With just a handful of pantry staples and a dash of love, you'll craft perfect golden-brown deep-fried Indian bread that pairs beautifully with your favorite curries, like Punjabi chole.
The secret of this delicious bhatura recipe lies in the subtle sweetness from caramelized sugar, the texture of semolina, and the tanginess of yogurt. The result? A dish that's easy, flavorful, and perfect for any home cook, without the use of yeast!
Bhatura [bhature] and parathas are my favorite Indian breads, and I am sure it is the same for many others!
This recipe is especially important to me, as it is the first one I perfected at home, and know it works every single time.
Instead of using yeast, that takes forever to ferment [ain't nobody got time for that!], this Punjabi bhatura recipe replicates the taste of fermented dough with the use of plain yogurt [curd], which helps with its tanginess.
The crunchiness and golden color are courtesy of fine semolina and caster sugar, while the fluffy texture is given by the baking powder, baking soda, and the extra couple of minutes you need to knead the dough.
This soft dough only needs 30 minutes to rest, so it can fit in any last minute plan!
While chickpea curry with sliced onions and lemon wedges are the classic pairing for this delicious bread, try them with this garlic chicken curry, this Kerala-style green peas curry, or this potato and capsicum curry for something different!
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💎 Why This Recipe Works
- Using pantry staples, this recipe creates the perfect bhatura in very little time, without the use of yeast... no overnight fermentation!
- You can make bhatura in about half an hour with the use of baking powder and baking soda.
- The fermentation process is imitated in taste by the use of plain yogurt, so you won't miss out on the tanginess!
- Knead the dough by hand or use a stand mixer.
- Perfect for last minute plans!
🛒 Ingredients
- All Purpose Flour: Standard white flour is all what is needed for this recipe.
- Fine Semolina: Adds texture to the dough, as well as a bit of chew and texture. This is a crucial part of the classic bhatura taste profile.
- Baking Soda, and Baking Powder: These are the two ingredients that substitute yeast. They help the bhatura dough to raise and be fluffy. Always a leavened dough, but made using a different, quicker method.
- Sugar: Gives the bhatura its golden-brown color, as well as a mildly sweet backtaste.
- Plain Yogurt [Curd]: This brings the tanginess to the fried bread. This is usually brought about by the fermentation process; however, yogurt manages to achieve the same flavor.
- Oil, and Salt: It is essential that the dry ingredients are seasoned properly before mixing them with any wet ones. This ensures the bhature are equally seasoned throughout.
- Water: Room temperature or slightly warm water are the best choices for activating the baking powder. Cold water may mean the bhature won't fluff up.
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions And Variations
- Self Raising Flour: You can use it instead of only all purpose flour and baking powder, as it simply is a combination of these two ingredients. Use the baking soda in any case, as it helps with the extra fluff.
- Semolina: If you don't have fine semolina, you may substitute it with coarse one but you MUST blend it before use. Note that not all blenders are suitable for this purpose, and coarse semolina won't work in this recipe as it is.
- Whole Wheat Flour: Should you wish, you can use some whole wheat flour, however, this will require more water. As the bran will try to absorb more water as time passes, this will also require longer kneading. While I haven't tried 100% whole wheat, I have tried 50% of it and 50% all purpose flour [maida in Hindi], and it came out very well, needing only a couple of tablespoons of extra water.
- Sugar: I wouldn't recommend using brown sugar instead of white in this recipe, as its flavor is much richer. Should you wish, you can skip this ingredient, but the end result will change slightly.
👩🏻🍳 How To Make (Step-By-Step)
Prepare the Dough
- Sieve the all-purpose flour into a large mixing bowl.
- To the flour, add all the other dry ingredients: sugar, fine semolina, baking soda, baking powder, and salt. [Picture 1]
- Mix all the ingredients together until uniform.
- Next, add curd [yogurt] to the dry mixture. [Picture 2]
- Mix well using your hands until you obtain a crumbly-like mixture. [Picture 3]
- Start adding the warm water slowly and knit the dough well until a uniform, soft consistency is achieved. The amount of water required will depend on multiple factors, but especially the temperature and humidity levels of where you are located.
- Keep on knitting the dough for 5-8 minutes; if using a stand mixer, knit for 5-6 minutes. This will allow the dough ball to develop a little chewiness.
- You want a soft but not sticky dough.
Rest the Dough
- Form a ball with the dough and a little sunflower oil to ‘wet’ the surface of it. This will prevent the dough from becoming dry while it rests. [Picture 4]
- Allow the bhaura dough to rest for 30 minutes in a warm place. Alternatively, you can use a damp cloth or tea towel to keep the bhatura dough moist while it rests; simply wet it under running water and squeeze away any excess moisture.
- As these are bhatura without yeast, they won't require overnight fermentation.
