Vegan and Gluten-Free adaptable.


Chole bhature is a favorite vegetarian dish.  Really is the chole even complete without the pillowy bhature?  Bhature (the plural of bhatura pronounced as buh·too·ray) are puffed leavened breads that are deep fried and typically served with Chole, a spicy chickpea curry, together they make an iconic Indian combo often seen on restaurant menus as Chole Bhature.  

My mom made these ridiculously soft and moreish bhatura with the addition of fresh methi/fenugreek leaves.  

The best part is poking a hole into the big, puffy bhaturas, watching it deflate, before tearing it with your fingers, and scooping up the piping hot chole, with a bits of julienned ginger and the onions. 

Ingredients:

• 4 cups self-rising flour (or use all purpose flour + 1.5 tsp.  baking powder or refer to the back of the BP tin to see the ratio to use)
• 4 slices of bread (5 if smaller slices)
• 2 tsp. Pink Himalayan salt
• ½ tsp sugar (optional)
• 3 tbs. olive oil
• 1/2 cup plain yogurt
• ¼-cup whole milk (may need a bit more)
• ½ -1 cup fresh or frozen fenugreek (methi) leaves finely chopped (or dry kasturi methi if you cannot get fresh or frozen)
• *oil for deep frying
  
  

Instructions:

1. In the bowl of your stand mixer, combine flour, salt, and sugar.
   
   
2. Soak the bread slices in water until fully soaked and then squeeze out all the water by pressing the slices between your palms, then add to the flour.
   
   
3. Add fenugreek leaves, oil, and yogurt, and using the kneading hook, bind the dough, adding milk in increments of 1 tbsp. and knead for 5 to 6 minutes to bind into a smooth semi-soft dough.
   
   
4. Transfer the dough to an oiled bowl, cover with plastic wrap or kitchen towel and let it rest for 4 hours.
   
   
5. After resting, punch the dough and transfer it on the working surface, then divide into 12-16 equal portions.
   
   
6. Roll each ball into a 4” in diameter circle; you want them to be thick, not thin, repeat with the rest of the balls.
   
   
7. Heat oil in a karahi /wok (375 degrees frying thermometer or candy thermometer).  
   
   
8. Gently lower one batura into the oil and wait a couple of seconds. Then, press on it with the back of a use a spider or slotted spoon. The puri will puff up and rise to the surface. 
   
   
9. Flip it over and let it fry for a few seconds until light golden brown on both sides, before removing it from the oil onto a baking sheet lined with absorbent kitchen paper. 
   
   
10. Repeat with the rest of the puris.

Notes

• Heat the oil to 375 degrees, and a candy thermometer is a great investment.
  
  
•  Frying puri’s in oil that has not reached the right temperature, will make the dough suck in all the oil and what you’ll get is oil-clogged, limp puri.
  
  
• The baking powder and yogurt ‘ferment’ the dough and give a pillowy texture. 
  
  
  Can these be made vegan and GLUTEN-FREE?
  
  Yes! substitute vegan yoghurt and oatmilk or any vegan milk of your choice ( although you can use 1/4 cup water instead of milk)
  
  Use 1:1 Gluten-Free flour to make these Gluten Free.