BHATURE are a very well known Punjabi fried flat bread usually made with All purpose flour. But as I always do, I gave a twist to this classic Bhature with Spinach and used whole wheat flour instead of Maida. So let’s see how this PALAK BHATURE are made.
- 2 cups wheat flour (atta)
- 1/2 cup All purpose flour(maida)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- A pinch of baking soda.
- 3 tablespoon of melted butter/ghee or oil
- 1/2 cup sour curd (khatti dahi)
- 1 small bunch spinach(Palak)
- 1 green chilli
- 2 tablespoon milk
- Oil for deep frying.
- Clean and wash palak leaves properly under running water.
- In a broad pan heat 1/4 cup of water and milk. Roughly chop the spinach leaves and add to the water. Cover and cook for about 4 minutes on a medium flame.
- Once the spinach is cooled, transfer it in to a mixer jar and blend it into a fine puree along with the green chilli.
- In a large mixing bowl, sift atta, maida, salt, baking powder and baking soda.
- Add the butter to his and rub the mixture well using your fingers.
- Now add in the spinach puree and curd and start kneading the dough. Add warm water, in small quantities, if required, to make a soft dough. Knead well for a good 5-6 minutes for a softer bhature.
- Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
- Start heating oil for frying bhatura in a broad pan on a medium flame.
- After resting for about 30 minutes, Knead the dough for another minute and divide it into equal lemon sized balls.
- Flatten and roll out each ball using flour /oil into a 4 inch round bhatura.
- Fry these beauties on a medium flame until they are well coloured on either side and nicely puffed.
- Repeat the same with all the remaining dough balls.
- Serve with chatpate chole and pickle.