How to make Quick Bhature -
The popular Punjabi, easy to make bread.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Refined Flour,
Cuisine : Punjabi
Course : Breads
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For more recipes related to Quick Bhature checkout Naan, Baguette, Bread Rolls, Pita Bread . You can also find more Breads recipes like Pita Bread Papaya Parantha Zatar Bread Khameeri Roti - SK Khazana
Quick Bhature Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Quick Bhature Recipe
Refined Flour 2½ cups
Baking soda a pinch
Baking powder ½ teaspoon
Yogurt ½ cup
Salt 1 teaspoon
Powdered sugar 2 teaspoons
Oil 2 tablespoons + for deep frying
Paneer (cottage cheese) grated ½ cup
Red chilli powder ½ tsp
Method
Step 1
Mix refined flour, baking soda, baking powder, salt and sugar in a bowl and mix well.
Step 2
Add yogurt and enough water and knead into a soft dough. Apply a little oil, cover with a damp cloth and rest for ½ hour.
Step 3
Heat sufficient oil in a kadai. Divide the dough into lemon sized portions with greased hands and roll into balls.
Step 4
Place paneer in a bowl, add salt and red chilli powder and mix well. Spread some of the dough balls slightly, place a bit of paneer in the centre, gather the edges and seal.
Step 5
The rest of the balls can be made into bhaturas without the stuffing.
Step 6
Spread the stuffed and the unstuffed balls into small puris, slide into hot oil and deep fry on high heat till lightly coloured.
Step 7
Drain on absorbent paper. Serve hot with kale chholay .
Nutrition Info
Calories : 1794 Kcal
Carbohydrates : 236.2 gm
Protein : 49.6 gm
Fat : 73.5 gm
Other : Niacin- 7.3
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
