Bhatura – fluffy bread for Chole

This is a half guest post, half prepared by my Cook and half by me. Yeah, I’ve got a cook who prepares our regular weekday lunch, hence you do not find any daily stuffs here. Just weekend experiments :D 

She literally knows quite a lot in Indian culinary area, I just need to ask/describe her and she immediately says Got it. On one such morning, when I had my Mom visiting me, I wanted chole and some New  bread with it – so asked her to knead a Bhatura dough . I had tried this once earlier and it did not turn out good but thanks to her this time my bhatura came out Perfect :D . She Kneaded the dough and left it to ferment, I rolled them into puris and deep fried them.

IMG_4033

You Need:

  • Flour (Maida): 2 cups
  • Semolina Flour (Rava) 1/2 cup
  • Yogurt: 1/2 cup
  • Baking Powder: 1/2 tsp
  • Sugar: 1-2 tsp
  • Oil: 1-2 tsp
  • Salt to taste
  • Oil for Deep Frying
  • Warm Water if required

You Do:

  1. Mix everything mentioned above, and knead to a soft dough. Use water if only required. Dough should be soft and pliable. IMG_4030
  2. Cover the kneaded dough with a wet cloth for about 3-4 hours.
  3. Divide the dough into equal balls and roll them into small puri or oval sizes. While rolling use oil to make it non-sticky process. IMG_4031
  4. Heat enough oil for deep frying, and then deep fry the bhaturas till light golden on both the sides.

IMG_4032

Done… drain extra oil on tissue if you want to, Serve Hot with chole – Channa.  Its one of the most significant combination from North of India. :-bd

Comments

  1. Wow...looks so perfect and delicious...can u pass to me.

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  2. Omg, seriously am hungry now,just had my breakfast,ur chole and bhathura tempts me a lot.;

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  3. Yummy platter and looks super tempting

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  4. One of the best classic combos ever..I could have them any time any day :-)

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  5. I didn't know bhature could be made at home. Thanks for sharing :)

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  6. chole batura looks very very delicious....love it...my favorite combo

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  7. I love this combo any time,bhaturas looks so fluffy! Yumm!

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  8. Wow kanchan, the whole platter look so delicious and tmepting..

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  9. Hi. I made Bhatura for the first time last week. I was really pleased that they raised well, and they were tasty, but the consistency was a little heavy (almost more like pitta than the light and fluffy texture I've had at friend's houses). I did leave the dough for 24hrs before rolling and cooking, could this be the reason why? Or could it be my kneading? Any advice gratefully received. Rob

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