It’s been about a week since my last post. I’m currently travelling and hence this irregularity. This will continue for another month, but I promise that I will be posting as and when I find time. If you remember I had posted Punjabi Style Amritsari Chole Masala recipe 2 weeks back and I got a few requests asking for the Bhatura recipe. So today I’m here with the “Bhatura Recipe Without Yeast”, an Indian fried bread, best had with chole. Click here to check out the recipe for Punjabi Style Amritsari Chole Masala, just in case you have missed it earlier.
Bhatura is considered as one of the traditional classic dishes from the Punjabi cuisine and originated in the Punjab region of Northern India and Western Pakistan. “Bhatura recipe without yeast” is a soft leavened fried Indian bread made with flour, baking soda, oil and yoghurt. When fried, it puffs into a fluffy, chewy lightly browned bread is served with chickpea curry popularly called as Chole. Bhatura is very simple to make at home and requires only a few ingredients. It is very popular in the streets and restaurants of Punjab and Delhi. You almost find the Chole Bhatura combo at every street corner in North India.
A concoction of spicy and creamy Chole (chickpeas) along with puffy hot Bhatura is the perfect indulgence when monsoon comes knocking. The really dark, fabulously spiced Chole served with soft bhaturas is one of the most sensational food experiences. In Delhi especially, this Punjabi delicacy has taken its food lovers by storm. In my opinion you cannot think of a better combination than these except probably Idli–Sambar from the South!! Served with thinly sliced onions, fiery green chillies, some lemon wedges and accompanied with a big glass of lassi…..what can one ask for????
Delhi, along with a rich taste of history, offers abundant sources for a food-lover’s delight. Known for its street food culture, Delhi never disappoints when it comes to tasting exquisite delights on practically every street. The enthusiasm with which people consume their daily treats is extremely encouraging. You might have to keep an eye out for the more hygienic locations to satisfy your taste-buds, but you’ll never have to compromise on taste. Why i’m rambling so much about this is because I had this wonderful experience when I visited Delhi last year. The streets of Delhi are definitely a foodies dream come true. An amalgamation of different cultures, taste and flavours, it encompasses them all.
The Bhatura and Chole share a very unique relationship in the sense that the Bhatura goes extremely well with nothing but the Chole. Many do not know that Chole Bhature is in fact a combination of two dishes. Nothing seems to replicate the same amount of magic that these two items produce combined. For the “Bhatura recipe without yeast”, after being mixed well, must be kept separately in a warm place under the influence of a wet cloth. Kneading the dough ist he key to make fluffy bhaturas. In order to extol all that chole has to offer, make sure to add salt and baking soda when it is being prepared. Chole Bhature carries enough calories to keep fat loss at bay, so indulge in this great dish in moderation, unless you aren’t worried about gaining a little weight.
If you order a bhatura in any Indian restaurant, you will be amazed to see the size of the bhatura, which is at least 8 inches in diameter. But at home I prefer to make “Bhatura recipe without yeast” a little bigger than the size of a puri. Off to the recipe for “Bhatura recipe without yeast”!!!
Step- by- Step process in making Bhatura Recipe Without Yeast:
- Sieve flour with salt, baking powder and baking soda.
- Add sugar, semolina and mix well.
NOTE: The leavening principle in making Bhatura or Kulcha is same. The lactic-acid in the yogurt reacts with baking soda to make dough light and rise. The baking powder helps continue the leavening during cooking.
- Add yogurt and oil. Mix well.
- Add warm water little by little and combine all with your fingers to knead.
- Knead for 10 to 15 minutes unless it shapes into a smooth dough. The more you knead the better bhaturas you get.
- Now cover this with a damp cloth and place it in a humid place for at least 2 to 3 hours.
- After 2 to 3 hours, the dough rises up.
- Form medium sized balls about 2 inches and roll them with a rolling pin. Dust some flour before rolling.
Shape them into round shape just as you make rotis but keep the thickness slightly thicker than Rotis.
- To deep-fry Bhaturas, heat oil in a deep frying pan over medium heatt.
- Wait till the oil gets fuming hot. Gently slide the bhatura and give some pressure with the back of the slotted ladle. This helps the bhaturas to puff up.
- Fry on both sides and it should be light golden brown. Make sure not to burn them.
- Place the fried Bhaturas on paper napkin to remove excess oil.
- Bhaturas taste great when they are hot, so fry them just before eating.
- Repeat the process till all the bhaturas are done.
Serve “Bhatura recipe without yeast” with Punjabi Style Amritsari Chole Masala along some salad or raita. You can also club with Sweet/salted yoghurt or chutney along with your Chole Bhatura.
Bhatura Recipe Without Yeast
Ingredients
- 4 cups all purpose Flour
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon salt
- ½ cup Semolina Suji/Rava
- 1 teaspoon Sugar
- ½ cup Yoghurt
- 1 Tablespoon oil
- 5 to 6 Tablespoons warm water or as required
- Required oil to deep-fry Bhaturas
Instructions
- Sieve flour with salt, Baking Powder and baking soda.
- Add sugar, semolina and mix well.
- Add yogurt, oil, and mix well.
- Add warm water little by little and combine with your fingers to knead. Knead for 10 to 15 minutes into a smooth dough.
- Now cover the dough with a damp cloth and place it in a humid place for 2 to 3 hours.
- Form medium sized balls out of the dough, about 2 inches and roll them with a rolling pin. Dust some flour before rolling.
- Shape them into round shape just as you make rotis but keep the thickness slightly thicker than Rotis.
- To deep-fry Bhaturas, heat oil in a deep frying pan over medium hot.
- Wait till the oil gets fuming hot. Gently slide the bhatura and give some pressure with the back of the slotted ladle. This helps in the bhaturas to puff up.
- Fry on both sides and it should be light golden brown. Make sure not to burn them
- Place the fried Bhaturas on paper napkin to remove excess oil.
- Repeat the process till all the bhaturas are done.
- Serve with hot Bhaturas with some chole along with some salad or raita.
Notes
2. You can also use milk to knead the dough instead of water.
3. You can keep the excess dough in the fridge and use it the next day.
4. You can also use equal parts of all purpose flour and wheat flour for some fibre.
5. It's important to roll out each ball individually. If you use a cookie cutter or any metal to give round shapes the bhaturas won't puff up.
6. You can roll them into round, oval or even triangular shape looks great.
7. Ensure the oil is hot enough before frying the bhatura. If the oil is not hot enough you will find that the bhatura will not puff up properly and absorb a lot of oil.
8. Also ensure that the oil is not smoking hot as the moment you place the bhatura into the hot oil, it will turn dark instead of a golden shade.
9. Bhaturas taste great when they are hot, so fry them just before eating.
You may want to check out other popular posts from the PUNJABI CUISINE :
- Punjabi Style Amritsari Chole Masala
- Tandoori Chicken with Mint Coriander Relish
- Tandoori Paneer Tikka with grilled Veggies
- Masala Chaas
- Rice Kheer
- Paneer Butter Masala
- Roti
- Paratha
- Gajar Ka Halwa
- Mango Lassi
- Butter Chicken
- Punjabi boondi raita
And many more to come!!…..Stay Tuned!!
Happy Cooking 🙂
Cheers!!
Padma
