5 Best Types of Mouth-Watering Bhature

Chole Bhature - The evergreen classic dish and its origin

In India, everybody loves Bhature. You can see it being sold on front of the roads as tiny stalls next to a small motorized vehicle with a television. The batter is made from refined flour, water and spices, including chilli powder or cumin.

Often served with a thin curd-based yoghurt (lassi) or onions and spiced oil, there are many different types of Bhature – Classic, Methi, Paneer, Aloo, Instant etc., which have their own flavours and uniqueness. Just click on any one of the links above to know more about the different types of Bhature and their qualities.

Here are 5 types of Bhatura for your taste buds

Classic bhature

There are many types of Bhatura, but the classic bhature is a must-try. It’s made with maida flour, yoghurt, baking powder, oil and salt. Here’s how to make it: 

1) Combine the maida, yoghurt and baking powder in a bowl and mix well. The dough should be soft but not too sticky.

2) Knead the dough for about 5 minutes until it’s smooth. Add more flour if needed.

3) Rest the dough for 30 minutes.

4) Divide the dough into small balls and roll them out into thin circles.

5) Heat some oil in a pan and cook the bhaturas until they’re golden brown on both sides. Serve hot with your favourite curry!

Methi bhature

The Methi bhature is a popular choice, as the Fenugreek leaves add a unique flavour and aroma to the dish. Here is how you can make this delicious Bhatura recipe: 

Ingredients:

2 cups of wheat flour

1 teaspoon of baking powder

1/2 teaspoon of salt

A little bit of oil for frying

1 cup of water (or more if needed)

Fenugreek leaves, chopped finely (optional) 

Method: 

1. Combine the wheat flour, baking powder and salt in a bowl, and mix well. Gradually add enough water to make a soft dough. Knead for 10 minutes until the dough is smooth. Add in the fenugreek leaves if using.

Paneer bhatura

There are many different types of Bhatura, each with its own unique flavour. For example, there is the usual plain Bhatura, Paneer Bhatura, Gobhi Bhatura, Aloo Bhatura, etc. Out of all these, my personal favourite is the Paneer Bhatura.

To make a perfect Paneer Bhatura, you will need: 

  • Two cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon oil or ghee, 1/2 cup curd or Yogurt and around 1/2 cup water. 
  • You can also add in some chopped onions and green chillies for extra flavour.
  • Knead the dough for about 5 minutes until it’s smooth. Add more flour if needed.
  • Rest the dough for 30 minutes.
  • Divide the dough into small balls and roll them out into thin circles. First, mix together the flour, baking powder and salt in a bowl.

Aloo bhatura

There are many types of Bhatura, but the most popular is Aloo Bhatura. It is made with boiled potatoes, flour, baking powder, oil and salt. First, the potatoes are boiled and mashed. 

Then, the flour, baking powder, oil and salt are mixed in. The potato mixture is then kneaded into a dough. The dough is then rolled out into a large circle and cut into small pieces. These pieces are then deep-fried in hot oil until they are golden brown.

Instant bhatura

Making bhatura is not as hard as it seems. With a little practice, you will be able to make perfect bhaturas every time. The following recipe will show you how to make instant bhatura in just a few minutes.

Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon salt

2 tablespoons oil

½ cup lukewarm water

Directions:

1) Sift the flour, baking powder, baking soda, and salt into a bowl. Add the oil and mix well. 

2) add enough water to make a soft dough. Knead for about 5 minutes until the dough is smooth and elastic. 

3) Cover with a damp cloth and let rest for 10 minutes.

Instant Bhatura is the most popular in households as they are easy and quick to make. If you like your Bhatura soft and fuffy, make you add sour curd while kneading the dough. 

Your mouth is going to water reading about these 5 types of bhature.

There’s something about bhaturas that just makes your mouth water. They’re delicious, fluffy and perfect for any occasion. We’ve got you covered if you’re looking to try some new bhatura recipes. 

In conclusion, bhature is a delicious Indian dish that can be made in many different ways. They are perfect for any occasion and are sure to satisfy any appetite. So why not try making some yourself? You won’t regret it!

Share on facebook
Share on twitter
Share on google
Share on linkedin
Share on pinterest

Leave a Reply

Your email address will not be published.

Related articles

6 Ayurvedic Remedies For Pimples

6 Ayurvedic Remedies For Pimples

Ayurveda is a system of traditional medicine native to the Indian subcontinent. It uses various techniques, including diet, exercise, and massage, to restore balance in

Sheer Khurma

Sheer Khurma is a decadent, traditional dessert of vermicelli pudding made during the festive occasion of Eid.
.
.
.
Ingredients required
Ghee – 2 tbsp
Cashews – 1 tbsp, chopped
Almonds – 1 tbsp, chopped
Pistachios – 1 tbsp, chopped
Chironji – 1 tbsp
Raisins – 2 tbsp
Dates – 2, seedless and chopped
Sewaiyan (Whole Wheat Vermicelli) – ½ cup
Full Fat Milk – 500 ml
Dates – 3, seedless and chopped
Cardamom Powder – 1/8 tsp
Condensed Milk – 100 gms

How to make sheer khurma
1. In a pan, add the ghee. Once the ghee is hot, add the cashews, almonds, pistachios and chironji and fry till they start changing colour.
2. To this, add the dates and raisins and fry till fragrant. Remove some of the fried dry fruits from the ghee and keep them aside for garnish. Into the remaining, break the sewaiyan into smaller pieces and fry till it is fragrant and starts changing colour. Take this off the heat and keep it aside.
3. In a pan or a Kadai, add the milk. Let it come to a boil and add the dates. Cook the milk till it starts reducing and thickening.
4. To this, add all the fried ingredients and cook for a couple of minutes. Add the cardamom powder and condensed milk and cook it for another couple of minutes till the sheer khurma has thickened a little more. This will thicken further as it cools down. Turn off the heat and transfer to a serving bowl.
5. Garnish with the reserved fried dry fruits and serve.