Bhatura Recipe (Quick Bhature)

three bhatura with a side bowl of chana masala on a white plate.

4.91 from 32 votes

Bhatura (or Bhature) is a crispy, fluffy, fried North Indian bread made with a leavened dough of all-purpose flour, yogurt, water, salt, sugar and a leavening ingredient like baking soda, baking powder or yeast. This soft & fluffy no yeast Bhatura recipe is made with a leavened dough of all-purpose flour, yogurt, oil, sugar, baking powder and baking soda. This is an easy, quick recipe to make these crispy as well as soft fried bread which is always served with Chana Masala.

Prep Time2 10

Cook Time20

Total Time2 30

Course: Breakfast, Snacks

Cuisine: North Indian, Punjabi

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Bhature

Calories: 162kcal

Author: Dassana Amit

Ingredients

1½ cups all-purpose flour (maida)
½ teaspoon salt or add according to taste
½ teaspoon baking powder
¼ teaspoon baking soda
7 tablespoons sooji rava/semolina - fine textured and not coarse
1 tablespoon sugar - fine or super fine
2 tablespoons oil or ghee
½ cup Curd (yogurt or dahi)
3 to 4 tablespoons water - for kneading or add as required
oil - for deep frying, add as required

US Customary - Metric

Instructions

Making Bhatura Dough

Sift the all-purpose flour with baking powder, baking soda and salt in a mixing bowl.
Add the sooji and sugar. Mix thoroughly.
Add the yogurt, oil and mix again with a spoon
Add very little water bit by bit (just about ½ tablespoon at a time) and begin to knead.
Knead the dough, adding water as needed.
Form into a smooth, supple and soft dough.
Cover the dough with a moist cotton napkin and let the dough leaven for 30 to 45 minutes at room temperature.

Making Bhatura

Heat oil in a kadai or pan for deep frying.
Make medium-sized balls from the dough.
Roll the balls between your palms to make them even.
Keep the balls covered with the damp kitchen napkin.
Take a ball and flatten them slightly. Apply oil on both sides and with a rolling pin, roll the ball into oval or elongated shape making sure the edges are about 2 to 3 mm thick.
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 and the bhatura turns light golden, 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 bhatura hot with chana masala.

Notes

Ensure to use suji (rava) as it helps to get a slightly crispy texture.
Additionally make sure to use both the baking soda and baking powder in combination.
The dough can be rested for about 30 to 45 minutes or up to 2 hours. Keep it covered with a moist damp cloth to prevent drying.
The oil should be moderately hot, but not smoking hot. If the oil is too hot, the bhatura will brown quickly but will be undercooked inside. If the oil is cold or warm, the bhature will absorb more oil.
Fry the bhatura one at a time, so that it puffs up evenly.
You could add ½ cup rice flour instead of rava or sooji.
The nutrition information is for 1 bhatura.

Nutrition