Bhature (Chhole-Bhature)/vibsk-25

Ingredients:

	Ingredients		Quantity
1.	All Purpose Flour (Maida)	:	250 g
2.	Semolina	:	50 g
3.	Curd	:	100 g
4.	Baking Powder	:	½ tsp
5.	Baking Soda	:	¼ tsp
6.	Salt	:	½  tsp
7.	Powdered Sugar	:	1 tsp
8.	Oil	:	2-3 tsp for kneading the flour
9.	Oil	:	Deep frying
10.	Lukewarm water	:	For kneading the flour

Method:

1. Add powdered sugar, salt, semolina, baking powder & baking soda to all-purpose flour. Mix well.
2. Add oil & mix well.
3. Add curd & knead the flour to make soft dough. If needed add lukewarm water.
4. Knead for 7-8 minutes pressing with fist to make very soft dough. The dough should not be very sticky or very tight.
5. Apply oil on the dough & cover with transparent packing film or clean & wet muslin cloth. Keep aside for 3-4 hours in a warm place.
6. After 3-4 hours the dough will rise.
7. Applying oil on your palms knead well to achieve soft dough.
8. If dough is too sticky add more all-purpose flour. Knead well.
9. Divide the dough in equal size balls.
10. Roll the balls between your palms to make soft balls.
11. Apply oil on rolling surface & on rolling pin.
12. Place the ball on rolling surface & with the help of rolling pin roll the balls in oval/round shape bhature.
13. Heat oil in a wok for deep-frying.
14. On medium flame, deep fry till puffed and golden brown.
15. Take it out and keep on kitchen napkin paper to remove excess oil.
16. Deep-fry all the bhatures in similar way.

Serve hot with chhole, mix veg pickle, salad and raita.

Watch video here:

Recipe Step By Step With Pics:

STEP-1

1. Add powdered sugar, salt, semolina, baking powder & baking soda to all-purpose flour. Mix well.

STEP-2

2. Add oil & mix well.

STEP-3

3. Add curd & knead the flour to make soft dough. If needed add lukewarm water.

STEP-4

4. Knead for 7-8 minutes pressing with fist to make very soft dough. The dough should not be very sticky or very tight.

STEP-5

5. Apply oil on the dough & cover with transparent packing film or clean & wet muslin cloth. Keep aside for 3-4 hours in a warm place.

STEP-6

6. After 3-4 hours the dough will rise.

STEP-7

7. Applying oil on your palms knead well to achieve soft dough. If dough is too sticky add more all-purpose flour. Knead well. Divide the dough in equal size balls.

STEP-8

8. Roll the balls between your palms to make soft balls.

STEP-9

9. Apply oil on rolling surface & on rolling pin.

STEP-10

10. Place the ball on rolling surface & with the help of rolling pin roll the balls in oval/round shape bhature.

STEP-11

11. Heat oil in a wok for deep-frying.

STEP-12

12. On medium flame, deep fry till puffed and golden brown.Take it out and keep on kitchen napkin paper to remove excess oil. Deep-fry all the bhatures in similar way.

Serve hot with chhole, mix veg pickle, salad and raita.