Chana Masala with Bhature

Shape the Bhature

• After the resting period, gently knead the dough for one minute to release any air bubbles.
• Divide the dough into 8 equal portions and roll each portion into a smooth ball.
• Lightly grease your rolling surface and rolling pin with oil. Avoid using dry flour as it can burn in the frying oil and spoil it.
• Take one dough ball and roll it into an oval or round shape, about 6-7 inches in diameter and approximately 1/4 inch thick. Don't roll it too thin.

Fry the Bhature

• Heat the 3 cups of vegetable oil in a deep kadai or pan over medium-high heat. The oil should be hot, around 180-190°C (350-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface immediately.
• Carefully slide one rolled bhatura into the hot oil. It will sink initially and then float up.
• As it floats, gently press the center with a slotted spoon. This helps it to puff up completely like a balloon.
• Fry for about 30-40 seconds until the bottom is light golden brown, then flip it over.
• Fry the other side for another 30 seconds until it's also light golden. Avoid over-frying, as they should remain soft.
• Remove the bhatura with the slotted spoon, letting the excess oil drain back into the kadai.

Serve

• Place the fried bhatura on a plate lined with paper towels to absorb any extra oil.
• Repeat the frying process for the remaining dough balls.
• Serve immediately while hot and puffy with chole, pickled onions, and a lemon wedge.