Bhatura | How to make Bhatura

Bhatura is an Indian deep fried bread made with all-purpose flour, salt and a leavening agent. One of our favorite meals would have to be Chole Bhatura, spiced chickpeas with a hot, perfectly puffy bathura. These are a must order at Punjabi dhabas & North Indian restaurants as they make these the best.

Bhatura | How to make Bhatura
What is a Bhatura?

These are not to be confused with puris. Puris are smaller in size, made with atta/whole wheat flour. A Bhatura is larger and made with Maida/all purpose flour. The flour has to be fermented whereas puris are made without fermentation. The trick of this bread is the rest and fermentation time.

With patience and time you can have the most perfect bhaturas. You can flavor your baturas with different spices, we like to add a sprinkle of ajwain/carom seeds to them. While these taste best with chole, you can enjoy them with any spicy gravy dish.

Bhatura | How to make Bhatura

Key Ingredients 

Flour: All-purpose flour gives bhatura the soft and chewy texture. This is key for the texture and taste, if you substitute flours the outcome will be different.

Leavening agent: Baking powder, baking soda and eno are the leavening agents that are most commonly used. You can use either Eno or baking powder and baking soda.

Bhatura | How to make Bhatura Bhatura | How to make Bhatura

Semolina: The addition of sooji/semolina gives bhaturas the perfect crispness as it puffs up.

Yogurt: Yogurt gives bhaturas the perfect tang while helping in the fermentation process.

Bhatura | How to make Bhatura How to make Bhatura

Bhatura | How to make Bhatura
 
Prep time
Cook time
Total time
 
Bhatura is an Indian deep fried bread made with all-purpose flour, salt and a leavening agent
Author:
Recipe type: Main
Cuisine: Indian
Serves: 8
Ingredients
  • 2 cups all purpose flour
  • ¼ teaspoon salt
  • 1½ tablespoon semolina (sooji)
  • 1 tablespoon oil
  • 4 tablespoons yogurt
  • ½ tsp baking powder
  • ⅛ tsp baking soda
  • ½ cup warm water
  • 2 cup oil (for frying)
Method
MAKING THE DOUGH
  1. In a large mixing bowl, mix together all-purpose flour, semolina and salt. Next add yogurt and oil.
  2. Mix all of these until the oil and yogurt incorporates well into the flour.
  3. Then add in baking powder & baking soda and giving it a good mix.
  4. Pour ¼ cup warm water and begin to mix to form a dough.
  5. Add more warm water as needed and make a soft dough.
  6. Knead the dough for 4-5 minutes until soft. If using a stand mixer, then knead it on a medium speed for 5 minutes.
  7. When you press down the dough, it should leave an indentation.
  8. Pat it with a few drops of oil, cover with a tea towel and rest the dough for 3-4 hours in a warm place.
MAKING BHATURA
  1. Divide the dough to 8 parts to make medium sized bhaturas
  2. Make sure the dough balls are smooth and crack free. Keep them covered as you roll each bhatura.
  3. Grease your rolling surface and place a dough ball down, place a few drops of oil and flatten it slightly.
  4. Begin to roll the bhatura to a oval or round shape. The yeasts in the dough will keep it bouncing back, to help with this, don’t remove the bhatura from the rolling surface, ins turn rotate your rolling board and roll the bhaturas slightly bigger than desired.
  5. If you want to roll them all out before frying keep them covered with a tea towel and work quickly.
FRYING BHATURAS
  1. Heat oil in a deep wok or kadai, to test if the oil is hot enough, drop a small piece of the dough in the oil. If the dough rises quickly the oil is hit enough for frying.
  2. — If the dough turns golden very fast reduce the heat, similarly if the dough does not rise, increase the heat or wait until the oil heats up more to test again.
  3. Gently slide in a bhatura from the side of the wok.
  4. When it comes half way to the surface, press down gently with a slotted sooon to help it puff up completely.
  5. Once the bottom part is cooked, crisp and golden then flip it and fry until crisp and golden.
  6. Remove the bhatura to a plate lined with a paper towel and repeat.
  7. Serve hot with chole, sirke wale pyaaz & lemon.
Notes
You can flavor your baturas with different spices, we like to add a sprinkle of ajwain/carom seeds on them.

Bhatura | How to make Bhatura

Enjoy,

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