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.
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