Bhatura

Bhatura is a soft and fluffy deep fried Indian bread from the Punjab region of India and is often eaten with chick peas gravy chole or channa which makes a very classic Punjabi dish Chola Bhatura.The basic recipe make use of yeast ,but somehow i most of the time avoid use of yeast in my recipes.this along with channa is by itself a full coarse meal.Its a high calorie dish but once in a while we can give us treat right.For preparing this dough we make use of yogurt .the non fried version of the recipe is nothing but Kulcha which is baked or cooked on griddle.Some how i feel the pizza dough is also near about the same.
Ingredients:
2 cups Maida(all purpose flour)
2 tbsp coarse rava(semolina)
1/2 cup curd/yogurt
pinch of baking soda
salt
3 tsp oil for kneading
oil for frying

Method:

Take a mixing big bowl,add maida ,salt,baking soda and rava.sieve them together nicely.
Now add curd and oil ,mix them properly.knead this nicely, slowly adding little by little water .
Knead them for 5-6 minutes into soft non sticky dough,
Cover this with wet kitchen paper towel or thin cloth.let it undisturbed for 4-5 hours so that the dough gets fermented.
After the dough is fermented knead again for 2 minutes and then make equal size balls of the dough.
Start rolling this balls into 5" diameter round chapatis using flour for rolling.
heat oil in wok ,when oil is hot put this bhaturas in it .press lightly and leave to  bhaturas to fluff.

Nice fluffy bhaturas will form,cook on both sides.when it turns light red  color drain and remove from wok.
Put it on kitchen paper towel so that all extra oil is soaked on the paper.
serve this with  chole or any spicy gravy .
Also one of my friend once prepared bhaturas very instantly.It was not exactly same taste but if you crave for bhaturas and want to have instantly than you can try this way.
She used flour tortillas.you just have to put this tortilla's into hot oil and pressing lightly try to make it fluff.
cook on both sides and remove it on kitchen paper towel.serve this instant bhaturas with the chole gravy .

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