The Ultimate Bhature

Chole Bhature is synonymous to Delhi. It is the most favourite street food here. Breakfast, lunch or dinner, Delhiites can have it anytime. There are many famous Chole Bhaturewalas in the city selling them for generations. I love feasting on them often. 

However, I cannot resist making them at home. The homemade ones are truly a delight. 

I have been making Bhature for many years and my recipe helps me make soft yet crisp and almost oil-free bhatures. The exact measurement that my mom and I use is 100 grams of maida for approximately 5 Bhaturas of medium size. So when we work with this measurement we can confidently prepare them for any number of people.

Click here for chole recipe.

The Ultimate Bhature

Makes 10 Bhature

200 Grams Maida

1 tsp Ghee(Melted)

1/4th cup Curd

1/2 tsp Salt

1/4th tsp Baking Powder

1/2 tsp Sugar

Warm Water to knead the dough

Oil for frying

Method

• Take maida in a bowl for kneading the dough. Add ghee, salt, sugar, baking powder and curd.
• Start kneading the dough. Add warm water as required and knead it for 2 to 3 minutes.  
• It should be soft like we make for roti.
• Cover the dough and let it rest for 5 -6 hours on room temperature in a warm place. During summer the dough will be ready in about 4 hours and during winters it may take more than 6 hours. 
• Once the dough has rested you will see that it has become light and smells good. 
• Prepare a kadai for frying the bhature. 
• Punch the dough and divide it into 10 equal portions. 
• Apply some oil on each portion and the rolling pin as well. Roll out the bhatura as we roll a puri. Neither too thin nor too thick. 
• Gently lift the batura and fry it in oil. The oil should be medium hot. Very hot oil will burn them immediately.
• Flip them and fry till golden and crisp.
• Serve with chole. (Recipe link here)

Tips:

• Rolling a bhatura may become a little tricky initially. so apply oil on the dough portion, and the chakla and belan as well. This will make it greasy, non-sticky and easy to handle. Instead of lifting the bhatura while rolling you can turn the chakla if you find difficulty while rolling it.
• Try making smaller sized Bhatura first. This will make your experience more joyful.
• The oil should be medium hot and the quantity of oil should be as much as in which a bhatura can get submerged and fry.

Try this easy recipe for non-oily bhaturas at home and share your experiences with me in the comments section.

Till then,

Stay Happy Stay Healthy!