Bhatura (Bhature)
Bhatura is a fluffy, puffed, and deep-fried Indian bread (Punjabi) that is famously served with golden brown chickpea curry (chole) in India. Learn how to make Punjabi Bhature at home using my easy, no-yeast recipe.
Here are some more Indian bread recipes that you may like: Bakarkhani Roti, Missi Roti, Lachha Paratha, Palak Puri, and Tandoori Roti.
About Bhatura
Bhatura is puffed Indian deep-fried bread. It is a leavened bread that is mildly fermented using natural yeast, commercial yeast, or baking powder. A perfect Bhatura is soft, fluffy, and chewy on the inside and crispy on the outside.
The combination of Chola Bhatura is very popular in North India, especially in Delhi. You will find street carts, roadside shacks, and even some fancy restaurants with this combination on their menu. Served along with spicy onions, pickles, and sometimes achari aloo (tangy potato stir fry), this dish is a must-have if you love Indian food.
Now making soft fluffy Punjabi bhatura at home is actually quite easy. Just follow the simple tips and stick to the measurements, and you can make them perfectly at home in no time.
My bhatura recipe uses no yeast and can be easily doubled or tripled. Do try it!
Ingredients
All-Purpose Flour (Maida) – Bhatura is always made with all-purpose flour, and not whole wheat flour (atta). However, if you still want to make these with whole wheat flour, you can use part whole wheat flour and part maida.
Semolina – To make my bhature a little crunchier, I add a little semolina (fine sooji), but make sure that you use fine sooji and not coarse sooji to make these; otherwise, you will not get that perfect texture.
Yogurt (Dahi, Curd) – Plain yogurt helps in the fermentation process and also gives a nice taste to this bread.
Sugar – Adding a little sugar helps in speeding up the fermentation process and also gives a nice color to bhature.
Baking Powder and Baking Soda – I make this recipe without yeast and use baking powder and baking soda as the leavening agent for fermentation. If making the dough using yeast, these two ingredients are not required.
Oil – Adding some oil while making the bhatura dough makes it pliable and easy to handle. You can also use melted butter in its place for a richer flavor. You will also need oil to fry the bhature.
Pro Tips By Neha
Before you start making bhature, read these tips properly.
Adding a little fine semolina makes the bhatura crispier. You can skip adding it if you don’t have it.
The bhatura dough should be as soft as possible to make perfectly puffed-up, soft bhature.
Once all the ingredients are mixed, knead the dough for at least 6-8 minutes. This will break the gluten and make the dough elastic. If you have a stand mixer, then use it to knead the dough. Knead at medium speed for 6-8 minutes.
Resting the dough is also very important to get the right texture. Resting makes it elastic and easy to handle. Once it has rested well, knead it again for 1-2 minutes.
While rolling the bhatura, do not use dry flour as it will spoil the oil in which they will be fried. Use a little hot oil to roll them. Also, instead of lifting the bhatura and rolling it, try to move the rolling board.
Roll the dough as thinly as possible. Once you lift the rolled dough, it will shrink in size anyway.
Heat the oil properly before you start frying. If fried in less hot oil, it will not fluff and will become soggy. You can test the oil by dropping a small piece of dough in it. If it immediately puffs up and rises to the top, then the oil is ready for frying.
Keep the size of the bhatura that fits the Kadai you are frying them in. If your Kadai is small, then make it small in size. They should have enough space to puff up.
Do not drop the Bhatura in the kadai. Instead, slide them gently into the hot oil from the side.
How To Make Bhature
Make The Bhatura Dough
Add the following ingredients to a large mixing bowl (or parat).
- 2 cups of all-purpose flour (maida)
- 2 tablespoon fine semolina (sooji)
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
Mix everything well using your fingers.
Add ¼ cup oil and ¼ cup yogurt and mix well using your fingertips. The mixture should be crumbly at this stage.
Now add water little by little (approx ¼ cup total) and mix to make a very soft, smooth dough. Do not add the water all at once; otherwise, the dough can become very sticky. The exact quantity of water will depend on the quality of flour used.
Knead the bhatura dough for 3-4 minutes using the heel of your hands.
Note: You can also make the dough in a stand mixer fitted with a dough hook.
Rest The Dough
Cover the dough with a kitchen towel and set it aside on the kitchen counter (or in a warm place) for 5-6 hours, or for optimal results, overnight.
Once the dough has rested, knead it thoroughly for 6-8 minutes until it is soft and smooth.
You can use a stand mixer to knead the dough. Knead it on medium speed for 5-6 minutes.
Roll The Bhatura
Divide the dough into 8-10 equal portions and roll each portion into a smooth ball.
Take one ball and roll to make a 6-7 inch round or oval shape using a rolling pin. Keep the other balls covered with a damp cloth to prevent them from drying.
The edges of the bhatura should be a little thinner than the center. Apply a little warm oil if the bhature are sticking to the surface while rolling.
