Bhature linked with tradition from Punjab and they love it. It is originated with Punjab and now popular across India, it is also popular as street food and highway eateries. Addition of Sooji brings crispiness. Have it any time either breakfast or meal.
- Maida (refined flour): 250gm (2 cups)
- Sooji/rava: 2 tablespoon
- Curd: ¾ cup
- Salt: 1 teaspoon
- Baking soda: 1 pinch
- Baking powder: ½ teaspoon
- Sugar: 1 teaspoon (optional)
- Yeast: ½ teaspoon (optional)
- Refined oil: for deep fry
For making dough:
- Take a wide vessel; pour Maida with all other ingredients except oil), knead them to make soft dough.
- (The dough can be made in food processor also), Cover with cling wrap and Keep aside, to be used after an hours.
- After an hour divide the dough into 10-12 parts and make balls, grease all balls with oil and again cling wrap for half an hour, keep aside.
- Roll the bhature ball ~6-7”diameter circle.
- Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly otherwise wait and test again.
- Deep fry the bhature on high flame, after they start to puff slowly turn over fry till it becomes golden brown.
- Now, mouth watering bhature is ready to eat with Chhole along with onion salad and mango pickle.
Bhature by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.