easy bhatura recipe, how to make quick bhature recipe

bhatura recipe - an easy recipe to make bhature. bhatura is a fried leavened bread made with all purpose flour and quite popular in north india.
4.91 from 21 votes

easy bhatura recipe with step by step photos. this recipe takes less time unlike the bhatura version i have posted before. there are two more bhatura recipes in the blog – aloo bhatura and quick bread bhatura recipe.

easy bhatura recipe, bhatura recipe

in this bhature recipe, you just need to keep the dough to leaven for about 2 hours and then begun with the frying. so while the dough is leavening you can prepare your favorite chickpeas curry to along with it.

the bhatura recipe 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. both ways the bhatura tasted good. the rice flour ones were softer even after cooling. below pic is the bhatura made with rice flour and maida.

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.

bhatura recipe

if you are looking for similar recipes then do check:

easy batura recipe

4.91 from 21 votes
Prep Time:2 hrs
Cook Time:20 mins
Total Time:2 hrs 20 mins
bhatura recipe - an easy recipe to make bhature. bhatura is a fried leavened bread made with all purpose flour and quite popular in north india.
easy batura recipe
Course:breakfasts,snacks
Cuisine:north indian,punjabi
Servings:7 to 9 small to medium bhaturas

INGREDIENTS FOR easy batura recipe

(1 CUP = 250 ML)
  • 1.5 cups maida or all purpose flour
  • cup sooji (rava or fine semolina) OR ½ cup rice flour
  • ½ tablespoon oil or ghee
  • ½ tablespoon fine sugar
  • 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

HOW TO MAKE easy batura recipe

making bhatura 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 1/2 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.

frying bhatura

  • 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 bhaturas.
  • rotate the rolling board while rolling the bhatura 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 bhatura gently into the oil. the bhatura will puff up.
  • aid in puffing the bhatura by appling light pressure on it with a slotted spoon.
  • when the oil stops sizzling, turn oven and fry the other side of bhatura.
  • when the bhatura is light golden, remove and drain on kitchen paper towels to remove excess oil.
  • make the rest of the bhaturas this way. serve the bhatura hot with chana masala.
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lets start step by step easy bhatura recipe:

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

maida for bhatura recipe

2. add the yogurt and mix well.

yogurt for bhatura recipe

3. add water in intervals and 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 bhatura 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 the bhatura and drain on paper towels to remove excess oil.

easy bhatura recipe, bhature recipe

serve the bhatura hot with any chole or chana 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 vegrecipesofindia.com 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. Dassana…..Thanks a ton for sharing your wonderful no fail recipes.I have tried various recipes from your blog.Your blog is my first point of reference for any recipes.Today I tried the chole with the easy bhatura recipe and they turned out amazing just the once shown in your pictures.Sorry couldn’t click any pics.I have always make your eggless cakes too and they have always turned out perfect.your measurement and step by step pictorial presentation of the recipes helps the dish to turn out perfect.Thanks once again

  2. Hi. Thanks so much for the recipe. I’m bit confused about the amount of water should go in. Because everytime i make it, dough either becomes too soft or too hard, I’m not getting what the consistency of the dough should be…

    • tapash, add water in parts and knead. for 1.5 cups maida, about 1/4th to 1/3rd cup water will be enough. the dough has to be kneaded very well. if the dough feels sticky, then just allow the dough to rest for 20 minutes. then knead again. the flour absorbs the extra water or moisture during the resting time.

  3. Dassana.. You are the best. I would advise everyone to forget all useless cookery channels on youtube.. Forget various blogs just stick to vegrecipesof india. You made my diwali so special. The way you make readers understand every step like in how much time bhatur will rise in hot oil.. How will it look like in every step is just incomparable. I made khoya gulab jamun also your style they were just divine. You are like my dear friend who is always there to help.. Your name should be ANNAPOORNA… Really. I have so much more to say.. But its ok. How can i send you my recipe pics..? Oncemore.. U r the bestest…

    • thank you very much monika. your comment is so encouraging and motivating. thanks again. wish you a happy diwali.
      currently i am not sharing any pics on fb, so its fine if you do not send the images. however, still if you want me to have a look at the pics, then you can send at [email protected]

  4. Hi there, Thank you so much for the recipe. I am from Durban, South Africa and was amazed when I saw this street food on youtube and had to try it.
    Not all puffed up but it was delicious with my chole. Will be sure to try the other recipe when I have more time. But will try the dosa next.

    • thank you vinnie. if the dough is kneaded well and is soft and while frying the oil is hot enough, then the bhaturas puff up well. of course bhaturas always tastes good with chole. sure do try the dosa recipe. i hope you are able to get it right. happy cooking 🙂

  5. I tried this Bhatura recipe yesterday. It was best Bhature ever. My family was floored. Thanks a lot for this lovely recipe

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

  7. 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.

  8. 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.

  9. 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.

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

  11. 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
    manasa

  12. 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.

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