Paneer bhatura is a little different from the normal bhaturas as these are stuffed with paneer filling. These make up for the perfect accompaniment to chole or chickpea stew. It is much more filling and tasty than the regular bhaturas. So without any further due let’s get started with the recipe.
Ingredients:
- All-purpose flour/maida- 2 cups
- Semolina/sooji/rava- ½ cup
- Baking powder- 1 tsp.
- Yogurt- ½ cup
- Sugar- ½ tsp.
- Paneer- 1 cup (grated)
- Green chilli- 2 (finely chopped)
- Garam masala- ½ tsp.
- Fresh coriander leaves- 2 tbsp. (finely chopped)
- Salt to taste
- Oil for frying
- ½ cup warm water (for kneading)
Procedure:
- Â Pass the all-purpose flour and semolina through a sieve and mix together in a bowl.
- Â Add the baking powder, sugar, yogurt, 1 tbsp. oil and salt to the flour. Mix everything really well. knead the dough with warm water, to form a soft dough. Cover the dough with a damp cloth a keep aside for 2-3 hours.
- Â In a bowl grate the paneer. Add finely chopped chilli, garam masala, chopped coriander leaves and salt to it. Mix everything really well.
- Â After your dough has fermented you can start making the bhaturas.
- Â Divide the dough into lemon sized balls. Apply oil on your hands and rolling surface to make the rolling process easy.
- Â Place the dough ball on the flat surface and flatten it with a rolling pin, just big enough so that you can stuff the filling in it.
- Â Place a good amount of filling in the centre of the dough and bring all the sides of the dough together and seal them.
- Â Now with the rolling pin flatten the stuffed dough ball to the desired size. Make sure it is neither too thick nor too thin.
- Â Now heat up the oil in a kadhai for deep frying the bhatura. When the oil is hot enough, fry the bhatura from both the sides until golden and crisp.
- Â Repeat the same process with the remaining dough and stuffing.
- Â Serve the bhaturas hot with chole or any other sabzi of your choice.
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