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.
Ingredients:
3 Cups of all purpose flour (Maida)
¼ Cup of sooji ( Rava, 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-required for making the dough
(Amount of water depend on the consistency of yogurt)
3 to 4 cups of vegetable oil for frying the Bhature
Makes about 15 Bhaturas
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3 Cups of all purpose flour (Maida)
¼ Cup of sooji ( Rava, 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-required for making the dough
(Amount of water depend on the consistency of yogurt)
3 to 4 cups of vegetable oil for frying the Bhature
Makes about 15 Bhaturas
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Maida (All-Purpose flour)
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Sooji / Rava
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Baking powder
Water
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Sugar
oil
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Yogurt
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Directions for making the dough for Bhaturas:
1. In a small bowl add Sugar and Yeast.
2. Add about 2 tablespoons of warm water and let the sugar and yeast dissolve for
few minutes or until the mixture begins to froth. This indicates the yeast is
active.
1. In a small bowl add Sugar and Yeast.
2. Add about 2 tablespoons of warm water and let the sugar and yeast dissolve for
few minutes or until the mixture begins to froth. This indicates the yeast is
active.
In a bowl add Sugar and Yeast
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Add water in Sugar and Yeast
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3. Place All-Purpose flour in a large bowl and add sooji (Rava) and mix.
In a bowl add Maida ( All-Purpose) flour
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Add Sooji (Rava)
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4. Add baking powder, salt, oil, yogurt and yeast sugar water mixture and mix
everything together.
everything together.
Mix Sooji & Maida
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Add baking powder and mix
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Add salt and mix
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Add oil and mix
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Add yogurt and mix
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Mix sugar and yeast water
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Add Sugar and yeast water
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Mix all the ingredients in flour well
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5. Add a little water at a time 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.
6. Dough should be soft, smooth and stretchy, just the right consistency.
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.
6. Dough should be soft, smooth and stretchy, just the right consistency.
Add water in flour
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Make the dough
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7. Take some oil in your palm and roll the dough to make it smooth and put it
back into the bowl.
back into the bowl.
Dough is made
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Grease your hand & make dough smooth
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8. Cover the dough with damp towel, and keep in a warm place for 3 hours or
longer, until dough rises.
9. Once dough has risen and become fluffy take the towel off and punch the
dough to remove extra air from it.
10. Oil the palms and knead the dough again till the dough become smooth.
longer, until dough rises.
9. Once dough has risen and become fluffy take the towel off and punch the
dough to remove extra air from it.
10. Oil the palms and knead the dough again till the dough become smooth.
Cover the dough with damp towel
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Dough has 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.
Take some all-purpose flour
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In a pan heat oil
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3. While oil is heating knead the dough and make it smooth.
4.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.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.
Knead the dough
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Drop a small ball of dough
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5. 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)
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)
Roll the dough
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Bhature dough ball
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6. Place the ball into flour and press gently, dusting on both sides.
7. Now place the ball on the rolling board board or on a chackla (Indian roti
rolling board) and with the help of a rolling pin roll into 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 Poori but it is thicker than poori.
7. Now place the ball on the rolling board board or on a chackla (Indian roti
rolling board) and with the help of a rolling pin roll into 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 Poori but it is thicker than poori.
Dust the dough with flour
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Place the dough over rolling board
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Roll the Bhatura
8. Now pick the Bhatura and gently slip it into hot oil.
Gently drop Bhatura in hot oi
9. Bhatura start sizzling in oil.
Bhutra start sizzling in oil
10. 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.
11.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.
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.
11.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.
Start pressing and flickering oil over Bhutra
Bhutra puffed up
12. Now flip the Bhutra 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.
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.
Turn Bhutra to other side
13. Once both sides fried take the Bhatura out from the hot oil and put a on a plate
over paper towel so that all the extra oil absorbed by the towel.
14. Repeat until all the Bhature are made.
15 Serve Bhaturas hot with chole.
over paper towel so that all the extra oil absorbed by the towel.
14. Repeat until all the Bhature are made.
15 Serve Bhaturas hot with chole.
Bhutra is turned over to other side
Bhutra is fried from both sides
Take Bhutra out of hot oil
Place the Bhutra over paper towel
Bhature
Chole
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)
