Whole Wheat Bhature is a popular fried flatbread/puffs that’s served with chole (chickpeas). Together they are popularly known as chole-bhature and is a popular Indian weekend breakfast/brunch. This is a recipe to make the bhatura using more of whole wheat flour and without yeast.
Bhatura’s are usually fried flatbread made using all-purpose flour or maida as it’s called in India. The dough is made using few ingredients and kept overnight to ferment. Once fermented, its rolled into medium oblong or circular shapes and fried till golden brown on both side.
It’s usually served with chole (popular Indian Chickpea preparation) or any kind of vegetable curry.
My Whole Wheat Bhature is a lighter take on the traditional version and we are using a mix of whole wheat + all purpose flour to make them. Also, this recipe uses baking powder+baking soda and doesn’t require any yeast.
It’s best to prepare the dough and leave it overnight to ferment, however, incase that’s not possible, then prepare the dough using hot water and let it ferment in cool dry place for a minimum of 3 hrs.
Serving Suggestion: Serve with Chole (Garbanzo beans curry) OR can be eaten with Achaar (Pickle)
1 Large Bowl
1 Medium Bowl
1 Kitchen Towel OR Cling Wrap – For covering the bowl
1 Large Wok for Deep Frying
3 Cups Whole Wheat Flour
2/3 Cup All-Purpose Flour
2/3 Cup Plain Yogurt/Curd
½ Cup Warm Water
2 Tsp Sugar-Free – You may use sugar OR sweetener of your choice
½ Tsp Baking Powder
¼ Tsp Baking Soda
1 Tsp Salt
2 Tbsp Oil – (You can use Ghee/Butter)
Oil – For Deep Frying (You may use any flavorless oil of your choice)
The dough needs to be prepared a night before OR needs 3 hrs for fermentation
- In a large bowl, Mix all-purpose flour, yogurt, sugar, baking powder, form a loose dough and firmly cover the bowl & keep over-night OR 6hrs for fermentation.
- The next day you will see tiny bubbles on the surface of the mixture.
- In the same bowl, add the wheat flour, salt, 1 tbsp oil and mix. Now add warm water and make a firm and smooth dough, cover with damp cloth & set for final fermentation at a warm place for 2 hrs.
- After the final fermentation, form dough into 15 balls and roll them into 5-6 inch discs.
- Heat oil in wok at high temperature, once the oil is heated (2-3min) reduce the heat to medium and deep fry the bhaturas. (Keep an eye on the bhaturas burn very quick)
- The bhaturas should be golden brown on both sides, Serve Hot.
Tried Our Recipe – AWESOME!!!
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