Bhatura is a crispy, deep fried flour bread from the northern part of India, made of all-purpose flour or maida, yogurt and baking soda (being the main ingredients). It is part of authentic Punjabi cuisine, normally served with chole (a garbanzo beans or chickpea curry with spicy gravy) in most of North India, as a breakfast dish.
You go to any restaurant or hotel or even a street-side vendor in most of India, you are sure to find this tasty combo of chole and bhatura served as one of their most popular dishes. Some restaurants make the size of these so big (I have seen some that are 8 inches in diameter!!) that just one fills you up!!!
My version makes a crispy, non-greasy bhatura and the difference here is the dough is made with milk and yogurt, which gives a soft consistency to the bhatura at the same time, it is crispy when hot. I have been making this fool proof dish for years now and it is the most requested dish in our house!!
You can enjoy these hot and crispy bhaturas with my Amritsari chole!!
Easy Bhatura (for Chole Bhatura)
Serves 4
Prep time: 2 hours and 10 minutes
Ingredients:
For the bhatura dough:
2 cups of Maida or all purpose flour
½ cup of yogurt or curd
2 tablespoons oil
½ teaspoon baking soda
½ teaspoon salt
Milk ½ cup or more
Oil for frying
Method:
In a large mixing bowl, add the flour, yogurt, oil, soda and salt and mix well to make a crumbly texture. Add enough milk to make a soft and pliable dough. Keep covered for about 2 hours or more.
Heat oil in a deep pan.
Take 1-inch balls of the dough, dust in flour, roll to medium thick circles (should be thicker than regular puris) and deep fry in medium hot oil, till puffed and golden brown on both sides. If you prefer, you can make the shape a little oblong to give it a different shape!!
Drain on paper towels.
Serve hot with Amritsari Chole, chopped onions and lemon wedge.
Note:
You can store leftover dough in the refrigerator for up to 2 days and make fresh bhaturas when needed.
Make the dough soft and pliable to get soft bhaturas.
Do not roll the dough too thin. Unlike puris, they need to be a little thick.
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