Paneer Bhatura Recipe. You need to take care of the temperature of the oil, it should not be too hot as the bhatura will burn. Add water and adjust the consistence of gravy.
I have been making this awesome bhature for many years. Fry bhatura on high flame till it is nicely puffed up. Serve chole hot with onion slices, lemon wedges along with bhatura.
Simmer On A Low Or Medium Flame For 1215 Minutes Till The Curry Thickens.
If required, you can use water for kneading. When you make the same dish with atta or wheat flour thats a poori. Mix curd and milk in a mug for kneading the dough.
Heat Good Amount Of Oil In A Frying Pan And Carefully Drop The Rolled Out Bhatura In It.
The recipe has never failed me. To cut with the preparation time needed for making bhatura, i have used. Fry from both sides till the bhatua is light brown in color.
You Can Test It By Dropping The Small Portion Of Dough Into The Oil.
The dough is fermented with curds and baking powder. And, press with the spoon to puff up. While frying the bhatura, the oil should be super hot.
Add Baking Powder, Sugar And Salt.
Firstly, heat oil in a deep frying pan or kadai. Add the cooked chole, water, salt and stir. Bhatura is a puffed fermented bread.
Repeat The Process For Remaining Balls And Roll Out Bhaturas.
Stir and simmer for a minute or two. Adding potatoes also makes the bhatura soft. Combine all the spices with gravy and cook for at least 5 minutes.