Bhatura Recipe (with Step by Step Photos)

It is classic Indian puffed bread which is always associated and remembered with inseparable Chole Bhature. This authentic deep fried Indian bread is made with fermented dough. This unique sub ingredient gives it a taste and texture which no other cooking process can provide and this sets it apart from other similar Indian deep-fried breads. Make this bhatura at home by following our step by step recipe and serve with punjabi chole and onion salad in lunch or dinner.

Easy Bhatura Recipe

Preparation Time: 4 hours
Cooking Time: 20 minutes
Serves: 4 servings
Ingredients:
2 cups All Purpose Flour, or Maida
1 tablespoon Semolina (Rava/Sooji)
2 tablespoons Cooking Oil
4 tablespoons Yogurt or Curd
1 teaspoon Sugar
1/4 teaspoon Baking Powder
Cooking Oil (for deep frying)
Salt
Water

Directions:

  1. step-1
    Sieve all purpose flour and semolina in a large wide mouthed bowl. Add sugar, salt, yogurt, baking powder and 2 tablespoons cooking oil and mix well.
  2. step-2
    Slowly add water in small incremental quantities and knead smooth and soft dough.
  3. step-3
    Cover it with a wet muslin cloth and place it in a warm place for about 3-4 hours. After few hours, you will notice its increased size. Again, knead it until smooth.
  4. step-4
    Divide dough into 12 equal sized portions and give them a shape of ball.
  5. step-5
    Take one ball, press it and roll out in a circular shape like puri of around 5-6 inch diameter. Keep it little thick than regular puri. (If required, grease ball with oil or coat it with dry flour to prevent it from sticking on a rolling board.) Repeat the process for remaining balls and roll out bhaturas.
  6. step-6
    Heat oil in a deep frying pan (kadai) over medium heat. To check whether oil is hot enough for deep-frying or not, drop a small piece of dough in it and if it comes to the surface immediately without changing its color, then oil is sufficiently hot. Now place one rolled out raw bhatura in it. After 5-7 seconds, gently press it in the center with a perforated spoon to puff up.
  7. step-7
    When bottom side is light golden brown, turn it gently and deep-fry another side until light golden brown. Make sure that you are deep frying on medium heat. When ready, take it out from oil with the help of perforated spoon and drain excess oil.
  8. l_step
    Transfer it to a plate. Fry remaining bhaturas in same way. Serve with chole masala.

Tips and Variations:

  • The rolled out raw bhatura should not be very thin and should not be very thick too. Approx. 3 to 4 mm thickness is ideal for it.
  • Make sure, oil is not overheated otherwise bhatura will turn dark immediately after putting it in the oil.
  • You need to be extra careful while dropping the dough in heated oil while checking if it is ready or not. Dropping it from a height will make heated oil spill which may burn you.
Taste: It is widely preferred Punjabi bread which has crispy texture on top and soft on bottom. It has mild sour taste due to fermentation.
Serving Ideas: It is best enjoyed when served with spicy chole masala. However, it is so versatile that you can even enjoy it with any other Punjabi or north Indian curry.
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8 Comments


Nov 16, 2016 by Soni
Can i use 1 cup maida and 1 cup wheat flour?

Response: Yes, you can use 1 cup maida and 1 cup wheat flour.


Nov 01, 2016 by prathaban.j
I am Army retired and a south Indian. I love cooking, my wife and two daughters love my cooking. Thanks for the yummy recipe.

Jul 31, 2016 by Deep
Thank you sir for the easy steps of making bhatura. My bhatura became brown like puri and not white, what is the reason for that.

Response: Hello Deep, the reasons behind brown bhatura are - either the bhaturas are fried into overheated oil or the dough is made using wheat flour instead of maida.


Jan 03, 2016 by Zaheer
Very easy recipe. Thanks to you.

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Oct 09, 2015 by Dolly
Dear..can I keep dough overnight instead of 3-4 hours?

Response: If you keep it for overnight, the dough will turn very sticky.


Sep 13, 2015 by Jolly
Hello friends, please aap masale bhi add kijiye and momoj bhi. By the way your recipe are best.

Aug 10, 2015 by Swati
Is there is any recipe which can be prepared with left over bhature?

Response: No, you cannot make anything else with leftover cooked bhature. If you have left over bhature dough, you can make paratha from it.


Jun 15, 2013 by Benjamin Soans
Street vendors in Delhi, fold in a tablespoon or so of crumbled paneer and chopped coriander leaves before shaping the bhatura with their hands, a bit like making aloo parantha. When the bhatura is torn into two, there is a nice layer of the filling stuck to the inside surface of the bhatura.