Bhatura Recipe: How to make Bhatura Recipe, Punjabi Bhature Recipe

by dassana amit updated November 23, 2013

Bhatura Recipe: How to make Bhatura Recipe for Chole Bhatura

Bhaturas or Bhature is one of the most popular punjabi recipe. Bhatura are thick leavened fried Indian bread. Bhaturas are often eaten with chole (chickpeas) and this combination of chole bhature is very tasty as well as popular all over india.

I wanted to post and share this great Bhatura recipe from a long time and finally, I am able to do it today. I just enjoyed making these bhature for the first time, on my hubby’s birthday. He is a great fan of Chole Bhature and I had decided to make it specially for him on his birthday.

Though, I have cooked chole many times, it was always with pooris. This time I wanted to make bhaturas. I know from examples of my friends that the bhatura is not so easy to make and it does not rise or puff up while frying. This was my first time and I did not want to take a chance.

I checked on the internet and there were many recipes for bhatura – with yeast, without yeast, with eno and so on…… the list is endless.  Finally, I decided to adapt this recipe, from a book which has tested and tried recipes from the world of Iskcon – The Hare Krishna Book of Vegetarian Cooking.

When I fried the bhaturas in oil……. I joyfully gleed….. the bhaturas not only puffed up……… they puffed up really well…….. like the way the bhatura actually has to puff up. Also, they were soft from inside and crisp from outside.

chole bhatura

My hubby was shocked……… how come I managed such great and awesome bhaturas and that too the first time. He relished it so much that I decided to make it again.

So the second time now, I made chole bhature for my mom-in-law as she too loves it. Again, this bhatura recipe did not fail me this time. The bhature  came out great again.

chole bhatura recipe

The other good point of this bhatura recipe is that it used less of all purpose flour (maida)/refined white flour and more of whole wheat flour (atta). The ratio of all purpose flour to whole wheat flour used in this recipe is approx 1:3 respectively. Some of the other bhatura recipes are made of only refined wheat flour. They are tasty but not so good for health. Thats why I chose this recipe.

Also, this bhatura recipe is made without yeast. For the leavening of the flour, curd and baking powder/baking soda is used.

The rolling and frying of the bhaturas takes around 20-30 mins. But the leavening of the flour, takes 8 hours (overnight) plus 2 hours. I made the bhaturas with Amritsari Chole.

The old pics have been updated with new pics, since I always end up making bhatura this way to go with chole on festive or special ocassions. I guess I love fermented foods and hence always go for this tried and tested bhatura recipe.

I have two more bhatura recipes on the blog:
1. Bhatura made using mashed potatoes. This aloo bhatura recipe is also a step by step recipe and is a quick recipe to make bhaturas.
2. Easy Bhatura Recipe - You just need to keep the dough to leaven for about 2 hours and then begun with the frying.

Step by Step recipe to make Bhatura or Bhature:

  • You will have to start the night before. In a bowl take the yoghurt, sugar, baking powder and all purpose flour. Mix well all the above 4 ingredients.

  • Cover the bowl with a cloth or lid and set it aside in a warm place overnight or for 8 hours to allow natural fermentation to take place. The next day you will see tiny bubbles on the surface of the mixture. I stirred the mixture and so the bubbles cannot be seen in this pic.


  • In another bowl, mix together the wheat flour with salt and rub the oil or ghee or butter into it with your fingertips.

  • Into this bowl, add the fermented mixture and the warm water.

fermented mixture for bhatura

  • Mix everything well.

bhature preparation

  • Knead into a dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet.

bhatura dough

  • Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs. This is how the dough appears after 2 hours.

bhatura dough

  • Knead the dough again. Form it in to 12-15 balls.

kneading bhatura dough

  • Roll each into 4-5 inch discs.

  • Heat oil or ghee and deep fry the bhaturas in the same way as you would fry pooris.

frying bhatura

  • Fry bhature till golden. The bhaturas will take a bit longer to fry than pooris.

frying bhatura or bhature

  • Drain the bhatura on kitchen paper napkins to remove the excess oil.

bhatura or bhature

  • Continue to fry each bhatura this way.

frying bhature or bhatura

  • Serve the bhaturas hot with chole and wedges of lemon and sliced onions.

bhatura of chole bhature

if you are looking for similar recipes then do check matar kulchanaan without yeastmethi cholegarlic naan and chana masala with coconut.

