Bhature is a fluffy deep-fried leavened bread from North India, always eaten with chole. It’s one of the most popular street food of Punjab and a total hit in any party.
|Preparation Time:||30 minutes|
|All purpose flour (maida)||1 cup|
|Semolina (suji) fine||1 tbsp|
|Active Dry Yeast||3/4 tsp|
|Olive oil||1 tbsp|
- Whisk yogurt and water thoroughly to remove any lumps. Yogurt should be at room temperature and water should be lukewarm.
- For dough, combine all purpose flour, semolina, yeast, sugar and salt and add water/yogurt mixture. Combine it with a spoon and then dump it on a clean kitchen counter and start kneading it. If it’s too dry, add a little more water, don’t add too much. Once it gets all together, add the oil and knead for 10 minutes to make a silky smooth dough.
- Rub a little oil on top and leave the dough covered till it doubles in size, in about 2 hours.
- Gently deflate it a bit and make about 4 small balls.
- Heat oil in a wok for frying bhaturas. To test the oil, drop a small piece of dough into the oil. If the dough starts sizzling, comes up to the surface and starts browning, it’s ready.
- With the help of a little oil, roll each ball into an oval shaped bhatura.
- Gently lift the bhatura and drop it in the oil.
- Gently stir the oil to help bhatura puff up and brown evenly. Press it a little if it does not puff up automatically.
- Once it puffs up, turn it over.
- Fry till light brown on both sides. First drain it in the wok and then leave it on a paper towel so that all extra oil is absorbed by the paper.
- Bhature are ready. Serve them hot with Chole or Matara.
- You can even use self-rising flour in this recipe. Just knead it with yogurt and let it rise for a couple of hours.
- Traditionally bhaturas are oval shaped but you can make them round if you want. Normally when you drop the bhatura in oil it shrinks a little but don’t worry.
- Traditionally no other herbs are added in the dough but feel free to experiment with chopped mint leaves, dry methi leaves, carom seeds etc. You can’t go wrong with these herbs.
- You can even make them in advance and keep them. If you are making them ahead of time, don’t fry them too crisp. Also to make sure to stack them, cover the stack in paper towel and then cover it in aluminum foil to prevent drying.
- After a nice lunch of bhaturas, Mukhwas is a must.
- If you don’t have yeast, knead 500 gm maida with 1 tsp baking powder and yogurt into a hard dough. Cover it with a little oil and let it rest for 20 min. After that roll the dough as described above.
- Semolina makes the bhatura crisp and sugar adds color to it while frying.
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