bread bhatura recipe with step by step photos – quick recipe of bhatura made with bread slices.

bhatura are leavened fried breads that are usually served with spicy chickpea curry, which we call chole masala or chana masala. as the recipe title suggests, this recipe of bhatura is made with bread slices. apart from bread, whole wheat flour (atta) is also added.

i came across this idea while browsing facebook on a blog here. i liked this idea of making bhatura with bread slices, since they were quick to prepare. from the first go, i chose to make my own version as i have enough experience with leavened breads. thereafter i made these bread bhaturas a couple of times. the fact that its a quick one and does not require to leaven the dough for hours, makes me choose this recipe often over the other recipes like easy bhatura or aloo bhatura or this tried and tested bhatura recipe.

this bread bhatura recipe does not require yeast. neither you need any other leavening agents like baking powder or baking soda. the bread slices impart the yeast like flavor and taste, without the addition of any dry or instant yeast. you can easily keep the dough at room temperature for some hours too. the dough does not get over leavened. these bread bhaturas also remain soft even after they cool down.

these bread bhaturas go very well with punjabi chole or any other indian chickpeas curry.

if you are looking for indian bread recipes then do check:

• kulcha recipe
• luchi recipe
• poori recipe
• aloo kulcha
• khasta kachori
• naan bread recipe

5 from 3 votes

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bread bhatura recipe

bread bhatura - quick bhatura made with bread slices and whole wheat flour (atta).

course main course

cuisine north indian, punjabi

prep time 40 minutes

cook time 30 minutes

total time 1 hour 10 minutes

servings 10 to 12 bhaturas

author dassana

ingredients (1 cup = 250 ml)

• 1.5 cups whole wheat flour (atta)
• 3 regular slices of whole wheat bread (multi grain bread or white bread)
• 1 tablespoon fine unroasted sooji (semolina or rava or cream of wheat)
• 1 tablespoon curd (dahi or yogurt)
• ⅔ cup water or add as required
• salt as required
• oil for deep frying

how to make bread bhatura recipe

making bread bhatura dough

1. take whole wheat flour (atta), sooji (rava), salt, oil, curd (yogurt) and crumbled bread in a bowl. 

2. the bread can be crumbled or made into a pulp. you can either crumble the bread slices with your hands or use a mixer. the bread slices have to be crumbled really well, otherwise you will get small bits and pieces of bread in the dough. 

3. for making bread pulp, just soak the bread in water. squeeze the water and add the bread pulp to the whole wheat flour. if the edges are dense like in a few days old bread, then you can slice the edges and add.

4. add water in parts and begin to knead. knead to a smooth dough.
5. cover and keep the dough at room temperature for 30 minutes. if you have time, you can also keep for 2 to 3 hours at room temperature without any worries 🙂
6. later gently knead the dough again. make small or medium sized balls from the dough.
7. brush or apply a bit of oil on a dough ball, before you begin to roll the dough.
8. roll the dough to rounds of 4 to 6 inches diameter. the thickness is slightly more than what we keep for pooris.

frying bread bhatura

1. heat oil for deep frying bhaturas. in moderately hot oil, slide the bhatura and begin to fry.

2. with the help of a slotted spoon, nudge gently so that the bread bhatura gets puffed up.

3. turn over and fry the other side of bhatura.
4. remove and drain the bread bhaturas on paper towels to remove excess oil.
5. serve bread bhatura hot with any indian chickpea curry.

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how to make bread bhatura recipe

1. take whole wheat flour (atta), sooji (rava or semolina), salt, oil, curd (yogurt) and crumbled bread in a bowl. the bread can be crumbled or made into a pulp. you can either crumble the bread slices with your hands or use a mixer. the bread slices have to be crumbled really well, otherwise you will get small bits and pieces of bread in the dough.

for making bread pulp, just soak the bread in water. squeeze the water and add the bread pulp to the whole wheat flour. if the edges are dense like in a few days old bread, then you can slice the edges and add. here i added multi grain bread.

2. add water in parts and begin to knead.

3. knead to a smooth dough.

4. cover and keep the dough at room temperature for 30 minutes. if you have time, you can also keep for 2 to 3 hours at room temperature without any worries 🙂

5. the dough after the stipulated time.

6. gently knead the dough again.

7. make small or medium sized balls from the dough.

8. brush or apply a bit of oil on a dough ball, before you begin to roll the dough.

9. roll the dough to rounds of 4 to 6 inches diameter. the thickness is slightly more than what we keep for pooris.

frying bread bhatura

10. in moderately hot oil, slide the bhatura and begin to deep fry.

11. with the help of a slotted spoon, nudge gently so that the bread bhatura gets puffed up.

12. turn over and fry the other side of bread bhatura.

13. remove and drain bread bhatura on paper towels to remove excess oil. here you don’t see any paper towels as i just removed and kept them on a plate for pics.

14. serve bread bhatura with any indian chickpea curry like punjabi chole, pindi chole or south indian chickpea curry.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.