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Thursday, June 13, 2013

Bhatura Panjabi style

 Bhatoora is a fluffy deep-fried bread from North India. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.  This is a combination of may recipes I researched over the internet. The best part is that it uses more of whole wheat flour than all purpose flour. My family liked it, so thought of sharing with you :)


21/2 cups atta or whole wheat flour
1 tsp salt or as required
1 tbsp oil or ghee or butter
½ or ⅓ cup warm water
vegetable oil for deep frying
¾ cup yoghurt
½ tbsp sugar
½ tsp baking powder
¾ cup all purpose flour/maida


1. In a bowl take the yoghurt, sugar, baking powder and all purpose flour.
Mix well for overnight fermentation.

2. If the yogurt is thick, then to thin the batter, add ¼ cup water.
Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 hours to allow natural fermentation to take place.

3. The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.

4. Take another bowl, mix together the wheat flour with salt and rub the ghee or butter into it with your fingertips. Into this bowl, add the fermenting mixture and the warm water. Form a dough with these two mixtures.

5. Knead the dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.

6. Knead the dough again.

7. Form it in to 15 balls and roll them into 5-6 inch discs. Heat oil or ghee and deep fry the bhaturas. 


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