Whole Wheat Bhature: learn to make bhature using whole wheat flour, all-purpose flour, yogurt/curd, and no yeast is required. This recipe makes 15 bhaturas, Serve with chole or any Indian curry.
whole wheat bhatura recipe
Bhatura’s are 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 oblong or circular shapes and fried till golden brown on both side. Usually served with chole(Indian Chickpea curry) or any kind of vegetable curry.
Together they are popularly known as chole-bhature and is a popular Indian weekend breakfast/brunch.
What is Whole Wheat Bhature?
Whole Wheat Bhature is a lighter and quick take on the traditional bhatura and donot need any yeast. I use a mix of whole wheat + all-purpose flour to make them.
Prepare the dough and leave it overnight to ferment or a minimum of 45 minutes.
Ingredients for the Whole Wheat Bhatute:
We need the following ingredients:
Whole Wheat Flour
Baking Powder + Baking Soda
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 (Atta) 2/3 Cup All-Purpose Flour (Maida) 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 Process to Make Whole Wheat Bhature:
The dough needs to be prepared a night before OR needs 45 minutes 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 a 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 a 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.