Chole Bhature

Chole Bhature is usually a restaurant favourite among South Indians. Puri is usually made at home and Bhature is enjoyed in restaurants. Who does not love that Super Sized Bhature? I am glad to tell you that mine tasted really close the restaurant style Bhature (Just a little smaller). Do note that the Bhature has stayed puffed up even after hours of making it (the semolina/rava) helps achieve this (read details below).



Ingredients (makes 12-13)

All Purpose Flour (Maida) 2.5 cups
Rava/Semolina 2.5 tbsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Sugar 1 tsp
Curd/Yogurt 3/4 cup
Water as required
Oil 2 tbsp to rub on dough

Oil for deep frying

Method of Preparation




1. Take the flour, semolina, baking soda, salt and sugar in a mixing bowl.

2. Give it a mix with your fingers.

3. Add the curd and mix to form a crumbly mix.

4. Add water as required to prepare a stiff dough. Please note that Maida requires much less water than wheat flour.

5. Smear some oil on the top and cover. Let it rest for atleast a couple of hours.

6. Give the dough a quick knead and divide into 12-13 balls. The number depends on the size you want. I made relatively smaller Batura. Even for the small one I needed as much dough as I would for a chapati cause you are rolling it much thicker. For a couple of them, I did the mistake of rolling thinly and it did not puff up well.

7. Roll into cirlces. You do not need any flour to dust. But use it if you require. Another thing I found was that rolling all at the same time and then frying did not quite work well as the disc kept shrinking (maida does that unlike wheat flour).

8. Heat oil  in a pan. Add the rolled disc into the oil with your left hand. Immediately press on it with a slotted spoon on your right hand till it puffs up. Turn and cook on the other side. Drain into a kitchen paper.

9. Now simmer the gas and work on the next portion of the dough - roll it, fry it and drain it. Repeat till you are done with the whole batch.

Unlike Poori a few goes a long way. 3-4 will be quite filling. I could not eat more than 2.



Serve this with Chole. I have a couple of Chole recipes in my blog. I have used Punjabi Chole here today. You can also use the Coriander Chole or even Kadala Curry. Potato Masala used for Poori will also taste awesome.