Bhatura Recipe with Curd
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Bhatura Recipe with Curd | Soft Flaky Bhature recipe for Chole | How to make Bhature at Home with video and step by step instructions
Bhatura Recipe with Curd | Soft Flaky Bhature recipe for Chole is a fried Indian bread, a vital element of popular street food Chole Bhature. Scoop up flavorful chole masala with bite size pieces of hot flaky bhatura and enjoy this combination.
Be captivated by the sight of golden bhature, served piping hot, alongside aromatic Chole Masala and Mint Coriander chutney and sweet Tamarind Chutney that complement their amazing taste.
Why you should make Bhatura
- Soft and fluffy
- Enticing visual appeal
- Comfort food
- Versatile and complements spicy dishes
- Popular dish and street food of North Indian Cuisine
Origin of Chole Bhature
It is believed that this leavened bread was introduced by Punjabi cooks. According to legend, a Punjabi gentleman migrated to Delhi from West Punjab during the 1947 partition and opened his shop where he began to sell Punjabi chole and leavened bread called Bhatura. (Source: timesofindia)
It is also believed that Chole Bhature gained immense popularity in the dhabas in the early 20th century when highways and roads were built across the country. At this time dhabas flourished at roadsides serving affordable and delicious food such as Chole Bhature to the travellers.
What is Bhatura
Singular – Bhatura
Plural- Bhature
Bhature are large fluffy deep fried Indian breads that are usually served with an accompaniment of chole or chickpeas cooked in a spicy masala. Made with refined flour, yogurt, baking powder and baking soda the dough is left to ferment well before being rolled into round or oval shaped discs and deep-fried.
Ingredients
For Measurements refer to the RECIPE CARD further below.
All Purpose flour(maida) – Alternatively, you may add some whole wheat flour to the all purpose flour.
Semolina(suji) – Used to keep the bhatura puffed over a period of time. Adds a grainy texture. Helps to fluff up the bhatura and make it lighter.
Sugar
Salt
Curd – Use slightly sour curd.
Oil – To add a bit to the dough. Used for deep frying the bhatura.
Leavening agents – Baking powder & Baking soda.
Water to knead – Add gradually to knead the dough.
Video
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How to make Bhature at Home with step by step instructions
Make Bhatura Dough
In a mixing bowl, take all purpose flour.
Then, to this add salt, sugar, baking powder, baking soda and oil.
Also add soaked semolina and mix everything well.
Now add curd and mix.
Form a soft dough using little quantity of water.
Apply oil on the dough. Cover and keep in warm place for 3-4 hours.
Shape and Fry Bhature
Divide dough into 4-5 equal portions. Roll them into balls.
Roll out into bhatura diskettes.
Heat sufficient oil in a kadai and deep fry the bhatura on medium heat till light brown on both sides.
Drain on absorbent paper. Serve hot with chole.
How to serve
Serve hot bhatura with Chole Masala , garnish of finely chopped onions, green chili and a squeeze of lime juice. Best enjoyed by tearing the bhatura and scooping the chole with the bite size pieces of puffed up bhatura.
Additionally, you could have bhatura with Paneer Makhani, Rajma Curry, Black Eyed Peas Curry or Vegetable Raita .
Serve beverages such as Mint Lassi or Masala Boondi Buttermilk.
Tips for Perfect Bhatura
The bhatura dough should be soft and pliable. Leave it to ferment for 3 – 4 hours.
Roll out the bhatura without applying excessive pressure. Do not roll out too thin.
At the time of frying, the oil should be hot but not smoking.
Gently slide the rolled bhatura into the hot oil, pressing it down gently to puff it up. As it starts to puff, lightly splash hot oil over the top of the bhatura to encourage it to puff further.
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Recipe Card
Bhatura Recipe with Curd
Equipment
- Kadai
- Perforated spoon
- mixing bowl
- Rolling Pin
Ingredients
- 1 cup refined flour maida
- 1 tbsp fine semolina soaked in 2 tbsp water
- ¼ tsp sugar
- ¼ tsp salt
- 1/8 cup curd
- 1 tsp oil for dough + more for applying
- ¼ tsp baking powder
- ¼ tsp baking soda
- Water to knead
- oil for frying
Instructions
Make Bhatura Dough
- In a mixing bowl, take all-purpose flour.
- Then, to this add salt, sugar, baking powder, baking soda and oil.
- Also add soaked semolina and mix everything well.
- Now add curd and mix.
- Form a soft dough using little quantity of water.
- Apply oil on the dough. Cover and keep in warm place for 3-4 hours.
Shape and Fry Bhature
- Divide dough into 4-5 equal portions. Roll them into balls.
- Roll out into bhatura diskettes.
- Heat sufficient oil in a kadai and deep fry the bhatura on medium heat till light brown on both sides.
- Drain on absorbent paper. Serve hot with chole.
How to serve
- Serve hot bhatura with Chole Masala and a garnish of finely chopped onions, green chili and a squeeze of lime juice. Best enjoyed by tearing the bhatura and scooping the chole with the bite size pieces of puffed up bhatura.
- Additionally, you could have bhatura with Paneer Makhani, Rajma Curry, Black Eyed Peas Curry or Vegetable Raita .
- Serve beverages such as Mint Lassi or Masala Boondi Buttermilk.
Notes
- Bhatura dough should be soft and pliable.
- Leave the dough to ferment for 3 – 4 hours.
- Roll out the bhatura without applying excessive pressure. Do not roll out too thin.
- Gently slide the rolled bhatura into the hot oil, pressing it down gently to puff it up.
- At the time of frying, the oil should be hot but not smoking.
- As it starts to puff, lightly splash hot oil over the top of the bhatura to encourage it to puff further.
FAQ
Can I make bhature without baking soda or baking powder
You can make Bhature without baking soda or baking powder although the texture may vary. Yet it will be delicious.
Can left over bhatura be reheated
Yes, you can reheat (not refry) left over bhatura. But it may not be soft and fluffy as the freshly made ones. Best is to eat when freshly made.
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