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- Duration: 15 minutes
- Serves: 4 people
Spice Level: Medium
To make the fluffiest Bhature, homemakers in Punjab ensure that the dahi used to make the dough is a day old. This makes the dough ferment well and also imparts a faint sour taste to the fried bhature.
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The origins of the Bhature, a Punjabi staple and a richer version of the puri, are unknown. However, this unique dish became popular in Punjab following the partition. Eaten with Bhature, the famous chhole—a thick gravy dish made of kabuli chana (white chickpeas)—has been relished as a breakfast meal across the state and is also enjoyed as a speciality in the rest of the country.
- Refined flour(Maida) (2 cups)
- Curd (Dahi) (¾ cup)
- Sugar (½ tsp)
- Yeast (2 tsp, optional)
- Salt (a pinch)
- Oil (for frying)
- Water, warm (2 tbsp)
- Mix the yeast with 2 tablespoons of warm water. Allow it to sit for 10 minutes.
- Sieve maida and salt.
- In a bowl, add the sugar to the dahi and stir. Then, add the yeast and stir well.
- Knead the maida with this dahi mixture. Use enough dahi to make a smooth, pliable dough.
- Cover the dough with a wet kitchen towel and leave it to rise for at least 4 hours.
- Heat the oil in a kadhai for deep frying.
- While the oil is heating, break the dough into equal-sized balls and roll them out like thick rotis, each with a diameter of 5 inches.
- When the oil in the kadhai begins to give off heat, lower the flame and gently add a Bhatura, and press lightly with a perforated ladle.
- When the Bhatura puffs up, turn over and fry the other side. Do not repeat the process but ensure you fry each side till golden brown.
- Take out and drain on a kitchen paper.
- Turn up the flame and repeat the process till all the Bhature are prepared.
- Serve the Bhature piping hot with chhole and curd.
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