Bhatura recipe or Bhature Recipe - This is deep fried and puffed Indian bread. Traditionally served with Punjabi chole or chana masala.
First time I tried when my in-laws were here. After that I made couple of times and it is huge success.
This is crispy from the top, soft and fluffy from the bottom or inside. This is the BEST bhatura I have ever tried at home.
As you have seen, in this recipe we are not adding yeast. We are making our homemade yeast mixture or leavened mixture. This mixture needs to ferment overnight or at least 6-8 hours. We are using this fermented mixture to make the dough. So one needs to be pre-planned. It is not that hard. Chickpeas need to be soaked overnight to make chole which is served along with bhatura. So when you soak chickpeas, also make this mixture and let it ferment.
If you are in rush or want to make quicker version. I got you covered. I have already shared the quick bhatura recipe and instant aloo bhatura as well.
I have adapted this recipe from the ‘The Dhabas Of Amritsar
’ book. It has story/author’s experience of famous dhabas from Amritsar and author also included some most popular recipes from those dhabas. This bhatura recipe with chole is the signature dish of the famous Kwality Restaurant.
The original recipe says that fry them in the ghee (clarified butter). Here I have fried them in oil.
Every restaurant has different size of bhatura. Many serves very big ones that you cannot finish the one. But here I made small to medium sized that one person can have 3-4 easily as a meal or 1-2 as a breakfast.
Chole bhature is usually served as a breakfast, but now a days everyone is calorie conscious and no one likes indulging breakfast. I would make it as a dinner or weekend lunch.
Check out other Indian bread recipes
Naan recipe // Plain tawa paratha // Phulka roti // Puri recipe
How to make Bhatura Recipe (Step by Step Photos):
1) First let’s make the yeast. Take 2 ½ tablespoons of all purpose flour and baking soda in a small bowl. add 3 tablespoons of water and make smooth paste.
2) Add ½ teaspoon of yogurt and mix.
3) Cover the bowl with plastic wrap or small plate and let it ferment overnight or at least 8 hours in warm place.
4) In another bowl, mix sooji and ⅓ cup of water. Make sure there are no lumps. Also cover this with plastic wrap and let it soak overnight or at least 8 hours.
5) Let’ see them how they look next day. The yeast mixture has few small bubbles on top.
6) As you stir it with spoon, bubbles might disappear.
7) Let’s see the sooji mixture.
8) It has soak up all the water and becomes smooth and thick paste. Both are ready to use to make dough.
9) To make dough take all purpose flour in a bowl, mix the salt in it.
10) Add yeast mixture and sooji mixture in it
11) Start kneading the dough, it will come together like this. You feel that you need extra water, but DO NOT ADD EXTRA WATER.
12) Keep kneading and you will get smooth and soft dough. It will take about 5 minutes.
13) Cover it with damp towel or napkin and let it rest for 15 minutes.
14) After resting time knead the dough once again to smooth out. Make 12 equal sized balls and flatten it out between your palm.
15) Roll it into 5-6 inch diameter round circle of even thickness. Roll few of them and arrange them on a plate, keep them covered.
16) Heat the oil for deep frying on medium-high heat. Oil needs to be nice and hot otherwise it will not puff up. Once hot fry one at a time. Slide rolled bhatura into hot oil carefully.
17) It will puff up like poori. Give very gentle pressure with back of spatula while frying.
18) Once there is no more bubbles, flip it using slotted spatula and fry other side. It should be light brown in color.
19) Remove it using slotted spoon and drain out excess oil.
20) Remove it on paper towel lined plate and repeat the same for rest of them.
This should be served hot or warm, right from kadai to plate.
Serving suggestion: Serve with chole (made in pressure cooker), Jain punjabi chole (no onion no garlic version), chole paneer, amritsari chole or aloo chana.
Bhatura recipe (Bhature recipe)
Ingredients
To make yeast (overnight fermentation):
- 2 ½ tablespoons All purpose flour (Maida)
- a pinch or ⅛ teaspoon Baking soda
- 3 tablespoons Water
- ½ teaspoon Plain yogurt
To Soak overnight:
- ¼ cup + 2 ½ tablespoons Sooji (rava or semolina)
- 1/3 cup Water
To make bhatura dough:
- 1 cup All purpose flour (Maida)
- Salt to taste
Instructions
Overnight soaking:
- In a small bowl mix all purpose flour, baking soda and water to make smooth paste. Cover it and let it ferment overnight or 8 hours.
- In another bowl, mix sooji and water to make the smooth batter. Cover this one too and let it rest overnight or at least 8 hours.
Making bhatura recipe:
- In a large bowl, mix all purpose flour and salt. Add overnight rested yeast mixture and sooji paste.
- Start mixing and kneading the dough till you get smooth and soft dough. NO NEED to add any extra water.
- Cover it with damp towel or napkin and let it rest for 15 minutes. Then again knead to smooth it out and divide into 12 equal balls and flatten between your palm.
- Roll it into 5-6 inch diameter round circle of even thickness. Roll few of them and arrange them on a plate, keep them covered.
- Heat the oil for deep frying on medium high heat. Once hot slide rolled one into hot oil. It will puff up like poori.
- Once there is no more bubbles, flip the it using slotted spatula and fry other side. It should be light brown in color.
- Remove it using slotted spoon and drain out excess oil. Remove it on paper towel lined plate
- Repeat the same for rest.
Do you think this recipe would halve well if I don’t want to make 12 at one time? Thanks in advance.
You can store leftover dough in the refrigerator for one day only.
Or freeze for about 3 months
Can we prepare the dough and keep it in fridge to use next day ?
Not sure, never tried keeping in the fridge.
But as per my experience, I can say that it should stay good for only 24 hours (one day), not more than that
Hi,
There was little confusion wih suji to be added since the measurement was bit different. Do we have to dip ¼ cup + 2 ½ tablespoons Sooji (rava or semolina) or is it either of two.
Total amount of sooji is used in the recipe -- ¼ cup + 2 ½ tablespoons
This total amount is soaked in the water