Bhature or Bhatura Recipe below:

4.5 from 4 reviews

Bhatura (Bhature) Recipe: How to make Bhatura
Prep time
Cook time
Total time
Bhaturas are thick leavened fried Indian bread often eating with chole/channa
Recipe type: Leavened Fried Bread
Cuisine: North Indian
Serves: 8-9
main ingredients:
  • 21/2 cups atta or whole wheat flour
  • 1 tsp salt or as required
  • 1 tbsp oil or ghee or butter
  • ½ or ⅓ cup warm water
  • vegetable oil for deep frying
for overnight fermentation:
  • ¾ cup (150 ml) plain curd/yoghurt or cashew curd
  • ½ tbsp sugar or brown sugar
  • ½ tsp baking powder
  • ¾ cup all purpose flour/maida
  • ¼ cup water (optional)
  1. You will have to start the night before.
  2. In a bowl take the yoghurt, sugar, baking powder and all purpose flour.
  3. Mix well all the above 4 ingredients mentioned for overnight fermentation.
  4. If the yogurt has whey in it, then don’t need to add the ¼ cup water mentioned above.
  5. If the yogurt is thick, then to thin the batter, add ¼ cup water.
  6. Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 hours to allow natural fermentation to take place.
  7. The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.
  8. In another bowl, mix together the wheat flour with salt and rub the ghee or butter into it with your fingertips. Into this bowl, add the fermenting mixture and the warm water. Form a dough with these two mixtures.
  9. Knead the dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.
  10. This is how the dough appears after 2 hours.
  11. Knead the dough again.
  12. Form it in to 15 balls and roll them into 5-6 inch discs. Heat oil or ghee and deep fry the bhaturas in the same way as you would fry pooris. Serve the bhaturas hot with chole and wedges of lemon and sliced onions.

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{ 126 comments… read them below or add one }

Ambika sood March 27, 2014 1

Hi just want to check that in case I wish to refrigerate excess dough will the bhaturas turn out as well the next day? Or can I leave the dough at room temp? TIA


dassana amit March 31, 2014 2

yes they will turn out good the next day. but just keep for one day only. don’t keep at room temperature. keep in the fridge.


sukhlal singh February 9, 2014 3

i love it as brunch. thank u for recipe and whole method.


dassana amit February 9, 2014 4

welcome sukhlal


Anonymous January 27, 2014 5

dassana love your bhatura recipe my mom made it it was delicious


sital chandaria January 26, 2014 6

Such a detailed writeup….thank you so much…am so confident after making bhatura following this recipe….they turned out so soft and each one puffed up…and most of all so little oil was used …excellent recipe


dassana amit January 26, 2014 7

thanks sital for this positive feedback


Sinu December 3, 2013 8

Hi Dassana…

Trying this method for the first time… Just to confirm did u mean Baking soda or should i use baking powder? Please advise. Thanks a lot.


dassana December 4, 2013 9

actually i have used both and made these bhaturas. however, with baking soda there will be its slight aroma. so i suggest adding baking powder.


umesh November 1, 2013 10

hey this diwali i am thinking of making bhature for the first time. though i liked your recipe, the only thing i want to know is will they taste as good as the one made with maida?


dassana November 2, 2013 11

they taste equally good since the recipe method is different.


Jay September 27, 2013 12

Thanks for recipe! I fermented the dough overnight from last night but won’t make the bhaturas till it better to mix the whole wheat flour step and leave it outside the whole day or keep it separate until evening? Should I refrigerate it? Thanks!


dassana September 29, 2013 13

mailed you.


swati September 18, 2013 14

thanks a ton.tried ur recipe and it was fantabulous.


dassana September 18, 2013 15

thanks swati, glad to know that bhatura recipe came out very well for you.


kiran September 14, 2013 16

really very nice recepice while reading i enjoyed dear and which flour is better i mean with atta or maida ?
give me better idea pls


dassana September 14, 2013 17

health wise atta is better. maida will make it more like the bhaturas sold outside. you can even use half-half of both.


aparna September 2, 2013 18

Never knew this method of fermenting for batura’s ! Belated bday wishes to your husband ! batura look fabulous !


