how to make indian bhatura  /no yeast recipe

Resemblance in anything doesn’t mean that they will have same character and behavior the very same thing applies for food too!yes,there is always a difference between bhaturas and puri’s even though they look the same.Bhaturas are chewy ,fluffy and thick but puris are not!In restaurants and functions they can make big round bhaturas fried in large kadai’s but at home to be more economical we make it smaller and that too for my son I have made it as mini bhaturas with oval shapes which he loved a lot but he was little confused whether it was a puri or something else.He was confused as am doing it for the first time and he was quite familiar with puri’s only.For this bhaturas kneading is more important you should knead it nicely to get perfect puffed up bhaturas.For puri’s we can make up our mind to have it with any possible kurma’s and masala’s but for bhatura it pairs up best only with chole or punjabi channa.For this you should allow the dough to rise up so we should rest it for at-least two hours which brings out sourness from curds and puffs up nicely.Its a very filling kind of dish and its a kids favourite breakfast/dinner. These bhatura’s are also done by adding yeast which am yet to try.

how to make indian bhatura /no yeast recipe

INGREDIENTS:

All purpose flour/maida – 2 cups
Milk – 1/4 cup
Curd – 1/2 cup
Oil – 2tsp
Cooking soda – 1/4 tsp
Salt to taste and oil for frying

METHOD:

ADD MAIDA IN A BOWL

THEN ADD SALT,OIL AND BAKING SODA TO IT

ADD CURD

THEN MILK

MIX

TO FORM DOUGH BY KNEADING NICELY

MARINATE FOR 2-4 HOURS AND ROLL

FRY IN HOT OIL

BOTH SIDE TAKE OUT IN A TISSUE

1.Take maida in a bowl add salt,soda and oil mixture to it.
2.Then add curd and then milk,blend it nicely.
3.To form a dough(not too soft and sticky or hard)
4.knead and  keep closed for 3-4 hours.
5.After that knead for some time.
6.In-between heat kadai with oil.
7.Roll into desired shapes I have rolled oval but not too thin.
8.Fry in hot oil adjusting the flame then and there.
9.Take out in a tissue serve with chole/channa masala.

how to make famous indian bhatura /no yeast recipe

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Prep Time 4 hours hrs

Cook Time 30 minutes mins

Ingredients

  

• All purpose flour/maida - 2 cups
• Milk - 1/4 cup
• Curd - 1/2 cup
• Oil - 2tsp
• Cooking soda - 1/4 tsp
• Salt to taste
• oil for frying

Instructions

 

• Take maida in a bowl add salt,soda and oil mixture to it.
• Then add curd and then milk,blend it nicely.
• To form a dough(not too soft and sticky or hard)
• knead and keep closed for 3-4 hours.
• After that knead for some time.
• In-between heat kadai with oil.
• Roll into desired shapes I have rolled oval but not too thin.
• Fry in hot oil adjusting the flame then and there.
• Take out in a tissue serve with chole/channa masala.
  

Notes

Usually for bhaturas they roll it little thicker.
You can roll it into any shapes you want,I have rolled it oval.
This is one of the type of bhaturas done using curd.
Fry it in hot oil adjusting the flame then and there so that bhaturas are perfectly cooked.

MORE RECIPES FROM MY BLOG HOP FRIENDS:

Piyali’s – badam paneer pasanda

Shobana’s – Soya chunks pulav

Jaya’s –  veg croquettes

Parvathys –  panchmel dal

Anu’s –  punjabi chole

Swati’s – coconut ladoo

Padma’s – Paneer capsicum paratha

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