Bhaturas or bhature is one of the most popular punjabi recipes. They are fried indian bread made from a dough of maida and curd. Even though I like to stay away from fried food, bhaturas are my favorite and I never leave a chance to have them. Bhature are often eaten with chhole (chickpeas) and the combination of chhole bhature is extremely popular especially in northern India. It can be a little tricky to make bhaturas since the dough is a little delicate to handle and there is always a chance of the bhatura not puffing up. Bhaturas can also be stuffed with mashed potatoes or crumbled paneer, however that becomes even more tricky and therefore, we make only plain bhaturas at home.
1. Sieve the maida, baking powder, baking soda and salt in a bowl.
2. Mix the yogurt in this mixture.
3. Add about 1/2 - 3/4 cup of water and knead into a soft dough.
4. Keep the dough aside and cover with a wet cloth.
5. Leaven the flour for 6-8 hours for fermentation.
6. Grease your palms with oil. Divide the dough into 8 equal portions and roll them into balls.
7. Flatten the balls and roll out into 6-7 diskettes using a rolling pin.
8. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chhole.
1. You can also use bottled soda water to knead the dough instead of baking soda, baking powder and water.
2. You can also make the bhaturas into an oval shape by pulling the rolled diskettes from opposite ends.