bread bhatura recipe

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 like kadai chole or amritsari chole or peshawari chole or paneer chole.

if you are looking for indian bread recipes then do check kulcha recipe, luchi recipe, poori recipe, matar kachorinaan recipe with yeast and naan recipe without yeast.

bread bhatura recipe details below:

bread bhatura recipe
5 from 3 votes
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bread bhatura recipe

bread bhatura recipe - 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)
  • cup water or add as required
  • salt as required
  • oil for deep frying

how to make 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.


lets begin step by step 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.

making dough for bread bhatura recipe

2. add water in parts and begin to knead.

kneading dough for bread bhatura recipe

3. knead to a smooth dough.

kneading dough for bread bhatura recipe

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 🙂

dough for bread bhatura recipe

5. the dough after the stipulated time.

dough for bread bhatura recipe

6. gently knead the dough again.

dough for bread bhatura recipe

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

dough balls for bread bhatura recipe

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

rolling bread bhatura

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

rolling bread bhatura recipe

frying bread bhaturas:

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

frying bread bhatura recipe

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

frying bread bhatura recipe

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

bread bhatura recipe

13. remove and drain bread bhaturas 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.

bread bhatura recipe

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

quick bread bhatura recipe




30 thoughts on “bread bhatura recipe, how to make quick bhatura recipe with bread”

  1. Actually I have bread powder at home. So can u pls suggest that 3 slices of whole bread will yield how much of bread powder?

    1. 1 medium slice, gives about ½ to ¾ cup of bread crumbs. it depends on the thickness of bread slices also. so take an approx measure of 1.5 to 2.25 cups of bread crumbs.

  2. Hi I really like this recipe just wanted to know if I can refrigerate the left over dough. If so for max how many days

  3. Dr Renu Verma tiwari

    Very nice recipe, padh kae he Maza a a gaya. Will surely try soon. Till date I usually made boaters with maida and soda water and half hour kept dough. Thank dasna.

  4. Earlier, whenever I try a recipe from a cookbook or a website,I would stop by each step and keep checking to ensure everything is fine.. But no more of dat!! I just follow your recipes and put it straight in the dining table.. They never disappoint us. I would surely get an applause 🙂
    should I say that this was fantastic too.. Goes without saying.. You made me a cook.. !! Thanks Dassana.. I wish I could say more.. But would reserve some words for future. And not to forget the replies that a quick, the only blog that replies each and every comment..

    1. thank you very much ashritha. felt good to read your comment. even i cook from cook books at times, but then some cook books don’t give a proper guidance to newbies in cooking. sometimes the ingredient amount is too much for a serving for 4 people or the technique is explained in detail or well. a person like me can easily cook because of experience, but for a new person it will be difficult.

  5. Earlier, whenever I try a recipe from a cookbook or a website,I would stop by each step and keep checking to ensure everything is fine.. But no more of dat!! I just follow your

  6. Hi Dassana,

    I just tried this dish..but it didn’t rise during frying…what could be the reason?Could it be because I used a few days’ old bread?

  7. Hello. Can you help me with the recipe of Kulcha…we do not get any kulchas here and miss having them with chole or matar kulcha style….Thanks in advance!!!

      1. Thanks Dassana… Actually i was after the kulchas which they sell on streetsides with matar/chole. I guess those are baked like pavs and have bread texture

  8. Hi,
    Can I use maida instead of wheat flour.whole wheat will give give taste more of puri thn bhatura,Isn’t ?

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