BHATURA RECIPE | CRISPY BHATURE - HOTEL STYLE RECIPE | Punjabi chole bhature

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 kadhai

Chole is definitely incomplete without bhature just like a letter without an address.
Bhature is made of maida(refined flour) and deep fried in oil. 

I STILL RELISH THE KAILASH PARBAT( Andheri mumbai) CHOLE BHATURE.  

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 powder
1/2 cup yogurt
1 tea spn sugar
Oil
Salt

METHOD

1. Place flour and baking powder, and salt in a bowl.
2.  Mix well and pass it through a sieve.
3. 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.
4.  Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes.
5. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes.
6.  Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides.
7. 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