Aug 26, 2015

Chole Bhature

Chole Bhature  - A delicious  deep fried dish in North Indian cuisine !!!

Makes: 11 -12


1 ½  cups maida (all purpose flour ) (Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)

1 tablespoon  suji ( rawa )

½ teaspoon salt

1 teaspoon sugar

1 teaspoon oil

3/4 cup thick curd

300 ml oil for frying


In a bowl, mix maida, suji, sugar, salt and 1 teaspoon oil and knead to a firm dough with curd (first start with 1/2 cup curd. Later  adjust with remaining 1/4 cup curd.. (It depends upon the texture of maida.  If the dough is very hard, sprinkle 1 tablespoon water and knead again). Dough should not be very soft like chapatti dough. Cover with a wet cloth  (or in an airtight container - Tupperware) and keep aside for 2 hours (or overnight in refrigerator). Minimum 1 hour. 

Divide bhature dough into 11 - 12 portions and make balls. Flatten them to make rounds (just like puri - 4 - 5 inches in diameter) with the help of little dry flour and flatten them into 4 - inch rounds).

In a kadai / deep frying pan, heat oil on high heat. Reduce heat to medium and fry bhature one at a time till it puffs up. Turn over till both sides are golden brown. Drain on paper towels to absorb extra oil and serve hot with chole.

Here's the recipe of Punjabi Chole

Photos of my kitchen gadgets

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