I Love the Chole- Bhatura combination, whereas it’s just the opposite for J. Hence I always prepare it when he’s away, travelling 🙂 The combination of Bhatura with Pindi Chole, sprinkled with chopped onions is my all-time favourite…yummmmm..I’m already drooling. I have always been following the recipe from my favourite cook book by Jiggs Kalra.
Though the dough can be prepared well in advance, it’s better to fry the Bhatura just before serving.
- 400 gms Flour
- 100 gms Semolina (Sooji)
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- to taste Salt
- 1/2 cup Yoghurt
- 2 - 1/2 teaspoons Sugar
- 5 teaspoons Clarified Butter /Ghee
- Put the flour, semolina, salt, baking soda and baking powder in a bowl.
- Mix well.
- Add yoghurt, ghee and enough water(1/2 cup or less).
- Knead to a smooth dough.
- Cover with a wet muslin cloth and keep aside for 45 minutes.
- Heat oil for deep frying.
- Take a small portion off the dough and roll out into 5" diameter round.
- When the oil is smoking hot, reduce to medium heat.
- Carefully slide the bhatura into the oil.
- Press the bhatura lightly using a ladle, to help it puff up.
- When it turns golden brown on one side, flip it.
- Once the other side also turns golden brown, drain and place on an absorbant sheet.
- Continue the process with remaining dough.
- Serve hot with any accompaniment of your choice.