Bhatura is a leavened fried bread from the Indian cuisine and is served with Chana Masala. Bhatura or Bhature (plural) is one of the most popular Punjabi recipes. There are many variations of making these crispy and fluffy fried bread. Dry active yeast, baking soda, eno (fruit salt), baking powder are some of the ingredients that are added to leaven the dough. In this post I am sharing 2 delicious ways to make bhatura.
- No Yeast Bhatura – Made majorly with whole wheat flour using natural fermentation.
- Instant Bhatura – Made with Baking Soda and the dough just needs to be kept for 2 hours.
Both the recipes taste good and you can choose as per your time preferences. My personal favorite is the fermented bhatura recipe as the fermentation process adds those lovely sour aroma and taste in the bhatura. The instant bhatura taste very different than the fermented one.
About No Yeast Bhatura
These no yeast bhatura are soft, fluffy from inside and crisp from outside. The way a bhatura’s texture ideally should be.
The recipe use a mix of both whole wheat flour (atta) and all-purpose flour (maida). You can also make this recipe with either all-purpose flour or whole wheat flour or a mix of both.
I have been making this awesome bhature for many years. The recipe has never failed me. I started making these bhature after adapting it from The Hare Krishna Book of Vegetarian Cooking by Adiraja Dasa.
When I had adapted the recipe for the first time, it was a super success. That time, when I fried the bhatura in oil, they not only puffed up but they puffed up really well – like the way the bhatura actually has to puff up.
I prefer making with version of bhatura as it is a fermented recipe and also made with whole wheat flour. Thus making it a slightly healthier version than the other bhatura recipes.
Why this Bhatura Recipe is a Keeper?
- Less all-purpose flour (maida, refined white flour) and more whole wheat flour (atta) – The ratio of all purpose flour to whole wheat flour used in this recipe is approximate 1:3 respectively. Some of the other bhature recipes are made of only all purpose flour. Though you can make this recipe completely with either all purpose flour or whole wheat flour.
- Made without yeast – The leavening is done naturally and similar to a sourdough starter. But here the starter has curd (yogurt) and baking powder or baking soda. This technique is the traditional Indian method to draw natural yeast from the air which helps in the leavening of the dough. In Hindi language it is also called as making “khameer” – where the word khameer refers to yeast. The bacteria culture in the curd (yogurt) also helps in fermentation.
- Fermented dough – The flour starter is allowed to leaven and ferment overnight. So the dough has the typical aroma and sour notes of fermented food. The rolling and frying of the bread takes around 20 to 30 minutes. But the leavening of the flour mixture, takes 8 hours (overnight) plus 2 hours. The time also depends on the temperature conditions. So keep the starter and the dough in a warm place.
- Fluffy and crisp – Since the dough is leavened and fermented, the bhature has a nice fluffy texture from within and puffs up really well in oil. Even though whole wheat flour is used in the recipe, you won’t feel the difference – the overnight fermentation help in giving a good soft texture to the bhatura.
- Stays soft even after cooling – Usually, bhature becomes chewy after cooling at room temperature. But these bhature stay soft.
The old pics have been updated with new pics, since I always end up making no yeast bhatura this way to go with chana masala on festive or special occasions. I love fermented foods and when I have time I always go for this tried and tested bhatura recipe.
Bhatura are often eaten with Chana masala (Indian chickpea curry) and this combination of Chole Bhature is very tasty as well as popular all over India.
How to make Bhatura (No Yeast)
1. You will have to start the night before. In a bowl take fresh yogurt (curd), sugar, baking powder and all purpose flour (maida). Mix well all the above 4 ingredients.
2. Cover the bowl with a cloth or lid and set it aside in a warm place overnight or for 8 to 9 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 picture.
3. In another bowl, mix together the wheat flour with salt and rub the oil or ghee or butter into it with your fingertips.
4. Into this bowl, add the fermented mixture and the warm water.
5. Mix everything well.
6. Knead into a dough for 5 to 10 minutes or until it is smooth. Add a little flour if it is too wet.
7. 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.
8. Knead the dough again. Shape into 12 to 15 balls.
9. Roll each into 4 to 5 inch discs.
10. Heat oil or ghee and deep fry the bhatura in the same way as you would fry pooris. The oil has to be moderately hot. Use medium to medium-high flame while frying. When one side is golden, gently flip and fry the second side.
11. Fry them till golden and crisp. The bhatura will take a bit longer to fry than Poori.
12. Drain them on kitchen paper napkins to remove the excess oil.
13. Continue to fry each bhatura this way.
14. Serve the Bhature hot with Chana Masala or Amritsari chole or Aloo Chole. Also serve wedges of lemon and sliced onions along with the chole.
