Bhatura-Punjabi chole bhature-Channa Bhatura

Punjabi chole bhaturePunjabi chole bhature is a leavened bread which is deep fried in oil. I had yummy bhatura when I went to Mumbai. Out here in Chennai, we get South Indian version, which is nothing but huge maida poori which is more oily (probably because the batter was rested for more time) both in hand as well as in mouth.  But the Punjabi chole bhature is an authentic one will have one thin layer and one thick layer. Thick layer will be slight sour due to addition of curd.

Actually on feeling oil in both hand and mouth, I had stopped eating Bhatura in hotels. I was surprised that my children also stopped eating it in hotels. I then decided to make at home. After a few trials, here is a recipe for perfect stiff Punjabi chole bhature which is crispy and soft and chewy.

Punjabi chole bhature
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Punjabi chole bhature
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Main Course, tifffin
Cuisine: Indian
Servings: 6 pieces
Ingredients
  • 1/2 Cup Maida
  • 1/2 Cup Whole wheat Atta/Godumai Maavu
  • 2 Tbsp Rava/Semolina
  • 1/4 Cup Milk
  • 2 Tbsp Curd
  • 1 pinch Sugar
  • 1/4 Tsp Salt
  • 1 pinch Cooking Soda
  • 2 Cups Oil To fry
Instructions
  1. Mix Maida, Semolina, Atta with cooking soda, sugar and salt. Add curd and knead into soft pliable dough by adding milk little by little. The dough should be pliable and should not be stiff. Allow the dough to rest for 2 hours, so that it becomes soft and raises.

  2. Heat oil in a kadai. Divide the dough into 6 balls. Roll them into thick poori. Fry pooris in hot oil in medium flame. Ensure that both sides are cooked well. In the poori, one side will be very thin and other side will be thick. Thicker side needs more cooking time. Cook in medium to low flame so that it is done even on both sides.

Recipe Notes

*Adding Maida fully will give perfect Bhatura but I do not like both from taste and texture perspective. Hence I use mix of Maida and Atta.

 

*You can activate yeast and add it to the dough in place of cooking soda.

 

*Rava helps to get firm, round poori that does not puff off. Hence do not omit it.

 

 

Punjabi chole bhature – step by Step instructions

 

*Mix the flour, rava and knead with salt, cooking soda and Curd. Knead adding milk as required. Rest the dough to soften and rise.Punjabi chole bhature

*Heat oil in kadai. Roll the dough into thick pooris.Punjabi chole bhature

*Fry in medium flame till both sides cook well.

I enjoyed it with Channa Masala and what a combo!!!

Related: Did you try Manathakkali Drumstick poricha Kootu and Vazhaipoo adai. They are unique healthy recipes. 

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