Skip to main content

Bhatura Recipe / 100 % Whole Wheat Bhatura / Bhature

wheat bhatura

Bhatura Recipe: Bhatura or Bhature is one of the most popular Punjabi recipe and is served with chole; thus the term "chole-bhature". This whole wheat bhatura does not need any proofing time and it can be made in just under 30 minutes; if you have boiled potatoes. Yes, boiled potatoes are the secret ingredient that makes this an easy and quick bhatura.

I had shared quick bhatura some eons ago which many of you tried and was happy about it; since I wanted to make it as healthy as possible; I simply tried it with whole wheat flour and it tastes as good and my kids loved it!

Food processor is my life saver for these kind of quick and easy recipes, but you can also make these without them, just boil the potatoes and grate them or mash them into the wheat flour and roll into a dough, lastly add half a tbsp of oil and roll into a smooth dough.

I am sharing, how I make bhatura with my food processor.

Step by step method:
Yields: 10
Boil potatoes in a pressure cooker; allow them to cool down completely and then peel of the skin and slice or crumble them slightly and add it into the food processor along with whole wheat flour (atta) and 1/2 tsp salt. Blitz the processor for 1 minute and it will resemble coarse sand or breadcrumbs.

Again, add a few drops of water (about 1 tbsp) and blitz again. It will form into a ball. Put them into a bowl and add oil and knead it to a soft pliable dough.

Pinch off lemon sized balls from the dough and roll out each ball into 3 inch discs, do not make them too thin.

Heat a kadai (I used my small iron kadai) with oil and slide in the bhatura and gently tap with a spoon and it will puff up. Flip carefully to the other side and allow it to puff up. Strain on to a paper napkin. Repeat the same with the rest of the dough. Serve hot.

Bhatura Recipe / 100 % Whole Wheat Bhatura / Bhature


PREP TIME: 5 mins    |  COOK TIME: 25 mins    |  AUTHOR::
  wheat bhatura  

  INGREDIENTS

  • Potatoes: 3 (pressure cook them)
  • Whole wheat flour: 1 1/2 cups, sometimes you might need a bit more
  • Salt: 1/2 tsp
  • Water: 1-2 tbsp
  • Oil: 1 tbsp, to knead
  • Oil: For deep frying
  • Extra wheat flour for dusting


  METHOD:

  1. Pressure cook potatoes with water, once cooled down, peel of the skin. Dice them or lightly mash them.
  2. Add the potatoes into the food processor along with whole wheat flour (atta) and 1/2 tsp salt. Blitz the processor for 1 minute and it will resemble coarse sand or breadcrumbs.
  3. Again run the food processor and add few drops of water slowly through the feeder, the dough will come together into a ball.
  4. Plop the dough into another bowel.
  5. Drizzle oil and knead to a soft dough.
  6. Pinch off lemon sized balls from the dough and roll out each ball into 3-4 inch discs, do not make it very thin. Repeat the same with the rest of the balls.
  7. Meanwhile heat a kadai with oil, the oil should be very hot, slide in the bhatura and gently tap the top with a spoon and it will puff up.
  8. Turn to the other side and allow it to brown a bit, strain and put it on top of a paper napkin and repeat the same with the rest. Try to put the flame on medium flame all through out.
  9. Serve with channa masala, lemon wedges, and onion rings.

NOTES

  • You can grate the boiled potatoes into the wheat flour or rub them intot he flour.
  • Grease your hands with oil while kneading into a soft dough.
  • Wheat bhatura does not stay puffed up for long like bhatura made with all purpose flour.

©Copyright Reserved 2010-2014, first published on Nisahomey.com

Comments

  1. Hello madam.

    I happened stop by ur blog yesterday night, got hooked to it, copied a few recipes, tonight again I am here browsing through bhatura...
    Liked everything. Precise instructions, ur make it easy approach..
    Thx


    ReplyDelete
    Replies
    1. Thank you, Sneha for stopping by and for the lovely comment.

      Delete
  2. These remind me of the southwestern sopapilla, but the sopapilla doesn't contain potatoes. How do these puff up like they do? Sopapillas have yeast to help them puff, so just curious since I don't see a leavening agent. I could see stuffing these beauties with so many things as well as just using them as bread.

    ReplyDelete
    Replies
    1. MJ, bhatura and poori does not need any leavening agent, but has to roll into slightly bigger discs than flatbreads. Never heard of sopapilla...sounds amazing....thanks for stopping by :)

      Delete
  3. I used to add curd too..next time will try your method

    ReplyDelete
  4. superb recipe. Even I have tried your previous bhattura recipe . but this one being using whole wheat , this is going to be a sure shot hit at my home this weekend. cant thank you enough .
    by the way how to season cast iron pan . this is a long due from your side chechi.

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe: Homemade puff pastry in 15 minutes, can you believe that??  Bakery style Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry"

Easy puff pastry can be made with the most basic ingredients and in under 15 minutes.

Back in the 80's amma started making puffs at home; which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions; like when a friend dropped in or when we long for something bakery style.

Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs.

The first time she tau…

Vattayappam / Steamed Rice Cake / Kerala Style

Vattayappam is Kerala's own fermented SteamedRice Cake. One of the healthiest traditional tea time snack with almost no oil. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar.

 "Vatta" means "round" ......vattayappam is basically rice and coconut grinded together and fermented with yeast....it is very soft and pillowy.....a slightly sweet snack......these days, it has found its place in bakeries especially in Kochi and Kottayam...and when I got a request from an anonymous reader asking for vattayappam recipe...I thought of sharing the recipe...as it is very easy to make...and does not take much time to make. I usually make it as an after school snack as it is very healthy and filling for kids.

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe; a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding.

All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard.



Okay lets talk about this pudding!!  I used 4 eggs because amma said so eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!!



I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is important that once steam comes, …