Kris August 7, 2013 19


This recipe rocks, girl !! My boyfriend’s mother is from India and she visited us last week. She’s an awsome cook, and I was really worried how she’d like eating at our place. This ‘Bhatura’ recipe really saved my life ! She was very impressed !!

Thanks a million!


dassana August 7, 2013 20

wow….. thats so nice to know kris. thanks for the feedback and am glad to know the bhatura recipe helped you a lot.


SMITA DASGUPTA July 17, 2013 21

Hiiiiiii Dassana,
I was in rest for last 3 months. I gave birth a baby girl on 15 th april 2013. The day was poila boishakh. I could not try your any recipe last three months. I will try this coming Sunday. I tried many recipes as per your instruction and Those were just awesome. Thanx.



dassana July 17, 2013 22

congrats smita. your health and the baby’s health is more important. don’t worry about the recipes. just take care.


AA_Mom June 27, 2013 23

Hello Dassana,
I have tried this recipe many times now and it has been fool proof every time. Thanks for bringing this beautiful recipes to us.

Take care


dassana June 27, 2013 24

thanks for this positive feedback. i am sure it will inspire few more readers to try this bhatura recipe.


Asha Madan June 16, 2013 25

The Bhatura recipe was excellent. Thanks Dassana, whoever you are. Thanks for sharing you’re recipe so accurately. Many people don’t give the correct recipe. They leave out some ingredient or other. You’re recipe was perfect and it came out very very well. I used more whole wheat atta 2:1. Thanks once again for sharing. Thanks to this website ‘vegrecipesofindia’ too.


dassana June 16, 2013 26

thanks a ton asha for your feedback and positive comments.


daisy May 7, 2013 27

mine bhatura become very thick ,many didn’t puff up .it used to break while frying.pls give some tip


dassana May 9, 2013 28

frying bhatura is exactly like frying puri. something must have gone wrong in the kneading process or in the water – flour ratio. hence the bahturas did not puff up.


shreya malik May 6, 2013 29

pls let me know which oil did u use? refind or musturd?



dassana May 6, 2013 30

i have used rice bran oil. you can also use sunflower or safflower oil. avoid using mustard oil.


shilpa March 28, 2013 31

thank u very much for the awesome recipe.


arshpreet kaur March 25, 2013 32

thnx we found ur recipie very convinient


sakshi sharma March 19, 2013 33

hey.. i just love to cook….
but i was litle confused how to make dough for bhautras..
through this i can make the dough very easily… thankU sho much..


dassana March 21, 2013 34



purva February 28, 2013 35

what is the meaning of rolling into 5-6 inch disc? can i do that with the use of polpat-latne?


dassana February 28, 2013 36

hi purva, rolling means the way we roll chapatis or rotis with the rolling pin which is called belan in hindi or latne in marathi. you have to use the polpat-latne for rolling the bhatura.


amit pandey February 22, 2013 37

I believe that there is no need of adding baking soda. As, we are already adding curd which is more then enough. If we are not putting the dough for a long time then we can add the baking soda. A sin this case as we are already keeping the dough for around 8hrs, its not required. Baking soda changes the taste of the food. So avoid using it if you enough preparation time.


dassana February 22, 2013 38

hi amit, since this recipe is adapted from a book, i kept the ingredients as it is and it works for me when i make these bhaturas. the idea of adding baking powder or soda is that it helps in leavening of the flour and makes the dough light and fluffy. baking soda does have a soapy taste, so baking powder can be added instead.


hansa February 9, 2013 39

i really like ur receipes i will try ur more receipes thank u so much


Mina February 3, 2013 40

Aapki recipe ka tarika bot acha hota ha ma hameha follwo karti hu bhatura recipe bhi try ki thi very nice god bless you thanks.


dassana February 3, 2013 41

thanks mina


Avani Pranav January 31, 2013 42

hello, i tried and it came out very well. thanks a ton for posting this recipe. useful work ever.


dassana January 31, 2013 43



Ruchi November 12, 2012 44

Hi Dassana,
I have a small doubt, my understanding is mixing of wheat flour and sugar has to be done in morning NOT in the night when “white flour and yoghurt” mixing is done.


dassana November 12, 2012 45

the sugar, white flour, yogurt and baking powder have to be mixed in the night. this mixture is allowed to ferment for 8 hours. then this mixture is added to the whole wheat flour and oil mixture.


kiara November 9, 2012 46

i live in australia and dont know how to make all that stuff please suggest some simple ideas thanx =D


SR January 14, 2013 47

Use 2 teaspoon of yeast with half teaspoon of sugar and 3/4 cup of lukewarm water for 15 minutes and then mix that to the dough, if you do not have yogurt and time to ferment the dough !


dassana January 14, 2013 48

thanks for this tip.


