Bhatura Bliss: Let’s Fry Up Some Happiness, Yaar!
Namaste, Sat Sri Akal, Kem Chho, and Vanakkam my foodie friends! Chef Curry Do-Pyaza here, back with another recipe that’s sure to tickle your taste buds and bring a smile to your face. Today, we’re diving headfirst into the world of Bhatura – those gloriously puffed, golden-brown breads that are just begging to be paired with a spicy chole (chickpea curry).
Bhatura is more than just a bread; it’s a celebration! You’ll often find it gracing tables during festive occasions like Diwali, Holi, and weddings. It’s the perfect accompaniment to a hearty meal, especially during the cooler months when you crave something warm and satisfying. In many North Indian homes, Sunday brunch is incomplete without a plate piled high with Bhatura and Chole.
Now, let’s talk a little history. Bhatura is believed to have originated in the Punjab region of India. It’s a variation of the popular North Indian bread, naan, but with a unique twist – it’s deep-fried! This frying process gives it that signature puffed-up texture and irresistible crispy exterior.
Ready to get cooking? Don’t worry, it’s easier than you think!
Preparation Time: 20 minutes (plus 2-3 hours for resting)
Cooking Time: 20 minutes
Ingredients:
- Maida (All-Purpose Flour): 2 cups
- Sooji (Semolina): 2 tablespoons
- Dahi (Plain Yogurt): 1/2 cup
- Cheeni (Sugar): 1 teaspoon
- Namak (Salt): 1/2 teaspoon
- Tel (Oil): 2 tablespoons + for frying
- Baking Soda: 1/4 teaspoon
- Warm Water: As needed
Let’s Get Cooking!
- Mix it Up: In a large bowl, combine the maida, sooji, sugar, salt, and baking soda. Mix these dry ingredients well.
- Yogurt Power: Add the dahi and oil to the dry ingredients. Mix everything with your hands until it resembles coarse crumbs.
- Knead it Good: Gradually add warm water, kneading the dough until it becomes smooth and elastic. It should be soft but not sticky.
- Rest and Relax: Cover the dough with a damp cloth and let it rest for at least 2-3 hours. This is crucial for that perfect puff!
- Heat it Up: Heat oil in a deep frying pan or kadhai over medium-high heat. The oil should be hot enough to quickly puff up the bhaturas.
- Shape it Up: Divide the dough into equal-sized balls. Roll each ball into an oval or round shape, about 4-5 inches in diameter. Don’t make them too thin!
- Fry Like a Pro: Gently slide a rolled bhatura into the hot oil. Use a slotted spoon to gently press it down, helping it to puff up.
- Golden Brown Goodness: Fry the bhatura until it’s golden brown and puffed up on both sides.
- Drain and Serve: Remove the bhatura from the oil and place it on a paper towel-lined plate to drain excess oil.
- Repeat: Repeat steps 6-9 with the remaining dough.
- Enjoy: Serve hot with chole, pickle, and sliced onions.
Chef Curry’s Top Tips:
- Resting is Key: Don’t skimp on the resting time! This allows the gluten to relax, resulting in a softer, puffier bhatura.
- Hot Oil is Essential: Make sure the oil is hot enough before frying. If it’s not hot enough, the bhaturas will absorb too much oil and won’t puff up properly.
- Don’t Overcrowd: Fry only one or two bhaturas at a time to maintain the oil temperature and prevent them from sticking together.
- Yogurt Matters: Use fresh, plain yogurt for the best flavor and texture.
Cooking it Your Way:
While Bhatura is traditionally deep-fried, here are some alternative methods, though they won’t yield the exact same results:
- Air Fryer: You can try air frying bhaturas, but they won’t puff up as much. Brush them with oil and air fry at 350°F (175°C) for about 8-10 minutes, flipping halfway through.
- Oven: Baking bhaturas in the oven is also an option, but they will be more like naan. Bake at 400°F (200°C) for about 10-12 minutes.
Nutritional Information (approximate, per Bhatura):
- Calories: 250-300
- Carbohydrates: 30-40g
- Protein: 5-7g
- Fat: 10-15g
Please note that these values are approximate and may vary depending on the specific ingredients and cooking methods used.
Serving Suggestions:
- Chole Bhature: The classic pairing! Serve with a spicy and flavorful chole (chickpea curry).
- Pickle and Onions: A simple yet satisfying accompaniment.
- Raita: A cooling yogurt-based dip to balance the spiciness of the chole.
- Lassi: A refreshing yogurt drink to complete the meal.
There you have it, folks! My super-easy Bhatura recipe. Now, go on and try this amazing recipe at home. Cook it for your family and friends.