Bhatura or Bhature is deep-fried Indian leavened bread that is crisp on the outside, soft, and fluffy in texture that can be served any time of the day. Chole Bhature or Chana Bhatura is a popular combo served in any restaurant or dhaba.
Bhaturas can be served for breakfast, lunch, dinner, or snack. It is also one of the popular street food in Punjab and other states in north India. Chole is a spicy chickpeas dish and bhature is a deep-fried bread made using all-purpose flour. Bhatura is also known as bhatoora, batoora, batura, or pathora.
Puris are made using whole wheat flour and is prepared without any addition of baking soda or yeast. Bhaturas are made using all-purpose flour (maida) and requires at least one leavening agent.
Chole bhature is packed full of flavor and it is a complete breakfast meal recipe full of carbohydrates, fats, and proteins. However, since refined flour (maida) is used, it is not healthy to eat if you are on a weight loss program or following any diet plan. Also, bhaturas are deep-fried, so have them occasionally if you have any underlying health conditions.
Bhatura and chole or chana masala are a match made in heaven. Nothing can beat this combination. It is further accompanied by onion, pickles, and chilled lassi or a cup of chai (tea). Some other accompaniments for bhaturas are palak paneer, butter chicken, mushroom butter masala, etc.
Bhaturas or Bhatures remain fresh for up to 2 days. What you can do is prepare the dough and keep it in the fridge. When you want to serve bhatura, take the dough outside, let it come back to room temperature and then roll it and fry bhatura.
In a large bowl, add flour (maida), sugar, salt, baking powder, baking soda, and mix. Now add oil and rub it into flour. I have used sour cream. You can use yogurt or curd (dahi). Add sour cream and mix. Finally, add milk (I have used full-fat milk ) in increments of 1 tablespoon and knead for 5 to 6 minutes till a soft dough is formed. Kneading is very important as this will give you a puffy and chewy texture. Place the dough in a greased bowl, cover it and keep it aside for 1 hour.
Heat oil in a pan on medium to medium-high heat. The oil should be hot to fry the bhaturas. To check if the oil is hot, drop a piece of dough into the oil, and it should sizzle and come up immediately. Depending on how big you want your bhaturas, divide the dough into equal portions. I have made 18 equal portions. If you want restaurant-style bigger bhaturas, then divide the dough into 9 equal portions but make sure you have a big pan to fry the bhaturas. Roll them evenly into circles or ovals. They should not be too thick or too thin. Add bhaturas one or 2 at a time, depending on the size of your frying pan, and using a slotted spoon, gently press so that they puff up. Flip and cook on both sides till it is golden brown. Transfer it to a paper towel to absorb any excess oil. Repeat the process for the remaining dough.
Yes, you can use it as a substitute. But if you are using Eno or fruit salt, make sure you roll them and fry them immediately (instant bhature). You don’t have to rest the dough for 1 hour. For the recipe below, use 1 teaspoon of eno or fruit salt instead of baking powder and baking soda.
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Detailed recipe for chole bhature - how to make bhatura or punjabi chana bhatura
Recipe card
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