punjabi bhature recipe
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Punjabi Bhature Recipe
Step by Step recipe to make Bhatura or Bhature:
You will have to start the night before. In a bowl take the yoghurt, sugar,
baking powder and all purpose flour. Mix well all the above 4 ingredients.
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Cover the bowl with a cloth or lid and set it aside in a warm place overnight
or for 8 hours to allow natural fermentation to take place. The next day you
will see tiny bubbles on the surface of the mixture. I stirred the mixture and
so the bubbles cannot be seen in this pic.
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In another bowl, mix together the wheat flour with salt and rub the oil or
ghee or butter into it with your fingertips.
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Into this bowl, add the fermented mixture and the warm water.
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Mix everything well.
Knead into a dough for 5 to 10 minutes or until it is silky smooth. Add a little
flour if it is too wet.
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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. This is how the dough appears after 2
hours.
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Knead the dough again. Form it in to 12-15 balls.
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Roll each into 4-5 inch discs.
Heat oil or ghee and deep fry the bhaturas in the same way as you would
fry pooris.
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Fry bhature till golden. The bhaturas will take a bit longer to fry than pooris.
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Drain the bhatura on kitchen paper napkins to remove the excess oil.
Continue to fry each bhatura this way.
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Serve the bhaturas hot with chole and wedges of lemon and sliced onions.