Bhatura Recipe- Bhatoora, bhatura, batura or batoora, is a fluffy deep-fried leavened bread from the Indian Subcontinent. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.
Bhatura is a puffed fermented bread very famous and loved dish among punjabi families in the form of Chhole Bhature. Bhatura/ Bhature is so popular in north India that you can easily find it on street shops where they are paired with chhole, dhaniya chutney and kachumber salad.
All purpose flour (Maida)-2 cups
Sour curd-1 cup
Baking powder-1 table spoon
Water- for kneading
- Sieve all purpose flour in an open large bowl. Add baking powder, sugar and salt. Mix well.
- Mix curd and milk in a mug for kneading the dough. Slowly add curd-milk mixture to the dry ingredients. Start kneading the dough. If required, you can use water for kneading.
- Dough neither should be hard nor very soft.
- For fermentation, keep the dough in casserole (chapati box) at warm place for 5-6 hours.
- After 5-6 hours, take the dough and sprinkle a spoon of oil on dough. Knead the dough again with soft hands for smooth texture and remove any air bubbles.
- Heat oil in a large deep thick frying pan.
- Take a heavy ball of dough and roll it using dry flour to make long chapati in oval shape.
- Carefully take the ready chapati into your hand and leave in the pan for frying.
- Fry the bhatoora at medium-high flame from both sides. Similarly fry all bhatoors one at a time.
- Serve the bhatooras hot with chhole, chutney and salad.