Bhature/ Fried Bread

To accompany the delicious Chole, you will need to make these crispy and yet soft n yummy Bhature. Bhatura (singular) is a deep fried bread that originates from Punjab. It is soft and fluffy and quite chewy. Essentially it is served in huge sizes almost the size of your full dinner plate, sometimes even a tad bigger. Eating even one whole bhatura is sometimes a task, but you can't seem to stop yourself because it is positively delicious. 

So simple to make, you'll see. Originally the Bhatura uses yeast in the recipe, but I just used baking powder instead, so it came out soft and chewy and puffed up quite a bit. It also makes my life a little easier- not using the yeast. 


The Bhature that I'm making are a little healthier too because I'm not using only plain flour. You need some food grains in your diet, don't you?! 


Serves: 4 (2 bhaturas each)


Time: 45 mins


Complexity: ***


You'll need

1 1/2 cups plain flour + more for dusting
1 1/2 cups wheat flour
1 tsp salt
1 tsp baking powder
5-6 tbsp yoghurt (preferably homemade or use greek yogurt)
Pinch of love
Oil for frying


Method


You need to first make the dough for the bhatura. I know it requires some kneading, but no pain, no gain, right? Combine the salt, baking powder and the flours. Mix well so the salt and baking powder is well dispersed throughout. Don't be afraid to use your fingers. Now add the yogurt to this. The yogurt just gives a slight tang to the dough and makes it really soft. Add your pinch of love. Combine together to form a dough. If required, add some water to the mix to make a soft dough. Knead for 10 mins minimum to activate the gluten in the flour. Keep punching and stretching- might as well get in your exercise done before you fry and eat these lovely golden babies. 

The dough should be springy to touch. Cover with damp cloth and rest for 30 mins.


Heat oil/ clarified butter or ghee in a wok/ frying pan. The oil should be atleast 3 fingers deep. Keep it on low flame, you don't want it smoking. 


Divide it into 10 parts and make balls out of it. They will be roughly the size of a golf ball. Roll it out with a rolling pin or if you want to keep it authentic, stretch it out with your hands. Keep patting it and pulling the ends out. Thats how they do it in Punjab! 

Slowly and carefully, slide the bhatura in the oil. 

It will sink to the bottom first and them make its way to the top real soon. 

Oh and it puffs up so beautifully! Like a big golden ball. 

Flip it over with a slotted spoon to cook the other side too and after about 40 -50 secs, remove from the pan. The sides should be golden in colour. If you like them a little darker or crispier, you can very well leave it in the pan for an extra few secs.  


Hey did you know that we have specially slotted spoons to fry the Indian flat breads?! Take a look at this sweet little helper! Even the handle's loooong to prevent clumsy people like yours truly from burning myself with the spluttering oil.

Repeat the process for the rest of them. It is essential that the bhaturas be eaten right out of the frying pan. Don't even bother draining the oil on a kitchen paper. Just use your fingers to tear the bread (I know it might burn your fingers just a little, but who cares!) ...see how the smoke comes out of the bhatura....pick up the Chole with it and put it straight into your eagerly awaiting mouth! Hhhhmmmmmmmmmmmm satisfaction!!! 

I'm salivating at the thought of it...maybe I'll make some today again. Indulge!! :))