This is a fool-proof, no yeast, instant Bhatura recipe. No kidding. With the weather like this, it is pretty obvious to have some insane cravings. Chole Bhature is one thing that I mostly crave for when there are leftovers of the latter in the fridge. But the problem is the dough of course, which needs overnight fermentation. So, mom to the rescue – obviously. Bhatura dough within thirty minutes so you do not have to ignore your cravings this monsoon season.
The dough is usually kept to ferment overnight. Kneading it with carbonated water makes the fermentation process an instant one. We usually add semolina to give them a slightly crunchier texture. You can use only maida for super fluffy bhaturas.
Also try this Bengali potato curry to go with your Bedmi poori next time.
Ingredients for the Bhatura dough – for 8 medium sized ones
- All-purpose flour (Maida) – 1-1/2 cups
- Semolina (Suji) – 1/2 cup
- Curd – 2 tbsp
- Salt – A pinch
- Soda water – To knead the dough
- Oil – To fry
Method
- Sieve maida and semolina together, add salt, and mix well.
- Add curd and mix again.
- Add soda and knead the dough, keep it aside for half an hour.
- Divide the dough into 8 equal-sized balls.
- Heat the oil in a pan, roll the Bhatura with a rolling pin as evenly as possible.
- Make sure the oil is piping hot and fry until both sides are golden.
- Serve hot with Chole, onion, and pickle.
Yes, it is that simple!
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