How to Make Bhatura: A Fluffy North Indian Delight
Bhatura is a delicious Indian bread that is deep-fried and puffed up, making it soft and fluffy. It’s best known for being served with chole, which are spicy chickpeas, together creating a popular North Indian dish called Chole Bhature. Bhaturas have a nice crispy outside while being wonderfully soft inside, and they are especially loved in Punjabi cooking. People often enjoy them during weekend brunches or at special celebrations. If you want to try making this tasty bread at home, this guide will take you through easy steps to create perfect bhaturas from scratch!
Table of Contents
Ingredients You’ll Need:
- 2 cups all-purpose flour (maida)
- 2 tablespoons semolina (sooji) – for extra crispness
- 1/4 cup yogurt (curd)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon oil or ghee
- Water – as needed to knead the dough
For Frying:
- Oil – for deep frying
Step-by-Step Instructions:
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, semolina, sugar, salt, and baking soda. Mix well.
Step 2: Add Wet Ingredients
Add the yogurt and a tablespoon of oil or ghee to the dry mix. Begin mixing and slowly add water little by little to knead into a soft, pliable dough. Knead for about 8–10 minutes until smooth.
Step 3: Let it Rest
Cover the dough with a damp cloth and let it rest for 2–3 hours. This resting time helps the dough ferment slightly and gives bhaturas their characteristic puffiness.
Step 4: Divide and Roll
After resting, divide the dough into small lemon-sized balls. Roll each one into a smooth ball, then flatten and roll it out into a circle or oval shape about 5–6 inches in diameter. Don’t make them too thin or too thick.
Step 5: Heat the Oil
In a deep frying pan or kadhai, heat oil over medium-high heat. To test if the oil is ready, drop a small piece of dough into it – it should rise to the top quickly and puff up.
Step 6: Fry the Bhaturas
Carefully slide one rolled-out dough circle into the hot oil. Gently press down with a slotted spoon to help it puff. Flip once golden brown on the bottom and cook the other side. Remove and drain on paper towels.
Step 7: Serve Hot
Bhaturas are best served hot and fresh, paired with spicy chole, sliced onions, pickle, and a squeeze of lemon.
Serving Suggestions :
Bhatura is best enjoyed fresh and hot, with spicy chole, a wedge of lemon, and sliced onions. For a twist, you can also serve it with paneer dishes or even sweet chutneys. A glass of lassi or chaas (buttermilk) complements the meal perfectly.
Tips for Perfect Bhaturas:
Use yogurt and baking agents: These help the dough ferment properly and make the bhatura fluffy.
Let it rest: Fermentation time is crucial for achieving the right texture and flavor.
Oil temperature matters: Too hot, and the bhatura will brown too quickly without cooking inside; too cold, and it won’t puff up.
Fry one at a time: This ensures even cooking and puffing.
Final Thoughts :
Making bhatura at home is a rewarding experience. With just a few ingredients and some simple techniques, you can bring a taste of North Indian street food right to your table. Whether it’s a weekend treat or a festive indulgence, bhatura never fails to impress. Give it a try, and watch it become a favorite in your home too!