Chole Bhature is one of India's most loved fast food items, popular as any time food.
Bhatura is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent. Paired with chickpea curry, it forms a traditional dish called chole bhature which originated in Punjab.
Bhaturas are soft from inside, crisp from outside and have the melt in the mouth texture.
These are traditionally made with All Purpose Flour. I have made them with whole-wheat flour and All Purpose Flour. I have also added fine semolina to increase the crispiness.
Bhatura are generally fried till they get a pale golden colour but we at home like them fried till golden brown. It depends on individual taste.
Other Indian flat bread recipies of interest are
I am part of a blogger group on Facebook
"Shhh Cooking Secretly Challenge".
This is a fun group, where every month a theme is given by one member...then all the members are divided into groups of two. Now these two partners give each other two secret ingredients based on the theme. Then each member prepares a dish using these two secret ingredients and posts the pic on the group without naming the dish. Others are asked to guess the ingredients. It's so much fun. You are challenged to create something new. You interact with so many members and make some wonderful friends.
This month's theme "Flat Breads" was proposed by a very versatile blogger Anu Kollan.She blogs at Ente Thattukada . Anu has a great compilation of recipes from around the world.
I have book marked her Kadala Curry recipe.
Anu gave me Baking Powder and Yogurt as secret ingredients, using these i decided to make Bhautra.
I gave her Ajwain and Green Chili, she used them to make Koki Roti.
Ingredients
All Purpose Flour 1/2 cup
Whole Wheat Flour 1/2 cup
Semolina 2 tbsp
Kasoori Methi 1 tsp
Baking Powder 1/2 tsp
Salt 1/2 tsp
Curd 1/2 cup
Oil 1 tbsp+ frying
Method
Mix all the dry ingredients in a large bowl.
Now add curd slowly and knead a soft dough .
Use warm water as required.
Once dough is well kneaded, rub oil all over and knead for 30 seconds to incorporate the oil.
Cover and keep it aside for an hour .
It would now be puffy.
Knead it again for a minute.
Divide into balls.
Cover the balls with a moist cloth.
Brush oil on your rolling pin.
Roll each ball into an oblong disc.
Heat oil in a kadai/wok.
Deep fry one at a time.
Repeat the process with remaining balls.
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