Bhatura Recipe with Curd
Bhature are 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.
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.