Bhatura (Without oil or Baking pwd or Baking Soda in dough)

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Bhatura, one of the favourite Indian fried bread. It is incomplete without it’s pair Chole aka Indian Chickpeas Curry. Together they make an iconic Indian Traditional dish, Chole Bhature. A complete meal in itself and I can eat this anytime of the day, really I mean it. One of my favorites.

In Punjab this is eaten for breakfast along with a tall glass of lassi. The Bhatura’s there are lip-smacking. My visit to the state was very short. I tried my best to eat whatever I can in that short stay. But, I still have a long pending list 😁😁.

Bhatura’s are a real easy dish to cook and is perfect if you have a party or a family get-together. Bhatura’s can be done very quickly. Hence they are a very common dish during festivals specially, Holi. I try to avoid it since they are fried. But I do make this for a few special occasions, like Karva Chauth or when a few of our close friends come. It is one of a favorite dish of our family friend and I have made it a couple of times for them.

Few of my bday’s would have been incomplete without Chole Bhature. I still remember when the first time I went back to India after shifting here, my mom was going to make my husband’s favorite, on my bday. Jamai…😒😒. I literally fought with her, saying it’s my bday and not his, so you have to make what is my favorite. Hahaha. 😀 :D. I am a good wife but I wanted my mom to make my favourite 🙂

How are Bhatura’s made?

So now let’s talk about making the Bhatura’s. I do not add any baking powder, soda or any leavening agent. It is not required at all. They are soft from inside, crisp from outside and have the melt in the mouth texture. Earlier I use to not use yogurt even, but by practice found out that yogurt adds a very soft texture to the bhatura.

You can make Instant version of Bhatura with the same recipe. But, I would advise you to rest it for 1-2 hrs. If you are short of time, at least 30 mins. It really makes a difference. Next trick is rolling of the bhatura. Do not roll them too thin it will not puff up, and not too thick. Thick Bhatura absorbs a lot of oil and the dough might be raw to eat and really you cannot eat a thick fried bread. Rolling should be even from all sides.

The next is do not try to make too big Bhatura’s as in restaurants. They are professional and it’s their daily job of rolling them. I use to try to make big size and the result was it will not puff up. So start with small size and then go with the size you are comfortable with. Also remember the size of pan your are going to fry them.

You can make any shapes put of this. I love the oval ones but whenever I make up rotis or Puris it ends up being a circle. It really is a challenge for me to make any other shape than the circle. But still I manage a few times.

So here come the recipe:

Ingredients

• 2 cups Maida (All purpose Flour )
• 1/2 cup Yogurt / Curd  (Optional, but this makes it real soft and tasty.)
• Salt as per taste
• Oil for frying

Instructions

• Prepare a dough by mixing Maida , yogurt and salt.
• The dough should not be stiff and not to soft.
• Let the dough rest for 2 hrs (Can make instant also let it just rest for atleast 20 mins. I many a times make instant too)
• Heat sufficient oil for frying.
• Divide the dough into equal sized balls.
• Roll out each ball into round or oval shape.
• Rolling should be even all around else it will not puff up.
• Once the oil is hot, dip one Bhatura slowly in the oil.
• It should slide slowly inside so that you cover it with oil as it goes inside the hot oil.
• While frying light press the Bhatura from mid-centre  to sides so that it gets puffed up.
• Once puffed, let it cook on medium heat for 1-2 minutes.
• Once cooked on the side, and cook on the other side again for 1-2 minutes until cooked.
• Remove it on an absorbent paper.
• Repeat the same process for the remaining dough balls.
• Do not roll all at once, one needs to be rolled and then immediately fried.
• Enjoy it with Chole (Indian Chickpeas Curry).

Puri Recipes on my blog

• Beet Root Puri
• Misi Puri | Masala Puri
• Palak (Spinach) Puris

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Updated on 25-Feb-2019, with new pics and Content.

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