The bhatura will shrink in size and become slightly thicker once you lift it from the rolling board, so keep that in mind.
Fry The Bhatura
Heat 4-5 cups of oil for frying in a pan over medium-high heat.
To check if the oil is hot enough, drop a small dough ball into the hot oil. It should rise immediately.
Once the oil is very hot, slide the rolled bhatura into the hot oil and fry until it is browned on the bottom side. Gently press with the back of a slotted spoon while frying.
Now gently flip it and fry from the other side as well.
Fry from one side only once. Do not keep flipping the bhatura in the oil.
Note: If the bhatura is not puffing, it means the oil temperature is too low. Increase the heat and let the oil heat up nicely before sliding the bhatura into it.
Once done, remove it to a plate lined with a paper towel to soak up the excess oil.
Fry all the Bhatura in the same manner and serve piping hot
Frequently Asked Questions
If you are short on time and can’t ferment the dough, you can make this recipe with ENO fruit salt. Add 1 packet ENO to the main recipe and skip adding baking powder and baking soda. Keep the rest of the recipe the same.
This dough doesn’t need time for fermentation and the bhatura can be fried immediately. You can get ENO in any Indian store near you.
To make it with yeast, add 2 teaspoon instant yeast and 1 teaspoon sugar in ½ cup warm water and keep it aside for 5 to 7 minutes. You will see that the bubbles will form in the mixture. Add this mixture to the flour and other ingredients and make a dough. Do not add baking powder and baking soda to this recipe.
Serving Suggestions
Traditionally, hot bhaturas are served with Punjabi chole and a side of lachha pyaz and fried green chilies. Some restaurants serve achari aloo on the side as well. You can also serve a raita and green chutney for a complete meal.
You can also serve it with other creamy and delicious curries, such as Palak Paneer, Paneer Butter Masala, and Punjabi Rajma Masala.
This bread is so versatile that it tastes great with almost everything.
Storage Suggestions
Bhature tastes great when served hot right out of the kadhai. You can, however, store the dough for about 3 to 4 days in an airtight container in the fridge.
When you want to make bhatura, take the dough out a few minutes before, let it come to room temperature, and then make the bhatura.
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Bhatura Recipe (Bhature)
Ingredients
- 2 cups all purpose flour (maida)
- 2 tablespoons semolina (fine sooji)
- 1 tablespoon sugar
- 1 teaspoon salt
- ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ cup oil
- ¼ cup plain yogurt (dahi, curd) (preferable homemade slightly sour dahi, at room temperature)
- 4-5 cups oil for frying
Instructions
Make The Dough
- Add flour, semolina, sugar, salt, baking soda, and baking powder to a large mixing bowl (or parat).
- Mix everything well using your fingers.
- Add oil and yogurt and mix well using your fingertips. The mixture should be crumbly at this stage.
- Now add water little by little (approx ¼ cup total) and mix to make a very soft dough. Do not add the water all at once; otherwise, the dough can become very sticky. The exact quantity of water will depend on the quality of flour used.
- Knead the bhatura dough for 3-4 minutes using the heel of your hands.
- Note – You can also make the dough in your stand mixer fitted with a dough hook.
Rest The Dough
- Cover the dough with a kitchen towel and set it aside on the kitchen counter (or in a warm place) for 5-6 hours, or for optimal results, overnight.
- Once the dough has rested, knead it thoroughly for 6-8 minutes until it is soft and smooth.
- You can use a stand mixer to knead the dough. Knead it on medium speed for 5-6 minutes.
Roll The Bhatura
- Divide the dough into 8-10 equal portions and roll each portion into a smooth ball.
- Take one ball and roll to make a 6-7 inch round or oval shape using a rolling pin. Keep the other balls covered with a damp cloth to prevent them from drying.
- The edges of the bhatura should be a little thinner than the center. Apply a little warm oil if the bhature are sticking to the surface while rolling.
- The bhatura will shrink in size and become slightly thicker once you lift it from the rolling board, so keep that in mind.
Fry The Bhatura
- Heat 4-5 cups of oil for frying in a pan over medium-high heat.
- To check if the oil is hot enough, drop a small dough ball into the hot oil. It should rise immediately.
- Once the oil is very hot, slide the Bhatura into the hot oil and fry until it is browned on the bottom side. Gently press with the back of a slotted spoon while frying.
- Now gently flip it and fry from the other side as well.
- Fry from one side only once. Do not keep flipping the bhatura in the oil.
- Note: If the bhatura is not puffing, it means the oil temperature is too low. Increase the heat and let the oil heat up nicely before sliding the bhatura into it.
- Once done, remove it on a plate lined with a paper towel to soak the excess oil.
- Fry all the bhatura in the same manner and serve piping hot.
I like how the recipe explained step by step and then other tricks to improve your cooking skills. I made Bhature followed this recipe many times and it comes out good every time.
Thanks for your feedback Kamal