Deep Fry the Bhatura
- Heat oil for deep frying. Using fresh oil will ensure the bhature ends up crispy outside, soft inside, and won't have excess oil. You should cook the bhatura on medium-high heat.
- Divide the dough into four equal parts and knit each part into a ball. Allow these dough balls to rest for a further couple of minutes.
- With a rolling pin, roll the dough of each ball to about 1/10 inch (3mm) thickness in an oval shape.
- Use oil on the rolling board to prevent the dough from sticking, rather than plain flour; this will keep the oil clean, and the flour won't brown on the outer part of the bread. [Picture 5]
- Test that the oil is hot by dropping a crumb of dough in it. If it rises to the top straight away and turns golden quickly, the oil is ready.
- Deep fry the rolled bhatura in the hot oil until golden brown, then flip and finish cooking. Do not drop the bhatura disks in the oil, but slide them from the side. [Picture 6]
- As the baking powder and soda react to the oil, the bhatura will fluff up as the dough forms pockets of hot air.
- Once one side of the bhatura is golden brown [approximately 2-3 minutes], turn the bhatura and continue frying until fully cooked. The cooking time will depend on the size and thickness of the bhatura, so adjust accordingly.
- Once the bhatura is ready, remove it from the frying pan and rest it on a piece of paper towel or a cooling rack, so to remove the excess oil. A cooling rack will allow the oil to drain and won't make one part of the bhatura soggy.
- Repeat the same process until you use all the dough up.
- Serve bhatura immediately while hot with your favorite curries, like chana masala, chole, or anything you like!
🙋 People Also Ask [FAQs]
What is the difference between bhatura and puri?
The difference between puri vs bhatura lies in the ingredients and texture. Bhatura contains maida (refined flour), yogurt, and sometimes semolina, creating a large, fluffy, deep-fried bread, and is typical of North India. Puri, on the other hand, is made with whole wheat flour, resulting in a smaller, round, deep-fried bread loved throughout India.
Is chole bhature a Punjabi dish?
Chole bhature is a quintessential Punjabi dish, consisting of spiced chickpea curry (chole) and deep-fried bread (bhature). This is usually served with fresh onion and a slice of lime.
Why is yogurt used in bhatura?
Yogurt, or curd, is used in bhatura to enhance the texture and flavor of the deep-fried Indian bread. The acidic nature of curd activates the leavening agents, like baking soda, making the bhatura fluffy and soft. It also imparts a slight tangy taste, balancing the richness of the dish.
💡 Expert Tips and Tricks
- Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh. If they are expired or have been sitting in your pantry for too long, they may need to work more effectively in leavening the dough. Check the expiration dates and replace them if necessary.
- Proper Mixing: Sift the dry ingredients, including the all-purpose flour, baking powder, baking soda, and salt, to guarantee even distribution and aeration. Properly mixing the leavening agent with the flour is essential for consistent rising.
- Yogurt or Buttermilk: To create a soft and elastic dough, use yogurt or buttermilk as the liquid component. The acidity in these ingredients reacts with the baking soda to produce carbon dioxide gas, which helps the bhature puff up. The acidic component is crucial in the absence of yeast.
- Knead the Dough Well: Knead the dough thoroughly, at least for 5-7 minutes, until it becomes smooth and elastic. This helps to develop the gluten in the dough and creates a good structure for the bhatura to rise. It's important to knead the dough until it's not sticky anymore. You can also use the Kitchenaid stand mixer to knead it, if preferred.
- Rest the Dough: Allow the dough to rest for at least half an hour. This resting period allows the gluten to rest, making the dough easier to roll out and the bhature fluffier.
- Frying Technique: When frying the bhaturas, make sure the oil is hot and not smoking. Slip the bhatura from the side into the oil gently, and it should puff up. You can use a slotted spoon to gently press down on the bhatura in the hot oil, which can help it puff up even more. Fry until both sides are golden brown, then remove and remove excess oil by draining the bhature on a rack or kitchen paper. Serve hot.
❄️ Storing & Reheating
- In the fridge: You can store the raw dough in the fridge overnight; however, you will need to allow it to get back to room temperature before frying. If you can prepare the dough and use it within 2-3 hours, this recipe is the best, as it is made to be quick and to avoid overnight fermentation. Fried bhature can be stored in the fridge for a day.
- In the freezer: I wouldn't recommend freezing the frozen bhature or the dough.
- Reheating: These can be reheated on a frying pan with a bit of oil, or in the microwave. They won't be as crunchy as when initially fried, but will still be tasty.
🍴 More Delicious Recipes To Try
🍽️ Recipe
Quick and Easy Bhatura Without Yeast
This bhatura recipe allows you to create the perfect Indian fried bread in under an hour, without yeast. Using yogurt, baking powder, and sugar, the texture is soft and lightly chewy, while the outer part crisp.
