Bhatura ( Bhatura Yeast Free-recipe)
by Tarla Dalal
bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura | with 27 amazing images.
Punjabi bhatura is a variant of authentic bhatura made with yeast. Learn how to make instant no yeast bhatura.
To make bhatura (yeast free recipe), combine all the ingredients ( plain flour, curds, baking powder, baking soda and butter) in a deep bowl, mix well and knead into a semi-stiff dough using enough water cover the dough with a damp muslin cloth and keep aside for 1 hour. Knead the dough well again and divide it into 8 equal portions. Roll each portion of the dough into a 175 mm. (7") diameter thick circle. Heat the oil in a deep non-stick kadhai and deep-fry the bhatura, one at a time on a medium flame, till they puff up and turn golden brown in colour on both the sides. Drain on an absorbent paper. Serve immediately with chole.
Bhatura is one of the most famous breads from Punjab. Bhaturas are served at most Punjabi functions and restaurants and the size of a Bhatura could vary a great deal. At a traditional Punjabi restaurant or get-together you can expect very large Bhatura being fried right there before your eyes in a huge kadhai. The term is most often used together with Chole as 'Chole-Bhatura'. The yeast free bhatura is a delicious fried Indian bread made with the same ingredients as its version with yeast.
Adding butter to the yeast free bhatura dough makes it softer while the baking soda and baking powder help it to rise and become fluffy. The curd on the other hand helps the Bhatura to rise and adds a slight tangy taste.
The resting time of 1 hour is important for the dough of Punjabi bhatura without yeast to rise and in turn puff up while deep-frying. Remember to serve them immediately, else they might turn chewy.
Tips for bhatura (yeast free recipe). 1. Also, take care to blot the excess oil from bhatura with a paper napkin before serving. 2. Usually the bhaturas are very big in size but this would require a bigger kadhai and excess oil so to make at home we have made 7" bhatura. 3. Remember that the bhatura will become soggy and chewy if not served hot and fresh.4. If the oil for deep frying is not enough, the bhaturas might not puff up well. 5. The bhatura should be rolled little thicker.
Enjoy bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura | with recipe and video below.
Bhatura ( Bhatura Yeast Free-recipe) recipe - How to make Bhatura ( Bhatura Yeast Free-recipe)
Resting Time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 8 bhaturas
For Bhatura
2 cups plain flour (maida)
1/4 cup curd (dahi)
1/2 tsp baking soda
a pinch of baking powder
1 tbsp soft butter
salt to taste
oil for deep-frying
For Serving With Bhatura
chole
For bhatura
- For bhatura
- To make {span class="bold1"}bhatura{/span}, combine all the ingredients in a deep bowl, mix well and knead into a semi-stiff dough using enough water cover the dough with a damp muslin cloth and keep aside for 1 hour.
- Knead the dough well again and divide it into 8 equal portions.
- Roll each portion of the dough into a 175 mm. (7") diameter thick circle.
- Heat the oil in a deep non-stick kadhai and deep-fry the bhatura, one at a time on a medium flame, till they puff up and turn golden brown in colour on both the sides. Drain on an absorbent paper.
- Serve the {span class="bold1"}bhatura{/span} immediately with chole.
Bhatura Video by Tarla Dalal
if you like bhatura
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what is bhatura
- Bhatura is a deep fried Indian bread made with plain flour (maida), dry yeast, curd, sugar and a bit of ghee. But today here we have made using bhatura without yeast and instead used baking powder and baking soda.
what is bhatura made of ?
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what is bhatura made of ? Bhatura is made from 2 cups plain flour (maida), 1/4 cup curd (dahi), 1/2 tsp baking soda, a pinch of baking powder, 1 tbsp soft butter, salt to taste and oil for deep-frying.
what do you eat with bhatura ?
- Chole is one of the best accompaniment to eat with bhatura, very popular in the North India. Perfect to eat for breakfast or even as a main meal.
how to make the dough for bhatura
- To make the dough of bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura, take a deep bowl or plate.
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Add plain flour. Make sure the plain flour is free of any dust or dirt, always store plain flour when not in use in the refrigerator in an air-tight container.
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Add curd. You can use regular curd or sour curd.
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Add baking powder. Make sure this is fresh and not a very old box.
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Add baking soda.
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Add soft butter. Soft butter is added so that it quickly mixes with the other ingredients.
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Add salt.
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Mix well using your hands.
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Add water little by little, we have used approx. 5 tbsp of water. Water will always depend on the quality of the plain flour.
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Knead into a semi- stiff dough using your hands.
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Cover the dough with a damp muslin cloth and keep aside for 1 hour.
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This is how the dough for bhatura looks after 1 hour.
how to make bhatura
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To make bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura, knead the dough well using your hands.
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Divide the dough it into 8 equal portions.
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Place a portion of the dough on the rolling board and flatten it slightly.
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Roll into a 175 mm. (7”) diameter little thicker circle.
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Heat the oil in a kadhai. Add the Bhatura into the hot oil over a medium flame.
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Deep-fry the bhaturas till they puff up and become golden brown in colour from both sides.
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Drain the bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura on an absorbant paper.
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Serve the bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura immediately with Chole.
tips for bhatura
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Also, take care to blot the excess oil from bhatura with a paper napkin before serving.
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Usually the bhaturas are very big in size but this would require a bigger kadhai and excess oil so to make at home we have made 6 “ bhatura.
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Remember that the bhatura will become soggy and chewy if not served hot and fresh.
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The bhatura should be rolled little thicker.
| Energy | 204 cal |
| Protein | 3.3 g |
| Carbohydrates | 20.6 g |
| Fiber | 0.1 g |
| Fat | 11.9 g |
| Cholesterol | 4.8 mg |
| Vitamin A | 154.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 0.3 mcg |
| Calcium | 19.5 mg |
| Iron | 0.8 mg |
| Magnesium | 16 mg |
| Phosphorus | 41.7 mg |
| Sodium | 16.1 mg |
| Potassium | 41.8 mg |
| Zinc | 0.2 mg |