Chhole bhatura is one of the most popular street foods of Punjab, but it is famous in all parts of India and it is enjoyed by almost everyone. Chhole is a delicious spicy, tangy curry made with chickpea’s, which are low in calorie’s, rich in fiber and are good source of protein.
Bhature is fried leavened flat bread and is enjoyed fresh and hot with chhole. When bhaturas are not eaten immediately it looses it’s crispness and it’s difficult to eat. To make bhature nutritional I use oats and sooji, and it tastes just as yummy.
If we add baking powder, dough ferments soon, but i don’t use baking powder. Instead I knead maida with buttermilk, it takes 8 to 10 hours to ferment but it’s tastier and healthier. I am sure you will enjoy making chholey bhatura with my simple and easy recipe.
You can read the recipe for chhole here: http://everydayvegcooking.com/onion-free-chole/
Maida – 2 cup
Oats – 1/2 cup
Sooji – 1/4 cup
Oil – 1 tbsp
Salt – 1/8 tsp
Sugar – 1/2 tsp
Buttermilk – 1 cup
Oil for frying.
- Churn oats along with half cup buttermilk,
- Sieve maida, sooji, add salt, sugar, oil, oats and buttermilk into a mixture. Combine everything with fingers.
- Now add buttermilk according to requirement and knead the maida into a firm smooth dough. It should be like how puris dough would be. If required add some more buttermilk. Apply 1/4 tsp oil on surface of the dough and keep in covered container, in warm place for 8 to 10 hours
- After 8 to 10 hours the dough will be ready to use.
- Divide the dough into lemon sized balls. Grease palms with oil and flatten the ball to role into desired shape.
- Take sufficient oil in a kadahi and heat on medium flame. When oil is sufficiently hot put bhatura in it and press lightly with ladle in the centre, it puffs up, fry bhatura until it turns light brown from both the sides.
- Take out bhatura on a paper napkin and serve immediately with chhole, pickle and some salad.