Bhatura
Bhatura, from above
VegPunjab

Bhatura

Giant puffed fried bread with a soft, chewy bite. Chole bhature isn't complete without it.

40 minTime
8 gProtein each
mildSpice
2hPlan ahead. Soak for 2 hours first; the 40 minutes come after.
The Sunday puff2 chapters · 1 min read

Make it your way

Grandma's wayMaida, curd, rava, hot oil.
The original
427kcalsame
8 gproteinsame
2 gfibresame
40minutessame

Classic bhatura.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2 cups
Rava (semolina)3 tbsp, fine
Curd (plain yogurt, natural yoghurt)⅓ cup
Baking soda (bicarb soda, bicarbonate of soda)¼ tsp
Baking powder¾ tsp
Sugar1 tsp
Salt¾ tsp
Wateras needed, warm
Cooking oil (vegetable oil)for deep frying, about this much absorbed

Method

4 steps
  1. 1Mix maida, rava, soda, baking powder, sugar and salt. Add curd and knead a soft dough with a little water. Rub with oil and rest at least 2 hours.
  2. 2Divide into 8 balls. Roll each into an oval, about 1/4 inch thick.
  3. 3Slide into very hot oil and press gently with a slotted spoon.
  4. 4Flip and fry until light golden. Drain.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Bhatura: a bread or rice, a side, something to drink and something sweet.

With a main Kadai paneer35 min
With a main Chicken tikka masala70 min
On the side Baingan bharta40 min
On the side Aloo gobi35 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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