bhatura recipe | Punjabi bhature recipe | bhatura without yeast – bhature is one of the most famous Punjabi recipe made with all purpose flour or maida.
cuisine: north indian
serves: 3 – 4
ingredients for bhature
- maida or all-purpose flour – 1 cup
- curd or yogurt – 1/4 cup
- baking powder – 1/4 teaspoon
- cumin seeds or jeera – 1 teaspoon
- salt – to taste
- sugar – 1 teaspoon
- oil – for deep frying
how to make bhatura recipe
1. Add maida, baking powder, cumin, salt, into a bowl. Mix well and sieve once.
2. To this, add sugar and mix well. Now, add curd or yogurt and mix well.
3. Add water little by little and knead it to a soft dough. Apply a teaspoon of oil on the dough, cover and leave it to rise for 2 to 3 hours.
4. Now divide the dough into equal sized balls.
5. Take each ball, roll it into thick pooris. Cover and keep them aside for 15 to 20 minutes.
6. Heat oil in a pan. When the oil is hot enough, gently slide the bhaturas into the hot oil and fry them till light brown on both the sides.
7. Remove them from hot oil using a slotted spoon and serve with chole.
- kabuli chana – 1 cup (soaked)
- onion paste – 1/2 cup
- tomato -2, finely chopped
- ginger garlic paste – 2 teaspoons
- coriander powder – 1 tablespoon
- cumin powder or jeera powder – 1/2 teaspoon
- red chili powder – 1 teaspoon
- anardana powder or pomegranate powder – 1/2 teaspoon
- amchur powder or dry mango powder – 1 teaspoon
- shahi jeera – 1 teaspoon
- garam masala powder – 1/2 teaspoon
- green cardamom – 2
- black cardamom – 1
- cinnamon stick – 1
- cloves – 2
- bay leaf – 1
- salt – to taste
- ghee or refined oil – 2 tablespoons
- coriander leaves – few
how to make pindi chole recipe for bhatura
1. Make a potli using a muslin cloth. Put the tea leaves along with the green and black cardamom, cinnamon stick and cloves.
2. Put this potli along with the chickpeas and required amount of water in a pressure cooker.
3. Cook till the chickpeas are soft. Strain the excess water and keep the boiled chickpeas aside.
4. Heat oil or ghee in a kadai or pan.
5. Add bay leaf, and shahi jeera. Let jeera sizzle.
6. Now add onion paste, and saute till golden brown.
7. Then add ginger garlic paste, and cook till the raw smell goes away.
8. Add chopped tomatoes and powdered masalas expect amchur powder and anardana powder.
9. Add salt, and cook on a low flame till the masala is cooked.
10. Add the cooked chickpeas and give it a mix.
11. Add water for gravy and bring it to a boil.
12. Add anardana powder, and amchur powder. Cook till done.
13. Check for salt, add ghee. Garnish with coriander leaves. pindi chole is ready. Serve with chapati, roti, bhatura.