Whole Wheat Bhature # BreadBakers




Monsoon in the hills has a great charm. Fog rolling down the hills, floating clouds, changing skyscapes, cool weather, wildflowers, wild mushrooms, birds and the list just goes on. Nature wields its magic wand and everything looks so enchanting.




It is a bliss to have wild daisies growing around our homestead for the last three months. 
The flowers add so much beauty, color, and happiness. 
Wild daisies have been attracting a multitude of butterflies.


After a heavy downpour, it cleared up late evening. Clouds formed lovely patterns on the sky that kept changing constantly. We walked to the top of the cliff to capture the beauty of the sky.


Plums are ripening in the orchard. Purple plums look so beautiful and we love to shake the branches to get the ripe ones. Far in the other end of the orchard, we spotted a Grey Winged Blackbird on the branch of the oldest plum tree.


Next day being Sunday, we decided on a little indulgent lunch. Bhatura with mushroom curry and green coriander chutney was finalized. Bhatura is a very popular north Indian deep fried bread. It is generally made with maida (all-purpose flour) and yogurt. It is served with chickpea curry. The combination of Bhatura and Chole (chickpea curry with spices) is heavenly.


We made Bhatura with whole wheat flour and yeast. Slightly sweet and yeasty flavoured Bhatura is simply out of the world. We ate a hot Bhatura straight out of the wok and loved it.  Lunch was a treat. Bhatura paired deliciously with mushroom curry and chutney.

Whole Wheat Bhature

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 1 ½ teaspoon sugar
  • 2 teaspoons oil
  • 1 teaspoon instant dry yeast
  • ¼ cup of warm water
  • 4 tablespoons curd
  • Warm water (for kneading dough)
  • Oil (for frying)

Instructions

  1. In a large bowl, take water, sugar, and yeast. Stir to dissolve sugar. Cover and keep for 10 minutes. It should turn frothy.
  2. In another bowl, mix flour and salt. Add oil. Mix well.
  3. Add yeast mixture and mix. The flour should resemble bread crumbs.
  4. Now add curd. Add warm water and knead for 5 -6 minutes to get a smooth dough.
  5. Transfer dough into a greased bowl. Cover the bowl with a kitchen towel. Keep in a warm place for one hour or until double. Punch and knead again.
  6. Cover and keep in a warm place for 30 minutes or until puffy.
  7. Heat oil in a wok. 
  8. Take small portions of dough, about the size of a tennis ball. Roll into a ball.  Take a few drops of oil on the counter. Flatten the balls and with a rolling pin roll out into circles of the desired size. Keep them thick.
  9. Fry in hot oil. Press with a ladle while frying. This helps them fluff up. Fry on both the sides until golden.
  10. Place Bhatura on a plate lined with the napkin to remove excess oil. Serve hot.

Note: If you are making Bhature in winter or rainy season, the dough will take a longer time to double.

Linking to #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

BreadBakers

We take turns hosting each month choosing the theme/ingredient.
Our host this month is Sneha Datar who blogs at Sneha's Recipe. Her blog had lovely recipes.
She chose to bake fried yeasted bread this month.
Check out fried yeasted breads made by the other members




  • Batterway Drop Doughnuts from Sara's Tasty Buds


  • Buttermilk Beignets from Anybody Can Bake


  • Fried Jalapeño Corn Puffs from Food Lust People Love


  • Mochi Doughnuts from All That's Left Are The Crumbs


  • Pączki from A Messy Kitchen


  • Samoan German Buns from Gayathri's Cook Spot


  • Sufganiyot (Hanukkah Jelly Donuts) from Karen's Kitchen Stories


  • Whole Wheat Bhatura from Ambrosia


  • Yeasted Bhatura from Sneha's Recipe





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    4 comments:

    1. Your Whole Wheat Bhature are puffed up so well. They look so good.

      ReplyDelete
    2. These look positively delightful! I'm sure I would eat altogether too many of them.

      ReplyDelete
    3. Your bhatura remind me of the bread I used to eat in Trinidad as a child, inexplicably called "bakes" although they were indeed deep fried. So delicious with fried fish or curry! Thank you for sharing your nature photos as well. So lovely.

      ReplyDelete
    4. That bread sounds wonderful! I'd also love to grab a plum from your tree!

      ReplyDelete