A no yeast bhatura Recipe that is easy and quick to make. Bhatura is a leavened fried bread from the Indian cuisine and is always had with chana masala (chickpea curry). 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.
This recipe as the name suggests is made without yeast. For leavening the dough, baking soda and yogurt is used. The dough just needs to be kept for 2 hours to leaven and thus takes less time, unlike the Bhatura recipe i have posted before. There are two more bhature recipes on the blog – Aloo bhatura and Bread bhatura.
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 no yeast bhatura is made with maida (all-purpose flour) and fine semolina (sooji or rava). I have also made the same recipe with rice flour. Here I did not add the 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.
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No Yeast Bhatura (Easy and Quick)
- 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
- 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 no yeast bhatura hot with chana masala.
NUTRITION INFO (approximate values)
How to make no yeast bhatura
1. Sieve the maida, salt and baking soda. Add the sooji (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.
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.
Serve the no yeast bhatura hot with any chana or chickpea curry.