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Bhatura is one of the most famous breads from the Punjab. The term is most often used together with chola as 'Chola-Bhatura'. The Bhatura is a delicious fried bread made with plain flour. Adding butter or ghee to the Bhatura dough makes it softer and the yeast helps it to rise and become fluffy. The curd helps the Bhatura to rise and adds a slight tangy taste which complements it's traditional accompaniment the Punjabi Chole. Bhatura are served at most Punjabi functions and restaurants and the size of a Bhatura could vary a great deal. At a traditional Punjabi restaurant or get-together you can expect very large Bhatura being fried right there before your eyes in huge kadhai.
- Combine all the ingredients in a bowl and knead into a firm dough using water as required.
- Cover with a wet muslin cloth and keep aside for 10 to 15 minutes.
- Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4") diameter circle.
- Cook each portion lightly over a tava (griddle) for a few seconds on each side. Keep aside.
- Heat the oil in a kadhai on a medium flame and deep-fry the bhaturas till they puff up and are golden brown on both sides. Drain on absorbent paper.
- Serve immediately.
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