Chhola-Bhatura doesn’t need any introduction! It is one of the most rejoiced platter in any north indian household. Infact I believe most people are truly fond of this soul-saitiating food! Because this will transport you straight to food coma! 😀
I look forward to days when I can cook it!
Bhatura is essentially a deep fried leavened indian bread, usually made with All purpose flour/Maida and uses yeast or baking soda as a leavening agent. The dough is then rested to rise and is further deep fried and served with spicy chickpea gravy (chhola).
This time though I gave it a little twist. Instead of using Maida entirely, I used half whole wheat flour and half Maida. Also this recipe doesn’t use either yeast or Baking Soda for leavening, curd will do the magic for you.
So let’s go to the recipe without much ado,
Half & half Bhatura
Recipe:Serves- 12 Bhaturas, medium sized
Ingredients:
For dough
1 cup Maida/APF
1 cup whole wheat flour
1/2 cup fine sooji
1 tsp salt
2 tsp sugar (optional)
1/2 cup fresh curd
1/4 cup warm water (Approx)
Enough Oil for frying
Method:
For dough-
In a mixing bowl, add Maida, whole wheat flour, sooji, salt and sugar. Give it a good mix.
Then add the curd and knead the dough.
Add warm water as required and knead it till the dough doesn’t stick to your palms.
Make a soft-smooth dough just like needed for parantha.
Now let the dough rest in a covered container for about 3-4 hours in a warm place.
I put the dough in the oven with the bulb on.
For frying–
After the dough has fermented , make small equal sized balls and keep them covered with a damp cloth so as not to let it dry.
Roll out the bhatura with the help of a rolling pin. and meanwhile let the oil heat up on high flame.
Now fry the bhaturas keeping the flame high throughout. Enjoy!
Do give this recipe a try. Serve Bhaturas hot with a nice chickpea gravy (Pindi Chhola/Amritsari Chhola/Punjabi Chhola)
Note:
Here I made Pindi Chhole. Linking up the recipe for Punjabi Chhole.
Punjabi Chhole
Happy Cooking 🙂
xoxo
Treat Your Palate 