Have you heard of White Pea Bhatura? Chole Masala is a very popular north Indian dish. White Pea Bhatura is very similar except that it uses vatana or dried white peas in place of the chickpeas. As you can imagine, it is very delicious! Bhatura – oh my, a delicious puffed bread.
White peas are very popular in North India. They are smaller than chickpeas, white in colour and smooth and round. Bhatura is a deep fried puffed bread made from a fermented dough.
Chole Bhatura is often eaten as a breakfast dish, sometimes with lassi. It is also a street food snack and even a complete meal. It is often accompanied by onions, tomatoes, carrot pickle, green chutney and pickles.
This is truly delicious! Even without the Bhatura, but especially with them.
White Pea Bhatura | Vatana Bhatura
2.5 cups maida
0.5 cup Desi or Greek yoghurt
0.5 tspn baking powder
pinch baking soda
2 tspn white sugar
sea salt to taste
vegetable oil for frying
150g dried white peas
1 Tblspn ghee
1 potato, cooked and cut into cubes
50g paneer, cut into cubes (optional)
2 green chillies, sliced
2 cloves garlic, minced
1.5cm piece ginger, finely chopped or grated
0.5 onion, pureed + 0.5 onion diced finely
1 tomatoes, pureed
300 ml water
0.75 tspn Indian chilli powder, or to taste
0.5 tspn turmeric
0.75 tspn garam masala
1 tspn coriander powder
1 tspn cumin powder
2 tspn anardana (dried pomegranate powder) or amchoor
0.5 – 1 lemon
sea salt to taste
2 onions, sliced
1 tomato, sliced
3 Tblspn chopped fresh coriander
to make the bhatura
In a large bowl mix 0.75 cup maida with the baking powder and baking soda. Mix well and sift.
Mix the yoghurt and sugar. Add this to the flour mixture with enough water to make a wet batter – about half a cup. At this point the mixture can be left overnight for fermentation, but if you don’t have the time, simply move ahead with the instructions.
Add the remaining flour (sifted), some salt to taste and 2 Tblspn of oil. You might need a little water to make a soft dough. Knead until the dough is silky smooth.
Cover the dough with a wet cloth and keep aside for 1 – 2 hours. Leave up to 4 hours in Winter.
Divide the dough into equal portions and make balls. Heat the oil in a kadhai. Grease your palms with a little oil and flatten one of the balls. Roll into rounds of about 6cm or so. Deep fry on a high heat until golden on both sides. Repeat with the remaining dough. Serve hot with the chole.
Remember that the bhatura puff because of the moisture contained in the dough. Don’t add more flour as you knead it or roll it out.
to make the chole
Soak the white peas overnight.
Drain (reserving the cooking water) and cook the chickpeas with sufficient water until tender.
Put 2 tspn ghee in a kadhai and add the cumin seeds. As they turn golden, add the diced onion, chillies, ginger and garlic. Saute until the onion is translucent, then add the pureed tomatoes. Simmer for 3 – 4 mins, then add the cooked white peas, potatoes and paneer (if using). Add the remaining spices. Mix well, cover and simmer until the white peas are very tender and becoming mushy. Add a little of the reserved cooking liquid as needed to prevent the sauce becoming too thick.
When tender, add a good squeeze of lemon juice and serve hot garnished with coriander leaves, lemon wedges, tomato slices and onion slices and with hot Bhatura.