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Taste and texture of Bhatura

Everyone’s mouth waters on hearing the name of Chole-Bhatura. These are so delicious that one feels like eating them. However, when we try to make them at home, Bhature often turns out to be hard or flat. Bhature made by confectioners in the market are fluffy and soft, but making the same at home can be challenging. If you also want to make your Bhatura inflate like a balloon, then follow some special tips. First of all, it is very important to knead the dough correctly. Many people add curd and baking powder to flour for making Bhature, but if there is no proper balance of the ingredients, Bhature does not rise properly.

Use of semolina and boiled potatoes

Flour is usually used to make bhature, but sometimes it leaves the bhature stretched or flat. If you want to get a halwai like texture, then add some fine semolina and boiled potatoes to the flour. This will make Bhature puffy. Semolina adds crispiness to the bhature and the boiled potatoes retain moisture.

mixture of lukewarm water and sugar

Most of the people use curd to knead the dough of Bhature, but even this does not make the Bhature puffy. You can use it by dissolving one spoon of sugar in lukewarm water. It speeds up the fermentation process and also gives a golden color to the bhatura. Keep the dough soft and pliable.

Method to make Bhature

– Take required amount of flour in a vessel and mix the ingredients mentioned above.

– Knead soft dough with lukewarm water.

– Knead the dough well for 5-7 minutes.

– Apply some oil on the dough, cover it with a wet cloth and keep it for 2-3 hours.

– Heat oil to fry Bhature.

– When putting Bhatura in oil, press it lightly, due to which it will swell like a balloon.