Chole Bhature | Punjabi Chana Bhatura | How To Make Bhatura

Chole Bhature, How to make bhatura, Punjabi Chana Bhatura, Popular indian vegetarian recipes for breakfast, lunch, dinner, snack, north Indian recipes, instant bhature, bhatura with and without yeast, chana masala, amritsari chole

5 from 20 votes

Chole Bhature | Punjabi Chana Bhatura | How To Make Bhatura

Bhatura or Bhature is deep-fried Indian leavened bread that is crisp on the outside, soft and fluffy in texture, and can be served any time of the day. Chole Bhature or Chana Bhatura is a popular combo served in any restaurant or dhaba across India.

Prep Time10

Cook Time15

Rest Time1

Total Time1 25

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: Indian, north indian, punjabi

Servings: bhatura or bhature

Calories: 107kcal

Author: Kushi

Ingredients

2 cups All purpose flour (Maida)
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Baking powder
¼ teaspoon Baking soda
2 tablespoon Coconut oil or Vegetable oil or Cooking oil
½ cup Sour cream (you can even use yogurt, curd, or dahi)
4 tablespoon Whole milk
Oil , for frying

Instructions

Step I

In a large bowl, add flour (maida), sugar, salt, baking powder, baking soda, and mix. Now add oil and rub it into the flour.
2 cups All purpose flour, 1 teaspoon Sugar, ½ teaspoon Salt, ½ teaspoon Baking powder, ¼ teaspoon Baking soda, 2 tablespoon Coconut oil
I have used sour cream. You can use yogurt or curd (dahi) instead of sour cream. Add sour cream and mix. Finally, add milk in increments of 1 tablespoon and knead for 5 to 6 minutes till soft dough is formed. Kneading is very important as this will give you puffy and chewy texture.
½ cup Sour cream, 4 tablespoon Whole milk
Place the dough in a greased bowl, cover it and keep it aside for 1 hour.

Step II

Heat oil in a pan on medium to medium-high heat.
The oil should be hot to fry the bhaturas. To check if the oil is hot, drop a piece of dough into the oil, it should sizzle and come up immediately.
Oil
Depending on how big you want your bhaturas, divide the dough into equal portions. I have made 18 equal portions. If you want restaurant-style bigger bhaturas then divide the dough into 9 equal portions but make sure you have a large pan to fry big bhaturas.
Roll the dough evenly into circles or ovals. They should not be too thick or too thin.
Add bhaturas one or 2 at a time depending on the size of your pan and using a slotted spoon gently press so that they puff up.
Flip and cook on both sides till it is golden brown. Transfer it to a paper towel to absorb any excess oil.
Repeat the process for the remaining dough.
Bhatura or Bhature is now ready. Serve hot and enjoy.

Notes

You can substitute 1 teaspoon Eno or fruit salt instead of baking powder and baking soda to make instant bhatura.
You can also add 2 tablespoon of sooji or semolina to the dough to get dhaba or restaurant style texture on the outside.

Nutrition