Bhatura Recipe| Punjabi Bhatura Recipe

Chole-Bhature needs no introduction to an Indian. 😀 I wanted to post and share this recipe for a very long time but I don’t often make Chole-Bhature (No..not because it’s unhealthy or oily. But because it’s time-consuming 😛 ). This is the second time I am making chole-bhature in last 1.5 years I guess :D. No, actually I am sure this is the second time only. 😛 Though I have cooked chole many times but always with rice or roti. Finally, I cooked Chole- Bhature which is very satisfying and delicious recipe and relished by people all over India and Indians outside India. 😀

However, you can enjoy this Bhatura with any Punjabi curry but it is best enjoyed with spicy chole masala and some onion rings and pickle. The inseparable bond of Chole-Bhature is something I can enjoy any time of the day. 🙂

Serves 4
Ingredients:
For overnight fermentation

¾th Cup curd
¾th Cup all purpose flour
½ Tsp sugar
½ Tsp baking soda
¼th Cup water, if required

Other main ingredients

2.5 Cups all purpose flour
1 Tsp salt or as required
1 Tbsp sugar or as required
1 Tbsp ghee/ butter or oil
1/3 Cup warm water
Oil for deep frying

Learn Step By Step Recipe With Pictures For Bhatura | Punjabi Bhatura
Recipe:
Step 1- For fermentation, we will have to start a night before. In a mixing bowl take curd, all-purpose flour, sugar and baking soda. Mix all the ingredients well and leave overnight for fermentation. Add water if required

Cover the bowl with a wet cloth and leave overnight in a warm place. Next day you will see tiny bubbles on the top.

Step 2- Next day in a large bowl mix the all purpose flour with salt, sugar, and ghee with your fingertips

Now add the fermented mixture and warm water. Knead for at least 8-10mins to get a soft and smooth dough

Step 3- Apply some oil/ ghee on the dough and cover with a damp cloth and again set it aside for at least 2hrs

Step 4- Knead the dough again and divide into 10-12 equal size balls and roll them 5-6inch disc

Step 5- Heat oil in a deep pan/ kadhai and fry the bhatura like you would fry the pooris. Fry until golden brown from both the sides and then remove on a kitchen towel to remove the excess oil