Sushma November 9, 2012 49

Perfect recipe…made it and enjoyed it too…Thank you for exploring and posting the recipe Dassana


riya October 19, 2012 50

thank u ……….
now i can eat batura at home with happily…………………….


pragya October 3, 2012 51

yummy and tasty


zahira September 22, 2012 52

i surfed a lot for the recipe.. Stumbled upon many.. And this one.. It was perfect.. Tried it and fell in love with it.. Crispy n soft too.. Tnx a lot!


dassana September 24, 2012 53

hey zahira. thanks :-)


shirin September 12, 2012 54

I agree with suhani the yogurt measurement seems to be off maybe because it is store bought yogurt as is yogurt in US is more thicker than India I am making it now will definitely update the results later


dassana September 12, 2012 55

dear shirin, the yogurt measurement is what i have used as mentioned in the cookbook from where i have adapted the recipe…sure do update me.


suhani August 24, 2012 56

hi Dassana i made bhaturas again few days back and this time they turned out very nice and tasty..i paired them up with pindi chole..and we had a wholesome dinner..again thanks for ur guidance..


dassana August 24, 2012 57

thanks suhani… long time i have not made chole nor bhaturas at home…. plan to make these bhaturas soon.


setayesh August 21, 2012 58

Hi im setayesh a female from iran.i visited your website and enjoyed.i decieded to translate your recipes by keeping your name if you please.


dassana August 21, 2012 59

dear setayesh, it is alright. as long as you give the link to the original content on my blog, i am alright with it.


setayesh August 21, 2012 60

thanks dassana.


Shilpa August 18, 2012 61

I tried your recipe after googling many others… your awesome pics and use of whole wheat atta encouraged me to try it.. And it was fantastic.. Loved every bit of it and also the texture was fabulous, thaaaaaaanx a lot


dassana August 18, 2012 62

thanks shilpa. comments like yours encourage and motivate me to share more recipes.


Rama Dharni July 28, 2012 63

I tried the recipe n it turned out to be the awesome.Thanks.


dassana July 28, 2012 64

welcome rama


John Schwartz July 21, 2012 65

I’m not sure if the white flour & wheat flour ratios is accurate!
At one place the author said the ratio is 0.6:3, but under ingredients she said 150 gms and 300 gms, which one of these is right?



dassana July 21, 2012 66

the quantity of flours mentioned in the ingredients is right. the author forgot to update the the ratio part in the post.


suhani June 16, 2012 67

yes now i understood why my bhaturas were not good anyways i will add more yogurt to the mixture next time..thanks Dassana


suhani June 10, 2012 68

hey dassana..this bhatura recipe is the original recipe with a natural fermentation..i liked it very much however the results were not good for me..firstly when i made the white flour mixture it was not a paste consistency as it can be seen in ur was a dough like consistency anyhow i added warm milk to it for giving it the correct paste form..the next day i made the dough with wheat flour as per ur when i was deep frying they didnt easily puffed up like urs..where did i go wrong..may be u can help me out.. i dont want it to happen next time..plz help me


dassana June 15, 2012 69

i think the addition of milk has made affected the leavening process. i am unsure why you did not get a paste like consistency. instead of adding milk, you could have just added some more yogurt. that would have helped the bhaturas to ferment well.