Few more tasty Indian breads for you!
This post is from the archives and has been republished and updated on 29 May 2020.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Bhatura Recipe (No Yeast)
- 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 lukewarm water – do not add hot water
- oil for deep frying
for overnight fermentation of dough
- ¾ cup Curd (yogurt 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)
- You will have to start the night before.
- In a bowl take the yogurt, sugar, baking powder and all purpose flour.
- Mix well all the above 4 ingredients mentioned for overnight fermentation.
- If the yogurt has whey in it, then don't need to add the ¼ cup water mentioned above.
- If the yogurt is thick, then to thin the batter, add ¼ cup water.
- Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 to 9 hours to allow natural fermentation to take place.
- 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
- In another bowl, mix together the whole wheat flour (atta) 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.
- 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.
- After 2 hours, knead the dough again.
- Shape into 15 balls and roll them into 5 to 6-inch discs.
- Heat oil or ghee and deep fry the bhature in the same way as you would fry pooris. the oil has to be moderately hot. Use medium to medium-high flame while frying.
- They will take a bit longer to fry than pooris. fry them till golden.
- Drain them on kitchen paper napkins to remove the excess oil.
- Continue to fry each bhature this way.
- Serve the bhatura hot with chana masala and wedges of lemon and sliced onions.
- Kneading: The dough has to be kneaded very well and should be soft and pliable. If the dough becomes sticky, then add some flour and continue to knead. Add water as required while kneading the dough. You can use a stand-mixer to knead the dough.
- Frying: Fry the bhatura on medium to medium-high heat. Do not fry on a very high heat as then then the top gets browned too much and can be slightly undercooked from inside Also, do not fry on low heat as then they absorb too much oil.
- Leavening Ingredients : As mentioned in the ingredients list you can use either ½ teaspoon baking powder or ¼ teaspoon baking soda.
- Serving Suggestions: Serve bhatura with chana masala or chickpea curry.
- Nutritional information is for 1 bhatura.
Nutrition Info (Approximate Values)
About Instant Bhatura with Baking Soda
Instant Bhatura with baking soda that is easy and quick to make. This recipe as the name suggests is made with baking soda. For leavening the dough, both baking soda and yogurt are used. The dough just needs to be kept for 2 hours to leaven and thus takes less time.
After 2 hours when the dough is leavened, you can then begin with rolling and deep-frying. When the dough is leavening you can prepare your favorite chickpea curry to along with it.
This instant bhatura is made with maida (all-purpose flour) and fine semolina (sooji or rava). I have also made the same recipe replacing rice flour with sooji (semolina). Both ways the bhature tasted good. The rice flour ones were softer even after cooling.
As I have mentioned above, baking soda and yogurt both act as leavening agents. You can add ¼ or ½ tsp of baking soda. I have used both the proportions of baking soda and they work fine.
How to make Instant Bhatura with Baking Soda
1. Sieve all purpose flour (maida), salt and baking soda. Add the fine sooji (rava or semolina) & sugar.
2. Add the yogurt and mix well.
3. Add water in intervals and as required. Knead to a smooth and soft dough.
4. Cover the dough with a wet napkin and keep aside for 2 hours.
5. Make medium sized balls from the dough. Apply oil while rolling and roll into an oval or elongated shape.
6. Drop the rolled dough in hot oil and it will start puffing within a minute. Fry at medium flame.
7. When the sizzling of the oil stops, turn over and fry the other side.
8. When light golden, remove and drain on paper towels to remove excess oil. Make all bhature this way.
Serve them hot with any chana masala or chickpea curry.
More similar recipes
Instant Bhatura With Baking Soda
- 1.5 cups maida or all purpose flour
- ⅓ cup sooji (fine rava or fine semolina) or ½ cup rice flour
- ½ tablespoon oil or ghee
- ½ tablespoon sugar – fine or super fine
- ½ teaspoon salt or as required
- ¼ or ½ teaspoon baking soda
- ½ cup Curd (yogurt or dahi)
- water for kneading – as required
- oil for deep frying – as required
Making Bhatura Dough
- Sieve the maida (all purpose flour) with baking soda and salt.
- Add the sooji and sugar. Mix well.
- Add the yogurt and mix again.
- Add very little water, just about ½ tbsp and begin to knead.
- Knead the dough, adding water as required. Make a smooth and soft dough.
- Cover the dough with a wet napkin and keep aside for 2 hours.
- Heat oil in a kadai or pan for deep frying.
- Make small to medium sized balls from the dough.
- Roll the balls between your palms to make them even.
