bhatura recipe | bhatura with yeast | Punjabi bhatura | with 20 amazing images.
Bhatura is a deep fried Indian bread made with plain flour (maida), dry yeast, curd, sugar and a bit of ghee. Well-known as an accompaniment for Punjabi Chole, piping hot Punjabi bhatura is a delightful treat for all, especially on damp and rainy evenings.
We have made bhatura with yeast but you can also make it without yeast.
However, remember that the bhatura will become soggy and chewy if not served hot and fresh. Also, take care to blot the excess oil from bhatura with a paper napkin before serving.
Notes on bhatura recipe . 1. Cover with a lid and wait for 5 to 7 minutes or until the mixture is frothy. This is done to activate the dry yeast. If you are using fresh yeast you can incorporate it directly into the dough. 2. You can add about a teaspoon of ajwain (carom seeds) to flavour the Bhatura dough. 3. Add the curd. Curd makes the dough soft and also helps in fermenting it. 4. Knead to make a soft dough using enough warm water. You can also use warm milk to make the dough softer. 5. Cover the dough with a lid or wet muslin cloth to prevent the dough from drying up.6. Sprinkle a little flour on the rolling surface. This will prevent the dough from sticking to the surface.
We also have a huge collection of Indian breads that team up well with Subzis and Curries.
Learn to make bhatura recipe | bhatura with yeast | Punjabi bhatura | with detailed step by step photos below.
Bhatura, How To Make Bhatura, Punjabi Bhatura Recipe
Preparation Time: 10 mins    Cooking Time: 15 mins    Total Time: 25 mins     12 Makes 12 bhaturas
Show me for bhaturas
Popular puffed Indian deep fried bread, bhatura is best enjoyed with chole (spiced chickpea curry). Chole Bhature is one of North India’s most popular dish!
People often ask me what is your favorite dish? That’s pretty tough to answer, isn’t it? As a foodie, I like so many things from different cuisines so its hard to pick a favorite. But if you ask the same question to Sarvesh, he will have a definite answer – Chole Bhature.
For those who don’t know chole is chickpea curry where chickpeas are cooked with lots of spices, onion and tomatoes and bhatura is the puffed deep fried bread.
They are served together with sliced onions, pickles and is a very popular north-Indian dish. It’s also very common on the streets of Delhi.
However Sarvesh is very specific about the type of chole bhature he likes, only homemade! I think he finds the restaurant bhature too oily and so prefer homemade.
Since bhatura is deep-fried, I don’t really make it often at home. I think I have mentioned it several times here that I am not very fond of deep-frying food. More than the calories, I just find it stressful and so I do it when absolutely essential.
Since Sarvesh likes only homemade bhatura, I treat him to it once or twice a year.
I made this chole bature for new years actually but didn’t get the time to share the recipe. Now with Holi just around the corner, I thought it would be the perfect time to share this recipe.
At my place, we often ate chole bhature for our lunch on Holi. It was like a family tradition. My house help in India makes really amazing bhature and so we never missed the opportunity to gulp down few plates on festivals!
How to Make Bhatura – Tips to make Good Bhatura at Home
Bhatura dough is made with plain flour, you may add semolina to it to make it little crispier. The recipe I am sharing today has added yogurt, baking powder and oil too. Here are few things to keep in mind while making bhatura at home.
✓ the dough for the bhatura needs to be kneaded well. important. I kneaded the dough in my stand mixer for 5 to 6 minutes.
✓ it’s also important for the dough to rest a little before you make the bhaturas. I suggest to rest the dough for minimum of 1 hour before frying the bhaturas.
✓ when you fry the bhatura, make sure the oil is sufficiently hot else the bhatura wont puff up and absorb a lot of oil.
✓ for softer bhaturas, knead the dough with milk.
I have seen people getting little intimidated by bhatura but honestly it’s pretty easy and straight forward. In case you have difficulty in rolling the dough, just let it rest a little and then try to roll again.
These yummy bhaturas are best enjoyed with chole/chana masala, it’s like you can’t enjoy them with anything else. They are meant for each other!
In a late bowl whisk together flour/maida with semolina/sooji, sugar and salt. Add baking powder, 2 pinches of baking soda and mix well.
