Bhatura Recipe (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.
Servings: 4 people
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.
Video
Nutrition
Calories: 620kcal | Carbohydrates: 52g | Protein: 7g | Fat: 43g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 2mg | Sodium: 624mg | Potassium: 116mg | Fiber: 2g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 3mg
