Bhattures are known for their soft and puffy puri nature but have little tangy flavor to them because of the yogurt and resting time. You can serve these bhattures either with Black eyed peas dry sabji or with chickpea masala sabji. Goes well with both.
Ingredients for Bhatture:
2 cups durum wheat flour or all-purpose flour
1/4 cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1/4 cup yoghurt
1/4 cup of oil
1 cup of warm water
Oil for Frying
Ingredients for Sabji:
3 cups soaked and boiled black eyed peas
1 chopped tomato
1 chopped stick of celery or ¼ cup pf finely chopped cabbage
2 bay leaves
1 teaspoon ginger
2 pieces of cloves
1 tablespoon of oil
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli or paprika powder
1 teaspoon of [garam masala, pomegranate seed powder or dry mango powder, curry powder, coriander and cumin powder, ginger powder, cardamom powder, cinnamon and nutmeg powder, achari powder] ( or refer to homemade spices section) Note : My homemade spices recipe includes almost every spice needed for cooking sabji
2 teaspoon salt
1 teaspoon of sugar or Gur
½ cup chopped cilantro (green coriander leaves)
Few drops of lemon juice
Please check (Measurements)
Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out. Place it on a tissue paper or dry cotton cloth.
Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base.
Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.
Process for Sabji: Heat oil, add bay leaves, ginger and cloves. Add the celery or cabbage, cook till golden brown and then add the tomato.
Add all the spices, salt and sugar, sprinkle some water, cover the lid and cook on low heat for 3-4 minutes. Remove the lid, add the peas and cook the peas mixed with the spices on medium heat for 3-4 minutes. Cover for 1 minute with the lid covered. Remove the lid and now continuously stir it so that the remaining water gets partially dried.
Garnish with cilantro and squeeze little lemon juice.