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5 Best Substitutes For Curd In Bhatura

Indian cuisine is one of the most familiar types of food in the world. Bhatura recipe is a popular Punjabi recipe and Chola and Bhatura is one of the favorite dishes of north Indians. The deep-fried bread dough consists of yeast or baking powder leavened and then fried. This article will discuss substitutes for curd in Bhatura, a type of Indian bread with deep-fried dough.

Substitution for Curd in Bhatura

  1. Chickpeas and cheese cream
  2. Semolina and coconut milk mixture
  3. Egg and Suji mixture
  4. Almond milk and Wheat Flour mixture
  5. Rice flour and Sour Cream Mixture

1. Chickpeas and cheese cream

Chickpeas and cheese cream: substitutes for curd in bhatura

Most people want to enjoy their favorite Indian dish without all of this work. They don’t care about making authentic street food or anything like that – they want something delicious and easy to make at home! 

This chickpeas cheese cream mixture makes your life so much easier! Just mix up some of the creams with water until you get a thick consistency, add salt if desired, pour over your soft dough of Bhatura for frying.

Now add three tablespoons of oil and fry for 15 minutes at 350 degrees F (175 C). Voilà till it becomes golden brown – fresh homemade Bhatura that tastes better than any restaurant version you’ve ever tried!

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2. Semolina and coconut milk mixture

Semolina and coconut milk mixture: substitutes for curd in bhatura

Curd in Bhatura, how to avoid it?

Semolina and coconut milk mixture is the solution. It will make your life easier while making delicious food for you and your family.

You can easily make a tasty Bhatura without curd by using this product. To make a smooth dough, combine one tablespoon semolina flour with two tablespoons of warm water in a mixing bowl and blend until smooth. Your smooth dough is now ready for frying.

Add two tablespoons of vegetables and start frying. In the process of frying twice, it will prevent curd from forming at the bottom layers, resulting in a fluffy texture with a soft center. This product has no side effects, so you don’t have to worry about anything when using this product!

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3. Egg and Suji mixture

Egg and Suji mixture is one of the substitutes for curd in bhatura

Bhaturas can be made using egg and suji mixture instead of curd to be suitable for lactose-intolerant people. It will create a smooth dough that also tastes better than normal ones. Eggs are the perfect choice to make softer Bhatura less dense, flakier.

To make suji, boil flour and oil together in hot water. Cooking the egg mixture over a high flame will cause the suji paste to harden. By adding powdered ginger to sweet dishes like Bhatura, which traditionally are coated with maple syrup or sugar before consumption, you can balance out their sweetness A little roux goes a long way with this easy-to-prepare Pakistani delicacy. 

Add some oil to a pan and add egg, suji, sugar, and salt to your taste preferences. Blend until you get consistency without any lumps or bumps in it. Keep stirring continuously till the mixture becomes dry enough to handle easily. Place these batter on hot Tawa.

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4. Almond milk and Wheat Flour mixture

Almond milk and Wheat Flour mixture

Bhatura is soft, fluffy bread that is perfect for serving with tea or as an appetizer. The interesting part about this mind-blowing dish is that it’s easy to make and delicious too! This is incredible how simple it is to whip up this tasty treat at home.

If you’re looking for a new twist on Bhatura, try using Almond milk and Wheat Flour mixture for baking the dough instead of curd. This results in something light, gluten-free, but still extremely satisfying bhatura. And since it’s easy to make in bulk (primarily if you use this flour mixture), there are enough pillows of golden fried goodness to share—or not.

The perfect doughy texture that will leave your mouth watering for more. So what are you waiting for? Start making these amazing Bhaturas today! Don’t forget to serve them to your friends because everyone will love them!

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5. Rice flour and Sour Cream Mixture

Rice flour and Sour Cream Mixture

We have a solution for curd in your recipe. Rice flour and the sour cream mixture will help you avoid the problem of curd. 

With rice flour and sour cream mixture, you won’t have to worry about curd ruining your dough anymore. It’s easy to use – mix with warm water until it forms a smooth batter ready for cooking into Bhatura or puri. Be sure not to overdo it, though – one tablespoon of each should do the trick.

