You have got to try this recipe to make the fluffiest and most crisp Bhaturas! Deep fried Indian flatbreads that are light and airy and make the perfect accompaniment to soak up any curry.  

I always have a big, sneaky smile on my face when I suggest having Bhaturas for lunch, and that smile is contagious — everyone’s faces light up when Bhaturas are mentioned! This is one of those recipes that needs no introduction, it’s the classic deep fried flatbread that we all love! 

Famously served with Chole, a tangy and spiced chickpea curry, bhaturas are THE festive food. Chole Bhature is a Punjabi staple that you’ll find served at weddings, or for breakfast on the mornings of any occasion. It’s such a treat that really makes you feel “Ah, today’s a special day”! 

I share all my tips and tricks here on how to get your bhaturas perfectly fluffy and crisp – without using any bread or yeast. 

• This recipe calls for just 5 pantry-friendly ingredients so no grocery trip needed
• The prep is super simple – this is a no yeast recipe, just a quick 30 minute  ferment 
• Cook time is very quick and these are ready to serve right away

Bhatura Ingredients Overview

• All-Purpose Flour (Maida) – the base of this recipe and a non-negotiable. Using whole-wheat flour (atta) will not work here as it will change the texture of the bhatura.
• Salt – for taste
• Sugar – this will speed up the dough fermentation process, don’t skip!
• Baking soda – we use this as the leavening agent for our dough instead of yeast
• Dahi or Curd – this will ensure our dough is soft and also help with fermentation
• Semolina (Sooji) – we just need 2 teaspoons of this, this is a secret ingredient that will make these bhaturas super crisp and yum!
• Water – to form the dough, room temperature is fine 
• Oil – for brushing on top, this will give the bhaturas that glossy finish and help with rolling out the shape

How to make Bhatura

Here’s a step-by-step collage to help you understand how to make the perfect bhature:

1. Combine maida, sugar, salt, baking soda, sooji in a bowl and mix to combine. Add curd and mix. 

2. Add water little by little and knead the dough until it becomes smooth and soft, which should take around 5 to 10 minutes. Stretch and whack the dough onto the counter for about a minute. 

3. Once the dough has reached the desired consistency, gather it into a compact ball. Take a few drops of oil in your palm and rub it over the ball of dough.

4. Cover it with a damp cloth and leave it to rest in a warm place for 15-30 minutes.

5. Knead the dough once again and roll it into a log. Pinch the top bit of the log to divide the dough into 8 equal portions.

6. Shape each portion into a ball. Cover with the same cloth and rest for 10-15 minutes. 

7. Rub a little bit of oil (1-2 drops) over the dough balls. This will prevent it from sticking to the counter.

8. Roll each ball into a disc with a diameter of 4-5 inches. Do not use flour to roll the dough as this will stick to the bhaturas even after frying. 

9. To fry the bhaturas, heat oil in a pan or kadai on medium heat until it is very hot. Carefully drop the rolled out bhatura dough in the hot oil. Use a skimmer to press it down and flip it. This will make it fluff up. Turn and fry until golden brown. 

10. Once done, remove the bhatura from the oil and drain them on kitchen paper napkins to remove any excess oil. Repeat this process for each bhatura. Finally, serve the hot bhaturas with chole masala, along with wedges of lemon and sliced onions.

Richa’s Top Tips

• Stretching and slapping the dough against the counter makes it more pliable while rolling it out. Do not skip this step.
• You’ll have to rest the dough after dividing it into small balls. This will prevent it from contracting when you roll it out.
• The oil has to be very hot – almost until smoking point hot – before you fry the bhaturas.

While it’s super fun to go out for chole bhature with your loved ones, as you just saw, it’s also pretty easy to make at home. Lunch time or those lateee breakfasts don’t get any better than this!

You can serve these bhaturas up with my all time favourite Pindi Chole for the most yum chole-bhature meal. If you’re looking for something lighter, these also pair perfectly with some nimbu ka achar (lemon pickle), aam ka achar (mango pickle), curd, and chopped raw veggies. Give these a go and you’ll find yourself coming back to this recipe for seconds, thirds, fourths – I can go on!  

Watch how to make bhaturas

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