Veg Recipes of India

Bhatura Recipe | Punjabi Bhature Recipe | How to make Bhatura Recipe

by

bhatura recipe
Jump to Recipe

Sharing is Caring!

Bhatura recipe with step by step photos – 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 made these for the first time on hubby’s birthday.

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

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, they not only puffed up but 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

I later made these awesome bhaturas again. Again, this bhatura recipe did not fail me this time. The bhature turned out great again.

The other good point of this bhatura recipe is that it uses 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 maida or refined flour.

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

The rolling and frying of the bhaturas takes around 20-30 minutes. 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.

chole bhatura recipe

I have 3 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.
  3. Quick Bread Bhatura Recipe – You only need to leaven the dough for 30 minutes. No need of yeast.

If you are looking for more indian bread recipes then do check matar kulcha, naan without yeast, garlic naan, aloo paratha, aloo kulcha and butter naan.

Bhature or Bhatura Recipe below:

4.49 from 27 votes
Bhature Recipe
print
Bhatura Recipe | Bhatura Recipe
prep time
8 hrs 15 mins
cook time
45 mins
total time
9 hrs
 

Bhature Recipe without Yeast - Bhaturas are thick leavened fried Indian bread often eaten with chole or chana.

course: snacks
cuisine: indian street food, north indian, punjabi
servings: 10 bhatura
ingredients (1 cup = 250 ml)
main ingredients for bhatura:
  • 2.5 cups whole wheat flour (atta)
  • 1 teaspoon salt or add as required
  • 1 tablespoon oil or ghee or butter
  • ⅓ or ½ cup warm water
  • vegetable oil for deep frying
for overnight fermentation:
  • ¾ cup plain curd (yogurt or dahi or cashew curd), 150 ml curd
  • ½ tablespoon sugar or brown sugar
  • ½ teaspoon baking powder (alternative is - use ¼ teaspoon baking soda)
  • ¾ cup all purpose flour (maida)
  • ¼ cup water (optional)
how to make recipe
Preparation for Bhatura Recipe:
  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 1/4 cup water mentioned above.
  5. If the yogurt is thick, then to thin the batter, add 1/4 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.
Kneading dough for bhatura:

  1. In another bowl, mix together the whole wheat flour (atta) with salt and rub the ghee or butter into it with your fingertips.

  2. Into this bowl, add the fermenting mixture and the warm water.

  3. Form a dough with these two mixtures.

  4. Knead the dough for 5 to 10 minutes or until it is silky smooth. 

  5. 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.

  6. This is how the bhatura dough appears after 2 hours.

  7. Knead the dough again.

  8. Form it in to 15 balls and roll them into 5-6 inch discs. 

Making Bhatura:

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

  2. The bhaturas will take a bit longer to fry than pooris.

  3. Fry bhature till golden.

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

  5. Continue to fry each bhatura this way.

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


How to make Bhature or Bhatura Recipe:

  • You will have to start the night before. In a bowl take the yogurt (dahi or curd), sugar, baking powder and all purpose flour (maida). Mix well all the above 4 ingredients.

making bhatura recipe

  • 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.

making bhatura recipe

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

flour for bhature recipe

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

bhatura recipe

  • 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.

making bhature recipe

  • 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

bhatura of chole bhature




Sharing is Caring!

Reader Interactions

{ 211 Responses }

  2. Thanks for the recipe Dassana. This is my go to website for all veg recipes. It free from unnecessary ingredients and have a home made taste to it. Keep it up.

  3. Following all the steps above Can I prepare the dough in the afternoon and make bhaturas later in the evening for dinner? As in can it be left for more then 2 hours after kneading or should I refrigerate? Plus I didn’t get bubbles after leaving yogurt mixture for more then 24 hours can I still use it r throw it away?

    • farhat, after 2 hours of leavening, keep in the fridge. if you keep the dough outside, it will become sour. you should get bubbles. 24 hours is a long time. i suspect the mixture must have gone rancid. do not use this mixture. also make sure the baking powder is fresh and within its expiry date.

