Bature

While doing post graduation with my husband in Lucknow, once in a while I used to take a break from making breakfast to have awesome ‘jhole bature’ from the famous ‘Mirchu ka dukan ‘ on the way to the college… and it used to be yummy. Before I left the place after my studies, I told him that we were leaving and requested to give me the recipe. He obliged me and over the years, whenever I make chana bature, I thank Mirchu in my mind.

Ingredients:

Refined flour (Maida)    - 3 cups ( for 10 bature)

Sour curds        - ¾ cup

Salt to taste

Sugar   - 3 tsps

Baking soda     - 1/3 tsp

Oil for frying

Method:

Sieve the maida with baking soda into a large bowl, and salt. Add sugar to the curds and mix well. Pour this into the maida and knead into  a stiff dough. Add a little water if needed. It should be stiff dough because it is going to be left overnight for rising, and it is going to be softer by then.

By morning it will be risen, knead a bit more, divide into ten balls, spread them to rounds and deep fry in heated oil on medium flame. I like it white in color, so don't fry for long time to make it brown. Some like it brown. Serve with chole and cut onions