Bhatura

Bhatura or Bhathura is an authentic Punjabi recipe which is fluffy, deep fried Indian bread. This is prepared with maida and usually served with chole along with onion and mango pickle. The combination of chole and bathure makes this authentic and delicious. This mouthwatering recipe is everyone’s favorite.

Chole bhature is an exotic Punjabi cuisine recipe and very popular all over India. This is such a delicious food that you can eat every time. This can be eaten in breakfast as well as lunch or dinner.

Bhatura is made with fermented dough. For this maida is fermented by yeast or baking powder. Maida is mixed with baking powder, curd and leave for hours to ferment. I have used baking powder here.

Ingredients:

2 cup Maida
1 tablespoon Sooji
1 tablespoon Oil
1 teaspoon salt
½ cup Curd
½ teaspoon Sugar
½ teaspoon Baking Powder
Oil for deep frying
Water to knead

Instructions:

Step 1

Sieve maida and sooji in a mixing bowl. Add sugar, salt, baking powder and oil to it. Mix it well with your hands. Now add curd and mix well.
Slowly add water in small quantities to knead smooth and soft dough. Knead and punch the dough for 5-10 minutes or until it becomes smooth.

Step 2

Grease the dough with oil and cover it with a cloth. Keep it in a warm place for about 3-4 hours or until it doubles in size. After few hours, you will notice its increased size. Again, knead it until smooth.

Step 3

Then shape into 12 equal sized ball.
Now roll out the balls in a circular or oval shape. Roll neither too thick nor thin.

Step 4

Then heat the oil in a pan. When oil is sufficiently hot, place bhatura in oil. Press it gently in the centre to puff up.

Cook on both sides until golden brown color.

Drain off excess oil and keep on a tissue.
Bhatura is ready. Serve it hot with chole, onion rings, green chillies and pickle.

Bhatura recipe with yeast:

In Step 1, Take ¾ cup of lukewarm water, add ½ tsp. yeast with 1 tsp. sugar. Mix well and leave for 10 minutes. After 10 minutes you can see bubbles on the top. Add this mixture into maida along with salt, curd and oil. Knead into a soft and smooth dough. Then follow next steps.

Tips:

Heat the oil properly so that bhatura will not absorb excess oil.
If the oil is not hot enough, bhatura would not puff up.
I have used sooji (semolina) here, it helps to get a crispy bhatura. If you want, you can skip this.
Serve bhatura hot otherwise it becomes chewable.

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