Bhature – Restaurant style
Fully puffed like a ball and super soft like a sponge, this Bhature is iconic. Its taste, texture and softness are unforgettably extra ordinary. When it is combined with masala chhole, you get the joy that is out of this world. Try and experience it yourself.
Instant Bhature – Restaurant style
- standard measuring cups and spoons
- 2 cups white flour (also called maida or all purpose flour or refined wheat flour)
- 1/4 cup fine sooji
- 1/2 cup curd (Indian yogurt)
- 1/2 tsp salt
- less than 1/4 tsp baking soda
- 1 tbsp oil for shortening (movan)
- 1/4 cup little more or less water
- 3 medium size boiled potatoes
- oil for frying
- Boil, peel and grate potatoes. Grate using the very fine grater like for ginger or cheese. There must not be even the tiniest lump of potato left.
- I used this type of grater. You may use any grater with small holes like this.
- Take sooji, curd, oil, salt and soda in a plate.
- Combine them well.
- Add flour .
- Add grated potatoes.
- Start combining.
- Add just a little water at a time to knead semi soft dough like for parathas (a little stiffer than for rotli).
- Take a little oil in your palms to be able to knead well for about 5 minutes or till it's smooth and bouncy. Cover and keep aside for 20 minutes.
- Make 8 big and smooth balls (or more balls depending on how big bhature you want).
- Roll using minimum amount of dusting. Ensure even rolling in order to get fully puffed bhature.
- Do not roll it too thin like chapati, but slightly thick like puris.
- Place it in the oil that is hot till smoking point. Emerse it fully in the oil.
- Gently press downwards with the frying spoon.
- Bhature will start to puff. Flip it on the other side and fry.
- By now it will fully puff (of caurse even rolling matters a lot in order to get evenly puffed bhature)
- When you get light brown colour on both the sides, gently drain out oil and take it out of oil. Serve hot with chhole.
- The texture of this bhature is such that it remains puffed even after tearing it!
- And it is super soft.
- It is best when served hot. It is traditionally served with chhole, but I like to eat it as it is or with achar and/or chutney.