Spicy aloo bhatura recipe without yeast

Spicy aloo bhatura recipe without yeast

'Chola-Bhatura' is an extremely popular combo in India and in a number of other countries. The foundation of the dish comes from Punjab. But you will get this combo as street food in Delhi and lots of other areas asia. I ate and learnt homemade 'chola-bhatura' from the friend Monica, after i resided in New Jersy. Her 'bhatura's always arrived on the scene very flakey and fat. There's only 'super tasty' I'm able to say about her chola. I've already published that recipe. Yesterday I made bhaturas with niramish aloo torkari or spicy potato curry. We, two, really loved and enjoyed them. Do this inside your kitchen making your dinner a unique one.


  • 2 glasses of all-purpose flour / moida.
  • 3 Teaspoons semolina / sooji.
  • 2 Teaspoons milk powder.
  • 3 Teaspoons curd / yogurt.
  • 2 Teaspoons of ghee / oil.
  • 1 Teaspoon yeast.
  • 1 Teaspoon sugar.
  • ° Teaspoons salt.
  • 6 Tablespoons tepid to warm water.
  • White-colored oil for deep fry.


Add some sugar, salt and yeast in to the tepid to warm water. Cover the bowl and get forced out for fifteen minutes. Remember, water shouldn't be hot.

Place the flour inside a mixing bowl. Add semolina and milk powder. Mix it.

Add some curd in to the flour mixture. Mix it perfectly.

Place the ghee/oil and again mix the whole factor perfectly.

Now add some yeast water within the flour. Combine it with your hands making a soft dough. If you want more water while mixing, then add tepid to warm water.

Now knead the dough with the aid of your palm for ten minutes. It is more smooth.

Apply little oil on the top of dough. It'll keep your dough moist.

Cover the bowl having a lid and it inside a warm spot for 5 hrs. During wintertime you must keep it 7-8 hrs.

After 3 hrs of farmenting the dough need to look such as this.

Knead the dough once more for several-4 minutes and set in the same location for an additional 2 hrs.

Once the dough becomes fully farmented make lemon size balls from it.

Dip one ball in dry flour and flatten it to two-3 inches having a moving pin. Come up with them oblong or round fit.

Place it in hot oil for deep fry. It'll puff up. Remember, the oil ought to be greatly hot. Fry them one at a time.

If within the bhaturas become this internet like texture, which means individuals would be the perfect bhaturas.

Your bhatura is prepared.

  • Enjoy them hot with chola or any spicy curry.


Вернуться назад