You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Rotis, Parathas > Bhatura, How To Make Bhatura, Punjabi Bhatura Recipe Bhatura, How To Make Bhatura, Punjabi Bhatura Recipe by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Well-known as an accompaniment for Punjabi Chole, piping hot Punjabi bhatura is a delightful treat for all, especially on damp and rainy evenings. We have made bhatura with yeast but you can also make it without yeast.However, remember that the bhatura will become soggy and chewy if not served hot and fresh. Also, take care to blot the excess oil from bhatura with a paper napkin before serving.Notes on bhatura recipe. 1. Cover with a lid and wait for 5 to 7 minutes or until the mixture is frothy. This is done to activate the dry yeast. If you are using fresh yeast you can incorporate it directly into the dough. 2. You can add about a teaspoon of ajwain (carom seeds) to flavour the Bhatura dough. 3. Add the curd. Curd makes the dough soft and also helps in fermenting it. 4. Knead to make a soft dough using enough warm water. You can also use warm milk to make the dough softer. 5. Cover the dough with a lid or wet muslin cloth to prevent the dough from drying up.6. Sprinkle a little flour on the rolling surface. This will prevent the dough from sticking to the surface. We also have a huge collection of Indian breads that team up well with Subzis and Curries.Learn to make bhatura recipe | bhatura with yeast | Punjabi bhatura | with detailed step by step photos below. Bhatura, How To Make Bhatura, Punjabi Bhatura Recipe Tags Punjabi Rotis, ParathasPurisIndian PartyIndian Birthday PartyKadai VegBirthday Party Main Dishes Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 12Makes 12 bhaturas Show me for bhaturas Ingredients For Bhatura2 cups plain flour (maida)1 1/2 tsp sugar2 tsp dry yeast2 tbsp curd (dahi)1 tbsp melted ghee salt to taste plain flour (maida) for rolling oil for deep-frying Method For bhaturaFor bhaturaTo make bhaturas, combine the sugar and dry yeast in ¾ cup of warm water and stir until the yeast dissolves. Cover with a lid and wait for 5 to 7 minutes or until the mixture is frothy.Combine this liquid along with the plain flour, curds, ghee and salt in a bowl and knead to make a soft dough using enough warm water. Knead it well for at least 6 to 7 minutesCover the dough with a lid or wet muslin cloth and keep aside to prove for approx. 30 minutes or till it increases in volume slightly.Divide the dough into 12 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling.Heat the oil in a kadhai and deep-fry the bhaturas, one at a time, till they turn golden brown in colour from both sides.Serve the bhatura immediately. Nutrient values (Abbrv) per bhaturaEnergy136 calProtein2.5 gCarbohydrates16.8 gFiber0.1 gFat6.4 gCholesterol0.4 mgSodium2.5 mgClick here to view calories for Bhatura, How To Make Bhatura, Punjabi Bhatura Recipe Bhatura, How To Make Bhatura, Punjabi Bhatura Recipe with step by step photos Other Punjabi recipesOther Punjabi recipes We have a huge collection of Punjabi recipes on our website. So, apart from this bhatura recipe | bhatura with yeast | Punjabi bhatura | you can try out recipes like: Chole tikki chaat Chole samosa chaat Paneer tikki aur chole Chole Bhature How to make BhaturaHow to make Bhatura To make bhatura recipe | bhatura with yeast | Punjabi bhatura | take the sugar in a small bowl. Add the dry yeast in into it. Now, add about ¾ cup of warm water in the bowl. Stir well until the yeast dissolves into the water. Cover with a lid and wait for 5 to 7 minutes or until the mixture is frothy. This is done to activate the dry yeast. If you are using fresh yeast you can incorporate it directly into the dough. Take a deep bowl and add the plain flour into it. You can add about a teaspoon of ajwain (carom seeds) to flavour the Bhatura dough. Add the curd. Curd makes the dough soft and also helps in fermenting it. Also, add the salt to taste. Now, add the ghee. You can also use soft butter or oil. Add the yeast mixture. Knead to make a soft dough using enough warm water. You can also use warm milk to make the dough softer. Knead it well for at least 6 to 7 minutes to make a soft dough. Cover the dough with a lid or wet muslin cloth to prevent the dough from drying up. You can also apply a thin layer on the dough before covering it to shield the dough. Keep the dough aside to prove for approx. 30 minutes. The volume of the dough will increase slightly. Divide the dough into 12 equal portions. Sprinkle a little flour on the rolling surface. This will prevent the dough from sticking to the surface. Take a portion of the Bhatura dough and roll into a 150 mm. (6”) diameter circle. Heat the oil in a kadhai. Add the Bhatura into the hot oil over a medium flame. Deep-fry the bhaturas till they puff up and become golden brown in colour from both sides. Drain the bhatura | bhatura with yeast | Punjabi bhatura | on an absorbant paper. Serve the bhatura | bhatura with yeast | Punjabi bhatura | immediately with Chole.