- Keep the balls covered with the wet kitchen napkin.
- Take a ball and flatten them. Apply oil on both sides and with a rolling pin roll, the ball into oval or elongated shape.
- Make neither thick nor thin bhature.
- Rotate the rolling board while rolling the bhature as it much easier than lifting it, since we are not using flour to roll them.
- When the oil is hot enough, place the rolled dough gently into the oil. It will puff up.
- Aid in puffing by applying light pressure on it with a slotted spoon.
- When the oil stops sizzling, turn oven and fry the second side.
- When light golden, remove and drain on kitchen paper towels to remove excess oil.
- Make the rest of the bhature this way. serve the instant bhatura hot with chana masala.
Great recipe, thank you turned out very tasty and good
Wonderful and thanks for letting me know. Thanks for the rating too.
Hello, what if I use baking powder instead of baking soda..will it give the same result?
Would you please move next door to me, and, can I come over for dinner a few nights a week?
Thanks Joan for this sweet comment.
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.
Thanks Farhat for your positive feedback.
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.
Awesome it turned out…..I have never made such beautiful bhaturas in life … thank you
Welcome ANJANA. Glad to know that Bhatura turned out well.
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.
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. ????
Welcome Jyoti. Glad to know this. Do try some more recipes.
hi dassana..made yesterday.bt my bhatura came out crisp rather than soft n chewy…
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.
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.
Love you website. Thanks to you I can cook Indian food for my husband . Is it possible to stuff these bhaturas with paneer?
Welcome Vanessa. Yes you can.
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
welcome meryl. glad to know that i could help.
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
Eno as soda.
fine. eno can be used.
sharada, this could be due to over fermentation. thats why the did not remain puffed up after removing from oil. fermentation depends on the temperature. so in a hot and warm climate, fermentation will be faster and in a cold climate, it will be slower.
I tried this receipe n it came out very tasty. All my friends loved it. Thanks a lot
thanks lavita for sharing your feedback on the bhatura recipe.
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.
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.
I’m planning to prepare your bhatura receipe can I use baking soda for baking powder
elakkiya, use 1/4th teaspoon baking soda.
U made my diwali great,I made the bhaturas .It was very gud.
thanks for the feedback manoj.
Going to try tomorrow fr sure…?
surely try farah and let us know how the bhatura were? thanks.
Thanks for the help ….. I love to make this
sure thanks arti.
This recipe is amazing. My kids always demand batura for weekends and my whole family loves it.
pleased to know this jasmin thanks for positive views 🙂 god bless you too.
In some recipes, suji (semolina) is added in the dough along with wheat flour. Does it make a difference in the taste of Bhatura?
yes it does. the semolina ones are more crisp than the ones only made with flour. most outside eateries add semolina in the dough.
Nice and very tasty recipe. My kids really loved it.
thankyou jasmin 🙂
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…
thanks a lot. i do not have any other website. the other site must have copy pasted the recipe. let me know which website this is.
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.
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.
welcome supriya glad to know this and thankyou so much 🙂
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.
pleased to know this sapna 🙂 and you are always welcome.
Awesome recipes I want to make it with only maida so wht should be the quantity of maida
just replace the maida with the atta in the same proportion – 2.5 cups maida.
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.
Hi dassana.wonderful recipe.but is it compulsory to add baking powder in the white flour. Only curd and white flour won’t work.
thanks pooja. the baking powder will help in leavening the dough. so its required.
Hi… I had tried few recipe and it was really very good. thank you
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
happy holi pooja. good to know. small mishaps happen when cooking 🙂 we also had a nice holi 🙂
Love your chole and bhature recipe.Cant wait to make them.Thanks
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.
welcome asmita. thanks for your kind words. eno will work for instant bhatura. in this recipe you have to use baking powder only.
Is the dough supposed to rise when left for 2 hours in the morning?
yes, the dough will rise. in colder temperatures, it may taker longer though.
excellent mouth-watering recipes. would wish to be emailed of same often.
thanks napaul. you can subscribe to facebook for updates.
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…
thanks a lot gayathri for the feedback. glad to know. the new recipes, 99% of them are step by step posts. will surely add more posts too.
feeling confident to try out this….. nicely narrated……inspired by the pictures..looks sooo yummmy
A good method. East to follow. Excellent taste.
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.
hi di I made bathure with chanas today …they are sooooi yummy…..thanks for recipe
welcome prabh. glad to know this.
Hi, just wanted to confirm if maida is also called white flour?
garima, you are right. maida is also called as white flour.
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
no need veena. but in case if the dough becomes too moist, then just add a little extra flour while kneading and it will be fine.
wow I love this recipe. thanks for sharing
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
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.
i love it as brunch. thank u for recipe and whole method.
