Bhatura – How to make Bhatura

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!

two bhaturas and chole in a steel plate with sliced onions and pickle

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.

chole bhatura in a round steel plate with onions and pickle

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!

Method

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.

Fry both the sides until brown.

Transfer to tissue paper to drain oil. Serve bhatura with chole!

How to make Bhatura

two bhaturas and chole in a steel plate with sliced onions and pickle
Manali
Step by step instructions on how to make Bhatura, the popular puffed deep fried Indian bread!
5 from 24 votes
Prep Time 1 hr 15 mins
Cook Time 20 mins
Total Time 1 hr 35 mins
Servings 8 bhaturas
Calories 169 kcal

Ingredients
  

  • 2 cups all purpose flour 260 grams, also known as maida
  • 1.5 tablespoons semolina also known as sooji
  • 1.5 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 pinch baking soda
  • 2 tablespoons vegetable oil
  • 1/2 cup plain yogurt
  • 3-4 tablespoons milk as needed to knead the dough
  • oil for deep frying use vegetable or canola

Instructions
 

  • 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. Then 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/wok 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. Fry both the sides until brown.
  • Transfer to tissue paper to drain oil. Serve bhatura with chole!
     

Notes

  1. The prep time includes the resting dough time of 1 hour.
  2. You may use water in place of milk to knead the dough.

Nutrition

Calories: 169kcalCarbohydrates: 27gProtein: 4gFat: 4gSaturated Fat: 3gCholesterol: 2mgSodium: 224mgPotassium: 95mgSugar: 1gVitamin A: 25IUCalcium: 40mgIron: 1.6mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

How to make Bhatura

76 thoughts on “Bhatura – How to make Bhatura

  1. I shared this recipe with my daughters and they both instantly asked me to make them the day they get home from college. I can’t wait to see them and make this specially requested meal for them. Thanks for sharing.

  2. 5 stars
    greetings from Pakistan! the batura turned out superb and thank you for a superb recipe. my only question is what should be the consistency of dough? soft or hard? many thanks

  3. 5 stars
    I tried it out and it turned super soft, fluffy and tasty! My husband loved it! Thanks a ton for this wonderful recipe. I followed all the exact propotions you mentioned.

  4. 5 stars
    This is my go to recipe for bhatura. I’ve made it three times now in my kitchen aid stand mixer and it always turns out perfectly. Thank you!

  5. 5 stars
    Your recipe is excellent!! What I tried from my own side, keeping it for much longer than what you told in your recipe is not a good idea at all. It is only making them way too heavy and oily. Thank you so much!! You are too good!!

  6. 5 stars
    Tried bhature for the first time as per ur recipe… And indeed it came out wonderful and delicious 😋 😋 😋…. Thanks a lot!!! 😍 😍 😍

    1. I meant make the dough and allow it to rise in the bread machine, I would take it out and roll it and fry it of course

  7. I tried this recipe and it came out sooooo good. Soft and delicious. Thank you Manali. Looking forward to more of your recipes

  8. 5 stars
    Best bhatura recipe!! Every single bhatura puffed up beautifully… And there were no leftovers! Loved it!! Thankyou!!!

  9. Hi manali, great recipe. Just a quick question. Is it okay if I add Amla the chole while following this recipe?

  10. 5 stars
    Hey Manali, I tried the bhatura recipe for first time. The bhaturas were lovely for a first timer. But while pressing/rolling them, they were shrinking. May be I activated gluten a lot by kneading too much?
    Also not all of my bhaturas fluffed up and crisped. probably oil temperature?

  11. Adding milk makes the dough too loose and the sugar proportion is too much, making the bhatura very red, even before it is cooked from inside

  12. 5 stars
    Worked great the first time! Didn’t have baking powder so I added more baking soda and added some vinegar. Still great! My son and my wife loved them! Thank you

  13. 5 stars
    Hi Manali,

    Tried making bhaturas for the first time and they were amazing! Thank you for making a seemingly daunting task simple and yum! I will be attempting to replicate some of your other indian recipes going forward. 🙂

  14. 5 stars
    Hi Manali,
    Tried the recipe for the first time and it turned out perfect. My family members enjoyed it. I have tried so many of your recipes and they have never disappointed me. Thanks again!

  15. Thanks for the receipe, would be good if you could regarding the rolling, , if a little flour is required whilst rolling the bhatura . Or oil. You haven’t specified. Cuz I feel the rolling part is the most important, it’s how well your roll, that decides the fluffing in the oil..

  16. 5 stars
    Thanks for the recipe. Ive been making bhaturas for very long. But this time l followed your recipe. They turned out to be excellent. Everyone enjoyed them . Thanks again

  17. Hi! Going to try it tomm. Can the dough be made the previous night and stored in the fridge? Or will it go flat?

  18. 5 stars
    I made these for Father’s Day today. Hubby loved these. One question: will 1/8 teaspoon baking soda be the right amount? Two pinched of baking soda seems somewhat subjective to me.
    Thank you so much!

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