Bhatura recipe without yeast

Jun 25, 2020
By Mary Anthony
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BHATURA RECIPE WITHOUT YEAST

Bhatoora is a fluffy deep-fried leavened bread originating from the Indian subcontinent. Variations include aloo bhatura and paneer bhatura. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature. This bread is like the puri bread but is made with leavened dough.

A typical recipe includes maida, yogurt, oil, and either yeast or baking powder + baking soda . Once kneaded well, the dough is left to rise, and then small balls of this dough are either hand-rolled or flattened using a rolling pin. The bread pieces are then deep fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy.

A nonfried variant is the khulcha , which can be baked or cooked on a flat pan and is garnished with coriander leaves. It is cooked from the same dough.

INGREDIENTS

2 cup All Purpose Flour / Maida
½ cup Curd at room temperature
½ cup warm water for kneading dough
1 tsp Sugar
½ tps Salt
1 tsp Baking Powder
½ tsp Baking Soda
2 tsp sooji
3 tbsp Ghee / dalda / Oil
1 or 11/2 tbsp Milk powder
Oil to deep fry

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=pRB3vnF_DTs&t=1s

METHOD

Take all the ingredients one by one in a big plate .

Gradually add water and knead into soft sticky dough .

Knead atleast for 8 to 10 mins.

Apply oil around the dough and keep it in a bowl .

Cover the bowl with a damp cloth .

Keep the bowl in a dark place for minimum 2 hrs – 4 hrs .

Remove and knead again .

Divide the dough into equal portions .

Roll each portions into smooth balls .

Size of the ball depends on how big pan you are going to use for deep frying .Bigger the pan for frying then bigger the bhaturas .

I have a small kadai so made small balls .

Cover the balls with cloth till use.

Heat oil in a pan .

Roll the dough into thick oval shape. Either use oil or flour to roll.

*If using flour then the oil becomes cloudy very soon .

Once the oil is very hot , slide in the bhaturas.

Be quick while frying.

After sliding in ,press gently all over with the ladle and keep pouring the hot oil over it .

The bhaturas will puff up fully .

Once it puffs up fully , immediately flip on the other side and cook.

See that it doesn’t burn .The colour should be light golden .

Drain and remove on absorbent paper .

Serve with chole or any other side dish .

CHOLE RECIPES – https://maryzkitchen.com/?s=chole

PICKLED ONION RECIPE – Sirke wali pyaaz / Instant pickled onions

NOTES

Instead of baking pwdr and baking soda , use 1 tsp eno .Here the resting time will be very less – just 10 to 15 mins .
The oil should be very hot while frying .
Winter season keep the dough to rest for more time .
For bhatura made with yeast , we need 1 tsp yeast for 2 cup flour.
We can also make instant bhatura using soda water .Just use soda water to knead the dough .
We can also make street side bhaturas without yeast , no baking pwdr , no baking soda , no eno , no drinking soda also . RECIPE – Bhatura recipe

if you are a Punjabi, then Chole Bhature must be your weakness. In fact, it happens to be one of the most popular Indians food and is a perfect melange of spices, and this recipe is incomplete without a ‘Bhatura’. This Indian bread is incredibly delicious and tastes best when served with spicy Chole, Pickle and Raita.

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