no yeast bhatura (easy and quick)

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.

no yeast bhatura (easy and quick)

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)

4.84 from 25 votes
no yeast bhatura. an easy and quick recipe to make these crisp and fluffy fried leavened indian bread which is always served with chana masala.
easy batura recipeno yeast bhatura (easy and quick)
Author:Dassana Amit
Prep Time:2 hrs
Cook Time:20 mins
Total Time:2 hrs 20 mins
Cuisine:north indian,punjabi
Servings (change the number to scale):8 no yeast bhature
(1 CUP = 250 ML)


  • 1.5 cups maida or all purpose flour
  • 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


making 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 no yeast bhatura hot with chana masala.


the nutrition information is for 1 bhatura. 

NUTRITION INFO (approximate values)

Nutrition Facts
No Yeast Bhatura (Easy and Quick)
Amount Per Serving
Calories 162 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 196mg9%
Potassium 60mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 15IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin E 2mg13%
Vitamin K 1µg1%
Calcium 73mg7%
Vitamin B9 (Folate) 53µg13%
Iron 3mg17%
Magnesium 10mg3%
Phosphorus 58mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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how to make no yeast bhatura

1. sieve the maida, salt and baking soda. add the sooji (semolina) & sugar.

maida for bhatura recipe

2. add the yogurt and mix well.

yogurt for bhatura recipe

3. add water in intervals and as required. knead to a smooth and soft dough.

dough for bhatura recipe

4. cover the dough with a wet napkin and keep aside for 2 hours.

dough for bhatura recipe

5. make medium sized balls from the dough. apply oil while rolling and roll into an oval or elongated shape.

rolling bhatura dough

6. drop the rolled dough in hot oil and it will start puffing within a minute.

fry bhatura or bhature

7. when the sizzling of the oil stops, turn over and fry the other side.

fry bhatura or bhature

8. when light golden, remove and drain on paper towels to remove excess oil.

easy bhatura recipe, bhature recipe

serve the no yeast bhatura hot with any chana or chickpea curry.

easy bhatura recipe, bhatura recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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100 comments/reviews

  1. I made Chhole Bhature using your rcipe.Both the Chhole and Bhature turned out to be awesome. Thanks a lot for the recipe5 stars

  2. In the message I posted about your Chole Masala recipe, I forgot to mention that I made bhature also following this recipe. They came out awesome 🙂 Many thanks.5 stars

  3. I tried ur chole and Bhatura yesterday night…chole was fantastic my husband loved it even took it today for tifen but my bhatura weren’t soft at all they r kadak I can’t figure out wat my mistake was…can u point out if possible

    • The dough has to be kneaded very well and should be soft. While frying also, the oil should be hot. If the oil is not hot enough, than the bhaturas won’t puff up and become crisp and hard. When you place the bhatura in oil, it should come up and float at once on top, this means the oil is hot enough. You can also check with a small piece of dough before frying the bhaturas.

  4. Can this be made I the afternoon for dinner on the same day . As I am planning to take this to someone’s house for dinner . Will they stay soft . Thanks

    • the rice flour ones will stay soft but not the ones in which sooji is added. bhaturas are best served hot. what i would suggest is to keep the dough in the fridge. before you begin to fry, remove the dough and let it come to room temperature. then roll and fry them.

  5. Hi,dassana,tried ur bhatura recipe,and they had turn out very good,so soft and fluffy and yummy too,thanks.

  6. Hi Dassana
    Tried ur recipe of easy bathura. Felt very excited when my husband complimented me for its taste, should really say the taste of it was much more better than the restaurant one’s. Thanks for sharing such lovely recipes ☺
    I also request u to post some other recipes of brinjal.. especially gutti vankaya (stuffed brinjal ) recipe. HoPe u would post it soon
    Thanks a lot again
    manasa5 stars

    • welcome manasa. i had made stuffed brinjals some time back but didn’t take the picture. will try to add soon. thanks for sharing your positive feedback.

  7. Dassana, hi there. Your recipe says baking soda to use , can I use baking powder, if yes what should be the measurement of baking powder should I use to replace baking powder.
    You recipe seems awesome it sure gonna turn out as good as it looks. Will update after trying.
    Thanks for sharing.4 stars

  8. Hi you didn’t mention the ratio of flour and rice flour. .pl mention as I’m going to try

  9. Hey dassana
    I always refer ur recipes than other leading chefs recipes. As ur recipes r easy.
    Comes as great help n result comes v satisfactory.
    Always perfect. thanq n keep adding more recipes5 stars

  10. Can I use anything as a replacement for maida if I don’t have it at home? I have atta and rice flour. I just don’t know the correct measurements. Any advice?5 stars

  11. Can we store excess bhatura batter and use it the next day
    Pls reply dasana and thanks in advance


  13. Hi,
    My bhaturas didn’t puffed up 🙁 I used rice flour with was very difficult for me to roll them ,they were getting teared,don’t know y.i kept them in oven for 5-6 hours,(in this season I don’t think fermentation should b the problem ).so i used flour to roll them.but as soon as I put them into oil while puffing tiny holes were there n I got flat bhaturas 🙁 tell me where I went should roll bhatura thin ,thick or medium .tried chana masala with it,it was awesome.

    • i think the the rolling has caused this issue of not puffing up. they should not get teared while rolling. possibly the dough had lot of moisture and thus they were tearing up. you could have added a few tbsp of flour and kneaded again. did you roll thinly? bhaturas can be rolled into medium thickness or slightly thick. the fact that you could not roll them evenly, has not allowed to puff them up. there should be even rolling and the oil has to be hot. next time when you prepare them, keep this points in mind. if the dough looks moist or is sticky, then add a bit of flour. if the dough looks dry, then add a bit of water. chalo, at least the chana masala was good. happy for that. 🙂

  14. Hi, i am fan of ur recipes.they are foolproof n with clear instructions. I had a query though.which one turns out better and healthier mean this quick 2 hrs bhature recip or 8 hrs bhature recipe ? Pls do reply. Thanks.

    • thanks priyanka. healthier one is 8 hours one because it is fermented and made with whole wheat flour. whereas easy bhatura recipe is made with maida (all purpose flour). whole wheat flour (atta) is always a healthier option than all purpose flour (maida). both version of bhaturas taste good.

    • puspha, both are different. baking soda is pure sodium bicarbonate – when moistened releases carbon dioxide which helps in rising of baked stuff. baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). same function as baking soda. however baking soda is more strong.

  15. I tried ur recipe, it was wonderful very tasty.and ur way was detailed.
    Thanks for sharing

  16. Hi Dassana,
    First time I tried the Bhatura with Punjabi chana with your recipe and fabulous instructions.They are perfect and yummy. My family loved it.
    Thank you for the best recipe.5 stars

  17. Hi, I prepared this it turned out very well, along with this I prepared Punjabi chole masala it was awesome. Chole & Bhature the combination is very tasty. Keep it up for ur good work. Thank u for posting this recipe.5 stars