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192 Comments

  1. Hi Dassana, thank you for sharing all the wonderful recipes and with such details. I too would like to get your recipe for whole wheat bhatura. Thank you.5 stars

  2. Hello Dassana,

    Could you please share the whole wheat bhatura recipe.

    I have been making whole wheat bread and cakes using your recipes, would like to make whole wheat bhatura also.

    Many thanks.5 stars

    1. Hi Rahul, thank you so much. I am really glad to know you’ve been trying the whole wheat bread and cake recipes.

      I’d be happy to share the whole wheat bhatura recipe with you. Could you please confirm your email so I can send it across?

  3. Love your recipe Dassana!

    Been using it for a few years now. I was surprised that it looked different this time – only to read the comments and see that you have actually made some changes. I’d love to receive the other versions please: the wholewheat one and the overnight fermented one. It was nice having all versions available but I can understand the motivation to simplify.

    Blessings,
    Maha5 stars

    1. Thank you so much for your kind words and continued support. It truly means a lot!

      Yes, I recently updated the post to make it simpler, but I’d be happy to share the older version with you. I’ll send both the overnight fermented recipe to your email shortly.

      Blessings to you too!

      1. Hi Dassana,

        Can you send me the wholewheat overnight fermented bhatura recipe, please. Its the best and a healthier version. I have been making that for years.

  4. Hi Dassana,

    Could you please send me the whole wheat bhatura recipe? We really liked that recipe as it was a healthy version.

    Many thanks

    1. Hi Deepali, thank you for your lovely comment. I am glad to hear you enjoyed the whole wheat bhatura recipe. I will send the recipe to the email address you’ve provided in the comment form within the next few days.

    2. Hi, Love your recipes always. I learned cooking from your recipes and everything turns out yummy. could you please share the recipe which included overnight fermentation process? It was a healthier recipe. Thank you.

      1. Hi, thank you so much for your kind words. I’m really glad to know the recipes have helped you in your cooking journey!

        Regarding the overnight fermented wheat bhatura recipe — if your email address is correct, I’ll be happy to send it to you in a few days.

  5. Hi, I remembered seeing Bhatura recipe made of whole wheat. Is it possible to get that recipe. Have enjoyed trying most of your recipes. Every time it turned out to be perfect. Thank you

    1. Thank you so much for your kind words! I’m glad the recipes have turned out perfectly for you. Could you kindly confirm your email address so I can send the recipe to you.

  6. Hi dear, I’ve been referring to your website for years. You had a bhatura recipe which used atta instead of all purpose flour. But you used maida with curd and baking soda/powder for an overnight starter. The recipe seems to have been removed.

    Please share it here, it was a good alternative to using maida and gave good fluffy results.

    1. Hi, thank you so much for your kind words and long-time support! I decided to remove that version to simplify things. Including multiple detailed methods in a single post can sometimes overwhelm readers, so I wanted to make the post easier to follow by streamlining the content.

      If you’d like, I’ll be happy to share that particular recipe with you – just kindly confirm your email, and I’ll send it over.

  7. Mam thank you for making our life easy by sharing wonderful recipes.I am unable to find the bhatura recipe which you have posted earlier where the fermentation starts overnight. The next day wheat flour has to be added. Can you please share that again ?

    1. Thank you Seema, for your kind words. I had removed that version of the bhatura recipe to avoid confusion, as having multiple elaborate methods in one post can be overwhelming for some readers. If you’ve entered the correct email in the form, I’ll be happy to send the recipe to you directly. Please feel free to confirm here as well if you’d like.

      1. Mam, thank you for your quick response appreciate it. Please share that recipe on my email id that’s the correct one. I find that bhature recipe fool proof and a very convenient one. I don’t have words to tell you how it has become a part of my life. Thank you ma’am.5 stars

  8. 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.

  9. 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!5 stars

  10. I made it today and it turned out so well. Husband loved it. He is a typical North Indian Chana Bhature fan so am really glad he enjoyed it. Thank you so much for the recipe.5 stars

    1. 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.

  11. Hello,

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

  12. 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 dassanna5 stars

  13. Hi,
    This recipe is amazing. My kids always demand bhatura for weekends and my whole family loves it.
    God bless…
    Jasmin jamshir5 stars

  14. 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…5 stars

  15. 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.

  16. 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.

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

  18. Hi, happy holi. I decided to make chola bhatura, hummus and falafel – all from your blissful site. Everything turned out soo good. Though I had to make falafel again today; as I made them last night n my bowl in which I put uncooked falafel accidentally fell down and broke. But today everything went all well, touchwood. Thanks for making our sumptuous holi.5 stars

  19. 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…

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

    thanks

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

    1. 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.

  22. 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

  23. 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

  24. 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

  25. 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.

    1. 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.

  26. 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?

  27. 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!5 stars

  28. 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

  29. 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.

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

    1. 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.

  31. 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.

    1. 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.

  32. 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.

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

  34. 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.

    1. 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.

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

    1. Use 2 teaspoon of yeast with half teaspoon of sugar and ¾ 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 !

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

  37. 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!

  38. 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

    1. 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.

  39. 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..

  40. 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.

  41. 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

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

  43. 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

    1. 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.

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

    Tks

    1. 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.

      1. Thanks 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.

        1. 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 🙂

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

  46. 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.

    1. 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.

  47. 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.

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

  49. 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.

  50. 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 (flour), Paneer (200 grams for ½ Kg maida), 100 gram dahi or yogurt or curd, pinch of salt, and make the dough with club soda. Keep it aside for 1 hour 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%)

    1. 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.

  51. 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.

  52. 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

  53. 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.

    1. 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…