Bhatura – How to make Bhatura

Step by step instructions on how to make Bhatura, the popular puffed deep fried Indian bread!
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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 45 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

108 thoughts on “Bhatura – How to make Bhatura

  1. 5 stars
    Tried these today for the first time. Came out great!!! My entire family enjoyed these. I also ran out of the dough as other reviewer mentioned. Next time I will make 2X the recipe. I got 2 bites out of my husband’s plate and they tasted better than store bought. Thank you for taking the time to share this recipe.

  2. 5 stars
    Made bhature for the second time, with your recipe and they turned out very yummy! best ever!! thanks for the wonderful recipe.

  3. 5 stars
    Fantastic! Made for the first time. Easy instructions. My wife asked me to make them. I had never heard of them before! Very tasty! I served with a spiced chickpea and chicken heart dish. I can recommend this recipe 100%. Thankyou!

  4. 5 stars
    I tried your recipe of Bhature yesterday for Diwali dinner, they came out so good ! Everyone in my loved it and enjoyed it ! I am so happy to find a perfect recipe. Thank you so much for all your hard work to help us to become better cooks.?

      1. 5 stars
        It was my first time making bhaturas and they turned out amazing! I rolled them to about 8-9” before I saw your reply, but they still worked out well. I love that you provide gram measurements for your ingredients, makes it very easy to measure out stuff. Not many Indian cooking blogs do that. Keep up the good work!

  5. 5 stars
    Tried to make Bhatura’s for the first time, and it came out superb just like a pro. Thanks Manali

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