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Chole or Chana Masala, a spicy garbanzo bean curry that is popularly found on most Indian restaurant menus, is almost always paired with Bhatura or Bhature. The bhatura recipe is a little different than the standard poori (puri) recipe in that the dough is made with a leavening agent like yeast or baking soda. In this video, we will show you a yeast free (no yeast) bhatura recipe as well as one with it…you decide which one you prefer!

Prep Time: 10 mins plus 1 hour dough resting time
Cook Time: 15 mins
Makes 4-5 Bhature

Ingredients: (Recipe with Yeast)

All Purpose Flour (Maida) – 1 cup, sifted
Salt – 1/4 tsp
Oil – 1 tsp
Sugar – 1/2 tsp
Rapid Rise Yeast – 1/2 tsp (if using dry active yeast, dissolve it with the sugar in the warm water and let it foam up before adding to the flour)
Yogurt – 1/4 cup (use thick yogurt)
Warm Water – approx 2 Tbsp (give or take 1 tsp)

Method:

1. Add All Purpose Flour and Salt to a large bowl. Mix.
2. Add Oil and incorporate it well into the flour.
3. Add Sugar and Rapid Rise Yeast and mix.
4. Add Yogurt and Warm Water (slowly) to form a soft dough. Knead for 4-5 minutes until smooth and elastic.
5. Drizzle a few drop of oil to coat the dough, cover with a damp paper or cloth towel and let it rest in a warm place for 1 hour.
6. Heat Oil for deep frying.
7. Knead dough once again and divide into 4-5 equal portions.
8. Lightly coat rolling surface with oil and roll out dough into a approx 5-6 inch round (note: dough tends to stretch back so make round bigger than needed).
9. Carefully slide bhatura into the hot oil and gently keep pressing down with a slotted spoon until it puffs up. (approx 30 secs to 1 min)
10. Flip Bhatura to other side and gently press into the oil. Cook for 30 secs to 1 minutes, until golden brown, and remove onto a paper towel lined plate.
11. Continue with remaining Bhature.
12. Serve Hot with Chole or Chana Masala

Ingredients (Recipe without Yeast):

All Purpose Flour (Maida) – 1 cup
Baking Soda – 1/2 tsp
Salt – 1/4 tsp
Oil – 1 tsp
Sugar – 1/2 tsp
Yogurt – 1/4 cup
Warm Water – approx 2 Tbsp

Method:

1. Sift together All Purpose Flour, Baking Soda and Salt into a large bowl.
2. Add Oil and incorporate well into flour.
3. Add Sugar, Yogurt, Warm Water (slowly) and knead to form a soft dough. Knead for 4-5 minutes until soft and elastic.
4. Drizzle a few drop of oil to coat the dough, cover with a damp paper or cloth towel and let it rest in a warm place for 1 hour.
5. Heat Oil for deep frying.
6. Knead dough once again and divide into 4-5 equal portions.
7. Lightly coat rolling surface with oil and roll out dough into a approx 5-6 inch round (note: dough tends to stretch back so make round bigger than needed).
8. Carefully slide bhatura into the hot oil and gently keep pressing down with a slotted spoon until it puffs up. (approx 30 secs to 1 min)
9. Flip Bhatura to other side and gently press into the oil. Cook for 30 secs to 1 minutes, until golden brown, and remove onto a paper towel lined plate.
10. Continue with remaining Bhature.
11. Serve Hot with Chole or Chana Masala

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