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
thanks sital for this positive feedback
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.
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?
they taste equally good since the recipe method is different.
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!
thanks a ton.tried ur recipe and it was fantabulous.
thanks swati, glad to know that bhatura recipe came out very well for you.
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
health wise atta is better. maida will make it more like the bhaturas sold outside. you can even use half-half of both.
Never knew this method of fermenting for batura’s ! Belated bday wishes to your husband ! batura look fabulous !
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!
wow….. thats so nice to know kris. thanks for the feedback and am glad to know the bhatura recipe helped you a lot.
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.
congrats smita. your health and the baby’s health is more important. don’t worry about the recipes. just take care.
I have tried this recipe many times now and it has been fool proof every time. Thanks for bringing this beautiful recipes to us.
thanks for this positive feedback. i am sure it will inspire few more readers to try this bhatura recipe.
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.
thanks a ton asha for your feedback and positive comments.
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.
pls let me know which oil did u use? refind or musturd?
i have used rice bran oil. you can also use sunflower or safflower oil. avoid using mustard oil.
thank u very much for the awesome recipe.
thnx we found ur recipie very convinient
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..
what is the meaning of rolling into 5-6 inch disc? can i do that with the use of polpat-latne?
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.
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.
i really like ur receipes i will try ur more receipes thank u so much
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.
hello, i tried and it came out very well. thanks a ton for posting this recipe. useful work ever.
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.
i live in australia and dont know how to make all that stuff please suggest some simple ideas thanx =D
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 !
thanks for this tip.
Perfect recipe…made it and enjoyed it too…Thank you for exploring and posting the recipe Dassana
thank u ……….
now i can eat batura at home with happily…………………….
yummy and tasty
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!
hey zahira. thanks 🙂
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.
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..
thanks suhani… long time i have not made chole nor bhaturas at home…. plan to make these bhaturas soon.
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.
dear setayesh, it is alright. as long as you give the link to the original content on my blog, i am alright with it.
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
thanks shilpa. comments like yours encourage and motivate me to share more recipes.
I tried the recipe n it turned out to be the awesome.Thanks.
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?
the quantity of flours mentioned in the ingredients is right. the author forgot to update the the ratio part in the post.
yes now i understood why my bhaturas were not good anyways i will add more yogurt to the mixture next time..thanks Dassana
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.
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 🙂
thanks sepideh for the lovely comments. you can subscribe to my mailing list and get indian as well other recipes. link is https://feedburner.google.com/fb/a/mailverify?uri=VegRecipesOfIndia&loc=en_US
i have never worked in any food magazine. but you are right… i am the lady at my home 🙂
Thank you so much!
Turned out marvellous. Tks to you again…….
Btw do you have recipes for arabic dishes like zattar and cheese fatayar
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 🙂
Have made the dough today. Just waiting to see the results..will let u know soon. Recipe looks yummy !
awesem,,,any easy way of telling recipe,,,,,thnxxxxxxxxxxxxx
Tried this recipe and it was a grand success. Thanks for the recipe.
thats nice to know suja…
i m planning to make bhature bt i m little cnfsed cz my experience was so bad wen i made dz last tme
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
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.
thanks neela. do try this bhatura recipe. its too good.
Came out really well. Thank you for the detailed description.
thanks preetha. nice to know that the bhaturas were good.
Please inform if Bhatura came out dry and not oily
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.
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.
thats great vjay. do let me know how the bhature turned out.
I am going to prepare Bhatura…thank you for the recipe
hey asha, do let me know how they turned out.
Success!! Thank you Dassana for this wonderful recipe:-)
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 http://www.jsward.com/cooking/conversion.shtml as after mixing the 4 ingredients its consistency is already like a chapati dough 🙁
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.
these recipies are just amazing …..the best thing is that u can see the pis of the dishes too……great
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.
Hey.. Thanks a lot for the recipe and its narration. I will surely try this today.. 🙂
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.
ek number banaya hai
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.
thanks for you seema ji
Delicious & Mouth-watering!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!*
thanksssss for ur g8 help…now i can keep everyone happy
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
thanks shweta….. do try the bhatura recipe….
what is thatwhite flour?
white flour or refined wheat flour is maida in hindi…. the flour which is commonly used for making breads and cakes.
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…
Seems a completely different way of making bhaturas. Will try this wk end.
do try this bhatura recipe…. its very good….
Awesome and yummy dish!!!!
thanx for this recipe. ……. 🙂
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.
Awesome recipe with great focus to details.
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.
awesome and yummy recipe my fav dish