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How to make Bhature ka atta: The fun of homemade chole bhature is something else. Hot chole and fluffy soft bhature, which will make your mouth water just by looking at them. But to be honest, not everyone can make perfect bhature. Many times, there is a mistake in kneading the dough, and then the bhature shrinks or does not puff up properly. Especially when you suddenly feel like eating bhature and you do not have time to set the dough in advance. In such a situation, it is important to know the right way to make instant bhature. By adopting the right recipe and some small tips, you can make such bhature without much effort, which tastes like a hotel and which are also perfect in appearance.

Method of making dough for classic bhature
If you have time and you are going to make bhature by planning, then first of all, take 1 cup of flour. Add a little salt and 1 teaspoon semolina to it. Add half a teaspoon of baking powder, half a teaspoon of sugar, 2 teaspoons curd, and 1 teaspoon oil, and mix well. Now add lukewarm water and start kneading the dough. Keep in mind that the dough should be soft and elastic.

While kneading the dough, keep breaking it with the palm and lightly patting it in between. This will make the dough even smoother, and the bhaturas will puff up well. After kneading for about 10 minutes, wrap the dough in polythene and close it in an airtight box, and let it set for 4-5 hours. When the dough is completely set, make a ball and roll it, and fry it in hot oil till it turns golden.

Easy way to make instant bhatura dough
If you are thinking of making bhaturas suddenly and do not have much time, then adopt the instant recipe. For this, take 1 cup of refined flour and mix half a cup of wheat flour in it. If you want, you can also use only refined flour. Now add 1 tablespoon semolina, 3-4 tablespoons curd, a half teaspoon sugar, a little salt, and a half teaspoon baking powder.

After mixing all the dry ingredients well, add water and knead a soft dough. Now keep it in a polythene or box for 20-25 minutes. During this time, you can prepare to make chole. As soon as the chole is ready, your dough will also become perfect for rolling.

Tips to make bhatura even more perfect

It is important to add semolina to the dough; it gives crispiness and fluffiness to the bhatura. Adding curd makes the dough soft and also enhances the taste of the bhatura. The oil should be hot while frying; otherwise, the bhatura will absorb the oil and will not puff up. While rolling, apply a little oil on the dough; this will make rolling easier, and it will not stick. Adding wheat flour makes bhaturas a little healthier, and their texture is also good.

Why do bhaturas not puff up sometimes?
Often, people knead the dough too hard or too loosely, due to which the bhaturas do not puff up properly. Also, the temperature of the oil must be right. If the oil is cold, the bhaturas will shrink, and if it is too hot, they will burn from the top but will remain raw from the inside.

The right balance is necessary for fluffy and soft bhaturas
The secret of the perfect bhatura is the right ingredients and their balance. If you knead the dough in the above-mentioned way and follow the tips, then believe me that your bhaturas will turn out like the ones in the hotel, and everyone from the guests of the house to the children will praise you.

If you want, serve these bhaturas with potato curry, chole, or paneer masala. Put chopped onion, green chillies, and pickle on top. And then see, your home kitchen will turn into a mini dhaba in minutes.

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