You have got to try this recipe to make the fluffiest and most crisp Bhaturas – right at home! These are 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”!
While it’s super fun to go out for chole bhature with your loved ones, it’s also pretty easy to make at home. Bhaturas also go well with SO many curries – it’s really up to you how you want to serve them. For breakfasts, I love to serve bhaturas with my Veg Korma Curry, a rich, coconut-y mixed vegetable curry. It’s just lush! I think bhaturas also pair really nicely with any aloo ki sabzi – spiced potatoes. And of course, you can’t forget the classics: Chana Aloo and Pindi Chole, my favourite chickpea curries.
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
Ingredients you'll need to make bhatura
- 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.
Tips to make the perfect bhatura
- 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.
Frequently Asked Questions
- What is the difference between bhatura and poori?
- Pooris are smaller in size, made with whole-wheat flour (atta) and without fermentation or resting time.
- Can I store bhatura dough in the fridge?
- Yes, you can refrigerate the bhatura dough in an airtight container for up to 3-4 days. Just make sure to take out the dough a few minutes before frying to let it come to room temperature. I would recommend doing this rather than frying and storing the bhaturas as they are best enjoyed fresh.
- Is it necessary to ferment my bhatura dough?
- Yes, for that traditional light sour taste, you need to ferment the dough. That’s the authentic way to prepare it. You can always try my Poori recipe if you are looking for a non-fermented bread accompaniment.
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!
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Bhatura
Ingredients
- 1 Cup Maida
- ¼ Teaspoon Salt
- ¼ Teaspoon Sugar
- ⅛ Teaspoon Baking Soda
- 1 Teaspoon Dahi or Curd
- 2 Teaspoon Semolina or Sooji
- ⅓ Cup Water plus 2 teaspoons, approximately
- Oil for Brushing On Top & Frying
Instructions
- Combine maida, sugar, salt, baking soda, sooji in a bowl and mix to combine. Add curd and mix.
- 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.
- 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. Cover it with a damp cloth and leave it to rest in a warm place for 15-30 minutes.
- 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 and shape each portion into a ball. Cover with the same cloth and rest for 10-15 minutes.
- Rub a little bit of oil (1-2 drops) over the dough balls. This will prevent it from sticking to the counter.
- 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.
- 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.
- 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.
Notes
- 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.
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