BHATURA (3 VERSIONS)/CHOLE BHATURE/CHENNA BHATURA

We had a great time in Hyderabad. Santosh aunty hosted us with great care. Her special recipe chenna bhatura is here. The dish was made by her and clicked by me. I am now posting three versions of BHATURA and not the side dish . Bhatura tastes exotic with Chole. I would prefer to have it with Amritsari chole. The link for Amritsari chole is here. Link for Chenna masala is here.



GENERAL NOTE: Ensure medium heat of oil. Adjust curd to form the dough. Slide the bhatura gently into the oil and using the back of the ladle, slightly press in the centre to get fluffy bhaturas.





SANTOSH AUNTY?S VERSION:



INGREDIENTS:



Maida(all purpose flour) ? 2 cups

Sooji ? 1 tablespoon

Curd ? 2 tablespoons

Salt - as per taste

Baking soda - 1/2 tsp.

Oil for frying



METHOD:



Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth. Allow it to ferment for 3 - 4 hours. Take small balls out of the dough, and roll it to slightly thick pooris and deep fry in oil till golden brown.



MY VERSION:



INGREDIENTS:



Maida(all purpose flour) ? 2 cups

Sooji ? 1 tablespoon

Lehar soda OR any soda (which we drink) ? as required to form a dough

Salt - as per taste

Baking soda - 1/2 tsp.

Oil for frying



METHOD:



Using drinking soda needs no fermenting process and it does not upset the stomach.



Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth and keep aside for half-an hour. Take small balls out of the dough, dust with maida and roll it to slightly thick pooris and deep fry in oil till golden brown.



3rd VERSION: ALOO BHATURA:



INGREDIENTS:



Maida ? 1/4 kg

Boiled potatoes - 2

Baking soda ? 1/4 tsp.

Thick curd ? 1/4 cup

Salt ? as per taste

Oil for frying



METHOD:



Mix all the ingredients(except oil) to form a medium-soft dough. Cover it with a clean white cloth OR cheese cloth. Allow it to ferment for 2 hours. Take small balls out of the dough, roll it to slightly thick pooris, deep fry in oil.