Restaurant Style Bhatura Recipe- Chole bhature is one of the most famous Indian dish. Bhatura is crisp from outside and soft and spongy from inside. This is yeast free bhatura recipe. Bhatura or bhature is among one of the most famous Punjabi vegetarian recipes. Chole and bhature is an awesome combination and can be made for brunch, lunch or dinner. My mom also makes aloo bhatura or bread bhatura. I will be posting them soon. This bhatura is made from all-purpose flour and sooji. Baking powder and yogurt are added as leavening agents. Sugar water is added as catalyst. Bhature always tastes best when served hot with chole or chana masala. And if you are a fan of street style stalls food you will surely love this chole bhature recipe. If you see my video closely I have explained how to knead the dough properly and how to make bhaturas puff. They mostly taste good when served fresh but if you want to store them put them in a paper towel and pack them in air tight box. They will be fresh at least for a day. Do not reheat bhatura in microwave that will make bhatura chewy, instead you can reheat them on pan. I like to serve these chole bhature with sliced onion salad and some mint raita. And if you are looking for more combo recipes do check out my shadi wale aloo and poori recipe, Matar paneer and naan, baingan bharta and missi roti. I hope you like them all :).
- 2 cups All-Purpose Flour
- 2 tbsp Rava
- ½ cup Curd
- ½ tsp Baking Soda
- 1 tsp Sugar
- ½ tsp Salt
- 1 tbsp Oil
- ¼ cup Water
- Oil for frying
- Flour for dusting
- Mix sugar in water and keep it aside then in a mixing bowl mix together all-purpose flour, baking powder, rava, curd, oil and salt.
- Now add little (sugar mixed) water at a time and knead soft and smooth dough cover the dough and leave it for fifteen minutes.
- After fifteen minutes dust the dough with dry flour and knead it again. Cover the dough with cling wrap and let it rest for 3-4 hours at warm place.
- After 4 hours grease your hands with oil and knead the dough once again.
- Divide the dough in 10-12 parts depending on what size of bhatura you want and roll them to ball. In a meanwhile heat oil in wok / kadai.
- Now take one ball ,dip it in dry flour and roll it circular. It will shrink in size again and again, don't worry just roll it toward the edges .
- Once oil is hot take the rolled bhatura expand it little bit with hands and fry it as shown in the video. Serve it hot with chole, onion salad and raita.
- Knead soft, smooth and elastic dough. If dough sticks to your hands take some dry flour while kneading.
- Add little water at a time while kneading the dough.
Cover the dough and let it rest for fifteen minutes. After that dough will be much easier to handle.
- While rolling try to use gentle hands towards the edges. Don't worry it will become small again and again. Before putting it in hot oil either roll it once more or stretch it with your fingers.
Always fry bhatura in hot oil. If oil is not hot enough bhatura will absorb lot of oil and will not puff up.
- In the video I have shown the proper technique to make perfectly puff bhatura. Do watch it.