Bhatura is a Punjabi specialty. Bhaturas make a nice combination to have with allu chole. Like a lot of Indian dishes, preparation in important. The bhatura dough needs to be kept covered in a warm place at least 4 hours for them to be nice and fluffy.
Ingredients for 15 -20 bhaturas
2 cups Plain flour
¼ cup finely ground semolina
¼ cup plain yogurt
1 teaspoon salt
1 teaspoon baking powder
1. Sieve the plain flour and semolina in a mixing bowl.
2. Add the salt, baking powder and yogurt.
3. Add warm water to the flour and form a soft dough.
4. Kneed well and keep it covered in a warm place for 4 hours or more.
5. Divide the dough into small balls the size of a golf ball.
6. Roll out your bhaturas in a oval shape. The bhaturas should be left thicker than you would for puris.
7. The bhaturas need to be deep fried in hot oil. Like puris, heat the oil and reduce the flame to medium and cook a couple of bhaturas at a time.
8. Like puris, the bhaturas should rise. Turn them over once, cook second side and remove onto a kitchen paper.
9. Traditionally bhaturas are served with chickpea and potato curry – often referred to as Allu Chole.
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