Ingredients
- 150 g White Flour
- 30 g Semolina
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 2 teaspoon Granulated Sugar
- 50 g Plain Yogurt Curd, Full Fat Set Yogurt
- ½ teaspoon Sunflower Oil or Vegetable Oil
- Water as needed room temperature or slightly warmer not cold
- Sunflower, Canola, or Vegetable Oil For frying
Instructions
Prepare the Dough
- Sieve the all purpose flour into a large mixing bowl.
- To the flour, add all the other dry ingredients: sugar, fine semolina, baking soda, baking powder, and salt.
- Mix all the ingredients together until uniform.
- Next, add curd [yogurt] to the dry mixture. Mix well using your hands, until you obtain a crumbly like mixture.
- Start adding the warm water slowly and knit the dough well until a uniform, soft consistency is achieved. The amount of water required will depend on multiple factors, but especially the temperature and humidity levels of where you are located.
- Keep on knitting the dough for 5-8 minutes; if using a stand mixer, knit for 5-6 minutes. This will allow the dough ball to develop a little chewiness.
- You want a soft but not sticky dough.
Rest the Dough
- Form a ball with the dough and a little sunflower oil to ‘wet’ the surface of it. This will prevent the dough from becoming dry while it rests.
- Allow the bhaura dough to rest 30 minutes in a warm place. Alternatively, you can use a damp tea towel to keep the bhatura dough moist while it rests; simply wet it under running water, and squeeze away any excess moisture.
Deep Fry the Bhatura
- Heat oil for deep frying. Usiong fresh oil will ensure the bhature end up crispy outside, soft inside, and won't have excess oil. You should cook the bhatura on medium high heat.
- Divide the dough into four equal parts and knit each part into a ball. Allow these dough balls to rest for a further couple of minutes.
- With a rolling pin, roll the dough of each ball to about 1/10 inch (3mm) thickness in an oval shape. Use oil on the rolling board to prevent the dough from sticking, rather than plain flour; this will keep the oil clean and the flour won't brown on the outer part of the bread.
- Test that the oil is hot by dropping a crumb of dough in it. If it raises to the top straight away and turns golden quickly, the oil is ready.
- Deep fry the rolled bhatura in the hot oil until golden brown then flip and finish cooking. Do not drop the bhatura disks in the oil, but slide them from the side.
- As the baking powder and soda react to the oil, the bhatura will fluff up as the dough forms pockets of hot air.
- Once one side of the bhatura is golden brown [approximately 2-3 minutes], turn the bhatura and continue frying until fully cooked. The cooking time will depend on the size and thickness of the bhatura, so adjust accordingly.
- Once the bhatura is ready, remove it from the frying pan and rest it on a piece of paper towel or a cooling rack, so to remove the excess oil. A cooling rack will allow the oil to drain and won't make one part of the bhatura soggy.
- Repeat the same process until you use all the dough up.
- Serve bhatura immediately while hot with your favorite curries, like chana masala, chole, or anything you like!
Notes
Self Raising Flour: You can use it instead of only all purpose flour and baking powder, as it simply is a combination of these two ingredients. Use the baking soda in any case, as it helps with the extra fluff.
Semolina: If you don't have fine semolina, you may substitute it with coarse one but you MUST blend it before use. Note that not all blenders are suitable for this purpose, and coarse semolina won't work in this recipe as it is.
Whole Wheat Flour: Should you wish, you can use some whole wheat flour, however, this will require more water. As the bran will try to absorb more water as time passes, this will also require longer kneading.
Sugar: I wouldn't recommend using brown sugar instead of white in this recipe, as its flavor is much richer. Should you wish, you can skip this ingredient, but the end result will change slightly.
❄️ Storing & Reheating
In the fridge: You can store the raw dough in the fridge overnight, however, you will need to allow it to get back to room temperature before frying. If you can prepare the dough and use it within 2-3 hours, this recipe is the best, as it is made to be quick and to avoid overnight fermentation. Fried bhature can be stored in the fridge for a day.
In the freezer: I wouldn't recommend freezing the frozen bhature or the dough.
Reheating: These can be reheated on a frying pan with a little oil, or in the microwave. They won't be as crunchy as when initially fried, but will still be tasty.
Note: The calories shown are an estimate for the ingredients used, and do not include the oil that is absorbed during the frying process.
Nutrition
Calories: 183kcalCarbohydrates: 37gProtein: 5gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 2mgSodium: 247mgPotassium: 74mgFiber: 1gSugar: 3gVitamin A: 12IUVitamin C: 0.1mgCalcium: 37mgIron: 2mg
Tried this recipe?Let us know how it was!
Arpita Mittal says
Tried to make Bhatura’s for the first time, and it came out superb just like a pro. Thanks Elle
Elle says
Yes, Arpita! Like a pro!!
Patricia says
Thank you for the lovely bread recipe, never thought it was so easy to make, tasted great!
Elle says
Thank you, Patricia! I'm glad you like it!