Bhatura is a deep-fried Indian bread prepared with all-purpose flour. It is absolutely puffed and is soft yet crispy. It has an unmatched texture and its unmatched partner is chole or chana masala. This is my favorite bhatura recipe. This recipe gives perfect texture of bhatura. Chole bhature comes from Punjabi cuisine. This is sinfully tasty. It can be prepared and served for breakfast or lunch. Many people avoid making and consuming chole at night and therefore this is not a very popular dinner recipe. However, for me, chola bhatura is my favorite brunch recipe. While traveling from Ajmer to Jaipur, we would plan accordingly and stop at our favorite restaurant on that highway to relish a plate of chana bhatura for brunch.
All-purpose flour: Bhatura has a texture, which makes it bhatura. And altering the flour would alter the texture. Therefore it is indispensable to use all-purpose flour for bhatura recipe. Further, make sure that the all-purpose flour is not stale.
Semolina: Although added in a very little quantity, this should not be skipped. Make sure to add in the mentioned quantity of semolina for the perfect texture of bhatura.
Yogurt and Baking Powder: Traditionally yeast was used to ferment the dough for bhatura. However, now baking powder, baking soda, etc are used along with yogurt. Well, it is very important to understand that baking powder and baking soda are different items and CANNOT be used interchangeably. This recipe calls for baking powder and the same should be used. Yogurt is also used. Sour yogurt works better but certainly, fresh yogurt too can be used.
Sugar and salt: Adding sugar gives a beautiful color to the bhatura. Salt is added as per taste.
I am a lover of chana bhatura. And therefore we have more than one bhatura recipe. The other recipes for bhatura are the instant bhatura recipe (this is my go-to recipe for bhatura, it calls for no fermentation, etc.), instant bread bhatura recipe. Other than these, you might also like our collection of poori recipes.
I know only one way of doing it, the best way. Serve it with bhatura and fried chilies and some lachcha pyaaz salad for a weekend brunch.
PREP TIME 15 minutes + 4 hours
COOK TIME 30 minutes
TOTAL TIME 45 minutes + 4 hours
2 cup all-purpose flour (maida)
1 tbsp semolina (sooji)
2 tbsp oil
1/4 cup yogurt (dahi)
1 tsp sugar
1/4 tsp baking powder
Salt to taste
Oil for frying, as much needed
1. This recipe makes 8-12 bhatura.
2. In a mixing bowl add 2 cups of all-purpose flour (maida), 1/4 cup yogurt (dahi), 1/4 tsp baking powder, 1 tsp sugar, salt to taste, 1 tbsp of semolina (sooji), and 2 tbsp oil.
3. Mix everything well.
4. Add water gradually.
5. Make a soft dough.
6. Cover and leave the dough to ferment for 3-4 hours.
7. After 4 hours, knead once.
8. Divide the dough into 8-12 portions, depending upon the size of bhatura you plan to make.
9. Roll it. It should neither be rolled too thin or too thick.
10. Heat enough oil.
11. Put the rolled bhatura into it. Press slightly so that it puffs.
12. Flip and fry.
13. Fry till golden patches appear.
14. Serve immediately. Bon appetite.
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