Then add oil and rub it into the flour mix with your hands.
Add yogurt and mix.
Add milk, little at a time to knead the dough.
Use a stand mixer to knead well for 5-6 minutes or knead for 10 minutes with your hands until smooth dough is formed. Apply little oil on top of the dough, cover it with a damp cloth and then keep in a warm place for at least 1 hour.
After 1 hour, divide dough into 7 to 8 equal parts, let the dough balls rest for 5 minutes. Meanwhile heat oil in a kadai on medium-high heat. Oil should be sufficiently hot, if you drop a piece of dough into the oil it should come up briskly. That’s when the oil is ready to fry the bhatura. Roll each dough into circle or oval shape, it should neither be too thick nor thin.
Add the rolled bhatura to hot oil and press gently with a ladle, until it starts to puff.
Bhatura is a Punjabi bread that is mostly served with chole Masala in India. Chole Bhature is a main course food that almost everyone loves in the country. Some people like bhatura soft, while others like them crisp, there is no correct way of doing it and it simply depends on each person’s taste. Renowned and revered, we are going to show you an intake just like the renouned chef Sanjeev Kapoor shares. Take a look at this crispy recipe and learn how to make bhatura Sanjeev Kapoor style here at oneHOWTO.
- 2 ½ cups refined flour, also known as maida
- ½ cup yogurt
- ½ tsp baking powder
- One pinch soda bicarbonate
- 1 tsp salt
- 2 tsp sugar
- 2 tbsp oil
Mix dry ingredients. The first step you need to take in order to make Bhatura Sanjeev Kapoor style is to add the baking powder, salt, soda bicarbonate and flour in a bowl. Mix properly and pass through a sieve.
Mix the yogurt with sugar and salt until they make an even paste.
Add water. The next step will be to add a cup of water to the flour and keep mixing gradually until a soft dough is made. Add more water if needed. Make a dough with light kneading steps.
Add oil and cover. Once kneaded properly, add 2 tbsp of oil into the dough, and cover it with a damp cloth. Let the Bhatura stand for 60 minutes.
Cut up the bhatura dough equally. Divide the bhatura dough into equal portions, and roll them to make balls. Cover them, and let them ferment for 10 more minutes.
Make the bhatura shapes with your hands. Grease your palms and fingers with some oil, and flatten these balls. Roll out 5 inch diameter circles out of the dough. You can also make them oval-shaped by pulling the circles on both sides.
Fry the bhatura. Heat oil in a wok, and deep fry the circles on high flame. Let them turn light brown on both sides, and drain on a tissue paper.
And you’re done! Now you have made bhatura Sanjeev Kapoor style, we can serve it hot with chola (chickpeas), for an amazing side dish.It is also usually served with biryani (whether chicken or veggie), ghughni chaat or Khaman dhokla.
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Bhatura Recipe – How many times have been that you have been to your favourite north-indian food giant and had a perfect bhatura / भटूरा . I have throughly enjoyed bhatura from Bikanervala and Haldirams. Bhatura is one of my favourite thing. I can probably eat it everyday. Oh well, only if I was not counting calories.
What is Bhatura
For those who do not know about bhatura, it is one of the most popular punjabi dish and is a thick levelled fried Indian bread. Bhatura, bhature or Bhatoora, originates from Indian Subcontinent and have few variants like stuffed bhatura. Stuffing used in stuffed bhatura is normally spicy potatoes or paneer.
How is Bhatura different from Puri
Bhatura is different from Puri in the way dough is prepared and generally bhatura is made from all purpose flour (maida) and not wheat flour. Puri and Bhatura taste widely different.
I make puri and kachori every now and then. However, bhatura is something which I have not made often. Sometime back, a school friend of mine (who lives in US now), said he is visiting UK and will love to eat chole bhature. How will I not serve a long time school friend, especially if he coming all the way to UK and expressed desire to eat bhatura.
So guess what? I called up mom (as I know she is an expert in making bhatura) and asked her for tips and tricks. I have made bhatura many times since then and get hang of tips and tricks of bhatura making. Now am convinced that I can share perfect bhatura recipe.
