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.
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.
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 the dough pliable and easy to handle. You can also use melted butter in place of oil for a delicious flavor in your bhaturas. You can use any vegetable oil to fry the Bhatura.
Pro Tips by Neha
Adding little fine semolina in 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 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 the dough 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?
Mix all purpose flour, semolina, sugar, salt, baking soda and baking powder in a bowl.
Add oil and 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.
Cover the dough and keep aside for 2-3 hours or for best result overnight.
Knead the Bhatura dough very well for 6-8 minutes until it is soft and smooth. Divide it into 8-10 equal balls.
Take one ball and roll to make a round or oval. The edges of the Bhatura should be a little thicker than the center. Apply a little warm oil while rolling.
Heat oil for frying in a pan. Slide it in the hot oil and fry from both sides until golden brown. Keep pressing the Bhatura gently with a perforated ladle. Fry from one side only once. Do not keep flipping the Bhatura in the oil.
Once done, remove it on a tissue lined plate.
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 tsp instant yeast and 1 tsp 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.
4 slice White Bread
1 cup Maida
¼ cup Fine Sooji
1 tsp Sugar
¼ tsp Salt
½ tsp Baking powder
¼ tsp Baking soda
1 cup Sour Yogurt
1 tsp Vegetable Oil
Oil for deep frying
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.
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.
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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- 2 cups Maida / All Purpose Flour
- 2 tbsp Fine Sooji / Semolina
- 1 tbsp Sugar
- 1 tsp Salt
- ⅛ tsp Baking Soda
- ½ tsp Baking Powder
- ¼ cup Vegetable Oil
- ¼ cup Sour Yogurt
- Oil for frying
- Mix all-purpose flour, semolina, sugar, salt, baking soda, and baking powder in a bowl.
- Add oil and 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.
- Cover the dough and keep it in a warm place for 2-3 hours or for best result overnight.
- Knead the dough for 6-8 minutes until it is soft and smooth.
- Divide the dough into 8-10 equal balls.
- Take one dough ball and roll to make a round or oval Bhatura. Use little warm oil to roll the dough.
- The edges of the bhatura should be a little thicker than the centre.
- Heat oil for frying in a pan. Slide it in the hot oil and fry from both sides until golden brown. Keep pressing the Bhatura with a perforated ladle. Fry from one side only once. Do not keep flipping the Bhatura in the oil.
- Keep pressing it gently with a perforated ladle.
- Once done, remove the bhatura on a tissue lined plate.
- Serve hot with chole.