Bhature
White poori eaten with chole (Chick peas)
Bhatura is traditional Punjabi classic bread. It
is usually served with aromatic tangy flavored chole, fresh cut onions, green Chili,
half cut lemon and achars (pickle) the combination is called chole bhature the
classic Punjabi dish. Just the thought of sizzling plate of chole bhature is
enough to make one’s mouth water
and it is hard to resist. Chole bhature is a popular street food Northern
part of India and very
popular in major urban cities especially among the students at various campuses
across India, you can find it in
any Dhaba (street stalls) and restaurants. Bhaturas are made with all- purpose
flour, sooji and yogurt, yeast and baking powder dough, and then the dough is fermented
so that it gets that little sour taste from the yogurt which gives that classic
flavor and puffiness. After fermenting the dough it is rolled like poori and
deep fried. These bhaturas are crisp and slightly brown from outside and spongy
from inside. Bhature are best eaten hot as they are made.
Flour for dough
Ingredients:
3 Cups of all purpose flour (maida)
¼ Cup of sooji (cream of wheat)
1 Teaspoon yeast
1 Teaspoon baking powder
1 Teaspoon sugar
1 Cup of plain yogurt
2 Tablespoons vegetable oil
¼ Cup of water if required for making the
dough (depend on the consistency of yogurt) 3 to 4 cups of vegetable oil for frying the bhature
Makes about 15 bhautres
3 Cups of all purpose flour (maida)
¼ Cup of sooji (cream of wheat)
1 Teaspoon yeast
1 Teaspoon baking powder
1 Teaspoon sugar
1 Cup of plain yogurt
2 Tablespoons vegetable oil
¼ Cup of water if required for making the
dough (depend on the consistency of yogurt) 3 to 4 cups of vegetable oil for frying the bhature
Makes about 15 bhautres
Directions for making the dough for Bhaturas:
1 In a small bowl dissolve sugar and yeast in 2 tablespoon of warm water for few minutes, until the mixture begins to froth. This indicates the yeast is active.
2. Place the all purpose flour in a large bowl add baking powder, oil, yogurt and the yeast mixture and mix everything together.
3. Add a little water at a time if needed and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes. If yogurt is watery then you need less water.
4. Dough should be soft, smooth and stretchy, just the right consistency.
5. Take some oil in your palm and roll the dough make a ball and put it back into the bowl and cover it with damp towel, and keep in a warm place for 3 hours or longer, until dough rises.
6. Once dough have risen and become fluffy take the towel off and punch the dough to remove extra air from it.
7. Oil the palms and knead the dough again till the dough become smooth.
1 In a small bowl dissolve sugar and yeast in 2 tablespoon of warm water for few minutes, until the mixture begins to froth. This indicates the yeast is active.
2. Place the all purpose flour in a large bowl add baking powder, oil, yogurt and the yeast mixture and mix everything together.
3. Add a little water at a time if needed and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes. If yogurt is watery then you need less water.
4. Dough should be soft, smooth and stretchy, just the right consistency.
5. Take some oil in your palm and roll the dough make a ball and put it back into the bowl and cover it with damp towel, and keep in a warm place for 3 hours or longer, until dough rises.
6. Once dough have risen and become fluffy take the towel off and punch the dough to remove extra air from it.
7. Oil the palms and knead the dough again till the dough become smooth.
Place the dough in a bowl and cover it with damp towel
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Dough have risen
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Directions for making the Bhature:
1. Take extra flour in a plate for dusting.
2. Heat 3 to 4 cups of oil in a medium size kadhai (Indian frying pan) or in a frying pan. It should be at least 4 inches depth in a small kadhai or frying pan.
1. Take extra flour in a plate for dusting.
2. Heat 3 to 4 cups of oil in a medium size kadhai (Indian frying pan) or in a frying pan. It should be at least 4 inches depth in a small kadhai or frying pan.
Flour for dusting
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Heat the oil
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3. When oil start smoking that means it is hot enough, to test drop a small ball of dough in the hot oil, if the ball sizzles and quickly rises to the surface, it means it is the right heat but if it become too dark quickly it means oil is too hot, turn the heat down.
4.Now oil is hot and time to make bhature, take a small portion of the dough and roll it in between your palms in to a small ball (size of the balls should be according to the size of bhatura you want to make)
5. Place the ball into flour and press gently, dusting on both side.
6. Now put the ball on the rolling board board or on a chackla (Indian roti rolling board) and with the help of a rolling pin roll in to a 5” to 6” circle or the preferred size. Dust as little as you can, excess flour will cause a burned residue in the frying oil, you could use oil to roll, as you prefer. Bhatura is rolled like puri but it is thicker than puri.
4.Now oil is hot and time to make bhature, take a small portion of the dough and roll it in between your palms in to a small ball (size of the balls should be according to the size of bhatura you want to make)
5. Place the ball into flour and press gently, dusting on both side.
6. Now put the ball on the rolling board board or on a chackla (Indian roti rolling board) and with the help of a rolling pin roll in to a 5” to 6” circle or the preferred size. Dust as little as you can, excess flour will cause a burned residue in the frying oil, you could use oil to roll, as you prefer. Bhatura is rolled like puri but it is thicker than puri.
Place the ball of dough on the rolling board
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Roll the dough into 5" to 6" circle
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7. Now pick the bhatura and gently slip it into hot oil and immediately with the help of a slotted spoon or pierced spatula start flickering hot oil over the top of the bhatura and press it lightly all around that will help to puff up like a ball, it only takes few seconds. Keep the heat on medium high otherwise bhatura will be very greasy.
8. Sometime bhatura cannot puff up because it opens up on the side then with the spatula press the opening and try to close it that will help to puff up. If the oil is not hot enough then bhatura will not puff up either.
8. Sometime bhatura cannot puff up because it opens up on the side then with the spatula press the opening and try to close it that will help to puff up. If the oil is not hot enough then bhatura will not puff up either.
Slip the bhatura in hot oil and with the spoon press it lightly
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Bhatura puffed like a ball
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9. Now flip the bhatura over to the other side and fry quickly. Bhatura should be light creamy brown on both sides. Fry bhaturas on medium high heat so that they fry quickly and they stay soft. It takes less than a minute to fry the bhatura.
10. Once both side fried lift the bhatura with the spatula and shake all the oil out, take it out from the hot oil and put a on a plate over paper towel so that all the extra oil absorbed by the towel.
11. Repeat until all the bhature are made.
12. Serve bhaturas hot with chole.
10. Once both side fried lift the bhatura with the spatula and shake all the oil out, take it out from the hot oil and put a on a plate over paper towel so that all the extra oil absorbed by the towel.
11. Repeat until all the bhature are made.
12. Serve bhaturas hot with chole.
Bhatura is fried
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Place the bhaturas over paper towel
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Tips:
Fry bhatura quickly on medium high heat otherwise bhaturas will be very greasy.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Chole Aloo tikki
(Chickpeas or garbanzo beans) (Potato patties)
Rajma Gol gappas
(Kidney beans) (Pani poori)
Black beans Potato pakoras (Fritters)
Poori Dahi vadas
(Urad dal pakoras with yogurt)
Chole Aloo tikki
(Chickpeas or garbanzo beans) (Potato patties)
Rajma Gol gappas
(Kidney beans) (Pani poori)
Black beans Potato pakoras (Fritters)
Poori Dahi vadas
(Urad dal pakoras with yogurt)
