If you are from India you know the warm smell of freshly deep fried Bhatura with Chole and if you have ever visited or seen videos of India, you have for sure seen these puffed round big smalls of bread served with chickpeas, it is a classic dish from the North of India called Bhatura (the bread) served with Chole (chickpea curry) together called Chole Bhatura or Chole Bhature. And this finally happened at home last weekend. Finally gave into to the temptations!
The dough is made of all purpose flour and leavened with baking powder and baking soda and no yeast. And it is deep fried and eated warm and fresh, making it the perfect breakfast/brunch for a weekend. Back in India I remember eating it on the streets or at any restaaurant every time. Well back then it happened atleast once a month at a restaurant but now has to be curbed to every 6 months (thanks to great metabolism with aging, haha!)
I have loads of chole recipes on my blog, I am linking a few for you here:
Punjabi Chole – https://spicetrip.nl/indian-chole-chickpea-curry/
Pindi Chole – https://spicetrip.nl/pindi-chole/
Bombay Chickpea Curry – https://spicetrip.nl/bombay-chickpea-curry-with-some-childhood-memories/
I am drooling even while typing this recipe I can’t stop drooling and I wished I had this plate again infront of me. Well you can stop drooling and time for you to give it a try without any delay, maybe a great idea for your Christmas meal as well.
Bhatura from the land of Punjab
In a big bowl, mix flour, sugar, salt along with baking powder and soda. Add 3 - 4 tbsp of warm water. (This is my mother's trick to get them super fluffly). If you like your bhatura crunchy, you can add 2 tbsp of unroasted semolina or sooji.
Add oil and yoghurt to this mixture and start kneading it using your hands or a stand mixer. Keep adding milk little by little as your progress in kneading, not all at once. If you are kneading with your hands it would take around 10 minutes and if using a stand mixture, it will be done in 5 minutes.
Apply a bit of oil on top of the dough and cover it with a damp cloth and keep it in a warm place for atleast 45 mins. This gives time for the baking powder to work its magic and for the gluten to rest.
After about 45 mins, divide the dough into 8 equal parts and knead them into small balls.
Meanwhile heat up enough oil for deep frying on medium-high heat. If you would like to check the heat, you can drop a small piece of the dough into the oil and if it comes to the top immediately the oil is hot enough.
Using a rolling pin, start rolling the divided dough balls into flat round shaped bread. They would turn out to be around 8 to 10 cms in diameter. If you prefer smaller bhatura, then divide the dough into smaller balls.
Start deep ffrying the rolled bread. Keep lightly pressing the top of the bread with the spatula, this lets the bread fluff up really easily. Turn it and do the same. Fry it till it turns light brownish and transfer the fried bhatura on a kitchen towel lined plate to soak up the extra oil.
And yes don't forget to serve your bhatura with chole (chickpea curry), it is almost a crime to serve it with any other type of curry.