Bhatura is a fluffy deep-fried leavened bread. It is often eaten with Chickpea curry, Chole or Chana, making the traditional dish chole bhature. A typical recipe includes white flour (maida), yogurt, ghee or oil, and either yeast or baking powder. Once kneaded well, the dough is left to rise, and then small balls of it are either hand-rolled or flattened using a rolling pin. Then the bread is deep fried until it puffs up into a lightly browned, soft, fluffy bread, which is elastic and chewy.
Serves: 4 to 6
3 cup Maida (All purpose flour)
¼ cup malai (cream)
¾ cup Dahi (yogurt)
¼ tsp Baking powder
1/2 tsp Salt or to taste
Water as required to make the dough
How to make Bhature
- Sieve maida salt, baking powder.
- Add malai and curd to it.
- Mix all the ingredients well with hand and knead to make a dough with lukewarm water if required. The dough should not be too soft.
- Cover the dough and keep in a warm place for it to rise for at least six hours or overnight.
- Heat oil in a pan to fry bhaturas.
- Make small equal balls approximately 15 in number.
- With little oil on the rolling pin roll into round or elongated shape.
- Bhatura is a little thick as compared to a puri. Fry the bhatura by lightly pressing it with the ladle so that it rises. Fry on both the sides to a golden brown.
- Drain on a kitchen towel.
- Prepare all bhaturas in the same manner.