Bhatura Recipe – How many times have been that you have been to your favourite north-indian food giant and had a perfect bhatura / भटूरा . I have throughly enjoyed bhatura from Bikanervala and Haldirams. Bhatura is one of my favourite thing. I can probably eat it everyday. Oh well, only if I was not counting calories.
What is Bhatura
For those who do not know about bhatura, it is one of the most popular punjabi dish and is a thick levelled fried Indian bread. Bhatura, bhature or Bhatoora, originates from Indian Subcontinent and have few variants like stuffed bhatura. Stuffing used in stuffed bhatura is normally spicy potatoes or paneer.
How is Bhatura different from Puri
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.
I make puri and kachori every now and then. However, bhatura is something which I have not made often. Sometime back, 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 and expressed desire to eat bhatura.
So guess what? I called up mom (as I know she is an expert in making bhatura) and asked her for tips and tricks. I have made bhatura many times since then and get hang of tips and tricks of bhatura making. Now am convinced that I can share perfect bhatura recipe.
Key elements about making bhatura is, dough preparation. My recipe is not for instant bhature, but needs to rest the dough for 4 hours.
Method of making Bhatura – Bhatura Recipe
- In a mixing bowl, add all purpose flour/ maida, semolina (Sooji), yogurt, baking soda, baking Powder, sugar, salt, 2 tablespoon Oil and knead it to a soft dough with the help of lukewarm water.
- Cover it with a wet kitchen towel. 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.
Pro Tips for best Bhature
- You need to knead the dough properly. Dough needs to be knead for 8-10 mins, so that dough is not sticky.
- You need to rest the dough. I rest my dough for 4 hours. Reason to rest the dough is that rested dough will help in rolling the dough balls.
- For softer bhatura, add milk to the dough.
- Make sure that the oil is hot, else bhatura won’t puff and soak away the oil.
- After frying, put the hot bhatura on a tissue paper to soak away excess oil. Let me be honest, bhatura is calorie rich, as much as calories I can take away, makes me feel less guilty.
- Plan ahead and get the dough ready before the time when you want to make bhatura.
- To make bhatura crunchier, add bit of semolina / sooji. Semolina will also give nice texture to bhatura.
Serving Suggestion
Serve freshly fried bhatura with punjabi chole / chana masala. Add raw onions on the side along with green chilli. You can not make bhatura in advance. It won’t be fluffy anymore and get hard and chewy.
Other types of Bhatura Recipe
Vegan Bhatura – You can make vegan bhatura too by simple swapping of plain yogurt with a vegan yogurt.
Paneer stuffed bhatura – you can try this extra special paneer stuffed bhatura.
Below is step by step detailed recipe of making restaurant bhatura at home.
Recipe Card
Punjabi Bhatura Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Absolutely delicious. Who would resist this? I certainly cannot.
Thank you 🙂