Posted in Breads, Recipes

Whole Wheat Bhature!

So, last weekend, I tried out a few recipes from Jigg’s Kalra’s Prashād and one of them was the recipe for Bhature, which are a pretty much a staple accompaniment to Chhole in any form. Here is the Platter in which I served the Bhatures.

Peshawari Chhole, Golden ( Crisp on the outside soft on the inside ) Whole Wheat Bhature and Punj Rattani Daal was our Brunch today as a early Valentines Day Celebration! ❤️ Well, one should never wait for a particular day to express affection and for a few reasons, I have been cooking only Daal Roti Sabzi kind of quick meals since a fortnight now. And since February the 14th is going to be a weekday, we celebrating it today! So I decided to treat Mr. Desai today with a few favourites. All the recipes are from "the Czar of Indian Cuisine" Jiggs Kalra's renowned cookbook Prashad. I found an old, fairly battered copy of the book at Blossom a few weeks ago and grabbed like it was the last copy on earth. And to make it even more irresistible, on the front page, there was a note from a loving Mom to her daughter who is about to embark on the marital journey. 👩‍❤️‍👩 Would you put such a book, dripping with love and affection back in the shelf ever? I don't have the heart! 🤗 The Peshawari Chhole had no red chilli powder / green chillies / turmeric / powdered Garam Masala l. It has been flavoured with a Whole Spice + Tea leaves wala muslin cloth satchel while the chickpeas were pressure cooked, and then, ginger, onions and Amchoor ( use AnaarDaana powder if possible, I didn't have any ) ! It's not very garam masala intensive curry, it won't cause any acid reflux! ❤️ The Punj Rattani Daal is something on the lines of Panchmel Daal but with a unique Tadka. It has Kala Jeera + Ghee in the tempering in which tomatoes are cooked till mushy. Then you add dry spices and Bhuno-it ( there is no other word with so much feeling as Bhuno, in Gujarati we have Santadvanu but Indian words are the best 😍😍😍 ) till the oil separates. Finally yogurt is added to the tomatoes before it is poured over the simmering mix of 5 lentils! I wrote a bit too much but I couldn't resist! Have a happy Sunday folks! ❤️ #chhole #chholebhature #peshawarichole #bhature #daal #peshawari #weekendlunch #EveryDayIndianMeals

A post shared by Srujan Desai (@d.srujan) on

Recipe: ( adapted from “Prashād by Jiggs Kalra”), makes about 7 Bhature,


  • 1 cup of whole wheat flour
  • 1/4th cup of semolina / rava
  • 1/8th tsp of cooking Soda,
  • 1/4th tsp of Baking Powder,
  • Salt to taste,
  • 2 tbsp of Yoghurt,
  • 1 tsp of sugar,
  • 1 tbsp of ghee,
  • Oil, for deep frying


  1. Whisk the Yoghurt with the sugar and set aside.
  2. In a large bowl, sieve the wheat flour, semolina, cooking soda, baking powder and salt together.
  3. Make a well in the centre of the dry ingredients. And the whisked yoghurt and mix well. Make a firm yet pliable dough with about 1/2 cup of lukewarm water, adding a little water at a time. Adjust the quantity of water based on the texture of your dough. Different flours absorb different amount of water.
  4. Pour the ghee on top the dough and knead well until the ghee in nicely incorporated. Cover and set aside for about an hour.
  5. Divide into 7 equal parts. Roll out into a 5 inch circle.
  6. Heat enough oil in a Kadai to submerge the Bhature and heat it. Once hot, fry the Bhatures one by one. Serve hot with Chhole and Punj Rattani Daal / Or any accompaniments of your choice.

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