Bhature

Bhature or otherwise called Channa/Chole Bhature is a great evening tiffin.I once had this at HSB and I was just in awe with the taste.It was so light and crispy.Especially,Bhature with its partner Channa is a heavenly combination.Whenever I go to HSB, this is one dish I will order for sure.

Ingredients

1. All Purpose flour/Maida-2 cup 
2. Baking powder-1/2 tsp 
3. Thick curd-3/4 cup 
4. salt to taste 
5. sooji/Rava/Semolina -1/4 cup 
6. Oil and warm water -as needed(to knead the flour)

                            

Method

1. In a large bowl,mix the flour,salt,rava,curd and baking powder and knead the dough well.Use oil and water as and when required to ease the kneading process.

2. Make a medium soft dough and cover it with cloth and allow it to rest for 2 hours minimum.

3. After 2 hrs,make balls and roll them into thin round sheets and deep fry on a high flame.

4. Serve the hot Bhature with Chole/Channa Masala.

Notes,Tips & Add-On's

1. Bhature puffs only on high flame. Make sure you quickly flip it and remove off the flame after it has puffed. If you don't remove quickly,then it might get burnt.
2. Rava/Sooji/Semolina is used to bring about crispiness in Bhature.
3. Bhature's puffness also depends on how hard you beat the maida. Knead well and beat hard so that the dough remains soft and also puffs well.
4. Bhature should be rolled into big sheets compared to poori which is small.