water and bang the dough in the plate and knead until you get soft dough.
-
Once done grease the dough with some oil. Place it in a bowl and cover the dough with a damp cloth and set aside for 2- 4 hours.
-
After 4 hours the dough will be soft but not sticky and it’s ready to roll. Divide the dough into 10-12 small portions. With this recipe you can make 10 – 12 medium size bhatura.
-
Take the small dough and smoothed it with oil, roll and flatten the dough, in between your palm. Follow the same steps for the remaining dough.
-
Dip the dough in the oil and roll the dough using a rolling pin. You will see some air bubbles in the rolled dough, they are necessary for the bhatura to puff up nicely. Make the remaining bhatura until done.
-
In a deep frying pan, heat the oil on high flame. Fry the bhatura in batches. Deep fry them for 3- 4 minutes or until they are golden in color. Keep pressing and flipping the bhatura lightly with a perforated spoon.
-
Follow the same procedure for the remaining bhatura. Remove on a kitchen towel. Set aside.
Serve
-
Serve the hot bhatura with some punjabi chole.
RECIPE NOTES :
Notes: Adding the suji, will make the bhature crispy, use 4 tbsp suji if required. Do not use too much yogurt while making the dough. If there is less moisture in the dough then the bhature will not puff up. The small dough has to be crack free and smooth, if not then the bhature will not puff up. The air bubbles are necessary; these air bubbles means the bhature will puff up nicely.