For those who do not know about bhatura, it is one of the most popular punjabi dish and is a thick leveled fried indian bread. Bhatura is different from Puri in the way dough is prepared and generally bhatura is made from all purpose flour (maida) and not wheat flour. Puri and Bhatura taste widely different.
Though making normal puffed puri, kachori is not new to me, bhatura is something I do not make often. Recently a school friend of mine (who lives in US now), said he is visiting UK and will love to eat chole bhature. How will I not serve a long time school friend, especially if he coming all the way to UK.
So guess what? I called up mom (as I know she is an expert in making bhatura) and asked her for tips and tricks. Once convinced that I can write about it, I am sharing this perfect bhatura recipe.
Punjabi Bhature | How to make Bhatura at home | Your Food Fantasy
Key elements about making bhatura is, dough preparation. My recipe is not for instant bhature, but needs to rest the dough for 4 hours.
Bhatura’s are usually paired with Punjabi Chole. If you have not tried that yet, here is my recipe for Chole.
Punjabi Bhatura Recipe | Your Food Fantasy
Below is step by step detailed recipe of making restaurant bhatura at home.
Punjabi Bhatura Recipe
- 2 Cups All Purpose Flour/ Maida
- 2 Tablespoon Semolina (Sooji)
- 3 Tablespoon Yogurt
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 2 Tablespoon Oil
- Oil For Deep Frying
- In a mixing bowl, add all the above ingredients and knead it to a soft dough with the help of lukewarm water. Cover it with a wet kitchen towel and keep aside in a hot and dry place for resting for at least 4 hours.
- Divide the dough into equal parts and make round balls of it. Roll every Bhatura into circle of 4-5 inch diameter and fry them in hot oil till both side are nice golden.
- Serve hot and enjoy with Punjabi chole, pickled onion and Green chillies.
- Always Add yogurt which is at room temperature, not coming straight out of fridge.
- Bhatura shape can vary depending upon the softness of dough. So don’t worry if they are not coming perfect rounds.
- Always fry them on high heat as they can absorb oil if fried on low heat and also will not puff perfectly.