  5. Hi Dassana! It’s been long since I wanted to thank you for sharing such wonderful recipes. I am following since last year and trust me my cooking is enhanced. Whether it is banana muffins or daal makhani for examples….the dishes came out so delicious. I must tell you that I tried smoke trick with mixed panchmel daal as well and it was par expectations at home by all.
    My next try is definitely bhatura and then malai kofta.
    I love your recipes because ingredients are always available at home.
    Thanks a ton again and always!😃

    • Welcome Prachi. Glad to know that recipes are helping you in cooking tasty dishes at home. Loved reading your positive comment. Happy cooking.

  6. I made it today and it turned out so well. 👌🏻Husband loved it. He is a typical North Indian Chloe bhature fan so am really glad he enjoyed it. Thank you so much for the recipe. 😀

    • farah, wondering what must have gone wrong. i guess either the dough was not kneaded well and this must have made the bhatura chewy. or could be the baking soda is the culprit. it should be fresh and not near expiry. also fry in hot oil. if the oil temperature is low, then the bahtura does not puff up. they become crisp. i hope next time when you try the recipe, it comes out well.

  8. sir you have written that 1 cup or ½ cup in many recipes. I want to know what is the quantity of the cup ?

    • raghav, 1 cup has the capacity of 250 ml and 1/2 cup is 125 ml. but do note that 1 cup flour is 250 grams flour. when 1 cup atta is measured on a weighing scale, it weighs 120 to 125 grams.

  9. Hello,

    Love you website. Thanks to you I can cook Indian food for my husband . Is it possible to stuff these bhaturas with paneer?

  10. I have tried mostly all the receipes.they are truly lovely.it does nt get anywhere wrong. Just love it…..thank u for making life simpler dassanna

  11. Thanks for this wonderful recipe blog.i was going through a few reviews.i realised I over fermented the dough and hence it tasted sour.should have refrigerated it.secondly the bhatura did puff up but didn’t stay in that state after I pulled it out from oil.i had taken 3 cups of flour one cup maidan one cup dahi and enough as soda

  13. Hi,
    Just went through your recipe and it looks really gud. Thank you.

    I have a question, I’m also going to use yeast for making the dough. Do u ask to make the whole process just an hr before making the bhaturas or if I knead it previous night and keep it outside for making it for brunch say at 11am, is it ok.

    Thank you

    • sharanya, if you are using instant yeast, then just dissolve the instant yeast in some water. then add it to all the ingredients and knead to a dough. allow to rise for 2 to 3 hours (timing varies with the temperature conditions). then prepare the bhaturas. avoid keeping the dough overnight. even with very little yeast, the dough will become sour and over fermented. good for baking breads but not bhatura. if using dry active yeast, then dissolve the yeast with some warm water and sugar (amount as mentioned in the recipe). proof for 10 to 12 minutes. then add this yeast mixture in the dough.

      if you plan to make next day, then after the dough has leavened and risen, wrap the dough in a moist cloth or foil or keep in a container and then keep in the fridge. next day you can prepare the bhaturas. let the dough come at room temp, before preparing bhaturas.

  18. Hi,
    This recipe is amazing. My kids always demand batura for weekends and my whole family loves it.
    God bless…
    Jasmin jamshir

  20. In some recipes, suji (semolina) is added in the dough along with wheat flour. Does it make a difference in the taste of Bhatura?

  22. hii 🙂
    i usually try most of your recipes and i must say they r truly amazing!!
    thanks for the wonderful recipes!!
    while checking for the bhatura recipe i saw the same recipe, which u mentioned above , in an other site .. do you have an other site too? or did that person copy paste your recipe…

  23. Hi Dassana,

    Firstly, CONGRATULATIONS on putting up such a wonderful website with detailed but lucid description and above all being soo kind & patient enough as to reply back to each and every query! Kudos!

    I have tried the Paneer Butter Masala, Whole Wheat Bread, Mango Cheese Cake, Sambhar, Paneer, Chinese recipes & a lot more from your website. Trust me, for lacto-ovo vegetarians like me this website is a boon! 🙂 And GOD bless you & your family for that! So, keep smiling, spreading the cheer & your magnanimity of sharing sooo many easy to cook recipes! 🙂

    Here goes my query for bhature:

    I have instant yeast (Fleischmann’s RapidRise). How do I incorporate it with the Bhature I’m planning to prepare for tomorrow’s lunch? Thanks.

