Keema Bhatura with Punjabi Chole Masala

Instructions

1. 1

   Prepare the Dough: In a large mixing bowl, whisk together maida, suji, baking powder, baking soda, sugar, and 0.5 tsp of salt. Create a well in the center and add the curd and 1 tbsp of oil. Mix with your fingertips until the mixture resembles coarse crumbs.

2. 2

   Knead and Rest: Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky. Cover with a damp cloth and let it rest in a warm place for at least 2 hours.

3. 3

   Sauté Aromatics for Stuffing: While the dough rests, heat 2 tbsp of oil in a pan over medium heat. Add cumin seeds and let them splutter for 30 seconds. Add the finely chopped onion and sauté for 5-6 minutes until translucent.

4. 4

   Cook the Keema Base: Add the ginger-garlic paste and green chilies, and sauté for 1 minute until fragrant. Add the chopped tomato and cook for 3-4 minutes until soft. Stir in the turmeric powder, red chili powder, coriander powder, and the remaining 1 tsp of salt. Cook for 30 seconds.

5. 5

   Cook and Dry the Keema: Add the mutton keema. Increase heat to high and cook for 5-7 minutes, breaking up lumps, until the keema is no longer pink. Reduce heat to low, cover, and cook for 15-20 minutes. Uncover and cook for another 5 minutes until all moisture has evaporated. The mixture must be completely dry.

6. 6

   Finish and Cool Stuffing: Stir in the garam masala and chopped coriander leaves. Turn off the heat and spread the keema on a plate to cool down completely before stuffing.

7. 7

   Stuff the Bhaturas: After the dough has rested, knead it again for a minute and divide it into 8 equal portions. Flatten one portion into a 3-inch disc. Place about 1.5 tbsp of the cooled keema stuffing in the center.

8. 8

   Seal and Roll: Carefully bring the edges of the dough together, pleating as you go, and pinch to seal the stuffing inside completely. Gently flatten the stuffed ball. Lightly dust your rolling surface and roll the ball into a 5-6 inch oval or circle, about 1/4 inch thick.

9. 9

   Heat Oil for Frying: Heat oil for deep frying in a deep kadai over high heat (around 190°C / 375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface immediately.

10. 10

    Fry to Perfection: Carefully slide one rolled bhatura into the hot oil. Gently press it down with a slotted spoon to help it puff up. Once puffed, fry for 20-30 seconds per side until golden brown and crisp. Drain on a wire rack and serve hot.