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How to knead Bhatura dough: Most of the people like to eat Chole Bhatura. However, people eat Bhature available at roadside stalls because they do not get time to make them at home or they do not know how to make them. Even when some people make Bhature, they become hard after frying. Do not bloom. If this happens to you too, then do not forget to add these things while kneading the Bhatura dough.
How to knead Bhatura dough: Man gets bored of eating roti, vegetables and parathas every day. In such a situation, everyone wants to cook something different and eat it today. Generally, in the name of making something different at home, people mostly make pav bhaji, puris, dosa sambar, idli, poha and chole bhature. Talking about Chole Bhature, some people like it so much that they eat it daily. However, Bhature is made of very oily and refined flour, eating which every day can be unhealthy for health. It is okay to eat two-three times a month. While making Bhature, most of the people face the same problem that their Bhature does not rise. They are not as soft as the bhaturas found on carts in the market. So what to do so that Bhature becomes puffy and soft. You just have to pay special attention while kneading the dough.
Mix these things to knead Bhatura dough?
Many people add a little salt and oil to the flour, quickly knead it with water and start frying Bhature. By doing this, your bhaturas do not swell properly and become hard. For this you will need to mix some things in the flour, so that the Bhature becomes completely soft and round.
Take about half a kilo of flour in a vessel. Add half a cup of semolina, 200 grams of curd, two tablespoons of ghee, one teaspoon of salt, 2 teaspoons of powdered sugar (optional) and one-fourth teaspoon of baking soda. Now mix it well. Knead the dough with lukewarm water, not cold. Prepare a soft dough by adding water little by little. Apply some ghee on the dough. Due to this the flour will not become dry. Cover it with a clean cotton wet cloth and keep it for half an hour.
Now knead again with hands for two minutes. Put oil in the pan and heat it well. Make Bhatura dough and roll it out. Make rolls neither too thin nor too thick otherwise the bhatura will not puff up. When you put the rolled bhatura in the oil, keep pressing it continuously with a ladle. Keep pouring oil on it so that it swells properly. Fry it until it turns golden brown on both sides. In this way, puffy and soft Bhature will be ready.
