Bhatura Recipe

Bhatura, Soft puffy poori made with flour is thick and fluffier than regular pooris. In this recipe post, learn how to make perfect puffy bhatura at home without yeast. Super easy and quick to make but you will get it perfect like restaurant style Delhi Chole Bhatura. This recipe is your complete guide for puffy soft bhatura making.

Bhatura Recipe

Anything deep fried can be delicious starting from samosa to bhatura, we drool for this. I made this some days back for dinner and served it along side with a spicy chana masala.

Jump to:

• What is Bhatura?
• Bhatura without Yeast Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ & Troubleshooting
• 📖 Get Recipe

My god the combo was amazing and hubby loved it a lot, he even requested me to do this more often. Traditionally bhatura is made with yeast, but it is slightly complicated. So I created this recipe which uses yogurt and milk to create the fluffy texture

What is Bhatura?

First lets talk about what is bhatura. It can be new for people who are not familiar with Indian dishes.

Bhatoora (also known as batoora, bhatura, batura, or pathora) is a fluffy deep-fried leavened sourdough bread originating in India. This bread is like the puri bread but is made with leavened dough.

It is commonly served as Breakfast or lunch in northern part of India. Traditionally bhatura is Paired with chickpea curry (called chole or channe). This combination of dish is called as chole bhature which is so popular in Punjab.

Similar Recipes

• Whole Wheat Bhatura Recipe
• Stuffed Aloo Bhatura Recipe
• Aloo Matar Recipe
• Poori Recipe | Puri Recipe
• Phulka Recipe

My No Fail Bhatura Recipe

Bhatura is made with Plain flour gives a wonderful texture to your bread and makes it so delicious and soft. You can use wheat flour instead of plain flour but the texture will vary. Infact you can add half plain flour and half wheat flour for better texture. Check my Whole Wheat Bhatura Recipe.

There are some recipes that uses Sooji along with flour. Sooji helps give the bhatura crispy texture. I didn't use sooji in my dough, but if you want, you can add a teaspoon of soaked sooji.

Unlike poori which doesn't uses sugar in the dough, Bhatura has a little sugar added. Sugar adds a little sweetness to your bread.  It also helps the bread achieve the golden colour.

Traditionally in dhaba Authentic Bhatura recipe has yeast in the dough. Yeast is used as leavening agent which make Bhatura so fluffy in the middle. But to make our life simple, I used only yogurt, milk and baking soda. This recipe is easy to follow, quick to make and made with easy to find ingredients.

All you need is take all ingredients in a bowl. With some elbow grease knead the dough really well. Allow it to rest covered for atleast 1 hour.

If you are planning to make bhatura dhaba style, you need to use a large pan and more cooking oil. Else you can make small to medium bhatura. Roll the bhatura slightly thicker than poori.

If you drop your bhatura in hot oil and seeing that it is not puffing up right away, you have to increase the oil temperature. Bhatura, poori needs super hot oil for frying so it puffs up immediately like a balloon.

If you see your bhatura getting too brown immediately, you have to reduce the oil temperature.

Bhatura without Yeast Ingredients

• All Purpose Flour - Plain flour gives a wonderful texture to your bread and makes it so delicious and soft. You can use wheat flour instead of plain flour but the texture will vary. In fact you can add half plain flour and half wheat flour for better texture.
• Sugar - Sugar adds a little sweetness to your bread.  It also helps the bread achieve the golden colour.
• Yogurt  and Milk - Yogurt adds a little tang and makes the bhatura soft. Yogurt along with milk makes soft dough which makes bhatura soft and crispy.
• Baking Soda - a pinch of baking soda added in the dough helps them puff up and rise when fried.
• Oil - neutral oil is added in the dough and also use for frying.

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Step by Step Pictures

Making Dough

1)Start by making the dough for bhatura since it has to rest for few minutes. Take plain flour in a large mixing bowl.

2)Add sugar to the dough. I recommend using caster sugar or slightly fine sugar so it mixed evenly into the dough.

3)Add in salt.

4)Add in baking soda. Don't add too much baking soda, just a little is enough. Too much baking soda can make the bhatura drink so much oil when frying.

5)Now add some ghee or oil into the dough.

6)Mix all the ingredients into the dough roughly.

7)Now add in the wet ingredients. First goes yogurt. Yogurt when combined with baking soda makes the dough soft. When fried it makes the bhatura puffy.

8)Pour in milk. Make sure your milk is luke warm and not super hot.

9)Now knead the dough till it is super soft and supple. if you dough is too dry, add some water when kneading. Knead the dough for atleast 5 to 10 minutes till it is super soft.

10)Cover the dough with a damp cloth and allow it to rest for 30 minutes to 1 hour.

Rolling out Bhatura

11)Divide the dough into equal portions ball. Depending on the size of the bhatura you want, you can divide the dough.

12)Take the dough ball. Dust with plain flour or even some oil.

13)Roll it into poori.

Frying Bhatura

14)Heat oil for deep frying. Your oil should be super hot when frying bhatura. Drop the bhatura in hot oil.

15)As soon as you drop the bhatura in oil, it will puff up.

16)Use a slotted spoon to press the top of bhatura. It will begin to puff up like a balloon almost immediately.

17)Let it fry on hgigh heat for just few seconds.

18)Flip over and cook for few more seconds.

19)Strain bhatura from hot oil. Thats it, puffy bhatura is ready.

20)Repeat this for remaining bhatura.

21)Serve bhatura hot with curry of choice.

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Expert Tips

Kneading - in any bread dough kneading is important. You have to knead the dough till it is smooth, soft and supple. It shouldn't be too hard or too soft. If it is too hard, add more water and knead until soft.

Resting - the next important is resting the dough. Once the dough is kneaded well, it has to rest for minimum 30 minutes to 1 hour. This resting process helps the gluten in the dough relax which makes the bhatura soft when fried. Also it makes the rolling process easier.

Frying - Take care when frying bhatura. Your oil temperature should be at the right temperature. It has to be hot when frying bhatura. Always do a test bhatura.

Storing - Bhatura dough can be wrapped in plastic wrap and stored in fridge upto 3 days. Bring it back to room temperature before making bhatura.

Serving - Enjoy bhatura with chana masala, Amritsari chole, or aloo curry.

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FAQ & Troubleshooting

Why my Bhatura is not puffing up?

If you drop your bhatura in hot oil and seeing that it is not puffing up right away, you have to increase the oil temperature. Bhatura, poori needs super hot oil for frying so it puffs up immediately like a balloon.

Why my bhatura is too dark in colour?

If you see your bhatura getting too brown immediately, you have to reduce the oil temperature.

How long can I store my bhatura dough?

Bhatura dough can be wrapped in plastic wrap and stored in fridge upto 3 days. Bring it back to room temperature before making bhatura.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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