Punjabi Bhatura Recipe/How to make yeast free bhature

Punjabi Bhatura Recipe/How to make yeast free bhature

When we Punjabis talk of brunch, especially on a Sunday morning, the first thing that comes to everyone’s minds is Bhatura Chana. Not only adults, this dish is a running favourite among kids too. And it has always been so since time immemorial. Just the mention of bhatura chana by the mom makes kids go salivating. Even the fussiest of eaters relish this dish without having to run behind them for each bite.

Apart from casual Sunday brunches at home, bhature chole is the go-to dish if some guests are visiting. You can never go wrong with this dish.

Just like while visiting Maharashtra, pav bhaji is the safest option or while in the South, Masala dosa is the preferred option, bhatura chana is a hit and most preferred option.

Bhatura chana with a side dish of khatte aloo and onions dipped in imli chutney…… even while writing, this has brought water in my mouth and a huge craving to eat this ASAP ??

 Bhature

For Chole / Amritsari chana masala, you can visit here

Print Recipe
Punjabi Bhatura Recipe
Fermented and fried Indian bread that when had with chana and a glass of sweet lassi, leaves you hooched up.
Bhature
Prep Time 10 min
Cook Time 20 min
Passive Time 2-3 hrs
Servings
no
Ingredients
Prep Time 10 min
Cook Time 20 min
Passive Time 2-3 hrs
Servings
no
Ingredients
Bhature
Instructions
  1. Sieve together all purpose flour, semolina, baking soda, baking powder and salt.
  2. Make a well in the centre and add powdered sugar and curd to it. Mix well.
  3. Slowly add warm milk and knead a soft dough. Use warm water if necessary. The dough will be sticky
  4. Cover it and keep for 10 minutes.
  5. Now add ghee and again knead the dough till soft and smooth.
  6. Keep it covered in a warm place for 2-3 hours. It rises in volume due to fermentation. Knead it again.
  7. Form it into 12 equal sizes balls and roll then into flat discs. Keep it a little thicker than puri.
  8. Heat oil in a frying pan or wok. To check if oil is properly hot, drop a pinch of dough into hot oil. If it comes to the surface without changing color, that means the oil is hot enough.
  9. Slide a bhatura into the hot oil. Gently press it in the centre with a slotted spoon to puff it up.
    Bhature
  10. Turn the side and fry golden brown on both sides.
    Bhature
  11. Serve hot with spicy chana masala, khatte aloo and onion in imli chutney.
    Bhature
Recipe Notes
  • Knead the dough properly for 10 – 15 minutes. Cover the dough with a damp cloth and keep in warm place.
  • Dough balls should be smooth and well oiled while rolling, otherwise they might stick with the rolling board.
  • The rolled out bhatura should not be very thin or thick.
  • Make sure the oil is hot, otherwise the bhaturas will not puff up properly and absorb a lot of oil.
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