India’s Most Popular Breakfast Recipe! Now you can make it in your own Kitchen. Try out this recipe
Makes – 10 Bhaturas
- All Purpose Flour – 1 1/2 Cups
- Semolina – 2 Tbsp
- Baking Soda – 1/4 tsp
- Sugar – 1 tsp
- Salt – 1/2 tsp or to taste
- Oil – 1 tsp
- Yogurt/ Curd – 1/3 Cup
- Oil – for Deep Frying
- Into a mixing bowl, add flour, semolina, baking soda, sugar, salt, 1 tsp of oil, yogurt.
- Combine well, slowly add water and make a stiff but pliable dough.
- Coat the dough with few drops of oil and cover to rest for 30 mins.
- Divide the dough into 10 dumplings.
- Coat them with few drops of oil.
- Start rolling one of the dumplings while keeping the rest covered, so that they don’t dry out.
- Roll each dumpling into 1/4 inch thick rotis.
- Heat the oil for deep frying the Bhaturas.
- The oil should be medium high for frying the Bhaturas.
- Slowly slide the rolled Bhatura into the oil.
- Slightly press with the laddle so that they puff up nicely.
- Continue rolling and frying with the remaining dumplings.
- Serve them hot with Chole Masala or any curry of your choice.
For Chana/ Chole Masala
Serves – 2
- Chickpeas(wash, drain and soak for 8 hrs): 1 Cup
- Tea Bag – 1 or 2
- Salt – to taste
- Water – 1 1/2 Cups to cook the chickpeas plus more water while simmering the gravy (about 1 Cup)
- Onion (finely choped) – 1 medium
- Oil – 4 Tbsp
- Cumin Seeds – 1 tsp
- Ginger (julienned) – 2 Tbsp
- Green Chillies (slit) – 5 or to taste
- Tomatoes (puree) – 2 big no
- Cumin Powder – 1 tsp
- Dry Mango Powder/ Amchoor Powder – 1 tsp
- Red Chilli Powder – 1 tsp or to taste
- Coriander Powder – 2 tsp
- Dry Pomegranate powder/ Anardana Powder – 2 tsp
- Garam Masala Powder – 1 tsp
- Cilantro (finely chopped) – 2 Tbsp
- Red Onion (Sliced) – 1/2 no
- Into a pressure cooker, add in the soaked and drained chickpeas.
- Add water, tea bag, salt.
- Pressure cook for 3 whistles and simmer on low medium for 10 mins.
- Heat a wide non stick pan, add oil.
- When the oil is medium hot, add cumin seeds.
- Add onions. Cover and cook till onion becomes soft and golden brown.
- Add the blended tomato puree, followed by cumin powder, coriander powder, dry mango powder, red chilli powder, pomegranate powder.
- Cover and cook till oil separates from the sides. (approx 5- 7 mins)
- Add the cooked chickpeas to the tomato masala.
- Dilute with enough water.
- Add salt, ginger, green chillies, garam masala powder, cilantro and simmer for 2 mins.
- Serve hot with Bhaturas or any Indian Bread.