Bhaturas are crisp on the outside and spongy within.Unlike pooris, Bhaturas are elongated in shape and the dough is allowed to ferment for 4-5 hrs before rolling out the Bhaturas.Even when cold,they dont get rubbery,and are as tasty.
Ideally Chole Bhature is the perfect combo.If accompanied by achaar, you could have it with practically any veg side dish.
I shall share the chole recipe in my next post.
So here is the recipe for the Bhaturas...

Ingredients for the Bhaturas:
  •  2 cups all-purpose flour(maida)
  • 1/2 tsp baking powder
  • 1 cup yoghurt
  • 3/4 tsp salt
  • Oil for deep frying

Mix the ingredients together and knead with water till a uniform dough is formed.
Cover and let it rise for 4-5 hours.
Knead again till the dough is smooth.
Divide the dough into equal lemon sized balls.
Heat oil  in a large, deep pan, on medium high.
Flour a clean, dry rolling surface and place one ball on it. Roll out into a 6" elongated shaped bhatura(you could even roll it out in a circular shape)
 To test if the oil is hot, drop a small ball of dough into it. If the ball quickly rises to the surface oil the oil and sizzles, the oil is ready.
Add a rolled-out Bhatura to it gently.
In few seconds, turn gently with a slotted spoon. Wait few more seconds and press gently in the center of the Bhatura with the slotted spoon. This will make it  puff up. Keep frying and turning gently till both sides are golden.

Drain on paper towels.
Serve hot.

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    Anonymous said...

    Those look fabulous.Great work!

  1. ... on January 30, 2010 at 11:20 PM  
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