Bhatura is one of the most famous breads from the Punjab. The term is most often used together with chole as 'Chole-Bhatura'. The Bhatura is a delicious fried bread made with plain flour. Adding butter to the Bhatura dough makes it softer while the baking soda and baking powder help it to rise and become fluffy. The curd on the other hand helps the Bhatura to rise and adds a slight tangy taste. Bhaturas are served at most Punjabi functions and restaurants and the size of a Bhatura could vary a great deal. At a traditional Punjabi restaurant or get-together you can expect very large Bhatura being fried right there before your eyes in huge kadhai.
|Plain flour||2 Cup (32 tbs)|
|Curd||1/4 Tablespoon (dahi)|
|Baking soda||1/2 Teaspoon|
|Baking powder||1 Pinch|
|Soft butter||1 Tablespoon|
|Oil||2 Tablespoon (For deep frying)|
Combine all the ingredients in a deep bowl, mix well and knead into a semi-stiff dough using enough water Cover the dough with a damp muslin cloth and keep aside for 1 hour.
Knead the dough well again and divide it into 8 equal portions.
Roll each portion of the dough into a 150 mm. (6") diameter circle.
Heat the oil in a deep non-stick kadhai and deep-fry the bhatura, one at a time on a medium flame, till they puff up and turn golden brown in colour on both the sides. Drain on an absorbent paper.
Serve immediately with Chole.