Bhatoora is a quintessential Punjabi delight, known for its scrumptiousness and the irresistible aroma that wafts through the kitchens when they are prepared. This beloved Indian bread is traditionally enjoyed with Chole, a spicy chickpea curry, creating the famous Chole Bhature duo. Today, we'll delve into an easy bhatoora recipe that ensures your homemade bhatooras are fluffy, delicious, and a perfect accompaniment to any meal.
Ingredients for Bhatoora
- 2 cups of all-purpose flour (Maida)
- 1⁄2 cup of semolina (Sooji/Rava)
- 1⁄2 tsp of baking powder
- 1⁄4 tsp of baking soda
- 1 tbsp of yogurt (curd)
- 1⁄2 tsp of sugar
- 1 tbsp of oil (for the dough)
- A pinch of salt
- Water, as needed
- Oil, for deep frying
Preparation Steps
1. Dough Making
Start by sifting the all-purpose flour and semolina into a large mixing bowl. Add the baking powder, baking soda, sugar, and a pinch of salt. Mix these dry ingredients thoroughly:
- Add the yogurt to the dry mixture. Yogurt not only adds flavor but also contributes to the fluffiness of the bhatooras.
- Pour in the oil, which will help keep the dough soft.
- Gradually add water, kneading as you go, until a soft, pliable dough forms. You might not need the entire water at once, so add it little by little.
🍛 Note: Let the dough rest covered with a damp cloth for about 2-3 hours to allow the fermentation process to begin, which will help in making the bhatooras fluffy.
2. Dough Resting
Cover the dough with a damp cloth and let it rest. This step is crucial for the dough to rise, which will ensure your bhatooras are light and airy:
- Resting time can range from 2 to 3 hours at room temperature.
- The dough should slightly increase in size and become lighter.
3. Rolling Out Bhatooras
After resting, knead the dough lightly for a minute or so:
- Divide the dough into equal parts.
- Roll each part into a small ball and then flatten it slightly with your hands before rolling it into a 6-inch disc or oval shape.
- Do not roll too thin or thick; the bhatoora should be puffy.
4. Frying the Bhatooras
Heat oil in a deep frying pan or kadhai to medium heat:
- Check if the oil is hot enough by dropping a small piece of dough into it; if it sizzles and comes up immediately, the oil is ready.
- Slip a rolled-out bhatoora into the hot oil. The bhatoora should puff up within seconds. If it doesn’t, your oil might not be hot enough.
- Fry until golden brown on one side, then flip and cook the other side.
- Once done, remove with a slotted spoon and let it drain on paper towels.
5. Serving
Serve the bhatooras hot with:
- Chole (spicy chickpea curry)
- A sprinkle of chaat masala
- A dollop of butter or ghee
- Pickle (Achaar) or any chutney for a zesty flavor
To wrap up, this easy bhatoora recipe gives you the pleasure of relishing this popular Indian bread in the comfort of your home. The key to perfecting bhatoora lies in the correct fermentation time and ensuring the dough is neither too hard nor too soft. With a little practice, you can achieve those fluffy, delicious bhatooras that make every meal special. Enjoy your cooking, and savor the homemade taste of these delectable treats!
Can I make Bhatooras without using yogurt?
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Yes, you can. Yogurt helps in the fermentation process, but you can also use a bit more baking soda and lemon juice for leavening. However, the flavor profile might change slightly.
How long can I store Bhatoora dough?
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Refrigerate the dough for up to 24 hours, but let it come to room temperature before rolling and frying for best results.
Why don’t my Bhatooras puff up?
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Ensure that your oil is sufficiently hot, your dough has fermented well, and that you’re not rolling the dough too thick. Also, make sure to gently press the bhatoora into the oil to help it puff up.
