Atta Bhatura | Atte ke Bhature
Bhatura or Bhature is a very popular soft and fluffy deep fried Indian bread served with chole (chickpea curry). Chole Bhature is a north Indian dish. But the combination of chole bhature is very popular in restaurants in all over India
Bhaturas are generally made with refined flour but to give it a healthy twist, like always, I made these with whole wheat flour and hence the name Atta Bhatura and it came really nice. Soft and fluffy from inside and crisp from outside. Exactly the way a bhatura’s texture ideally should be, even without using refined flour.Then why use refined flour,when you can get the same result with the goodness of whole wheat.As we all know whole wheat is rich in fibre, folate, riboflavin and vitamins, hence is a better option over plain flour or refined flour.
The method of making dough is also slightly different from the regular one.but if you follow the instructions carefully you would get the good result.Though it needs little bit of pre planning but it is really worth.Fermentation not only ensure the better texture and taste,it is also good for health.
so what are we waiting for let’s get started with the recipe.
- Whole wheat flour(gehun ka atta)- 2.5 cups
- Semolina(suji) 1/4 cup
- Salt to taste
- Sugar – 1 tsp
- Baking soda – 1 tsp
- milk powder- 1tbs
- Curd / yogurt(dahi)preferably little sour -½ cup
- Milk – 1/2 cup
- Oil/ghee – 1 tbsp +1 tsp
- Oil for deep frying
In a large mixing bowl mix together wheat flour(atta),semolina(suji),salt,sugar and baking soda.
Add curd and mix,add milk little by little to make the dough.
Add a table spoon of ghee or oil and knead the dough well for 6-8 minutes to make it smooth.
Apply a tea spoon of oil/ghee to the dough.cover and let it rest on a warm place for at least 4-5 hours or more if the weather is cold.
After that knead the dough lightly and cut out the balls for making bhaturas.
Roll the bhaturas with the help of rolling pin.it should neither be too thin nor too thick.
Deep fry the rolled bhaturas in to hot oil.after dropping it in to oil press gently with the help of ladle to help it puff up.
flip and cook on other side until golden.drain and serve immediately with chole.
- If the wheat flour you are using is course then use 2 cup of wheat flour and half cup of plain flour(maida).
- If you don’t have milk powder you can use 2 tbsp of paneer inspite of milk powder or else use ¼ cup of evaporated milk along with ¼ cup of regular milk replacing ½ cup of milk in the recipe.you can even skip it,but it helps making bhaturas softer.
- kneading the dough Well is also important to get the soft texture of the bhaturas.
- Resting the dough helps it ferment well,it not only ensure the soft texture but also enhance the taste.if you are in a hurry you can use eno instead of baking soda to make instant bhaturas.but if you plan ahead you will get wonderful results with the natural fermentation.
- If your dough is too soft or sticky you will get more oily or greasy bhatura.
- Do not roll the bhaturas too thin.
- Oil should be sufficiently hot to fry the bhaturas,else the bhaturas will not puff up well and will absorb more oil.
- After draining keep in a colander, do not pile up spread nicely to get enough air.it helps making these crisp.
Atta Bhatura Video Recipe:
Try this Easy Atta Bhatura Recipe and let us know how it turned out for you. We would love to hear from you.