Sepideh (Savera) May 19, 2012 70

Hi Dassana!
I lived in India for 6 years and back home(Iran) for 4 . I madly miss this dish and I ave many memories with this delicous food. I really appreciate your taste, design and the fact that you are so meticilous, sharing the pics very beautifully. I guess you must be working in some food magazine or something. You must be the Lady at home. Thaks fo the recipe. I’m gonna try it. we can also keep in touch! Hindustan ko bhot miss kia hai :)


dassana May 19, 2012 71

thanks sepideh for the lovely comments. you can subscribe to my mailing list and get indian as well other recipes. link is

i have never worked in any food magazine. but you are right… i am the lady at my home :-)


Sepideh (Savera) May 20, 2012 72

Thank you so much!


Deepa Mohan May 12, 2012 73

Turned out marvellous. Tks to you again…….
Btw do you have recipes for arabic dishes like zattar and cheese fatayar



dassana May 12, 2012 74

thanks deepa. the bhatura is a tried and tested recipe and has always worked for me.

i do not have arabic dishes like zattar and cheese fatayar. i know of zattar but cheese fatayar i will have to find out.


Deepa Mohan May 13, 2012 75

Tks for your response. Does not matter… Actually , I am at present in Doha, State of Qatar and will be moving back to India by end of next month. We are so very used to the arabic dishes for the past 15 years and will miss them back home. Hence was enquiring eagerly. Tks for all your guidance.


dassana May 13, 2012 76

you may get the arabic spice blends and other edibles if you stay in the metro cities. but if you are going to stay in the towns or villages of india, then you might end up making them at home like me :-)


Deepa Mohan May 12, 2012 77

Hi Dassana
Have made the dough today. Just waiting to see the results..will let u know soon. Recipe looks yummy !


monika May 7, 2012 78

awesem,,,any easy way of telling recipe,,,,,thnxxxxxxxxxxxxx


dassana May 7, 2012 79

thanks monika.


suja68 May 5, 2012 80

Tried this recipe and it was a grand success. Thanks for the recipe.


dassana May 5, 2012 81

thats nice to know suja…


ritu sharma April 8, 2012 82

i m planning to make bhature bt i m little cnfsed cz my experience was so bad wen i made dz last tme


dassana April 8, 2012 83

dear ritu, this one is a tried and tested recipe. if you are not sure about this one then there is another one on this link which you can try making at home. its easy and simple to make. bhatura made with mashed potatoes – aloo bhatura


Neela March 24, 2012 84

oh dassana you are simply superb sweetheart, the bathuras looks simply delicious, i never knew that this need to be fermented a night before, thankx once again.


dassana March 27, 2012 85

thanks neela. do try this bhatura recipe. its too good.


Preetha March 6, 2012 86

Came out really well. Thank you for the detailed description.


dassana March 6, 2012 87

thanks preetha. nice to know that the bhaturas were good.


Poornima February 24, 2012 88

Please inform if Bhatura came out dry and not oily


dassana February 24, 2012 89

dear poornima, the oil should be moderately hot for frying the bhaturas. if it is warm then the bhaturas will soak up the oil and become oily.


hetal kapuriya February 8, 2012 90

hi,this recipe is awesome
can u tell me what other thing serve with this?
i m little confuse.can i serve with any chatny?
i have tasted it at our relative home….
that was so yummy,it was tasted with immlys -red dark chatny..
can u solve my confusion?


dassana February 8, 2012 91

hetal, generally bhatura is served with chole/chana…. however you can serve it with a potato sabzi along with some chopped onions, lime and the sweet imli chutney & green mint coriander chutney…. it will be a great combination. but just don’t serve the bhaturas with chutney…. have something substantial to go with the chutney…..


vijay narayan kulkarni January 18, 2012 92

This way of preparation looks amazing.Tomorow I am going to prepare in this way.Tomorow is a occasin of son’s birthday.I am going to celebrate with Chole & this bhature.


dassana January 20, 2012 93

thats great vjay. do let me know how the bhature turned out.


Asha January 9, 2012 94

Dear frnd..
I am going to prepare Bhatura…thank you for the recipe



dassana January 9, 2012 95

hey asha, do let me know how they turned out.


