Bhatura Recipe
How to make Bhature for Punjabi chole without deep-frying
Ingredients
- 150 g White Flour
- 30 g Semolina
- 1/4 tsp Salt
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 2 tsp Granulated Sugar
- 50 g Full Fat Set Yogurt Curd
- 1/2 tsp Sunflower Oil or Vegetable Oil
- Water as needed room temperature or slightly warmer, not cold
For frying
- 4 Tbsp Sunflower Oil or Vegetable Oil
Instructions
- Mix all of the dry ingredients together in a large mixing bowl; if liked, the flour can be sieved prior to mixing, although this is not strictly necessary.
- Add the yogurt (curd) to the dry ingredients and mix until completely incorporated; at this stage you won't have a uniform soft dough, but crumbled dry dough.
- Start adding the warm water slowly and knit the dough well until a uniform, soft (but not sticky) consistency is achieved.
- Keep on knitting the dough for 5-8 minutes; if using a stand mixer, knit for 5-6 minutes.
- Form a ball with the dough and use 1/2 tsp of sunflower oil to ‘wet’ the surface of it and allow it to rest 30 minutes. Alternatively, you can use a damp tea towel to keep the bhatura dough moist while it rests.
- Divide the dough into eight equal parts and knit each part into a ball.
- With a rolling pin, roll the dough of each ball to about 1/10 inch (3mm) thickness in an oval shape.
- In a small frying pan, add enough of the frying oil so that the bottom is well covered; use just enough oil, if less than 4 tablespoons are needed, better.
- Warm up the oil on medium-high heat and once ready fry the bhature.
- Shallow fry the bhature in the pan until golden brown then flip and finish cooking; as there are baking powder and baking soda in the mix, the dough will fluff up and ‘balloon’ in some areas as it will create air bubbles while frying, making them look much bigger than what they actually are!
- Add a tablespoon of sunflower oil in between frying bhature if needed; allow it to warm up again before frying the next one. To ensure the oil is hot enough, you can use a small piece of dough and if it bubbles straight away once in the oil, it is ready.
- Once the bhatura is ready, remove it from the frying pan and rest it on a piece of paper towel, so to remove the excess oil.
- Do the same until all the dough has been used and enjoy!
Notes
This is a bathure recipe I love preparing as it tastes way too good compared to how easy it is to make!
If you are not calorie counting, please feel free to deep fry the bhature; I would always recommend using sunflower oil that is hot - but not too hot. To check whether it is ready to fry, use a small ball of the dough and tip it in - if it raises straight away and it slowly goes golden-honey-brown color, the oil is perfect for frying.
The sugar in the recipe helps the bhature achieve that nice golden color, as it caramelizes and gives a slight crunch to it. Should you wish to skip the sugar for a reason or another, please feel free to do so, although the taste and crunch of it will slightly change, the result will still be good!
Nutrition
Calories: 154kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 123mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!