Bhatura, How To Make Bhatura, Punjabi Bhatura Recipe
by Tarla Dalal
bhatura recipe | bhatura with yeast | Punjabi bhatura | with 20 amazing images.
Bhatura is a deep fried Indian bread made with plain flour (maida), dry yeast, curd, sugar and a bit of ghee. 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
Preparation Time: Cooking Time: Total Time:
Makes 12 bhaturas
For Bhatura
2 cups plain flour (maida)
1 1/2 tsp sugar
2 tsp dry yeast
2 tbsp curd (dahi)
1 tbsp melted ghee
salt to taste
plain flour (maida) for rolling
oil for deep-frying
For bhatura
- For bhatura
- To make {span class="bold1"}bhaturas{/span}, 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 minutes
- Cover 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 {span class="bold1"}bhatura{/span} immediately.
Other 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:
How to make Bhatura
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To make bhatura recipe | bhatura with yeast | Punjabi bhatura | take the sugar in a small bowl.
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Add the dry yeast in into it.
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Now, add about ¾ cup of warm water in the bowl.
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Stir well until the yeast dissolves into the water.
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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.
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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.
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Add the curd. Curd makes the dough soft and also helps in fermenting it. Also, add the salt to taste.
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Now, add the ghee. You can also use soft butter or oil.
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Add the yeast mixture.
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Knead to make a soft dough using enough warm water. You can also use warm milk to make the dough softer.
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Knead it well for at least 6 to 7 minutes to make a soft dough.
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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.
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Keep the dough aside to prove for approx. 30 minutes. The volume of the dough will increase slightly.
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Divide the dough into 12 equal portions.
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Sprinkle a little flour on the rolling surface. This will prevent the dough from sticking to the surface.
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Take a portion of the Bhatura dough and roll into a 150 mm. (6”) diameter 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 | bhatura with yeast | Punjabi bhatura | on an absorbant paper.
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Serve the bhatura | bhatura with yeast | Punjabi bhatura | immediately with Chole.
Tips for bhatura recipe
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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.
-
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.
-
Knead to make a soft dough using enough warm water. You can also use warm milk to make the dough softer.
-
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.
| Energy | 136 cal |
| Protein | 2.5 g |
| Carbohydrates | 16.8 g |
| Fiber | 0.1 g |
| Fat | 6.4 g |
| Cholesterol | 0.4 mg |
| Vitamin A | 64.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 0.1 mcg |
| Calcium | 10.2 mg |
| Iron | 0.6 mg |
| Magnesium | 12.2 mg |
| Phosphorus | 29.5 mg |
| Sodium | 2.5 mg |
| Potassium | 30.4 mg |
| Zinc | 0.1 mg |
Liked it alot made it today for breakfast. Alhamdulillah!
For the first time ever, I tried making Bhatura at home, using this recipe. And wow, the bhatura turned out great, so delicious. Served it hot. Everybody at home loved the chhole Bhature and were very delighted. This is the best ever Bhature we ate. Thank you so much for the recipe.
I made this twice and it turned out good. Tastes good and it does not absorb much oil. I use a bread machine to make the dough, so it is super convenient. I like this better than the non-yeast version they sell in restaurants. I used 3 cups of flour and the following proportions work: 10oz water 3/4 tsp salt 2 tbsp ghee 3 tbsp curd 3 cups flour 1 1/2 tsp sugar 1 1/2 tsp yeast Thanks for the recipe!
My go-to recipe for bhature!! I''ve tried it twice so far and my guests loved it! The bhature swell up well, and are practically oil-free when consumed fresh ( dabbing with paper towel unnecessary).
Good recipe for bhaturas! its quite a challenge to make the dough..and this recipe helped me 100%. thamks!