Making the difficulty easier, Ranveer Brar has shared two best methods of kneading Bhature dough. The most important thing is to use semolina properly and the technique of kneading the dough by beating it to make the bhaturas inflate like a balloon. Whether you follow the traditional yeast method or the yeast-free winter curd recipe. The chef’s tips will definitely come in handy.
Ingredients and initial preparation
According to Chef Brar, to make Bhature, first take one and a half cup of flour and add half spoon of sugar and salt as per taste. Sugar not only gives nice color to the bhaturas but also helps in activating the yeast. If you want the Bhature to be very soft, then add half a teaspoon of oil in the dry flour.
Rava tip for soft bhature
Regarding the texture of Bhature, Chef Brar has given tips that if you want to eat soft Bhature, then soak the semolina in water for an hour before and then mix it in the flour. On the contrary, if you like crispy bhature, then semolina should be added to the flour without soaking it i.e. dry. This little trick completely changes the taste and texture of bhaturas.
traditional yeast method
Chef Ranveer Brar has suggested two methods of kneading the dough for Bhature, the first of which is the traditional method using yeast. This is great for those who have enough time. In this, 5 grams of yeast has to be soaked in water, activated and then mixed with flour. After kneading the yeast dough, at least one and a half hour resting time will have to be given, this time is necessary for the dough to rise and become reticulated.
technique of kneading by ‘pat-patak’
The process of kneading dough is not limited to just adding water. Chef Brar explains that while kneading the dough, it should be beaten repeatedly. By doing this, gluten develops in the flour, due to which the bhatura does not tear while rolling and swells well while frying. After kneading the dough, apply a little oil on it so that the upper layer does not dry out, but keep in mind that oil should be applied only on the upper surface and not inside.
How to make dough without yeast
There is often difficulty in raising yeast in winter. In such a situation, the chef has suggested curd option. For this, take one and a half cups of flour and salt, then add 2 spoons of soaked semolina in it. Now use curd with water. Curd not only adds sourness to the flour but also acts as yeast. This yeast-free dough requires only 45 minutes of resting time, which is perfect for quick tasks.
Recipe to make Delhi’s Chole Bhature
Right way to fry Bhature
After the resting time is over, you can make Bhature. According to Chef Brar, the oil should be very hot. After rolling the bhatura, put it in oil and then with the help of a strainer, toss the hot oil over it. This blow of hot oil immediately pushes the bhatura upwards and the bhatura swells like a balloon.
Disclaimer: The claims made in this article are based on YouTube videos and information found on the internet. NBT does not take responsibility for its truthfulness and accuracy.
