Go Back
+ servings
A plate of stacked bhature with a side of fried chilli, fried aloo and chole
Print

Bhatura

Bhaturas are deep-fried Indian flatbreads with a light and airy texture that makes them the perfect accompaniment to soak up any curry.
Course Side Dishes
Cuisine Indian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 2 people
Calories 250kcal
Author Richa

Ingredients

  • 1 Cup Maida
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Sugar
  • Teaspoon Baking Soda
  • 1 Teaspoon Dahi or Curd
  • 2 Teaspoon Semolina or Sooji
  • 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.

Nutrition

Calories: 250kcal | Carbohydrates: 52g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 364mg | Potassium: 82mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 3mg