By Krati Purwar
July 6, 2024
When making chole bhature at home, one thing to keep in mind is that puri should have a crispy shell but the insides must be soft. This makes all the difference to the dish. Here is how you can make a crispy-soft bhatura at home.
2 tbsp yoghurt 1 tsp salt 2 cups all-purpose flour 1 tbsp ghee ¼ cup semolina 1 tsp baking soda Oil for frying 1 tsp sugar 1 tsp baking soda
After mixing baking soda, flour, semolina, and baking powder, add yoghurt and ghee to the mixture. This will help with smooth texture and binding.
While kneading the dough, add water gradually so that you can build its elasticity, and it will prevent the dough from getting sticky.
Rest the dough while covering it with a damp cloth to prevent drying and fermentation from occurring without any hassle.
Divide the dough into small balls and roll them evenly. All the edges should boast the same thickness.
When deep frying a bhatura, wait for it to puff up and turn it over. Cook until the oil stops sizzling.
Serve bhatura hot with spiced chole and vinegar-dipped onions. Enjoy your favourite delight.