    • thank you very much behnaz for your encouraging comment and kind wishes. just add about 1/4 to 1/2 tsp of yeast. i would suggest you to dissolve the instant yeast in a bit of water and then add the flour while kneading. add everything and knead very well. keep the dough covered with a moist cloth for 40 mins to 1 hour. when the dough doubles up, then make balls and keep them covered with a moist cloth for 15 to 20 minutes till they double up. then you can just roll them and fry. do not follow this recipe method. use the same amount of flours, salt, sugar, oil. add water as required for kneading. add 2 to 3 tbsp curd and 1/4 to 1/2 tsp instant yeast.

  24. Hi dear…thousands of thanks to u for Ur dishes. As the way u r giving this all step by step, it’s very easy to understand. I have tried some of it n my husband n my in laws literally got impressed. Thank u so much.

  25. Hello, Thanks for sharing your bhatura recipe. I have several others but this one came out just perfect. This was the one I can refer always now. Thanks again.

      • Hi, which aatta consumes less oil? Which is better to use wheat or maida?
        also batura or puri never become fluffy… I mean they lose air inside and become flat in oil? what can we do for this

        • consumption of oil does not depend on atta or maida. it depends on how hot the oil is. the oil has to be medium hot to get fluffy pooris or bhaturas. looks like there is some issue with the poori or bhatura dough. if you knead well, they will remain puffed up even after you remove them from oil. knead very well. and add required amount of water. for bhatura you can make a soft dough. but for poori you knead to make a semi soft or firm dough.

  27. Hi dassana.wonderful recipe.but is it compulsory to add baking powder in the white flour. Only curd and white flour won’t work.

  29. Hi…happy holi…I decided to make chola bhatura , hummus n falafel..all from ur blissful site..evthing turned out soo Gud..though I had to make falafel againtoday as I made them last nite n my bowl in which I put uncooked falafel accidendentally fell down n broke:((…BT today evthing went all well…tchwood…thx for making our sumptuous holi

  31. Heartly thanks for ur wonderful recipe for the new housewife’s like me. I just want to confirm ,is it ok if use Plain Eno instead of baking powder…..if yes, then how much should be the quantity.
    Thanks a lot.

  35. Hi Dassana amit, I tried ur bhatura recipe as per ur instructions. It comes out awesome. I wondered about the perfect puffing and texture. While puffing the bhatura really I felt very happy that my effort and ingredients didn’t go waste. So the full credit is goes to Dassana. And now am confident to fallow ur style of cooking. And the important thing ur step by step photos and instructions induce me to do the bhatura with confident. Please post recipe with step by step photos, instructions and notes. Thank You…

  36. feeling confident to try out this….. nicely narrated……inspired by the pictures..looks sooo yummmy

    thanks

  38. Tried the recipe, did not turned out exactly the same
    Made with maida only…. The bhatura’s used to puff and collapse….

    • by puffing and collapsing, you mean in the oil or outside. if you keep the bhatura as an individual piece, it will be puffed up. but if you keep other bhaturas on top, it will collapse.

  41. If I need to make this with full white flour instead of atta do I need to change the measurement of curd, baking powder, etc

  43. 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

  45. 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

  46. 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.

    • 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.

  47. 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?

  48. Thanks for recipe! I fermented the dough overnight from last night but won’t make the bhaturas till tonight..is 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!

  50. 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

  52. Dassana,

    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!

  53. 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.

    Smita

  54. 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

  55. 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.

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

    • 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.

  60. 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..

    • 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.

  62. 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.

    • 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.

  64. 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.

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

  66. 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.

    • 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.

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

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

  71. 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!

  72. 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

    • 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.

  73. 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..

  74. 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.

  75. 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

  77. Hi
    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?

    John

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

  79. 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 pics..it 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 recipe..now 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

    • 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.

  80. 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 🙂

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

    Tks

    • 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.

      • 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.

        • 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 🙂

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

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

  86. 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.

    • 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.

  89. 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?

    • 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…..

  90. 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.

    • 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.

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

  94. 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.

  96. 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%)

    • 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.

  98. 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.

  102. 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

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

  104. 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.

    • 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…

  108. 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?

    • 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.

  110. 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.