In this recipe I have shown both the methods of preparing bhatura – Whole wheat flour bhatura and Maida bhatura. Method is same for both the bhaturas, only ingredients are slightly different. Wheat flour bhatura is kneaded in milk and curd and no water is added to the dough. Though this dough DOESN’T require any resting/sitting time but I still allow it to sit for 2-3 hours and they puff up beautifully. When Chole bhature is on the menu – I soak the chana a night before and in the morning with my morning tea I knead the dough, let it sit and by brunch time (11:30) its ready. I always cook wheat bhatura along with my chole for two reasons – first, wheat flour is healthier (rich in fiber, folate, riboflavin and vitamins) than maida (where the the refining process destroys all its’s vitamin content) and secondly, wheat bhatura are denser and has a thick outer crust which keeps it fluffy for a longer period of time. Everyone in my family absolutely loves this recipe and leftovers are tasty and wonderful too. 🙂
