Follow the link below for Chhole Recipe:
Ingredients:
Dough Ingredients
All Purpose Flour(Maida)- 2 Cups (You can also use 1 cup maida and 1 cup atta/wheat flour)
Curd/Dahi- 1/2 Cup
Water- as required to make a dough
Oil to Deep Fry Bhatura
Method
- In a mixing bowl add maida and curd, now mix it well with your hends, add some water make a tight dough. Dough of bhatura needs to be kneaded well until it stops sticking to bowl. Keep it aside in a covered bowl for at least 2-3 hours. Let it rest on room temperature or in your microwave or oven.
- Heat oil in a kadhai/wok on medium-high heat. Oil should be sufficiently hot, if you drop a piece of dough into the oil it should come up high briskly. Make chapati ball size dough balls and roll it rounf or oval shape with rolling pin. It shouln't be too thick or thin.
- Add this rolled bhatura into the hot oil, now press it gently with ladle, until it starts to puff. Fry until light brown as shown in the picture. it should stay light white as well.
- Follow the same process with other balls.
Important tips:
It's important to bhatura dough needs to be rested well, so plan this accordingly. If you are planning to make chhole and bhature in the lunch so better you make dought in the morning. It should rest at least 2-3 hours.
Before frying bhatura it's also important that the oil should be really hot that helps bhatura to puff and doesn't soak lots of oil.
Follow the link below for Chhole Recipe:
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