Bhatura Recipe

Bhatura Recipe

Bhatura is a soft, fluffy, deep-fried Indian bread that pairs beautifully with spicy and tangy chickpea curry, popularly known as Chole Bhature. Originating from North India, this indulgent dish is a favorite at Punjabi restaurants and street food stalls alike. With its golden-brown crisp exterior and pillowy interior, bhatura is truly irresistible when served hot straight from the pan.

📝 Ingredients

For the dough:

  • 2 cups all-purpose flour (maida)
  • 2 tablespoons semolina (sooji/rava) – optional, for slight crispness
  • 2 tablespoons plain yogurt (curd)
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon oil or melted ghee
  • Water (as needed, to knead)
  • Oil (for deep frying)

👩‍🍳 Instructions

1. Prepare the Dough

  • In a large mixing bowl, combine flour, semolina, baking powder, baking soda, salt, and sugar.
  • Add yogurt and oil/ghee, and mix gently.
  • Gradually add water and knead into a soft, pliable dough. The dough should be smooth but not sticky.
  • Cover the dough with a damp cloth or lid and let it rest for 2 to 3 hours. This resting time helps the dough ferment slightly, leading to fluffier bhaturas.

2. Roll the Bhaturas

  • After resting, knead the dough again for a minute.
  • Divide it into equal-sized balls.
  • Using a rolling pin, roll each ball into an oval or circular disc about ¼ inch thick. Do not make them too thin.

3. Fry

  • Heat enough oil in a deep frying pan or kadhai over medium-high heat.
  • To check if the oil is ready, drop a small piece of dough into the oil—if it rises immediately, the oil is hot enough.
  • Slide a rolled-out bhatura gently into the oil. Press lightly with a slotted spoon to help it puff up.
  • Flip and fry both sides until golden brown.
  • Remove and drain on paper towels.

🍽️ Serving Suggestions

  • Chole (Spicy chickpeas)
  • Sliced onions and lemon wedges
  • Green chutney or pickles

Optional sides include chilled lassi or sweetened yogurt for a full Punjabi-style meal.

💡 Tips & Variations

  • Fermentation boost: If you’re short on time, add 1 teaspoon of instant yeast to the dough for faster fermentation (reduce baking soda and powder slightly).
  • Make ahead: You can refrigerate the dough overnight. Bring it to room temperature before rolling.
  • Whole wheat version: Mix half wheat flour for a slightly healthier twist, though it may be less fluffy.

Making bhatura at home might sound daunting, but with a bit of practice and this reliable recipe, you’ll be frying up delicious, fluffy bhaturas that rival any restaurant version. Perfect for a festive brunch or when you’re simply craving comforting North Indian flavors.

Recipes you may like

Aalu Bhaji and Puri

Methi Vada Recipe

Pani Puri

Naan Bread Recipe



Leave a Reply

Your email address will not be published. Required fields are marked *