Punjabi Bhatura (No Yeast)

4.62 from 26 votes

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 Bhatura at home using my easy, no yeast recipe.

Here are some more Indian bread recipes that you may like – Bakarkhani Roti, Garlic Naan, Punjabi Missi Roti, Bedmi Puri, Palak Puri, Lachha Paratha, and Tandoori Roti. 

Punabi bhatura served on a plate.
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About This Recipe

Bhatura is puffed Indian deep-fried bread. It is a leavened bread that is mildly fermented using natural yeast, commercial yeast, or baking powder. Perfect Bhatura is soft, fluffy, and chewy from the inside and crispy from 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.

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 recipe uses no yeast and can be easily doubled or tripled.

Ingredients

Punjabi bhatura ingredients 1
Punjabi bhatura ingredients 2

All-Purpose Flour (Maida) – Bhatura is always made with all-purpose flour, and not whole wheat flour (atta). 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.

SemolinaTo 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 aids in the fermentation process and also gives a nice taste to this bread.

For the best results, try to use slightly sour homemade yogurt.

Sugar Adding a little sugar helps in fastening the fermentation process and also gives a nice color to the bhatura.

Baking Powder & Baking SodaI 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 richer flavor.

Pro Tips By Neha

Adding little fine semolina to the dough makes the bhatura crispier. You can skip adding it if you don’t have it.

The consistency of the dough should be very 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 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 little hot oil to roll them. Also instead of lifting the bhatura and rolling it, try to 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 thinner than the center.

Roll the bhatura slightly thinner than required, as once lifted, the dough tends to shrink back.

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

Make The Dough

Add 2 cups of all-purpose flour (maida), 2 tablespoon fine semolina (sooji), 1 tablespoon sugar, 1 teaspoon salt, ⅛ teaspoon baking soda, and ½ teaspoon baking powder to a large mixing bowl (or parat).

Flour, semolina, baking soda, baking powder, sugar and salta dded to a large plate.

Mix everything well using your fingers.

Mix everything well.

Add ¼ cup vegetable oil and ¼ cup yogurt and mix well using your fingertips. The mixture should be crumbly at this stage.

Oila nd yogurt added to the bowl.
Crumbly mixture made.

Now add water little by little (approx ¼ cup total) and mix to make a very soft dough. Do not add the water at one go otherwise, the dough can become very very sticky. The exact quantity of water will depend upon the quality of flour used.

Adding water little by little.

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.

Smooth dough made.

Rest The Dough

Cover the dough with a kitchen towel and keep it aside on the kitchen counter (or some warm place) for 2-3 hours or for the best result overnight.

Dough covered with a kitchen cloth.

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.

Roll The Bhatura

Divide the dough into 8-10 equal portions and roll them to make smooth balls.

Dough divided into small portions.

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 the cloth to prevent their drying.

The edges of the bhatura should be a little thinner 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.

Rolled bhatura.

Fry The Bhatura

Heat 4-5 cups of oil for frying in a pan over medium-high heat. 

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 into the hot oil and fry until it is browned from 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 temperature of the oil is less. 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 the excess oil.

Fry all the Bhatura in the same manner and serve piping hot

Ready Punjabi bhatura.

Frequently Asked Questions

How to make an Instant version of bhature?

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.

How to make bhatura with yeast?

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, it is served along with Punjabi Chole Curry, but you can serve it with any chickpea curry of your choice.

You can also serve it with other creamy and delicious curries like Palak Paneer, Paneer Butter Masala, Punjabi Rajma Masala, etc.

This bread is so versatile that it tastes great with almost everything.

If you are planning to make these delicious fried bread for a brunch on weekends, then I recommend you serve these piping hot with Chana Masala, Aloo Ki Sabzi, Boondi Raita, Green Chutney, Mango Pickle, and Lachha Onions.

Storage Suggestions

It 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 start making bhatura.

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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 Bhatura at home using my easy, no yeast recipe.
4.62 from 26 votes

Punjabi Bhatura Recipe (No Yeast)

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 Bhatura at home using my easy, no yeast recipe.
Prep: 10 minutes
Cook: 20 minutes
Resting Time: 3 hours
Total: 3 hours 30 minutes
Servings: 4 people

Ingredients 

  • 2 cups all purpose flour (maida)
  • 2 tablespoons semolina (fine sooji)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup vegetable oil
  • ¼ cup plain yogurt (dahi, curd) (preferable homemade slightly sour dahi, at room temperature)
  • 4-5 cups vegetable oil for frying
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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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 at one go otherwise, the dough can become very very sticky. The exact quantity of water will depend upon 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 keep it aside on the kitchen counter (or some warm place) for 2-3 hours or for the 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.

Roll The Bhatura

  • Divide the dough into 8-10 equal portions and roll them to make smooth balls.
  • 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 the cloth to prevent their drying.
  • The edges of the bhatura should be a little thinner 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.

Fry The Bhatura

  • Heat 4-5 cups of oil for frying in a pan over medium-high heat. 
  • 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 into the hot oil and fry until it is browned from 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 temperature of the oil is less. 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.

Video

YouTube video

Notes

Adding little fine semolina to the dough makes the bhatura crispier. You can skip adding it if you don’t have it.
The consistency of the dough should be very 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 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 little hot oil to roll them. Also instead of lifting the bhatura and rolling it, try to 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 thinner than the center.
Roll the bhatura slightly thinner than required, as once lifted, the dough tends to shrink back.
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.

Nutrition

Calories: 393kcal, Carbohydrates: 57g, Protein: 7g, Fat: 14g, Saturated Fat: 11g, Cholesterol: 1mg, Sodium: 669mg, Potassium: 230mg, Fiber: 1g, Sugar: 3g, Vitamin A: 15IU, Calcium: 82mg, Iron: 3.3mg
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Recipe Rating




23 Comments

  1. 5 stars
    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!!!

  2. Can you please also add the amount of water to be added for this recipe, that’s where I always make mistake. Thanks!

  3. 5 stars
    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 !!

  4. Hi Neha,
    Can I roll out the bhaturas 2-3 hours before and then fry them after, will they still fluff up. Please advise

    1. 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.

  5. 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?

    1. 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.

  6. 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.

    1. 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.