Bhatura | Bhatoora | Chole Bhatura | with step by step pics & video | An exotic Punjabi cuisine delicacy | Basically, a fluffy deep-fried leavened bread prepared from maida or all-purpose flour.
How to make bhatoora?
Bhatura/ Batura is very easy to make at home. The ingredients are easily available in the kitchen. This is an exotic Punjabi cuisine delicacy, but very popular throughout India. It is made with flour, baking powder, egg, butter, yogurt & an active yeast agent. When fried, it puffs into a fluffy, chewy lightly browned bread
Bhatura is a traditional North Indian Punjabi classic bread.
Servings?
A deep-fried bread prepared from maida or all-purpose flour usually served with chole masala, making the name chole-batura.
Bhatura | Bhatoora | Chole Bhatura
Course: DinnerCuisine: Indian, punjabiDifficulty: medium16
Bhaturas20
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minutesBhatura | Bhatoora | Chole Bhatura | with step by step pics & video | An exotic Punjabi cuisine delicacy |
Ingredients
3 cups all purpose flour/maida
2tbsp+1/2tsp sugar
1/2tsp active dry yeast
1/4cup lukewarm milk/water
1/2cup curd
2tbsp butter
1no egg
1/2tsp soda powder
1/2tsp salt or as required
Directions
- Preparing the dough
- Add 1/4cup lukewarm milk/water, 1/2tsp active dry yeast & 1/2tsp sugar in a mixing bowl. Mix well & let it rest for 15minutes.
- Take another mixing bowl. Add-in 3 cups of all-purpose flour/ maida & make a hole in the center & start adding an egg, 1/2cup curd, 2tbsp butter, the milk- yeast mixture kept for rising, 1/2tsp soda powder & required salt.
- Mix the mixture well using a fork/spoon bringing the ingredients together.
- Add in 2tbsp sugar & start kneading the dough using our hands.
- Transfer the dough to a rolling board & knead till it becomes soft maybe around 10 min. The dough should be soft to yield good batooras.
- Resting the dough to rise
- Rest the dough in a bowl to rise for 2 to 4hrs. For that brush some oil in a bowl & keep the dough in the bowl. Close the bowl using a cling film or a wet damp cloth. Let us wait till dough double its size.
- After 2hrs the dough has risen double its size. Now deflate the dough & knead the dough again for 5 min.
- Now divide the dough into small portions.
- Flattening/Rolling the dough
- Let us flatten the dough using a rolling pin/pressing pan. Here I am using a pressing pan. Grease the sides of pan using oil.
- Now keep the dough one by one & press it firmly to a thickness neither too thick nor thin.
- Frying the bhatura
- Heat oil in a pan and deep fry the bhatura in the same way as you would fry pooris. The oil has to be moderately hot. Use medium to medium-high flame while frying.
- When one side is golden, gently flip and fry the second side. Fry them till its golden & crisp.
- Continue to fry each bhatura this way.
- Our spongy bhaturas are ready to be served.
