If you are not familiar with Punjabi dishes, you might be wondering what the title means. Bhatura / Bhatoora is a deep fried, fluffy bread usually made with Maida (All purpose Flour). Chhole Bhature is a traditional and very popular dish from North India. Chhole (Chana Masala) is a delicious curry made with boiled chickpeas and spices.
Although traditional bhatura recipe uses all purpose flour, I have incorporated wheat flour to make it little healthier. Also it’s fermented using yeast which gives it sour taste and lusciousness. I have omitted yeast from this recipe. Hence if you are looking for traditional recipe, this post is not for you! Nevertheless, you will definitely like the taste and texture of these bhaturas.
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Step by Step Recipe of Bhatura :
- We need below ingredients for this. You will find exact measurements in the recipe card below.
- Take a bowl. Add all purpose flour and wheat flour. Mix using hands.
- Add salt and little bit of water. mix and try to form a dough.
- Now add yogurt and start kneading.
- Add oil and form a smooth dough.
- Keep it covered for atleast and hour.
- After an hour, knead the dough and divide it into balls. Roll into semi thick round puri.
- Heat oil in a kadhai. Once the oil is hot enough, drop the puri slowly from side.
- Try to fluff the puri by gently pressing from all sides.
- Once cooked from one side, flip it and cook from other side.
- Make all the bhaturas in similar way.
- Serve them with Chhole.
Bhatura is a deep fried, big size puri made with flour and curd.
- 1 cup All purpose flour
- ½ cup Wheat Flour
- ¼ cup Yogurt
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 2 tbsp Water
- 2 tbsp Oil
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In a bowl, mix all purpose flour and wheat flour.
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Then add salt and little water. Mix well using hands.
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Add yogurt and try to form a dough. Knead well.
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Keep the dough covered for 2 hours.
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After 2 hrs, knead the dough. Make balls out of it.
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Roll each ball into small puris.
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Heat oil in a kadhai. Once oil is hot, drop puri from side.
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By pressing slowly from all sides, try to fluff the bhatura.
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Make all the bhatura in similar way.
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Serve hot with chhole.
- Make sure the oil is hot, before dropping the rolled puri. Otherwise it will soak lot of oil and will not fluff.
- Instead of baking powder and baking soda, instant yeast can be used.
- I have used both all purpose and wheat flour. You can choose to use either one or both per your choice.
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