Learn how to make bhatura at home. You will get soft and fluffy puffy bhatura at home. I have shared bhatura with yeast and bhatura without yeast in this recipe. So it will be a complete bhatura guide for you. Easy restaurant style Delhi Chole Bhatura recipe.
Bhatura Recipe
Anything deep fried is mine and my sweet heart's favorite. Starting my 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. My god the combo was amazing and hubby loved it a lot and even thanked me for doing this for him. He even requested me to do this more often, because as a food blogger I don't repeat making the same dishes over and over again, He knows that.
About Bhatura Recipe
Bhatoora (also known as batoora, bhatura, batura, or pathora) is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent. It is commonly served as a midday meal or a breakast dish in northern and eastern India. Paired with chickpea curry (called chole or channe), it forms a traditional dish called chole bhature which originated in Punjab. This bread is like the puri bread but is made with leavened dough.
Bhatura Ingredients (without Yeast)
All Purpose Flour:
Sugar:
Yogurt
Yogurt adds a little tang and makes the bhatura soft.
Milk
Milk adds the required softness.
Video for Bhatura Recipe
📖 Recipe
Bhatura Recipe | How to Make Bhature at Home
Ingredients
Bhatura without Yeast
- All Purpose Flour / Maida - 3 cup
- Curd / Yogurt - ¼ cup
- Milk - 1 cup
- Baking Soda / Cooking Soda - ½ tsp
- Sugar - 2 tblspn
- Salt to taste
- Oil - 1.5 tblspn + For Deep Frying
Bhatura with Yeast
- All Purpose Flour / Maida - 2 cups
- Sooji / Rava / Semolina - ¼ cup
- Salt to taste
- Sugar - 1.5 tblspn
- Yogurt / Curd - 2 tblspn
- Dry Yeast - 1.5 tsp
- Oil - 2 tblspn + for deep frying
- Warm Water as needed
Instructions
Bhatura Without Yeast
- Take flour, salt, sugar, baking soda, oil in a bowl and mix well with your hands till oil is mixed into the flour really well.
- Add in curd and milk.
- Knead it for 5 mins and cover it with a bowl and let it rest for 30 mins.
- Now take a small ball out of it and roll into a little thick poori
- Heat oil for deep frying.
- Drop this poori in hot oil and slightly press the top in a circular motion over the bubbles that form on them, the pooris will puff up like a balloon.
- Now flip over and cook under side too.
- Drain and serve with chana masala or any curries.
Bhatura with Yeast
- Take yeast and 1 tsp of sugar in a small bowl. Add little warm water to it and mix well. Let it sit for 5 mins till the yeast is activated.
- Take sooji in a bowl, add in ¼ cup of warm water to it and let it soak for 5 mins.
- Now take flour, salt, sugar, oil, yogurt, soaked sooji, yeast mix and mix well. Add water slowly and knead to a soft dough. Cover and set aside for few hours till it doubles in size.
- Now knead it well. Divide the dough into small balls.
- Roll each ball into a round disc.
- Heat oil for deep frying and fry the battura till puffy.
- Drain and serve.
Video
Version 1: Bhatura Recipe without Yeast
Version 2: Bhatura Recipe with Yeast
Traditional Authentic Bhatura recipe made using yeast. Bhatura made using yeast turns out so fluffy in the middle which makes it a delicious bread to serve with chana masala.
Bhatura Ingredients (with Yeast)
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. Infact you can add half plain flour and half wheat flour for better texture.
Sooji:
Sooji gives the texture to the bhatura. dough made only with plain flour would be difficult to roll because of the texture. When adding little sooji to it. It will be easy to roll.
Sugar:
Yogurt
Yogurt adds a little tang and makes the bhatura soft.
Dry Yeast
Step by Step Pictures
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Mouthwatering.....
Divya Pramil
My favorite combo 🙂 Nice and fluffy puris 🙂
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Vijayalakshmi Dharmaraj
wow... looks so yummy... yesterday night i had this chole batura...
VIRUNTHU UNNA VAANGA
Suman Arthy
Wow this is like poori but from maida huh? Never ate this before....wil try some day...thank you for sharing...
Sharmilee! :)
My fav anytime...looks tempting!
meena
hey aarthi how have u been? this bhatura came out really good and fluffy
Torviewtoronto
batura looks wonderful
Recipe world
Wow, nice recipe dear..never tried it without yeast!
Jessica | Cajunlicious
This looks fabulous! I love the browning and bubbles!
Akila
Came perfectly
Dish name starts with N
RAKS KITCHEN
I too make the same way almost 🙂 but use curd...
GK Arusuvai
one of my fav too aarthi.....looks yummy!!
Vidhya
This looks awesome.
Jaya
hello aarthy,
would it b ok to substitute maida with wheat flour?
thanks
jaya
Aarthi
@JayaYes u substitute maida with wheat flour. But the texture will slightly vary
Anonymous
This website definitely has all of the information and facts I wanted about this subject and didn’t know who to ask.
Anonymous
Baking soda is baking powder or metha soda?or its something else? Kindly explain
Anonymous
Baking Powder is different from Baking Soda. Baking soda is khara soda or Meetha soda. You can also use Eno Fruit salt. Baking Powder on the other hand is used for breads, it makes the batter rise.
Anonymous
Pattura = puri ? Or it is 2 different item? Thank u
Aarthi
@Anonymousbattura is made with all purpose flour while poori is made with wheat flour
Anonymous
Should I use baking powder or baking soda?
Anonymous
Aarthi..just courtesy..you replied wrong in previous post...BTW batura looks yum..
Aarthi
@Anonymousthanks for mentioning, it is a typo
Aarthi
@Anonymousit is baking soda
Priyanka Garg
Hii. I'm a big fan of your recipes. But I thought to add a simple method of making bhatura dough. I kneet it with liquid soda and add 1 spoon of suji/rava, salt and sugar and keeping it aside for 15 minutes. And bhatura becomes really puffy and tasty.
Mona
You are really a master chef��
Shilpee Roy Chowdhury
I tried this recipe last night.it came put very nice. Thank u so much. U r a star.
Neethu N
Any substitute for curd and yogurt..?
Aarthi
@Neethu Nnope. you need that to get the right texture
Anonymous
Thanks Aarthi ur recepies r really yuuuuummmmy or i say mouthwatering. Thanks a lot for sharing. U r a real Anapurna hats off to u.
Anonymous
Hi Aarthi! I follow your blog pretty much everyday and paneer tikka is always a favorite in the family.
Thanks for sharing the recipes to everyone. I would like to check with you in regards to the blog. I am not able to open the blog
In my office computer. As we do not have access to all the websites but we still have access to blogs so I used to check the recipes before finishing work but since yesterday your blog is not
Opening. Did you change anything in terms of blog to website?
Aarthi
@Anonymouscan u check now..i changed my blog url.
Purnima Khanna
Hi Aarthi I tried Bhatura & thy were soft n really good in taste but it didn't fluff..
What do you think what would be the reason.thanks
Please email me on [email protected]
Aarthi
@Purnima Khannai think the oil may be not hot enough or dough is too loose
Anonymous
arthi
this puri is the recpie of halwa puri channay puri? or somthing else.
if different kindly share the recpie of that puri which serve with halwa channay alo bhjiya etc
Hala
Can i use baking pwder instead baking soda?
Aarthi
yes u can