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Ingredients for the Bhaturas:
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)
Serve hot.
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...
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.
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. 
Serve hot.
1 comments:
Anonymous said...
Those look fabulous.Great work!