What is bhature?
Bhatura is a deep fried and puffed Indian bread from the Punjab region in the northern part of the Indian subcontinent. It is made from refined flour and yogurt. Bhatura is widely preferred bread in northern India and has a crispy texture on top and soft on inside. It has mild sour taste due to fermentation. It is usually served with chole and consumed for breakfast and lunch.
- 250 grams refined flour (मैदा)
- 50 grams semolina (सूजी)
- 1/2 teaspoon sugar powder (चीनी पाउडर)
- 1/2 teaspoon salt (नमक) or as per taste
- 1/4 teaspoon baking powder (बेकिंग पाउडर)
- 1/4 teaspoon baking soda (खाने का सोडा)
- 2 teaspoon oil (तेल) to make dough
- 1/2 cup curd (दही)
- lukewarm water (गुनगुना पानी) or kneading dough
for frying bhature
- oil (तेल) to deep fry
How to Make Bhatura Dough
- In a deep bowl mix refined flour along along with semolina.
- Now add salt, sugar, baking powder and baking soda to it and mix well.
- Then add curd, 2 teaspoon of oil and mix well. Then add lukewarm water in parts and begin to knead. Knead into a soft dough with water.
- Knead the dough properly for at least 10 minutes.
- Apply some oil over the dough and keep covered with a wet muslin cloth and keep in a warm place for at least 2-3 hours.
How to Make Bhature Recipe
- After 2-3 hours remove the cloth and you will find dough has puffed out. The dough should nearly double in volume. Now, again knead the dough a little and ensure it is soft and smooth.
- Divide the dough into 8-10 round balls. Then roll each part in your palm to make balls and place all the balls in a same bowl and cover it with moist cloth.
- Apply some the rolling board and also on the dough balls. Roll each ball with the rolling pin to make a flat medium thin circular disc of around 5-6 inch diameter. You would find that the dough would shrink. This is a sign of perfect resilient dough.
How to fry Bhaturas
- Heat oil in a pan on medium flame, to check drop a pinch of dough in the hot oil, if it comes up briskly and quickly then oil is sufficiently warm to fry the bhatura. When you fry the bhatura, make sure the oil is sufficiently hot else the bhatura won't puff up and will absorb a lot of oil.
- Now lift one bhatura from rolling board; hold it with both hand and stretch a bit. Do not overstretch as it may tear the bhatura and bhatura will not bulge.
- Then gently slide them through the sides of the pan into the oil (be careful not to dip your fingers); it will sink but will then return to the surface and begin to sizzle.
- Gently press the bhatura into the oil with strainer. It will puff up. Turn the bhatura over after a few seconds and allow it to cook for a further 20-30 seconds. Fry till it turns golden from both the sides.
- Take out the bhatura from pan and drain the bhatura on kitchen napkin to remove excess oil. Your bhatura is ready to serve hot.
- Keep going this way for each bhatura.
- Serve hot immediately with Chole.
Why to use in semolina in bhatura?
Semolina is added to bhatura to make it little crispier. It will make bhatura so much crisp that if you make a hole in the bulged bhatura, it will not flatten.
If like a soft bhatura, you can reduce the quantity semolina or can also skip it all together. For softer bhaturas, you can also knead the dough with milk.
Why curd is an important part of bhatura recipe?
Curd provides the essential bacteria required for the fermentation process of the dough. For Bhaturas, curd along with baking soda and baking powder helps in rising up the dough, and give your bhaturas the much required elasticy and stretchy texture.
Why to add sugar & oil in dough?
Sugar helps make the dough soft and tender by absorbing some of the water and slowing down the formation of gluten strands, it feeds the bacteria, resulting in a faster rise.
Oil enhances the volume of the dough. When we use oil in our dough, it helps to impede the migration of moisture. Thus, results in a potentially crispier crust of bhatura even while soft from inside while frying.
What fermentation agents can be used for preparing bhatura?
Traditionally, yeast was used as fermenting agent. However it is now replaced with baking soda and baking powder as some people are allergic to yeast.
In India some people also use Eno Powder-an antacid (manufactured by GSK) which contains a mixture of sodium bicarbonate, citric acid and sodium carbonate.
What are the variations of bhatura?
Variations include aloo bhatura (bhatura filled with potato) and paneer bhatura (bhatura filled with cottage cheese).
A no fry variant is the kulcha, which can be baked or cooked on a flat pan and is garnished with coriander leaves. It is cooked from the same dough.