Namaste ๐๐ป๐ฎ๐ณ
Hello Friends, how are you?? Wishing you all happy and prosperous life ahead.
In Last Blog, I shared the recipe of Masala Chhola(chickpeas) Kindly the read blog as Bhatura is incomplete without chhola.
A fried Fluffy Bread is serve with Spicy Tangy Gravy known as Chhola(chickpeas). Bhatura is North Indian Fluffy Fried leavened in Sour Dough Bread made up of All-purpose flour. If you come to India and You must try Chhola Bhatura. It is famous all over India. Actually, this is a North Indian recipe,Now you can find it not only in every corner of India but also in foreign countries. It's my favorite but what is so special that I like homemade Chhola Bhatura, as the outside Street food is too oily n unhealthy, Because restaurants use the same oil many times. Which is very dangerous and unhealthy for health.That's why I always prefer homemade Chhola Bhatura.
Time๐ก
| Prepartion Time | 2 Hours. |
|---|---|
| Cooking Time | 5 Minutes |
| Cuisine | Lunch /Dinner |
| Serving | 3-4 People |
Ingredients ๐
โช 200 grams all-purpose flour.
โช 1 tsp sugar.
โช Salt to taste.
โช Pinch of baking powder.
โช Oil for Frying.
โช cup curd.
Process๐จโ๐ณ
frstly, in a large mixing bowl take All Purpose flour,add Sugar & Salt into it.
Add curd, Baking Soda and start to knead dough.
Add curd, Baking Soda and start to knead dough.
kead and punch the dough well for atleast 2 minutes.
frther, grease the dough with oil. Let it rest for atleast 2 hours.
make balls between your palms.
oll the dough evenly into circles using rolling pin.
Make the circle neither too thin nor thick
Take a kadhai or Frying pan, heat the oil.
When oil is sufficient hot,add the Sheet Roll into it slowly
press with the serving Spoon to puff up.
once they begin to puff, splash oil over the bhatura till they puff completely.
fip over and fry the bhatura till golden brown all over.
Serve the bhatura with Chhola.
I am sure, you must have eaten many type of bread but have never tried something like this, then try this recipe and tell me in the comment section.