Bhatura Recipe – How to make Bhatoora
Key elements about making bhatura is, dough preparation. My recipe is not for instant bhature, but needs to rest the dough for 4 hours.
Method of making Bhatura – Bhatura Recipe
- In a mixing bowl, add all purpose flour/ maida, semolina (Sooji), yogurt, baking soda, baking Powder, sugar, salt, 2 tablespoon Oil and knead it to a soft dough with the help of lukewarm water.
- Cover it with a wet kitchen towel. Keep aside in a hot and dry place for resting for at least 4 hours.
- Divide the dough into equal parts and make round balls of it. Roll every Bhatura into circle of 4-5 inch diameter and fry them in hot oil till both side are nice golden.
Punjabi Bhatura Recipe | Your Food Fantasy
Pro Tips for best Bhature
- You need to knead the dough properly. Dough needs to be knead for 8-10 mins, so that dough is not sticky.
- You need to rest the dough. I rest my dough for 4 hours. Reason to rest the dough is that rested dough will help in rolling the dough balls.
- For softer bhatura, add milk to the dough.
- Make sure that the oil is hot, else bhatura won’t puff and soak away the oil.
- After frying, put the hot bhatura on a tissue paper to soak away excess oil. Let me be honest, bhatura is calorie rich, as much as calories I can take away, makes me feel less guilty.
- Plan ahead and get the dough ready before the time when you want to make bhatura.
- To make bhatura crunchier, add bit of semolina / sooji. Semolina will also give nice texture to bhatura.
Serve freshly fried bhatura with punjabi chole / chana masala. Add raw onions on the side along with green chilli. You can not make bhatura in advance. It won’t be fluffy anymore and get hard and chewy.
Other types of Bhatura Recipe
Vegan Bhatura – You can make vegan bhatura too by simple swapping of plain yogurt with a vegan yogurt.
Paneer stuffed bhatura – you can try this extra special paneer stuffed bhatura.
Below is step by step detailed recipe of making restaurant bhatura at home.
Bhatura recipe or Bhature Recipe – This is deep fried and puffed Indian bread. Traditionally served with Punjabi chole or chana masala.
First time I tried when my in-laws were here. After that I made couple of times and it is huge success.
This is crispy from the top, soft and fluffy from the bottom or inside. This is the BEST bhatura I have ever tried at home.
As you have seen, in this recipe we are not adding yeast. We are making our homemade yeast mixture or leavened mixture. This mixture needs to ferment overnight or at least 6-8 hours. We are using this fermented mixture to make the dough. So one needs to be pre-planned. It is not that hard. Chickpeas need to be soaked overnight to make chole which is served along with bhatura. So when you soak chickpeas, also make this mixture and let it ferment.
If you are in rush or want to make quicker version. I got you covered. I have already shared the quick bhatura recipe and instant aloo bhatura as well.
I have adapted this recipe from the ‘The Dhabas Of Amritsar’ book. It has story/author’s experience of famous dhabas from Amritsar and author also included some most popular recipes from those dhabas. This bhatura recipe with chole is the signature dish of the famous Kwality Restaurant.
The original recipe says that fry them in the ghee (clarified butter). Here I have fried them in oil.
Every restaurant has different size of bhatura. Many serves very big ones that you cannot finish the one. But here I made small to medium sized that one person can have 3-4 easily as a meal or 1-2 as a breakfast.
Chole bhature is usually served as a breakfast, but now a days everyone is calorie conscious and no one likes indulging breakfast. I would make it as a dinner or weekend lunch.
How to make Bhatura Recipe (Step by Step Photos):
1) First let’s make the yeast. Take 2 ½ tablespoons of all purpose flour and baking soda in a small bowl. add 3 tablespoons of water and make smooth paste.
2) Add ½ teaspoon of yogurt and mix.
3) Cover the bowl with plastic wrap or small plate and let it ferment overnight or at least 8 hours in warm place.
4) In another bowl, mix sooji and ⅓ cup of water. Make sure there are no lumps. Also cover this with plastic wrap and let it soak overnight or at least 8 hours.
5) Let’ see them how they look next day. The yeast mixture has few small bubbles on top.
6) As you stir it with spoon, bubbles might disappear.
