“Bhature” with “Chhole” in Indian meal are the most delectable diet. Thanks to Vinita Tiwari ji ,a co-member of the same food group,for sharing the recipe with all of us.
But ,when you are on a healthy diet and still can’t get away with your cravings, then Sooji ‘s bhature is a good option. Though I won’t label them as healthy either, but definitely less oily as compared to Indian fried food like pooris or regular bhature.

They may sound intimidating ,but are as simple as any other poori. All you need is below given list of ingredients and some muscle power. Because, the more you knead it, the glutenous it will turn.
We have the pleasure of inviting over some friends in our home this weekend and that’s when I thought to give them a try. Believe me, nobody was able to guess the difference in taste without my notification. So lets enjoy them now …
😀

INGREDIENTS:
1. Sooji (Semolina) – 2 cups
2. Yogurt (dahi) – ¹⁄₄ cup
3. Milk Powder(Nestle/milkmaid) – 1 tbsp
4. Baking soda – 1 tsp
5. Baking powder – ¹⁄₂ tsp
6. Salt (namak) – 1 tsp
7. Water – less than 2 tbsp or a few drops
8. Oil – 2 cups (for deep frying)
9. Sugar – 1 tsp

METHOD:
| Preparation time : 5 hrs or overnight | Cooking time : 15 mins | Makes almost 8 to 10 |

1. Add Sooji or Rawa in a bowl with other ingredients. Mix them together with a spatula or spoon. Bring it together to form a dough. It will be tight ,but don’t worry. It will become pliable after inducing gluten in it.

2. Start adding water a tbsp at a time , knead it well with the dough . Knead the dough gradually with some sprinkle of water to form a glutenous tight dough. This dough will be tighter than the dough made of maida (all purpose flour) but will have enough gluten to make a fluffy bhatura.
   

3. Wrap the dough in damp cloth and keep it in a bowl or paraat(tureen) overnight. Cover it with a damp cloth again.

4. Knead the dough again, with some water to check the gluten of the dough. If you see such strands , the dough is ready. Check the video link below for more information.

5. Now heat some cooking oil in a wok (kadhai). Heat on high. When you see the oil is sufficiently hot, try dropping a bit of dough in the oil. If it comes up instantly and puffs up, the oil is ready.

6. Pinch a portion from the dough of the size of small lemon. Roll it as thin as possible on a board or chakla, since it will bounce back because of the gluten.
   

7. Quickly lift it up and drop it gently in the hot oil. Let it puff slightly from one side.
   

8. Now turn it to the other side and cook it well. It will turn golden instantly because of sooji. This is the only difference between sooji and maida bhatura. But you will be overwhelmed to see each and every bhatura puffed up with air. 🙂 Take them out gently in a paper towel lined plate with a slotted spoon.
   

Serve them with Chhole, aloo tamatar or any curry with some pickle on the side . I usually accompany them with some yogurt ,since it helps to replenish the dryness that goes down the throat with Bhatura.

And it’s a bliss to have them with hot tea on the side.

Tea with my heart 😉

Regarding the health quotient, I would not bet on it. But when I see the amount of oil left after frying these Bhaturas , it looked as it is, i.e. a tbsp of oil was consumed in the whole process of deep frying. (Nevertheless, the wok should have ample oil , to enable the bhatura to puff up and lay flat.)

Enjoy your rainy days, with these fried Bhaturas and chhole .

Till then keep cooking and sharing..
🙂