How to make bhature fluffy. Make the recipe at home

Bhature banane ka perfect tarika: On hearing the name of Bhature, mouth water comes. Especially when Sunday is a brain and chickpeas are made in the house, then fun is something else. But often people face a big problem while making bhatura at home, either Bhature becomes very hard or absolutely chewed and hard. In such a situation, it seems a bit difficult to make the right texture furnace. But with the right tips and tricks, you can also make restaurants like soft, bloated and light bhatura at home. The best thing is that there is not much trouble in this recipe and it is made from the basic material present in the house. If you also want the family to praise by eating your hand -made chickpeas, then definitely follow these secret tips.

Materials required to make bhature

Step by step recipe

1. Method of kneading dough

First of all, add flour, semolina, baking soda, baking powder, salt and sugar and mix well in a large bowl. Now add curd and a little lukewarm water and knead soft dough. The dough should not be too tight nor too loose.

2. Setting the dough
After kneading the dough, cover it with a little oil on top and keep it on a hot place for 2-3 hours. This will make the flour firm well and will become bhatura bloly.

3. Create dough

Make equal size dough dough dough and cover the wet cloth on top and leave it for 10-15 minutes.

4. Heat oil
Put oil in the pan and heat it well. Keep in mind that the temperature of oil should be medium high or else the bhatura will absorb more oil.

5. Bhature rolling
Roll the dough with a little oil and roll it with a rolling. Try not to roll too much thin, otherwise the bhatura will become crispy and not too thick or else it will remain raw from inside.

6. Fry Bhature

Now rolish and pour it in hot oil and press it lightly. As soon as the golden and light brown is turned, take out immediately.

Secret tips that will make Bhature perfect

• Always knead the dough with lukewarm water so that the firmment is well.
• Putting a little semolina in the dough brings a slight crispness in the bhature.
• The curd should be fresh and light sour, only then the taste of Bhature will be good.
• Do not knead the dough too tight or else the bhatura will become hard.
• Keep oil temperature medium high while frying, you can burn bhatura on very high flame.