Bhatura Recipe, ऐसे बनाये परफेक्ट भटूरे, How to Make Bhatura, Bhature Recipe Step by Step, alpa
Bhatura, Bhatoora, Batura or Batoora, Pathora, is a fluffy deep-fried leavened bread from the Indian Subcontinent. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.
Step by Step Video for ‘ Bhatura’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients to make Bhatura
- 1 cup Maida / All Purpose flour
- 2 tbsp Suji/ Semolina/ rava
- 1 tbsp Curd
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ½ tsp Powdered sugar
- ½ tsp Salt
- for dough as well as for frying. Oil
Method for making the Bhatura
1) In a deep dish add the all purpose flour which is maid and to that add the rava which is semolina then the baking powder followed by the baking soda and the powdered sugar, some salt and mix it all in.
2)Once mixed add the curd followed by the oil, and mix it in as well.
Then add little luke warm water at a time and mix it all in till the time you get a smooth dough.
3)now make it into a round ball and keep it inside a slightly wet cloth, and keep it in a casserole and keep it in a warm place where there will be no draft.
My favourite place to rest the dough is in a microwave. Do not turn the microwave on, just keep this dough in the closed microwave for the next 2-3 hours.
4)After 2-3 hours open the casserole and unwrap the dough and refresh it by gently kneading it again.
5)Now take a small amount of this dough and make a round ball out of it.
6)Then sprinkle some dry flour on a flat surface and taking the round ball make it into a disc using a rolling pin almost 6-7 inches in diameter.
MeanWhile heat the oil for frying,
so to that very carefully add the bhatura, and using the spatula keep lightly pressing on it and look at that amazing it’s nicely fluffed up.
If your Bhatura doesn’t fluff then just press lightly on the parts that has fluffed up.
7) now flip it over and cook till you start seeing golden spots on both sides.
8)This bhatura goes really well with chole masala, channa masala, or even alu ki sabzi.
9) once you see golden brown colour on black the sides then it’s time to remove the bhatura from the oil by using a slotted spatula and put it on a plate covered with a paper towel so that it soaked the excess oil.
Serve hot with Chole Masala or Jeera aloo