Bhatura is a crispy, deep fried flour bread made of all-purpose flour or maida, yogurt and soda (being the main ingredients). It is part of authentic Punjabi cuisine, normally served with chole (a garbanzo beans or chickpea curry with spicy gravy) in most of North India as a breakfast dish.
You go to any restaurant or hotel or even a street-side vendor in most of India, you are sure to find this tasty combo of chole and bhature served as one of their most popular dishes. Some restaurants make the size of these so big (I have seen some that are 8 inches in diameter!!) that just one fills you up!!!
My version makes a crispy, non-greasy bhatura and the difference here is the dough is made with milk, which gives a soft consistency to the bhatura at the same time, it is crispy when hot.
You can enjoy these hot and crispy bhaturas with my Amritsari chole which can be found here!!
Easy Bhatura (for Chole Bhatura)
Prep time: 2 hours and 10 minutes
For the bhatura dough:
2 cups of Maida or all purpose flour
½ cup of yogurt or curd
2 tablespoons oil
½ teaspoon baking soda
½ teaspoon salt
Milk ½ cup or more
Oil for frying
In a large mixing bowl, add the flour, yogurt, oil, soda and salt and mix well. Make a dough with enough milk to make a soft and pliable dough. Keep covered for about 2 hours or more.
Heat oil in a deep pan.
Take 1-inch balls of the dough, dust in flour, roll to a medium thick circles and deep fry till puffed and golden brown on both sides.
Serve hot with Amritsari Chole.
You can refrigerate leftover dough and make again whenever you want fresh and hot bhaturas.