Bhatura or bhature is a thick fried Indian bread, a popular Punjabi dish served with channa masala.
By Nisa Homey
Bhatura or bhature is a thick fried Indian bread, a popular Punjabi dish served with channa masala….the combination is called Chole Bhature (Chole means channa/chickpea).
- Potatoes: 3, I pressure cooked them with skin on and allowed it to come to room temp.
- Flour: 1½ cups, sometimes you might need a bit more.
- Salt: ½ tsp.
- Water: 1 tbsp.
- Oil: 1 tsp, to knead.
- Oil: For deep frying.
- I boiled the potatoes with skin...in a pressure cooker....pls make sure it comes to room temperature.
- Peel off the skin and chop them.
- Put the flour and salt in the food processor and blitz once.
- Then add the chopped boiled potatoes into it.
- And blitz again for a minute or two...it will resemble breadcrumbs.
- Again run the food processor and add few drops of water....about 1 tbsp...slowly through the feeder....until the dough comes together.
- Plop the dough into another bowel.
- Drizzle 1 tsp ghee or oil...
- And knead to a soft pliable dough.
- Pinch off lemon sized balls from the dough and roll out each ball into 3-4 inch discs....do not make it very thin
- Meanwhile heat a kadai with oil or ghee and bring it to boil.....the oil should be very hot....slide in the bhatura........gently tap the top with a spoon and it will puff up.
- Turn to the other side and allow it to brown a bit....strain and put it on top of a paper napkin....repeat the same with the rest ....try to put the flame on medium flame all through out.
- Serve with channa masala, lemon wedges, and onion rings...
Nisa Homey is a lawyer by profession, now a full time stay-at-home mom. Cooking is Nisa's passion but blogging about food just happened. Nisa loves cooking for her family and kids, and her focus is to let everyone know just how easy cooking can actually be.