Bhature

This is an absolutely delicious deep-fried bread, that will make Dr. Atkins turn in his grave as it has high refined carbs and is deep-fried. So it works very well for a high carb, high fat and high taste diet which is something I would like to be on if I could, every day ☺

• 

• 

Jump to Recipe

Vishesh Tippani / Additional Commentary

It is served with Chole (chickpeas), fried green chilies and onions, and Achaar (pickle).

My husband prefers to have this with the Bhaji from Pav Bhaji. I must say he is onto something. As it tastes really yummy.

For the longest time in the US, he tried to order only bhaji and Bhature and no restaurant would serve it – it has to be Chole Bhature or Pav Bhaji – I guess restaurant owners think of them as Rab ne bana di Jodi and it is sacrilegious to serve one without the other.

Once when we were visiting Pune, one of the restaurants finally had listed both on their menu –

• Only Bhatura (only is a unique way of describing things in India used by Indians only ☺)

• Only Bhaji

Watching a grown-up shed tears of joy…is in itself a tears-of-joy-shedding experience!

---

What do I need?

• 1.5 cups maida or all-purpose flour

• ⅓ cup sooji (fine rava or fine semolina) or ½ cup rice flour

• ½ tablespoon oil or ghee

• ½ tablespoon finely granulated sugar

• ½ teaspoon salt or as required

• ¼ or ½ teaspoon baking soda

• ½ cup curd (yogurt or Dahi)

• Water for kneading as required

• oil for deep frying

How do I make it?

• Sieve the maida (all-purpose flour) with baking soda and salt.

• Add the sooji and sugar. Mix well.

• Add the yogurt and mix again.

• Add very little water, just about ½ tbsp, and begin to knead.

• Knead the dough, adding water as required. Make a smooth and soft dough.

• Cover the dough with a wet napkin and keep aside for 2 hours.

• Heat oil in a Kadhai or pan for deep frying.

• Make small to medium-sized balls from the dough.

• Roll the balls between your palms to make them even.

• Keep the balls covered with the wet kitchen napkin.

• Take a ball and flatten it. Apply oil on both sides and with a rolling pin roll, the ball into an oval or elongated shape. Should be slightly on the thicker side.

• When the oil is hot enough, place the rolled dough gently into the oil. It will puff up.

• Turn over and fry the second side.

• When lightly golden, remove and drain on kitchen paper towels to remove excess oil.

Keep calm and call mom tips:

• To make instant Bhatura add Eno instead of baking soda

• You have to let the dough sit for 2 hours at least to ferment and get the right taste

---

Accompaniments

1. Chole and fried green chilies and achaar is a must

2. Bhaji from Pav Bhaji :)