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FAQ

Can I use soy milk in place of curd in Bhatura?

Soy milk is an excellent substitute for curd because, like curd, it contains high levels of protein and calcium. The other ingredients in any vegan or vegetarian recipe will make up for the lack of substance substituting soy milk instead of yogurt. Just remember to add more flour than usual when using soy milk because, unlike yogurt, it doesn’t contain enough natural flours and sugars to be a suitable binder on its own.

What can I use as substitutes for curd in jalebi?

Substitute curd with milk powder for a different flavor profile.
Substitute curd with vinegar, lemon juice, or yogurt for a tart flavor profile. Put some water into the sugar syrup to mellow out the sweetness of jalebi. 
Sprinkle some cardamom, rosewater on top of your jalebis to give them a pleasant aroma and outstanding quality.

Can you substitute plain yogurt for curd in Bhatura?

Absolutely! Bhatura is actually made with curd, so yogurt is an excellent substitute.
Bhatura dough has both yogurt and milk. You can make your yogurt at home or buy some at the grocery store. Just be sure to stick to plain unflavored varieties; you want the natural tartness of the yogurt here instead of imitation flavors.

As for substituting curd (which Bhatura is traditionally spiked with), this would work as long as you don’t mind that it will rinse properly or have a slightly different texture. The right thing to do here might be to keep adding more flour until you reach the desired consistency if even after adding more milk. Many Indian restaurants also follow this recipe

What can I use in Bhatura if I don’t have curd?

Please don’t use any yogurt; instead, try to find some sour cream near you, it is rather similar in texture, and the taste is also the same. You can also make your yogurt with 2-3 tablespoons of fresh yogurt for each cup of milk heated slowly on low until curds form; let cool. For leavening, use baking powder instead of Baking soda.
The dough must get enough moisture to rise appropriately so consider using just sour cream plus about 5-6 tablespoons of water combined with all other ingredients (excluding salt) before you put them onto a preheated pan on medium heat covered by a lid.

Can I use egg in Bhatura?

Yes, if it is your desired outcome. The result will taste like something we can’t know in advance; we can only make an educated guess. The two main variables determining the outcome are how much you beat in and what you add to it (e.g., salt). Adding a little water might also help with consistency and create a smoother batter. Beat in as desired, then see if it’s too doughy or not; add more when necessary until thickness level reaches preferred consistency.

For vegetarians, what’s usually recommended is to take a cup of soymilk and scramble it with the eggs for texture. Non-vegetarians can go ahead and fry up an egg or two if they want! The batter won’t rise as much, so it will have thicker walls, but there are ways to cook them off properly.
Try pan-frying them first on low heat until the sides start to firm up, then flipping over onto medium-high flame until browned entirely on both sides. Even boiling is not bad – take any excess water off before deep frying or pouring into your pot of kadhi/chana masala/sambar or whatever

Is curd frequently used in Bhatura?

Yes, the curd is frequently used in the creation of Bhatura.
Curd or Dahi is made by adding lemon or other acids to milk rich in lactic acid-producing bacteria; these create a mildly acidic environment where it becomes difficult for all but the most resilient spoilage organisms such as coliform bacteria and mold spores to survive.

As a result, the milk does not need refrigeration and can be stored at ambient temperature (cooler or warmer) for months without spoiling! Additionally, because of its pH, which remains near-neutral pH, whey proteins denature easily, enhancing emulsification, leading to improved water stability.

Can I use mayonnaise instead of yogurt in Bhatura? 

The reply to your query would depend on how dense and dry you want your Bhatura.
A yogurt is a good option for Bhatura because it makes the dough more supple and pliable and adds subtle tanginess. So for best results, we’d recommend using yogurt as opposed to mayonnaise. You can experiment with different ratios of each ingredient to see which one you like the best.

Conclusion:

If you’re not a fan of curd, don’t worry. Plenty of substitutes will work just as well in your Bhatura dough without affecting the taste or texture. Curd substitutes include yogurt, ricotta cheese, cottage cheese (paneer), sour cream, and buttermilk. So if you want to make some delicious Bhaturas at home tonight with your family while also avoiding all those pesky carbs, then this article is for you!

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