Bread bhatura with step by step photos. A simple and quick recipe of bhatura made with bread slices and whole wheat flour.
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 is made with bread slices but the dough is not leavened. Apart from bread, whole wheat flour (atta) is also added.
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I came across this idea while browsing facebook on a blog Here. I liked this idea of making bhature with bread slices, since they were easy and quick to prepare. From the first go, I chose to make my own version as I have enough experience with making fried Indian breads. Thereafter I made these bread bhature a couple of times.
The fact that it’s a quick one and does not require to leaven the dough for a few hours, makes me choose this recipe often over the other recipes like No yeast bhatura (easy and quick) or Aloo bhatura or this tried and tested Bhatura recipe.
This bread bhatura 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. These bread bhature also remain soft even after they come at room temperature.
These bread bhature go very well with Punjabi chole or any other Indian chickpeas curry.
How to make bread bhatura
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 poori.
10. In moderately hot oil, slide the rolled dough 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.
13. Remove and keep 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 pictures.
14. Serve bread bhatura with any Indian chickpea curry like Punjabi chole, pindi chole or chickpea curry.
If you are looking for Indian bread recipes then do check:
Bread Bhatura
INGREDIENTS
- 1.5 cups whole wheat flour
- 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 (yogurt)
- ⅔ cup water or add as required
- salt as required
- oil for deep frying
INSTRUCTIONS
making dough
- Take whole wheat flour (atta), sooji (rava), 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.
- Add water in parts and begin to knead. Knead to a smooth dough.
- 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 🙂
- Later gently knead the dough again. Make small or medium sized balls from the dough.
- Brush or apply a bit of oil on a dough ball, before you begin to roll the dough.
- Roll the dough to rounds of 4 to 6 inches diameter. The thickness is slightly more than what we keep for pooris.
frying
- Heat oil for deep frying in a kadai or pan. In moderately hot oil, slide the rolled dough and begin to fry.
- With the help of a slotted spoon, nudge gently so that the bread bhatura gets puffed up.
- Turn over and fry the other side.
- Remove and drain them on paper towels to remove excess oil.
- Serve bread bhatura hot with any indian chickpea curry or chana masala.
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 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.
really this is great……
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
i guess the dough will be good only for a couple of days in the fridge.
Very well effort by dassana mam…i m a huge fan of ur website…
thankyou so much naman 🙂
Tried this today. Came out perfect. Thanks a lot for this awesome recipe!!!
welcome asha
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.
Welcome Dr Renu
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..
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.
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
Mouth Watering! Tried this with the Matar Paneer recipe and the combination was great!
thanks priyanka for sharing positive feedback.
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?
parvathi, could be possible. other reason could be that oil should be hot while frying and dough should be soft and well kneaded.
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!!!
welcome anamika. please check kulcha recipe here – https://www.vegrecipesofindia.com/kulcha/
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
welcome anamika. you are right they are baked and texture is like bread.
indeed looks yummy
thanks mirind
I like the recipe of bhutra
thanks savita
Loved this idea would try this soon 🙂
thanks maria
Hi,
Can I use maida instead of wheat flour.whole wheat will give give taste more of puri thn bhatura,Isn’t ?
vibha, yes you can make with maida. for health reasons i have used whole wheat. yes, with wheat flour it does give slight poori like taste.