7) Let’s see the sooji mixture.
8) It has soak up all the water and becomes smooth and thick paste. Both are ready to use to make dough.
9) To make dough take all purpose flour in a bowl, mix the salt in it.
10) Add yeast mixture and sooji mixture in it
11) Start kneading the dough, it will come together like this. You feel that you need extra water, but DO NOT ADD EXTRA WATER.
12) Keep kneading and you will get smooth and soft dough. It will take about 5 minutes.
13) Cover it with damp towel or napkin and let it rest for 15 minutes.
14) After resting time knead the dough once again to smooth out. Make 12 equal sized balls and flatten it out between your palm.
15) Roll it into 5-6 inch diameter round circle of even thickness. Roll few of them and arrange them on a plate, keep them covered.
16) Heat the oil for deep frying on medium-high heat. Oil needs to be nice and hot otherwise it will not puff up. Once hot fry one at a time. Slide rolled bhatura into hot oil carefully.
17) It will puff up like poori. Give very gentle pressure with back of spatula while frying.
18) Once there is no more bubbles, flip it using slotted spatula and fry other side. It should be light brown in color.
19) Remove it using slotted spoon and drain out excess oil.
20) Remove it on paper towel lined plate and repeat the same for rest of them.
This should be served hot or warm, right from kadai to plate.
Serving suggestion: Serve with chole (made in pressure cooker), Jain punjabi chole (no onion no garlic version), chole paneer, amritsari chole or aloo chana.
Step by Step Photos Above Want to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
Bhatura Recipe with step-by-step pictures and recipes will guide you to make this instant restaurant-style, easy, no yeast Bhatura at home.
Chole Bhatura is a very popular North Indian meal combo that is served on various occasions. Moreover, this is served in all the North Indian Restaurants and Dhabas. This is one versatile dish that we Indians prefer to have for breakfast, lunch, or even dinner. It is like a match made in heaven and there is hardly anyone who doesn’t like this combination. Be it kids or adults everyone relishes Chole Bhatura.
Bhatura is basically an Indian Bread that is made with all-purpose flour and a leavening agent. The dough is rested for about 20 minutes and you are done. It doesn’t need any elaborate or tedious process. Learn to make this with simple and detailed pictures shown below in the recipe.
Step-by-Step Recipe of Bhatura
How to make the Bhatura Dough
1. Firstly, Take 1 cup of all-purpose flour in a bowl.
2. To that add 1 tbsp of Rava | sooji | semolina.
3. Now add salt, baking soda, and baking powder to the dough and mix well.
4. Add curd, warm water into the flour and knead it into a soft and pliable dough.
5. Rest the dough for 20 minutes so that it stays moist. This step will help the Bhatura to puff up.
How to make Bhatura and roll them
6. Now smooth the dough once, if you want you can add 1 or 2 drops of oil at this step. Divide the dough into medium size balls and flatten it. There should not be any cracks.
7. Now dust some flour on the rolling surface and place a dough ball and carefully roll it as shown. The edges should be even and not cracked. You should roll it bigger in size as it will stretch in size on its own.
How to fry the Bhatura
8. Heat oil in an iron skillet or nonstick Kadai. The quantity of oil should be sufficient to dip the Bhaturas into it.
9. Once the oil is hot, drop a small piece of dough to check if it’s done. If the oil is hot enough carefully slide the Bhatura into the hot oil.
10. Bhatura will rise on its own, if it doesn’t, you need to press a little. Fry till you see bubbles on the top of the Bhatura and till they are crispy.
11. Remove the Bhatura on a plate lined with tissue paper so that the extra oil comes out. Serve it immediately with chole, pickles, and sliced onion.
1. Can we re-heat Bhaturas?
Yes, we can re-heat Bhaturas in the microwave for 30 seconds, or can heat on a Tawa or a Griddle for 30 seconds just before serving them. However, the best is to eat fluffy, hot Bhaturas.
Planning to cook something new like delicious Bhatura at home or hotel for the first time but and don’t know the exact Bhatura recipe, here at ingredients recipes with the help of many expert chefs. We would try to give you a brief and understandable article with simple steps on how to make Bhatura recipe at home. Follow these steps and make delicious Bhatura and serve in the front of your loved one.
