Bhatura Recipe

Bhatura is a famous North Indian deep-fried leavened flatbread, popularly served with Punjabi Chole Masala, Pindi Chole or Chana Masala. This instant bhatura recipe is leavened using yogurt and baking soda.

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Course: Main Course

Cuisine: Indian

Keyword: Indian Breads, North Indian Recipes

Prep Time: 1 20

Cook Time: 20

Resting Time: 1

Servings: Bhaturas

Calories: 172kcal

Author: Aayushi Patel

Equipment

1 Mixing Bowl
1 Heavy Bottom Pot For deep frying
1 Frying Spatula

Ingredients

2 Cups All-Purpose Flour
1.5 Tablespoons Semolina
1.5 Teaspoons Sugar
¾ Teaspoon Salt
½ Teaspoon Baking Powder
⅛ Teaspoon Baking Soda
2 Tablespoons Ghee
½ Cup Plain Yogurt
4 Tablespoons Milk Lukewarm
Oil For Deep Frying

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Instructions

Add all-purpose flour, semolina, salt, sugar, baking powder, and baking soda in a mixing bowl.
Now mix it all thoroughly with a whisk or your fingers.
Add ghee, and mix everything well until the ghee is combined with the flour.
Add plain yogurt, and start to knead the dough.
Add lukewarm milk little by little and keep kneading the dough. Once the dough comes together, knead it for 10 minutes, for the dough to soften. If you are using a stand mixer, knead the dough for 6 minutes.
Apply some ghee to the dough.
Cover the dough with a damp muslin cloth. Let it rest in a warm place for 1 hour.
Divide the dough in 8 equal parts. Make the dough balls. And cover them with a damp muslin cloth.
Add oil to a heavy bottom pot for deep frying on medium-high flame. Let it heat, while the dough ball rests.
Roll the bhatura in an oval or circle shape. You won't need any flour to roll the bhatura dough.
Keep the rest of the dough balls covered with damp muslin cloth.
Roll it not too thick and not too thin. Keep the thickness even throughout the bhaturas, for them to puff up beautifully. Repeat until you have rolled and cooked all the bhaturas.
Pinch a small piece of dough and add it to the oil. If the dough rises and floats right away, your oil is ready to cook the bhaturas.
Add the rolled bhatura carefully to the hot oil. Press it down with a frying spatula with gentle pressure to help the bhatura puff up.
Once it puffs up on one side, flip it carefully and cook the bhatura on the other side. It should take 20 seconds for the bhatura to fry on each side.
Once the bhatura is cooked, place it on a baking sheet lined with a wire rack. This will make sure all the extra oil drips away, and you will have perfect oil-free bhaturas to enjoy!
Serve with chole masala, onion salad, and papad.

Notes

Read the blog thoroughly.
The bhatura recipe might seem intimidating, but actually, it is very easy to make.
Add lukewarm milk or water to knead the dough, and only add little at time. Too much moisture in the dough, will result in small bubbles over the bhaturas, which we don't want.
Serving suggestion - Serve the bhaturas piping hot right off the pan, with Punjabi chole, or Chana Masala. You can also serve some papadums and pickled onions on the side to complete the meal. If I am hosting, I always make mango lassi to go with this meal. You can make my popular classic rice kheer recipe, or Gajar Halwa to finish this delicious meal on a sweet note!!!

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