Asha January 30, 2012 96

Success!! Thank you Dassana for this wonderful recipe:-)


dassana January 30, 2012 97

welcome asha…..


archana December 14, 2011 98

Hey Dassana, i was just making the Bhature and i guess that the white flour measurement in grams is incorrect… 2/3 cup of white flour is 80 gm not 150 gm. I checked it on as after mixing the 4 ingredients its consistency is already like a chapati dough :(


dassana December 25, 2011 99

dear archana

thanks for pointing this.

i went through the cookbook from where i have taken this recipe and the ingredients measurements are the same as on the blog. for all the recipes in the book, they have given american measurements. i did a bit of research on the web, but found all conflicting results. so i am not sure what is what.

i think its a typo error on their part. i have now changed it to 1½ cup.

whenever i have made this recipe, i have used the gram measurement. i have always used 150 gms of white flour. i am not sure how the bhaturas turned out at your end, but i do hope they were good.


shagufta iftakhar December 10, 2011 100

these recipies are just amazing …..the best thing is that u can see the pis of the dishes too……great


bandhana December 3, 2011 101

Have eaten bhaturas outside but never prepared by self. But your demonstration makes me eager to prepare it at home. m going to prepare it tomorrow… n yes m dead sure ( in advance) that its gonna taste fabulous. THANK YOU.


dassana December 3, 2011 102

thanks bandhana


Krithika December 3, 2011 103

Hey.. Thanks a lot for the recipe and its narration. I will surely try this today.. :-)


Sanj November 30, 2011 104

Well, There is another way of making bhatura, instantly and just like road side vendors in India. Bhatura will be very thin and and instant.

Just take proper measurement of Maida (floor), Paneer (200 grams for 1/2 Kg maida), 100 gram dahi or yougart or curd, pinch of salt, and make the dough with club soda. keep it aside for 1 hr before you use.

Check it out and it will be just like indian road side bhatura.

You can also wash rings of raw onions with remaining club soda and it will take the onions smells off (atleast 50%, it not 100%)


dassana December 1, 2011 105

thanks sanj for this quick recipe of bhatura. it will help all the readers.

thanks also for the tip on getting rid of the smell of sliced raw onions.


amit November 12, 2011 106

ek number banaya hai


Sangeet November 12, 2011 107

I am a Bhatura fan! I have tried many variety of bhaturas, but this is really amazing and so nice. The recipie and narration are so outstanding. Thank you very much.


seema gupta November 4, 2011 108



amit November 12, 2011 109

thanks for you seema ji


sreelakshmi October 31, 2011 110

Delicious & Mouth-watering!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!*


jaspreet kaur October 5, 2011 111

thanksssss for ur g8 help…now i can keep everyone happy


shweta August 12, 2011 112

its really nice to have such a easy and good receipe for making bhaturas. I used to think how to find way to make bhatura and also keeping in mind the health point. My whole family is fond of chole bhature.

Thanks for sharing this recipe with every one. I will surely try the same way


dassana August 12, 2011 113

thanks shweta….. do try the bhatura recipe….


Kavita July 22, 2011 114

what is thatwhite flour?


dassana July 22, 2011 115

white flour or refined wheat flour is maida in hindi…. the flour which is commonly used for making breads and cakes.


Sonia Khanna July 12, 2011 116

The bhatura recipe shown above is awesome. I tried and i try to show all my relastives and friends to make the bahtura’s the same way. Thanks for this one…it really worked for me.


dassana July 12, 2011 117

thanks sonia….. this one is a tried and tested bhatura recipe for me and always worked for me. i am sure your friends and relatives will also have a nice time making the bhatura…


Mukesh Sharma June 17, 2011 118

Seems a completely different way of making bhaturas. Will try this wk end.


dassana June 17, 2011 119

do try this bhatura recipe…. its very good….


Somnath May 31, 2011 120

Awesome and yummy dish!!!!


garima April 23, 2011 121

thanx for this recipe. ……. :)


Anita March 25, 2011 122

liked ur recipe from health point of view n would surely like to try it.I would like to know whether the final prepared dough can be kept in the refrigerator nad used later or not say a day or two after it was prepared?


dassana March 25, 2011 123

i think you could use it on the next day after keeping in the refrigerator. i have never tried though doing this. better to use it in a day rather than using in after two or three days.


Abinash March 18, 2011 124

Awesome recipe with great focus to details.


smitha February 11, 2011 125

the demonstartion is amazing and makes u really want to try it. For not so great cook like me, I do really need something like this to encourage me try it. thank u.


lavanya November 14, 2010 126

awesome and yummy recipe my fav dish