Punjabi Bhature Recipe

Step by Step recipe to make Bhatura or Bhature:

You will have to start the night before. In a bowl take the yoghurt, sugar,

baking powder and all purpose flour. Mix well all the above 4 ingredients.

Cover the bowl with a cloth or lid and set it aside in a warm place overnight

or for 8 hours to allow natural fermentation to take place. The next day you

will see tiny bubbles on the surface of the mixture. I stirred the mixture and

so the bubbles cannot be seen in this pic.

In another bowl, mix together the wheat flour with salt and rub the oil or

ghee or butter into it with your fingertips.

Into this bowl, add the fermented mixture and the warm water.

Mix everything well.

Knead into a dough for 5 to 10 minutes or until it is silky smooth. Add a little

flour if it is too wet.

Gather the dough into a compact ball and cover it with a damp cloth. Again

set it aside in a warm place for 2 hrs. This is how the dough appears after 2

hours.

Knead the dough again. Form it in to 12-15 balls.

Roll each into 4-5 inch discs.

Heat oil or ghee and deep fry the bhaturas in the same way as you would

fry pooris.

Fry bhature till golden. The bhaturas will take a bit longer to fry than pooris.

Drain the bhatura on kitchen paper napkins to remove the excess oil.

Continue to fry each bhatura this way.

Serve the bhaturas hot with chole and wedges of lemon and sliced onions.