India Bhatura
Bhatura is a classic Indian bread that is deep-fried to achieve a soft, fluffy texture with a slightly crisp exterior. It is a key component of the popular North Indian dish chole bhature, where it is served with spiced chickpeas. Bhatura holds cultural significance as a festive and indulgent bread, often enjoyed during celebrations or special meals. Traditionally made with a leavened dough using yogurt and flour, it has a slight tang that pairs perfectly with savory curries.
Recipe Servings: 8
Prep Time
15 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
20 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (250 g) maida or all-purpose flour
- 2 Tbsp (30 g) semolina
- ½ tsp (2 ml) salt
- ½ tsp (2 ml) sugar
- ¼ tsp (1 ml) baking powder
- ¼ tsp (1 ml) baking soda
- ½ cup (120 ml) plain yogurt
- 2 Tbsp (30 ml) vegetable oil or melted butter
- ¼ cup (60 ml) water, as needed
- Vegetable oil, for deep frying
Directions
- In a large mixing bowl, combine the maida or all-purpose flour, semolina, salt, sugar, baking powder, and baking soda. Add the yogurt and vegetable oil or melted butter, mixing until the dough begins to come together. Gradually add water, 1 tablespoon (15 ml) at a time, and knead into a soft, pliable dough.
- Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for 1–2 hours. The dough should slightly rise but not double in size.
- After resting, knead the dough briefly and divide it into 8 equal portions. Roll each portion into a smooth ball.
- On a lightly floured surface, roll each ball into a circle or oval about 6 inches (15 cm) in diameter. Ensure the dough is not too thin, as this may cause it to tear during frying.
- In a deep frying pan or wok, heat vegetable oil over medium-high heat. To test the oil, drop a small piece of dough into it; if it sizzles and rises quickly, the oil is ready.
- Carefully slide one bhatura into the hot oil. Press it gently with a slotted spoon to help it puff up. Fry until golden brown on one side, then flip and cook the other side. This should take about 30–40 seconds per side.
- Remove the fried bhatura and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough portions.
- Serve the bhaturas hot with chole (spiced chickpeas), pickles, and yogurt or raita.
Notes
- For a lighter dough, substitute ¼ cup (31 g) of all-purpose flour with whole wheat flour.
- To enhance the flavor, add a pinch of carom seeds or fennel seeds to the dough.
- Bhaturas are best enjoyed fresh, as they lose their fluffiness when stored.
- Bhatura is similar to puri but is leavened and made with all-purpose flour. It is a larger bread and considered more indulgent.
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