CRISPY BHATURE
The actual Bhature is of a chapati size. But I made them of medium size so that I could fry them in my kadhaiChole is definitely incomplete without bhature just like a letter without an address.
Bhature is made of maida(refined flour) and deep fried in oil.
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Chole is my all time favourite .if you too like here are few chole recipes for you.
chole pulav
chole salad
amritsari chole
pindi chana
kadhai chole
punjabi chole
INGREDIENTS:
2 cups maida or all purpose flour
1/2 tea spn baking powder1/2 cup yogurt
1 tea spn sugar
Oil
Salt
METHOD
- Place flour and baking powder, and salt in a bowl.
- Mix well and pass it through a sieve.
- Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading. Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour.
- Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes.
- Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes.
- Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides.
- Drain on absorbent paper. Serve hot with chole.
Tip
Oil should be hot when u fry bhature so that it will puff.Take care to adjust flame while frying or else it will get burnt