Table of Contents
How To Make Bhatura Recipe At Home [Simple Steps]
This article has the following things including like Bhatura recipe, Bhatura recipe Sanjeev Kapoor, Bhatura ingredients, Bhatura calories:
This article will help you to make Bhatura recipe. We have used professional chef method to make you understand, how you can make this dish at home just by following simple steps given in this article. The only thing you have to do is just follow the Bhatura recipe procedure and make this dish at your home.
Bhatura Recipe Sanjeev Kapoor
With the help of Sanjeev Kapoor method, we at ingredients recipes try to provide you the best and easiest method on how you can make any dish like this one. Sanjeev Kapoor is India’s one of the best chefs. He is famous for his simplicity and for making understand any dish method easily.
In this section of this article, ingredients recipes will give the number of lists of Bhatura ingredients. Prepare your stuff for the dish and be double sure that you have all Ingredients as this section have.
- Baking Powder 1/2 teaspoon
- Sugar 2 teaspoons
- Refined flour (Maida) 2 1/2 cups
- Yogurts 1/2 cup
- Soda bicarbonate a Pinch
- Oil 2 tablespoon
- Salt 1 Teaspoon
Simple Steps to Make Bhature At Home
- First of all, place flour and baking power, soda bicarbonate and salt in a bowl. Mix well and pass it through a sieve. Now mix yogurt with sugar and salt.
- After that add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading.
- In the 3rd step, Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour.
- In the 4th step, divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for 10 minutes. After that grease our palms with a little oil and flatten the balls.
- After you done that, roll out into 5 inch diameter diskettes. Heat sufficient oil in a kadai and keep fry the Bhaturas on high heat till light brown on both sides. Drain on absorbent paper.
- At last serve hot with your family members with Chole.
Calories depend on types of dishes, different dishes have a different amount of calories like this Bhatura recipe has 2147 Kcal.
Cooking is one of the best hobbies and most of us like to do it. We guess you enjoyed the whole procedure of making Bhatura dish at home or at the office. No matter this is your first time or you are a kitchen master, we elaborated in such a manner that you will not face any kind problem on making it. Our team is 24/7 available for you, feel free to contact us anytime.
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Bhatura, Bhatoora, Batura or Batoora, Pathora, is a fluffy deep-fried leavened bread from the Indian Subcontinent. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.
Step by Step Video for ‘ Bhatura’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients to make Bhatura
|Maida / All Purpose flour||1 cup|
|Suji/ Semolina/ rava||2 tbsp|
|Baking powder||½ tsp|
|Baking soda||¼ tsp|
|Powdered sugar||½ tsp|
|Oil||for dough as well as for frying.|
Method for making the Bhatura
1) In a deep dish add the all purpose flour which is maid and to that add the rava which is semolina then the baking powder followed by the baking soda and the powdered sugar, some salt and mix it all in.
2)Once mixed add the curd followed by the oil, and mix it in as well.
Then add little luke warm water at a time and mix it all in till the time you get a smooth dough.
3)now make it into a round ball and keep it inside a slightly wet cloth, and keep it in a casserole and keep it in a warm place where there will be no draft.
My favourite place to rest the dough is in a microwave. Do not turn the microwave on, just keep this dough in the closed microwave for the next 2-3 hours.
4)After 2-3 hours open the casserole and unwrap the dough and refresh it by gently kneading it again.
5)Now take a small amount of this dough and make a round ball out of it.
6)Then sprinkle some dry flour on a flat surface and taking the round ball make it into a disc using a rolling pin almost 6-7 inches in diameter.
MeanWhile heat the oil for frying,
so to that very carefully add the bhatura, and using the spatula keep lightly pressing on it and look at that amazing it’s nicely fluffed up.
If your Bhatura doesn’t fluff then just press lightly on the parts that has fluffed up.
7) now flip it over and cook till you start seeing golden spots on both sides.
8)This bhatura goes really well with chole masala, channa masala, or even alu ki sabzi.
9) once you see golden brown colour on black the sides then it’s time to remove the bhatura from the oil by using a slotted spatula and put it on a plate covered with a paper towel so that it soaked the excess oil.