Monday, May 7, 2007

Bhature / Bhatura

I've been wanting to post this recipe since long. This is Sanjeev Kapoor's recipe (of Khana Khazana fame) and it should ideally go into the "Recipes from elsewhere" but his site doesn't provide a link to the recipe because of the way it's built. So I decided to just copy and paste it here. For a long time I'd been looking for the perfect bhatura recipe, just like they make in any of Delhi's restaurants...yummy! Finally I found this and believe me it makes the most delicious bhaturas! I just followed the recipe to the T and there we were relishing the bhaturas. Also, unlike most of the other recipes the dough needs to ferment for only an hour so you don't need to plan half-a-day in advance.


2½ cups Refined flour (maida)
1/2 tsp Baking powder
pinch of Soda bicarbonate
1/2 cup Yogurt
1 tsp Salt
2 tsps Powdered sugar
2 tbsps + to deep fry Oil


Mix refined flour, baking powder and soda bicarbonate. Sieve and keep aside. Mix yogurt with salt and sugar. Add this to the flour, add enough water and mix gradually to make a soft dough by light kneading. Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to rise for ten minutes. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter bhaturas. Heat sufficient oil in a kadai and deep fry bhaturas on high heat till light brown on both sides. Serve hot with chole.

If you want to have a look at the original recipe, go to his site and then go to the "Complimentary Recipes" section. It's listed under the "Punjabi Recipes".

No comments: