Bhatura is a fermented, deep-fried & fluffy bread traditionally made with all-purpose flour. Hot bhaturas with spicy Punjabi chole/chana masala tastes heavenly and is a popular north Indian delight. It is the street-style soul-food of Punjabi cuisine.
Punjabi bhature with chole happens to be a perfect melange of spices and a puffy, tangy fried bread. Here’s a quick and easy way to prepare Bhatura at home without putting much efforts. Here’s an easy recipe, all it requires is few easily available ingredients like all-purpose flour, semolina, baking powder, sugar, and yogurt and some tips and tricks which I will be sharing in this blog.
Do try other recipes :
- Punjabi Chole Masala
- Dal Makhani
- Methi Matar Malai
- Malai Kofta
- Punjabi Kadhi Pakora
- Lauki Kofta Curry
- Palak Paneer
- Paneer Butter Masala
Preparation Time: 2Hrs ∏ Cooking Time: 20mins ∏ Servings: 8
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
Ingredients Checklist:
How to make Bhatura Recipe:
Step1: In a large mixing bowl, add 2 cups all-purpose flour, 2 tablespoon semolina (sooji), 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sugar, and salt as per taste. Using a spoon mix everything well.
Step2: Then add 2-3 tablespoons curd (room temperature) along with 2 tablespoon oil. Using your hand, mix everything well so that oil and curd are mixed well with the flour to make crumbs.
Step3: Start adding warm water in small incremental amounts (2-3 tablespoons at a time). The addition of water in small quantities as required will prevent you from adding too much water to bind the dough.
Step4: Knead well and make soft chapati like dough.
Step5: Knead and punch the dough well for at least 5-7 minutes.
Step6: The dough should become silky soft and pliable. Apply little oil on top of the dough.
Step7: Cover it with a damp cloth (using warm water) and let it rest for at least 2 hours.
Step8: Keep the dough in a warm place for at least 2 hours. Since its cold weather here so I have kept it inside the oven (turned OFF) with only lights ON. This will help in fermentation.
Step9: Remove the cloth and if the dough is puffed out, then, again knead the dough and ensure that it is soft and smooth for 2 minutes. Do not over knead the dough now.
Step10: Divide the dough into 6-8 equal balls depending upon the size of the Bhatura you want and the size of the kadhai you are using for deep frying. Then roll each portion between your palms to make a smooth crack-free ball.
Step11: Meanwhile heat oil in a kadhai/wok on medium-high heat. Oil should be sufficiently hot, if you drop a piece of dough into the oil it should come up briskly. That’s when the oil is ready to fry the bhatura.
Step12: Grease your rolling board with oil and flatten the dough ball over it.
Step13: Roll each dough into a circle or oval shape, it should neither be too thick nor too thin. Do not remove the bhatura from the workstation/board instead roll from all sides using a rolling pin otherwise they will shrink back once you lift it. Once you are done rolling it then only remove it and stretch it with your hands if required.
Step14: Add the rolled bhatura to hot oil and press gently with a ladle, until it starts to puff.
Step15: Keep pressing lightly until the bhatura is completely puffed. When the bottom is lightly golden and crisp then flip it.
Step16: Fry both sides until golden and crisp.
Step17: Then drain the bhatura into tissue paper to remove excess oil. Continue to fry each bhature this way. If the bhatura does not puff then it means the oil is not hot enough, so adjust the flame accordingly.
Step18: Serve Bhatura immediately with Punjabi Chole, thinly sliced onions, and lemon wedges.
Tips:
- Instead of all-purpose flour, you may also use whole wheat flour or the combination of both, but the texture and flavor will differ.
- Always use room-temperature curd/yogurt while making the dough.
- The longer you let the dough sit at the warm temperature the better result you will achieve. However, I have always make bhatura after resting for 2 hours and got the best result every time.
- As soon as you roll the dough immediately fry them otherwise it will get dry and you may get bubbles on the bhatura. So keep the oil ready to fry then roll the dough.
- You may use warm milk in place of warm water to knead the dough to make it softer.
- The dough has to be kneaded very well and should be soft and pliable. This will create the gluten and make the dough elastic.
- Fry the bhatura on medium to medium-high heat. Do not fry on a very high heat as then the top gets browned too much and can be slightly undercooked from inside Also, do not fry on low heat as then they absorb too much oil.
- For making crispy Bhatura, mixing semolina while kneading the dough is a must, though you can make bhaturas without it as well.
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