Chole 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. Chole 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 chole. 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 chole bhatura with my simple and easy recipe.
You can read the recipe for chole here: http://everydayvegcooking.com/onion-free-chole
Ingredients for Bhatura-
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.
Method:
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- blend oats along with half cup buttermilk,
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- Sieve maida, sooji, add salt, sugar, oil, oats and buttermilk mixture, Combine everything with fingers.
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- 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
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- After 8 to 10 hours the dough will be ready to use.
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- Divide the dough into lemon sized balls. Grease palms with oil and flatten the ball to role into desired shape.
- Divide the dough into lemon sized balls. Grease palms with oil and flatten the ball to role into desired shape.
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- Take sufficient oil in a kadhai 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 sufficient oil in a kadhai 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 chole, pickle and some salad.
Mmmm. Looks yum and tastes yum too (I have eaten them, remember?) But why can’t we make it with wheat atta instead of maida? Maida creates acidity for many due to which they don’t eat bhature at all.
Original taste of bhatura comes when it’s made with Maida, if we use aata it will taste like poories.
Instead of taking 2 cup Maida we can take one cup Maida and one cup aata, rest recipe is same, please try this recipe, I am sure everyone will enjoy this healthy recipe.