Bhatura is a fluffy, puffed, and deep-fried Indian bread that is famously served with golden brown chickpea curry (Punjabi Chole) in India. Learn to make it at home using my easy recipe.
Looking for more Indian bread that can be served for your festive season, then you can try these – Bakarkhani Roti, Garlic Naan, Punjabi Missi Roti, Bedmi Puri, Palak Puri, Laccha Paratha, and Tandoori Roti.
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About This Recipe
Bhatura is puffed Indian deep-fried bread. It is a leavened bread which is mildly fermented using natural yeast, commercial yeast, or baking powder. Perfect Bhatura is soft, fluffy, and chewy from inside and crispy from 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 onion, pickle, and sometimes achari aloo (tangy potato stir fry), this dish is a must-have if you love Indian food.
Making soft fluffy 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.
Ingredients
This Fried Indian Bread needs a few everyday ingredients, check it out:
All-Purpose Flour – Bhatura is always made with all-purpose flour, and not whole wheat flour. If you are making it with whole wheat flour, then it is called Poori. However, if you still want to make these healthier, you can use part whole wheat flour and part maida.
Semolina – To make my Bhature a little crunchier, I also add a little semolina (sooji) but make sure that you use fine sooji to make these, otherwise, you will not get that perfect texture.
Yogurt – Use sour yogurt for fermentation. It aids in fermentation process and also gives a nice taste to this bread.
Sugar – Also added a little sugar, as it helps in fastening the fermentation process and gives a nice color.
Baking Powder & Baking Soda – I make this recipe without yeast and use baking powder and baking soda for fermentation. If making the dough using yeast, these two ingredients are not required.
Oil – Adding some oil while making the dough makes it pliable and easy to handle. You can also use melted butter in its place for a delicious flavor in your Bhatura.
Pro Tips by Neha
Adding little fine semolina to the dough makes the Bhutura crispier. You can skip adding it if you don’t have it.
The consistency of the dough should be soft. It should literally stick to your fingers while kneading.
Once all the ingredients are mixed together, make sure you knead the dough for at least 6-8 minutes. This will bring the break the gluten and make it 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 little hot oil to roll them. Also instead of lifting the Bhatura and rolling it, move the rolling board.
The thickness of the rolled Bhatura should be approximately 3 mm. It is rolled thicker than poori and the edges are thicker than the center.
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 comes to the top, then the oil is ready to fry.
Keep the size of the Bhatura that fits the Kadai you are frying them in. If your Kadai is small, then make them small in size. They should have enough space to puff up.
Do not drop the Bhatura in the kadai. Instead slide them from the side gently in hot oil.
How to make Bhatura?
Start by adding 2 cups all purpose flour (maida), 2 tablespoon fine semolina (sooji), 1 tablespoon sugar, 1 teaspoon salt, ⅛ teaspoon baking soda and ½ teaspoon baking powder in a bowl. Mix everything well using your fingers.
Add ¼ cup vegetable oil and ¼ cup sour yogurt and mix well using your finger tips. The mixture should be crumbly.
Add water and mix to make a very soft dough. Keep adding the water little by little. Do not add a lot at one go otherwise, the dough can become very very sticky. The quantity of water will depend upon the quality of flour used.
Cover the dough with a kitchen towel and keep it aside on the kitchen counter for 2-3 hours or for best result overnight.
Once the dough has rested well, knead it very well 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. Now divide the dough into 8-10 equal size balls.
Take one ball and roll to make a 6-7 inch round or oval. The edges of the Bhatura should be a little thicker than the center. Apply a little warm oil 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.
Heat oil for frying in a pan. To check if the oil is nicely heated, drop a small dough ball in the hot oil. It should rise up immediately. Once the oil is very hot, slide the Bhatura in the hot oil and fry until it is browned from the bottom side. Now gently flip it and fry from the other side as well. Keep pressing the Bhatura gently with a perforated ladle while frying. Fry from one side only once. Do not keep flipping the Bhatura in the oil.
If the Bhatura is not puffing, it means the temperature of the oil is less. So increase and heat and let the oil heat up nicely.
Once done, remove it on a tissue lined plate. Fry all the Bhatura in the same manner.
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 in the main recipe and skip adding baking powder and baking soda. Keep rest of the recipe 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 in the flour and other ingredients and make a dough.
If you are using dry yeast, avoid using baking powder and baking soda in the recipe.
Ingredients
4 slice White Bread
1 cup Maida
¼ cup Fine Sooji
1 teaspoon Sugar
¼ teaspoon Salt
½ teaspoon Baking powder
¼ teaspoon Baking soda
1 cup Sour Yogurt
1 teaspoon Vegetable Oil
Oil for deep frying
Method
Cut bread slices into small pieces.
Add them in a blender and blend to make a smooth powder.
Add bread powder, maida, sooji, sugar, salt baking powder, baking soda, yogurt and oil in a bowl.
Now add water and knead to make a very soft dough.
Cover the dough and keep aside for 1 hour.
Knead the dough for 6-8 minutes.
Use this dough to make Bhatura.
