Chhole Bhature is the most famous north-indian breakfast. But making bhaturas at home requires a lot of patience and practise. Today, i am going to share my quick and easy recipe for making instant bhaturas which come out exactly like the ones we eat outside. The addition of semolina keeps the bhatura puffed up for longer and gives a nice texture.
Preparation time: 5 min.
Passive time: 30 min.
Cooking time: 10 min.
Cuisine: North-indian (punjabi)
- 2 and 1/2 cups all-purpose flour (maida)
- 1/2 cup semolina (sooji/rava)
- 1 tsp sugar
- 1/2 tsp salt
- 1tbsp oil
- 1-1.5 cups soda water/carbonated water (to knead)
- oil for deep frying
- In a mixing bowl, take maida, sooji, sugar, salt and oil. Mix well.
- Gradually add soda water and knead like chapati dough.
- Cover the dough and leave for 30 min.
- Apply oil on your hands and divide the dough into equal-sized round balls or portions.
- Heat oil in a heavy-bottomed pan for frying.
- Roll out the flattened round ball into an oval or round shape.
- Gently lift the rolled out bhatura and slip into the hot oil.
- Press the centre of the bhatura with a slotted spatula using light strokes, bringing the hot oil over it. This ensures puffing up of the bhaturas well.
- Deep fry till nice golden colour.
- Serve hot with punjabi chhole and pickle.