The recipe of Bhatura is essentially a deep-fried bread made from a dough that is made with flour, yogurt, oil, and a few other ingredients. This is a popular North Indian dish that is typically served with chole (chickpea curry) and is commonly enjoyed as a breakfast or brunch item.
About The Recipe of Bhatura:
Bhatura is a popular North Indian dish that is believed to have originated in the Punjab region. It is said to have been first prepared by the Punjabi people as a special breakfast or festive dish. However, over time it has become a popular street food and is now enjoyed throughout India and in many other parts of the world.
Bhatura is typically served with chole, which is a spicy chickpea curry.
Bhatura is traditionally eaten by tearing off a small piece and using it to scoop up the chole or other side dishes. It is important to note that bhatura is a rich and heavy dish, so it is typically eaten in moderation. It is not recommended for those who are on a low-carb or low-fat diet.
When it comes to the serving, it is usually served hot immediately after it is cooked, as it tends to lose its crispiness and become chewy if it sits for too long. Bhatura is often served on a plate or platter with the chole or other side.
Overall, bhatura is a delicious and satisfying dish that can be enjoyed as a special treat or on festive occasions.
And yes, Chole Bhature is one of that tasty street food that I love the most and it tastes, even more, better when it is homemade. The combination of Bhature along with chole is simply amazing.
And let me tell you that chole bhature tastes even better when served with sukhe aloo, spiced chili, and some instant carrot and chili pickle.
Why You Should Make this Recipe:
Making bhatura at home can be a rewarding and enjoyable experience. It can be a great way to experience the authentic taste of this popular North Indian dish while also enjoying the benefits of cooking at home. There are several other reasons why making bhatura at home can be a great idea like,
- Freshness and quality: When you make bhatura at home, you have complete control over the quality of the ingredients used. You can ensure that you use fresh and high-quality flour, oil, and other ingredients. This can greatly enhance the flavor and overall quality of the dish.
- Cost-effective: Making bhatura at home can be much more cost-effective than buying it from a restaurant or street vendor. You can buy the ingredients in bulk and make a large batch of bhatura at a fraction of the cost.
- Customization: When making bhatura at home, you can customize the recipe to suit your tastes and preferences.
- Healthier option: As you know that in restaurants and dhabas, oil is reused and heated for long hours, not only this, restaurant bhaturas are too oily. By making bhatura at home, you can control the amount of oil used for frying and also you can use fresh oil for frying, which can make it a healthier option. Additionally, you can choose to use healthier ingredients like organic flour.
- Fun and engaging activity: Making bhatura at home can be a fun and engaging activity for the whole family. It can be a great way to spend time together and teach children about cooking Indian cuisine.
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Here are some pro tips for making the perfect bhatura at home:
Use fresh ingredients: Use fresh ingredients like flour, oil, and yogurt. Fresh ingredients can enhance the flavor and texture of the bhatura.
Knead the dough well: Knead the dough properly to make sure it is smooth and pliable. This will help to create a soft and fluffy texture.
Let the dough rest: After kneading the dough, let it rest for natural fermentation. This will allow the dough to relax and become more pliable, making it easier to roll out.
Keep the dough covered: While the dough is resting, cover it with a damp cloth or plastic wrap to prevent it from drying out.
Use the right temperature of oil: Heat the oil in a deep frying pan or kadhai to the right temperature before frying the bhatura. The oil should be hot enough so that the bhatura puff up and become crispy.
Don’t overcrowd the pan: Fry the bhatura in small batches to ensure that they cook evenly and puff up properly. Overcrowding the pan can lead to uneven cooking and soggy bhatura.
Drain excess oil: After frying the bhatura, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to absorb excess oil.
Serve immediately: Serve the bhatura immediately while they are still hot and crispy. Bhatura tends to lose its crispiness and become chewy if they sit for too long.
By following these pro tips, you can make delicious and perfect bhatura at home!
Basic Ingredients Used to Make this Recipe:
The importance of these ingredients in the bhatura recipe is:
All-purpose flour or maida: This is the main ingredient in the bhatura recipe. It provides structure and texture to the dough.
Yogurt: Yogurt is added to the dough to make it soft and pliable. It also adds a slight tanginess to the dough.
Salt: Salt is added for flavor.
Sugar: Sugar is added to balance the flavors and help the dough rise.
Oil for frying: This is used for deep frying the bhatura.
Chole Bhature Recipe
- 2 cups Maida All purpose flour
- 1 cup Curd
- 1 tsp Sugar
- 1 tsp Salt
- Oil to deep fry
- Water if needed
How to Make Dough of Bhatura
- Add maida, sugar and salt in a mixing bowl and mix everything well.
- Add curd to it and give it a nice mix.
- Now add very little water if required and begin to knead.
- Finaly take very little oil in your palm and apply it to the dough and knead it again to make a smooth and soft dough.
- Cover the bowl with a cloth and set aside in a warm place for about 5 hours to allow natural fermentation to take place.
- Heat oil in a kadai or pan for deep frying.
- And before you start making bhatura knead the dough once again.
- Take a small portion of the dough and make a small to medium size ball of it.
- Lightly coat the rolling surface with oil and roll out the dough into a approx 4 inch round.
- Slide the bhatura into the oil and gently keep pressing it down with a slotted spoon until it puffs up.
- Flip bhatura to the other side and gently press it in the oil. Cook until golden brown.
- Remove on kitchen paper towel to remove excess oil.
- Follow the same process for the rest of the dough.
- Serve hot along with chole.
Frequently Asked Questions about Bhatura Recipe:
Can I make bhatura without using baking powder?
Of course, you can, I personally avoid using baking powder or baking soda or I would say I will only use these two ingredients in my recipes only when it is much needed. So in this recipe, I am using curd to mix the dough. And you can do the same.
Can I make bhatura without yogurt?
Yes, you can make bhatura without yogurt. Instead, you can use buttermilk or milk with a teaspoon of lemon juice or vinegar.
Can I make bhatura ahead of time?
Bhatura is best served hot and fresh, so it’s not recommended to make it too far ahead of time. However, you can make the dough ahead of time and store it in the refrigerator by covering it with a wet cloth, until you’re ready to fry it.
Can I freeze bhatura?
Yes, you can freeze bhatura once it has cooled down completely. To reheat, simply place the frozen bhatura in the oven at 350°F for 5-10 minutes.
How long does bhatura dough need to rest?
Bhatura dough needs to rest for at least 30 minutes to allow it to relax and become more pliable.
How do I know when the oil is ready for frying bhatura?
You can test the oil by dropping a small piece of dough into it. If it immediately rises to the surface and starts to sizzle, then the oil is ready for frying.
Can I use whole wheat flour to make bhatura?
Yes, you can use whole wheat flour to make bhatura. However, the texture and flavor of the bhatura will be slightly different from the traditional recipe made with all-purpose flour.
Can I make bhatura without deep frying?
While deep frying is the traditional method of making bhatura, you can also bake it in the oven or cook it on a griddle with a small amount of oil to make it healthier. However, the texture and flavor of the bhatura will be different from the deep-fried version.
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Note: This recipe for Bhature was published on February 12, 2019. Has now been republished on March 29, 2023.
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