Serving Suggestions
Traditionally, it is served along with Punjabi Chole Curry, but you can serve it with any chickpea curry of your choice.
You can also try it serving with other creamy and delicious curries, that you make at home. This bread is so versatile that it tastes great with almost everything.
Also if you are planning to make these delicious Bhatura for a Brunch on weekends, then I recommend you serve these piping hot with spicy Punjabi Chole, Aloo Ki Sabzi, Boondi Raita, Green Chutney, Mango Pickle and thinly sliced Onions.
Storage Suggestions
It tastes great when served hot right out of the Kadhai. You can instead 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 start making Bhatura.
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Recipe Card
Bhatura Recipe
Ingredients
- 2 cups all purpose flour (maida)
- 2 tablespoon semolina (fine sooji)
- 1 tablespoon sugar
- 1 teaspoon salt
- ⅛ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup vegetable oil
- ¼ cup sour yogurt (at room temperature)
- vegetable oil for frying
Instructions
- Start by adding 2 cups all purpose flour (maida), 2 tablespoon fine semolina (sooji), 1 tablespoon sugar, 1 teaspoon salt, ⅛ teaspoon baking soda and ½ teaspoon baking powder in a bowl. Mix everything well using your fingers.
- Add ¼ cup vegetable oil and ¼ cup sour yogurt and mix well using your finger tips. The mixture should be crumbly.
- Add water and mix to make a very soft dough. Keep adding the water little by little. Do not add a lot at one go otherwise, the dough can become very very sticky. The quantity of water will depend upon the quality of flour used.
- Cover the dough with a kitchen towel and keep it aside on the kitchen counter for 2-3 hours or for best result overnight.
- Once the dough has rested well, knead it very well 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. Now divide the dough into 8-10 equal size balls.
- Take one ball and roll to make a 6-7 inch round or oval. The edges of the Bhatura should be a little thicker than the center. Apply a little warm oil 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.
- Heat oil for frying in a pan. To check if the oil is nicely heated, drop a small dough ball in the hot oil. It should rise up immediately. Once the oil is very hot, slide the Bhatura in the hot oil and fry until it is browned from the bottom side. Now gently flip it and fry from the other side as well. Keep pressing the Bhatura gently with a perforated ladle while frying. Fry from one side only once. Do not keep flipping the Bhatura in the oil.
- If the Bhatura is not puffing, it means the temperature of the oil is less. So increase and heat and let the oil heat up nicely.
- Once done, remove it on a tissue lined plate. Fry all the Bhatura in the same manner.
SG
Thanks for the wonderful recipe. I have a problem. When I roll the dough to make a batura, it shrinks to a very small size before I put it in oil for frying. How can I avoid that? thanks.
Neha Mathur
Since it’s all purpose flour, the dough will shrink back a little. Make sure to knead the dough well and press a little harder while rolling the dough and roll it slightly thinner than you actually want it to be.
Deena
I made it yesterday and came out perfect! Thank you for the recipe!
Neha Mathur
Thanks a lot for trying 🙂
Alka
Where should i keep the dough?
Outside or refrigerator
As I am afraid it won’t get spoilt.
Neha Mathur
It should be kept outside.
Jasbeer kait
I have to make bhaturas for 20 people.
Can you pls tell me the measurements.
Neha Mathur
1 cup flour is good for 2-3 people. You can multiply accordingly.
George
Did everything as per recipe and kept over night. It hasn’t doubled and looks the same.
Plain Yogurt is what I used for curd or is that incorrect?
Neha Mathur
Hi George, You can go ahead and make the bhatura. Sometimes the dough doesn’t expand so much but it is still fermented and will give you good result.
Swapna
Super it came out very well
Neha Mathur
Nice 🙂
Sunita
Hi Neha,
Can I roll out the bhaturas 2-3 hours before and then fry them after, will they still fluff up. Please advise
Neha Mathur
Hi Sunita, since bhatura atta is very soft, the rolled bhatura can stick to each other if you roll them beforehand.I suggest rolling them as go fry.
Kumud
Hi neha,
My husband introduced me o whiskaffair stating you have tried out many recipes and published the one which tastes the best . Have tried many of your recipes in this lockdown and all have been a hit with my family . This bature recipe is no exception . Just like hotel stuff flew the compliments and it was the first time I tried bature . Whiskaffair recipes I adopt with no second thought now .So way to go Neha , u have been my Go to person when trying out something new !!
Neha Mathur
Your comment is so encouraging 🙂 Thanks.
Sonia
What is the reason for adding bread slices to make the dough?
Thank you.
Neha Mathur
It makes the bhatura crispy.
Remya Raj
Can you please also add the amount of water to be added for this recipe, that’s where I always make mistake. Thanks!
Neha Mathur
Amount of water depends on the quality of the flour. Keep adding little by little until you get a sticky dough.
Deepti Bist
I hv struggled all my life to make perfect bhatura… But this recipe is end to that struggle…. I couldn’t believe the results… Plz try it!!!
Neha Mathur
Happy to hear 🙂