One of North India's most popular puffed deep-fried bread - Bhatura. It is made with All-purpose flour (Maida) and served with Chole masala. This dish is one of the most eaten breakfast/snack in the Northern part of India. It can be also served as a breakfast as well as lunch or dinner.

Hot Bhature along with spicy tangy Chole, it's THE BEST food on the earth. :) The combination of chole masala and deep-fried bhatura makes it an exotic recipe.
#bhature #cholebhature #recipe

Notes and pro-tips
You can also make this recipe with whole wheat flour or a mix of whole wheat flour and all-purpose flour.
Kneading the dough is a really important step. It needs to be kneaded well. I kneaded the dough with a hand for about 8 to 10 minutes. If you have a stand mixer knead the dough for 5 to 6 minutes.
Don’t skip the Rawa (Semolina). Rava helps to get a crispy bhature after deep frying. Make sure that you use fine sooji to make these, otherwise, you will not get that perfect texture.
I would highly recommend using sour curd or plain yogurt. The sourness would fasten the fermentation process and the dough would be extra soft.
It’s very important for the dough to rest for a minimum of 1 hour before frying the bhaturas.
If your dough is very soft and you are not able to roll it, lightly dust with dry flour to help with the rolling.
Make sure the oil is sufficiently hot when you fry the bhatura. Else the bhatura won’t puff up and absorb a lot of oil.
If you are planning to take bhaturas for a party or not going to eat them immediately, keep them covered in an airtight container.
For the yeast version – I have used instant yeast. If you are using active dry yeast, first you need to activate the yeast. Take lukewarm water, add sugar and yeast. Mix them once. Cover it and let it sit ten minutes or until the mixture becomes frothy in the warm place. Once it is activated, use it to make the dough.

Quick FAQs.

Can we store the dough or make it ahead of time?
Yes, the dough can be made ahead of time. It stays good up to 4 to 5 days in the refrigerator when stored in an air-tight container.
I have never tried freezing the dough though.

What to do with leftover dough?
You can Make pizza, kulcha or naan from the leftover dough.

What is the difference between puri and bhature?
The difference is,

Puri is smaller in size, made with atta/whole wheat flour, whereas Bhatura is larger and made with Maida/all-purpose flour.

The flour has to be fermented with yeast (or baking soda and baking powder) to make bhaturas whereas puris are made without fermentation.

Can we use Eno instead of baking soda in Bhatura?
Yes, you can use Eno instead of baking soda. In this case, you don’t rest the dough. Make the bhature immediately.

Is it healthy?
No, since it is fried, it’s not healthy. But you can make it healthier by baking the bhature (like Kulcha) in the oven instead of deep-frying it.

Detailed Recipe
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