Mouthwatering sweet bhature made with jaggery, perfect to enjoy with raita, khatte meethe alu, and mango pickle. These bhature can be stored and enjoyed as an evening snack for up to a week.
Ingredients
Bhature Ingredients
- 1000gjaggery
- 1glass water
- 1000gwheat flour
- 2tbspfennel seeds, coarsely ground
- 1tspcooking soda
- 150mLmustard oil, heated and cooled
- 1tbsppoppy seeds
- 1500mLmustard oil for frying
How to make Meethe Bhature (Jaggery Based)
Prepare Jaggery Syrup
Combine jaggery and water in a pot. Bring to a boil until the jaggery dissolves completely.
Prepare Dough
Heat 150 mL mustard oil and let it cool to room temperature.
Sieve the wheat flour. Add fennel seeds powder and cooking soda. Mix well.
Add the cooled mustard oil (Moyan) and 1 glass of jaggery syrup to the flour mixture. Mix well.
Gradually add the remaining jaggery syrup in portions, kneading the flour into a smooth dough.
Cover the dough and let it rest for 2 to 3 hours.
Shape and Fry Bhature
After resting, knead the dough again for 2 minutes.
Heat 1.5 litres of mustard oil in a deep pan. Lower the flame.
Make small balls from the dough.
Mix poppy seeds with 100 g of wheat flour. Use this mixture to dust the bhature while rolling.
Roll the dough balls into small thick bhature.
Deep fry the bhature on low to medium heat until golden brown.
Tips & Tricks
Ensure the jaggery is completely dissolved in the syrup for a smooth dough.
Resting the dough helps in achieving a soft texture for the bhature.
Fry the bhature on low to medium heat to ensure even cooking.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000