Batura / bature is a puri shaped fluffy deep fried leavened bread which belongs to punjabi cuisine. It is often pairs with chick pea curry or chana masala or any curry recipes and so it is popularly known as chole bhature. Chole bhature is one of the popular punjabi dishes (indian food). Basically batoora is larger in size than puri. But it is shaped into various shapes and sizes as per our preference. There are different varieties of bhature available like paneer bhature, aloo bhature . The main difference between puri and batura is fermentation. Batura needs fermentation that means, the dough is made to rise a little by using any leavening agent such as yogurt or butter milk. But puri can be made instantly after proper kneading. Batura tastes slight tangy in taste when compared to puri. Batura is made mostly with all purpose flour as it reacts better with yeast for fermentation. But puri can be made with wheat flour, maida, semolina, maize and like so.
As this punjabi classic bread is always accompanied with chola, it is popularly known as chola batura. As this is an easy version for making batura, this can be grouped under easy breakfast ideas. But i prefer having this spongy deep fried bread for my dinner than for breakfast food. As a mom of school going kid, i always prefer simple breakfast ideas like steam cake, dosa like so.
So lets move on to the recipe. Please drop your valuable suggestions and feedback below in the comment box. Hope you all liked this recipe. Here is the recipe showing how to make bhatura recipe / indian cuisine recipes / chchole bhature / bhatura recipe /easy batura recipe / delicious breakfast recipes / chickpeas curry.
Neer dosa with broken rice
Idli - tips for good fermentation
All purpose flour / maida - 3 cup
Suagr - 2 tbsp
Salt - to taste
Baking soda - half tsp
Oil - 2 tbsp
Curd / yogurt - quarter cup
Milk - 1 cup
Oil for deep frying
- Take all purpose flour in a bowl and add sugar, salt and baking soda to it. Mix well.
- Then add, two tablespoon of oil and mix well with your hands until well combined.
- Now mix together milk and curd in a bowl.
- Add in to the flour mixture and knead it well for 5 minutes. Set aside covered for 30 minutes.
- When done, make balls and roll into a big chapati. With a knife cut into four equal pieces as shown in the pic. (you can also make small puri instead by cutting with a round cookie cutter or make small lemon sized balls out of dough and flatten it to a small puri).
- Heat oil in a kadai / wok for deep frying. Once hot, drop it into the hot oil. Just press slightly with a spatula on the top in a circular motion to puff up(see the pic). When it is puffed up, flip over and cook the other side.
- Drain it to a paper towel and serve along with potato curry or chana masala.