Quick and instant bhatura recipe - Eno fruit salt is used while making bhatura instead of yeast. Bhatura is deep fried, puffed Indian bread.
Today’s bhatura recipe is the quicker version. No fermentation is needed. To replace the yeast, I have added Eno fruit salt. Dough needs only 30 minutes resting time. After that start rolling and frying the bhaturas. Within 40-45 minutes you will have piping hot bhatura ready to serve.
The texture of the bhatura is just fantastic. You won’t have to compromise in terms of taste and texture. It has crispy top with soft and fluffy bottom or inside.
I have already shared traditional bhatura recipe. In that bhatura recipe, I have made homemade yeast mixture which needs to ferment overnight. So to make the traditional version of bhatura, one needs to be pre-planned.
Usually bhatura are made with all purpose flour. But in this recipe I have used half all purpose flour and half whole wheat flour. So it is very little on healthier side.
Bhatura is traditionally served with punjabi chole. Chole bhature is usually served as a breakfast. Now no one (including me) can afford to have this kind of heavy breakfast in this modern lifestyle. So I usually make this as a weekend lunch or sometimes as a dinner.
Check out other Indian breads
Poori recipe // Naan recipe // Tawa paratha // Soft phulka roti
How to make quick bhatura (Step by Step Recipe with Photos):
1) Take dry ingredients (all purpose flour, chapati atta, semolina, salt, sugar, baking powder and eno fruit salt) in a bowl.
2) Mix well. add plain yogurt.
3) Mix it by rubbing between your fingers till everything is incorporated well.
4) Now start adding little water at a time and knead the dough. Keep adding and keep kneading the dough.
5) I have used exact ¾ cup of water. Dough should be tight and firm (not loose like roti dough).
6) Now add a tablespoon of oil.
7) Again knead the dough till it is smooth. It took me good 3-4 minutes.
8) Cover it with clean damp kitchen towel. Let it rest for 30-40 minutes. Longer resting time will not hurt.
9) After resting time dough should be leavened slightly. You will notice few spots are light while few are darker in color.
10) Knead it again and make it smooth. Divide the dough into 15 equal portions. Make smooth ball and then flatten it between your plam.
11) Work with one flattened ball at a time. roll into 5 inch diameter circle or oval shape. Bhatura should not be too thin or too thick. It should have medium thickness. Roll and keep in a plate covered with kitchen towel.
12) While you rolling the bhaturas, heat the oil in pan on medium heat for deep frying bhaturas. Oil should be medium hot. Once it is hot, slide one bhatura into the oil.
13) Within few seconds it will puff up.
14) Once golden brown from once side, flip it. Lightly press it with spatula, so it gets fried evenly from all the sides.
15) Then remove it using the slotted spatula and let it drain the excess oil.
16) Keep in the paper towel lined plate.
Repeat the same frying process for all the bhaturas. Serve bhatura hot or warm.
Serving suggestion: Serve bhatura with chole (variation#1, variation#2) or Jain punjabi chole, aloo chole, pindi chole, chole paneer.
Instant bhatura recipe with eno
Ingredients
For bhatura dough:
- 1 cup All purpose flour (Maida)
- 1 cup Whole wheat flour (Chapati atta)
- 3 tablespoons Sooji (rava or semolina)
- ½ teaspoon Baking powder
- ¼ teaspoon Eno fruit salt
- Salt to taste
- ½ teaspoon Sugar
- 2 tablespoons Plain yogurt
- ¾ cup Warm water
- 1 tablespoons Oil + more for deep frying
Instructions
Making dough:
- Take dry ingredients (all purpose flour, chapati atta, semolina, salt, sugar, baking powder and eno fruit salt) in a bowl.
- Mix well. add plain yogurt.
- Mix it by rubbing between your fingers till everything is incorporated well.
- Now start adding little water at a time and knead the dough. Keep adding and keep kneading the dough.
- I have used exact ¾ cup of water. Dough should be tight and firm (not loose like roti dough).
- Now add a tablespoon of oil.
- Again knead the dough till it is smooth. It took me good 3-4 minutes.
- Cover it with clean damp kitchen towel. Let it rest for 30-40 minutes. Longer resting time will not hurt.
Making quick bhatura recipe:
- After resting time dough should be leavened slightly. You will notice few spots are light while few are darker in color.
- Knead it again and make it smooth.
- Divide the dough into 15 equal portions. Make smooth ball and then flatten it between your plam.
- Work with one flattened ball at a time. roll into 5 inch diameter circle or oval shape.
- Roll and keep in a plate covered with kitchen towel.
- While you rolling the bhaturas, heat the oil in pan on medium heat for deep frying.
- Oil should be medium hot. Once it is hot, slide one bhatura into the oil.
- Within few seconds it will puff up.
- Once golden brown from once side, flip it. Lightly press it with spatula, so it gets fried evenly from all the sides.
- Then remove it using the slotted spatula and let it drain the excess oil.
- Keep in the paper towel lined plate.
- Repeat the same frying process for all the bhaturas.
I ate all of my yogurt this morning. Can I make dough without dahi?
actually you do need yogurt (Something sour) to activate the baking powder.
Hi, Due to lockdown I am not able to get baking powder. Can I use only Eno for bhatura. Pls suggest. Thanks.
yes skip the baking powder.
Thank you for your amazing recipes Kanan! I have tried many of them and it’s always a homerun !😁
Can you also provide some recipes using American cottage cheese(not paneer). I would love to try those as well.
Thank you again and please stay safe!🤗
I will try to share the recipes with cottage cheese.
So far I am eating that with fruits only
You said no need to put yogurt but in ingredients you have mentioned .so I'd it necessary to add yogurt.
Where did I say no need to put yogurt?
Yes, you need yogurt in the recipe
Can we use corn flour instead of baking powder
No, you must use baking powder