Bhatura Recipe with step-by-step pictures and recipe will guide you to make this instant restaurant-style, easy, no yeast Bhatura at home.
Chole Bhatura is a very popular North Indian meal combo that is served on various occasions. Moreover, this is served in all the North Indian Restaurants and Dhabas. This is one versatile dish that we Indians prefer to have for breakfast, lunch, or even dinner. It is like a match made in heaven and there is hardly anyone who doesn’t like this combination. Be it kids or adults everyone relishes Chole Bhatura.
Bhatura is basically an Indian Bread that is made with all-purpose flour and leavening agent. The dough is rested for about 20 minutes and you are done. It doesn’t need any elaborate or tedious process. Learn to make this with simple and detailed pictures shown below in the recipe.
If you want to try more Indian Bread Recipes, check out these recipes
Spinach Pooris
Beetroot Paratha
Nachni Methi Theplas
Rajgira Paratha
Bhatura Recipe
Ingredients
- 1 cup All-purpose flour | maida
- 2 tbsp semolina | sooji | Rava
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp yogurt | curd
- 1 tbsp melted ghee
- 1 cup of warm water
- salt as per taste
Instructions
- How to make the Bhatura Dough
- Firstly, Take 1 cup of all-purpose flour in a bowl.
- To that add 1 tbsp of Rava | sooji | semolina.
- Now add salt, baking soda, and baking powder to the dough and mix well.
- Add curd, warm water into the flour and knead it into a soft dough.
- Rest the dough for 20 minutes so that it stays moist. This step will help the Bhatura to puff up.
- How to make Bhatura and roll them
- Now smooth the dough once, if you want you can add 1 or 2 drops of oil at this step. Divide the dough into medium size balls and flatten it. There should not be any cracks.
- Now dust some flour on the rolling surface and place a dough ball and carefully roll it as shown. The edges should be even and not cracked. You should roll it bigger in size as it will stretch in size on its own.
- How to fry the Bhatura
- Heat oil in an iron skillet or nonstick Kadai. The quantity of oil should be sufficient for Bhatura to dip.
- Once the oil is hot, drop a small piece of dough to check if it's done. If the oil is hot enough carefully slide the Bhatura into the hot oil.
- Bhatura will rise on its own, if it doesn't, you need to press a little. Fry till you see bubbles on the top of the Bhatura and till they are crispy.
- Remove the Bhatura on a plate lined with tissue paper so that the extra oil comes out. Serve it immediately with chole, pickles, and sliced onion.
Nutrition
Step-by-Step Recipe of Bhatura
How to make the Bhatura Dough
1. Firstly, Take 1 cup of all-purpose flour in a bowl.
2. To that add 1 tbsp of Rava | sooji | semolina.
3. Now add salt, baking soda, and baking powder to the dough and mix well.
4. Add curd, warm water into the flour and knead it into a soft dough.
5. Rest the dough for 20 minutes so that it stays moist. This step will help the Bhatura to puff up.
How to make Bhatura and roll them
6. Now smooth the dough once, if you want you can add 1 or 2 drops of oil at this step. Divide the dough into medium size balls and flatten it. There should not be any cracks.
7. Now dust some flour on the rolling surface and place a dough ball and carefully roll it as shown. The edges should be even and not cracked. You should roll it bigger in size as it will stretch in size on its own.
How to fry the Bhatura
8. Heat oil in an iron skillet or nonstick Kadai. The quantity of oil should be sufficient for Bhatura to dip.
9. Once the oil is hot, drop a small piece of dough to check if it’s done. If the oil is hot enough carefully slide the Bhatura into the hot oil.
10. Bhatura will rise on its own, if it doesn’t, you need to press a little. Fry till you see bubbles on the top of the Bhatura and till they are crispy.
11. Remove the Bhatura on a plate lined with tissue paper so that the extra oil comes out. Serve it immediately with chole, pickles, and sliced onion.
Recipe Notes
- This Bhatura Recipe is quick and no yeast, so you do not need any prior planning to make this recipe.
- Baking soda and baking powder are ket ingredients in this recipe.
- Resting the dough for 20 minutes is enough to get fluffy and crispy Bhaturas.
- However, if you have time you can leave it for 1 hour also.
- This Bhatura will taste best with all-purpose flour, however, you can try using wheat flour, but the texture and taste will be totally different.
- Also, after frying serve it immediately.
Finally, do check these curries that will go with Bhatura,
Methi Malai Paneer
Paneer Butter Masala
Mix Veg Curry
Tawa Paneer Masala
