How can we make bhatura

I am not a good cook but I got lots of appreciation following ur recipe. U are indeed doing a very good job. Fantastic recipe.. Bhaturas turned out well. My kid really enjoyed which was really satisfying.

Thank you for helping ordinary cooks overcome their fear if cooking these specials. Thank you Swasthi! They turned out perfect! I also followed your kalakand recipe.. Very well explained, nice recipe. Hello madam, I have tried many of your recipes it has come out well..

Thank you madam for such nice n tasty recipes. Bhatura recipe. Bhatura is a Indian deep fried leavened bread made with flour, yogurt and a leavening agent. This recipe gives you perfectly delicious and puffed bhatura which can be eaten with chole or chickpea curry.

Prep Time 20 minutes. Cook Time 15 minutes. Total Time 35 minutes. Servings 8 bhaturas. Author Swasthi. Next add curd and oil. Mix all of these until the oil and yogurt incorporates well into the flour. Add more warm water as needed and make a soft dough. Knead the dough very well until soft.

If using a stand mixer, then knead it on a medium speed for 5 minutes. When you press down the dough, it should dent meaning it is soft. This is what gives the bhatura it's chewy texture. If the dough hasn't got this texture, knead it a little longer. Smear few drops of oil. If you have used eno then do not rest the dough. You have to make the bhaturas immediately.

If you have used baking soda and baking powder, you can cover and rest the dough for 2 to 4 hours in a warm place. Smoothen the balls to make them crack free. If you find cracks just join them and smoothen the dough balls. Smear oil over the balls and keep them covered. Grease your rolling surface well and place a dough ball. Pour few drops of oil and flatten it slightly.

Begin to roll the bhatura to a oval or round shape as you desire. Do not remove the bhatura from the rolling surface. Instead turn your rolling board and roll the bhaturas. You will see the bhatura keeps bouncing back. So you need to keep rolling them slightly bigger. Roll them big or small depending on the size of your kadai. You can roll about 5 large bhaturas before you proceed to the next step.

When the oil is hot enough, drop a small piece of the dough in the oil. The dough has to rise well. This is the right temperature for frying. Gently slide in the bhatura from the sides of the kadai. When it comes half way to the surface, press down gently with a spatula to help it puff up completely. Then check if the bottom part is cooked, crisp and golden then flip it. Flip it again and fry until crisp and golden.

Continue to fry the rest while you make the rest of the bhaturas. Do note that the oil has to be hot enough for the subsequent bhaturas as well. Notes Tips to make the best bhaturas with this recipe Kneading the dough well is very important for that chewy and puffy texture. But do not make the dough sticky. Sticky dough will make the bhaturas very greasy.

For best results — If using eno, knead the dough then immediately roll the bhaturas and fry them without leaving for too long. Resting the rolled bhaturas for long time will make lot of small bubbles over the fried bhaturas. So I keep the oil for heating and then begin to roll the bhaturas. Nutrition Facts. Calories Calories from Fat Tried this recipe? Mention SwasthisRecipes or tag swasthisrecipes! Share 3K. Pin 9K. Related Posts. Diwali Sweets Gulab jamun re Pav bhaji recipe St Idli recipe Soft id Samosa recipe.

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Cocktail Non Alcoholic. Base Alcohol Category By flavor profile By flavor profile. Clear All Apply Filters. Times Food Recipes Bhatura. Popular Picks. Popular Recipes. Recipe Videos. Healthy Meals. But if you ask the same question to Sarvesh, he will have a definite answer — Chole Bhature. They are served together with sliced onions, pickles and is a very popular north-Indian dish. However Sarvesh is very specific about the type of chole bhature he likes, only homemade!

I think he finds the restaurant bhature too oily and so prefer homemade. I think I have mentioned it several times here that I am not very fond of deep-frying food.

More than the calories, I just find it stressful and so I do it when absolutely essential. Now with Holi just around the corner, I thought it would be the perfect time to share this recipe.

At my place, we often ate chole bhature for our lunch on Holi. It was like a family tradition. My house help in India makes really amazing bhature and so we never missed the opportunity to gulp down few plates on festivals! Bhatura dough is made with plain flour, you may add semolina to it to make it little crispier. The recipe I am sharing today has added yogurt, baking powder and oil too.

Here are few things to keep in mind while making bhatura at home. I kneaded the dough in my stand mixer for 5 to 6 minutes. I suggest to rest the dough for minimum of 1 hour before frying the bhaturas. In case you have difficulty in rolling the dough, just let it rest a little and then try to roll again. They are meant for each other! Add baking powder, 2 pinches of baking soda and mix well. Use a stand mixer to knead well for minutes or knead for 10 minutes with your hands until smooth dough is formed.

Apply little oil on top of the dough, cover it with a damp cloth and then keep in a warm place for at least 1 hour. After 1 hour, divide dough into 7 to 8 equal parts, let the dough balls rest for 5 minutes. Meanwhile heat oil in a kadai on medium-high heat. Oil should be sufficiently hot, if you drop a piece of dough into the oil it should come up briskly.