Who can resist the sight of beautiful puffed up Bhaturas served with chole the perfect companion for Bhaturas., a popular North Indian dish of gorgeousness also had at breakfast , which resemble pooris but much thicker and filling. Essentially it is a deep fried leavened bread usually had for breakfast!!
While pooris are unleavened and smaller , bhaturas are much bigger, more like bread deep fried.
Just as the idlis and dosas rule the restaurant menus, Chole bhaturas are the top of the chart in the Northern parts and the taste is to die for though it leaves you with a sense of guilt for gorging all that deep fried dish and not stopping with one or two.
But who can blame when taste and the tongue matters , at times so defying your resilience to stay away from anything so much as deep fried , you just dig in deep throwing caution to the winds, but sigh!! this happens very rarely at my place as we do not indulge in this too often.
But when it is made , there is a sense of great anticipation as the combination of bhaturas with chole whets your appetite.Oh well !! off to the recipe then and a simple one it is too.
As always with any dish there are so many ways of making it and I always opt for the easier one, time tested.
2 cups flour ( 1 cup whole wheat flour and 1 cup all purpose flour )
3 tbsp rava ( semolina/sooji)
3 tbsp yogurt
1 tbsp oil
1/2 tsp sugar
1/2 tsp salt
1 tsp baking powder
Oil for deep frying
Water to knead the dough
Make a soft dough with ingredients given above except oil for frying . Make a soft pliable dough.
Cover the dough with a cloth and let it sit for 3 hours.
Pinch off small balls from the dough and make small pooris , slightly thick.
Keep the oil to heat and start deep frying till the bhatura puffs up nicely.
When you slide the bhaturas into the oil, press lightly in the middle to help it puff up and keep the flame on a medium heat.
Flip the bhatura carefully on the other side to cook and turn deep golden.
Drain on a kitchen towel.
Serve hot with Chole which is the typical accompaniment.