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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.
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Combine jaggery and water in a pot. Bring to a boil until the jaggery dissolves completely.
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.
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.
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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.
How do I make Meethe Bhature with jaggery step by step?
To make Meethe Bhature, start by dissolving jaggery in water over heat until fully melted. In a separate bowl, combine wheat flour, fennel seeds, and cooking soda. Once the jaggery syrup cools, mix it with the flour along with cooled mustard oil to form a dough. Let it rest for 2-3 hours, then knead again. Roll into small bhature and fry in heated mustard oil until golden brown.
Can I make jaggery bhature gluten-free?
Yes, you can make gluten-free Meethe Bhature by substituting wheat flour with a gluten-free flour blend, such as almond flour or a gluten-free all-purpose flour. Keep in mind that the texture may vary slightly, so you may need to adjust the liquid content to achieve the right dough consistency.
What is the best way to store leftover Meethe Bhature?
To store leftover Meethe Bhature, let them cool completely, then place them in an airtight container. They can be stored at room temperature for up to a week. For longer storage, consider freezing them. Just make sure to separate each bhature with parchment paper to prevent sticking.
What can I serve with Meethe Bhature for a complete meal?
Meethe Bhature pairs wonderfully with raita, khatte meethe alu, and mango pickle. You can also serve them with a side of yogurt or a sweet chutney to enhance the flavors. This combination makes for a delightful meal or snack!
What oil is best for frying Meethe Bhature?
Mustard oil is traditionally used for frying Meethe Bhature, as it adds a distinct flavor. However, you can also use vegetable oil or ghee if you prefer a different taste. Just ensure the oil is heated properly before frying to achieve that perfect golden brown color.
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