How to Make Bhatura: Fluffy Indian Fried Bread Recipe

Bhatura is a fluffy, puffed, deep-fried Punjabi bread traditionally served with golden chickpea curry (chole). Below is an easy, no-yeast method to make soft, puffed Punjabi bhature at home.

About Bhatura

Bhatura is a leavened, deep-fried Indian bread that puffs up when fried. It can be made using natural fermentation, commercial yeast, or chemical leaveners like baking powder and baking soda. A well-made bhatura is soft and chewy on the inside with a slightly crisp exterior.

The classic combination of chole and bhature is especially popular in North India, with vendors and restaurants serving it alongside sliced onions, pickles, and sometimes achari aloo. Making soft, fluffy bhature at home is straightforward if you follow the measurements and a few simple tips.

Ingredients

• All-purpose flour (maida) – Bhature are traditionally made with maida for the right texture. You can substitute part of it with whole wheat if desired.
• Semolina (fine sooji) – A small amount of fine semolina adds a slight crunch. Use fine semolina, not coarse.
• Yogurt (dahi) – Plain yogurt helps with fermentation and adds flavor.
• Sugar – A little sugar speeds fermentation and improves color.
• Baking powder and baking soda – This no-yeast recipe uses baking powder and baking soda as leavening agents. If you use yeast, omit these.
• Oil – A little oil in the dough makes it pliable; you’ll also need oil for deep frying.

Pro Tips

• Use fine semolina for a slightly crisp texture; omit if unavailable.
• The dough should be very soft to produce well-puffed bhature.
• Knead thoroughly (6–8 minutes) to develop elasticity. A stand mixer with a dough hook works well.
• Resting the dough is important — it becomes more elastic and easier to roll after resting.
• When rolling, avoid using dry flour; lightly brush with warm oil if the dough sticks. Try moving the rolling board rather than lifting the bhatura constantly.
• Roll bhature as thinly as possible; they will shrink slightly when lifted.
• Heat the oil properly before frying. Test by dropping a small piece of dough — it should rise immediately.
• Make bhature sized to fit your pan so they have room to puff up.
• Slide bhature gently into the hot oil from the side rather than dropping them in.

How To Make Bhature

Make the Dough

Add the following to a large mixing bowl:

• 2 cups all-purpose flour (maida)
• 2 tablespoons fine semolina (sooji)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder

Mix well using your fingers. Add 1/4 cup oil and 1/4 cup plain yogurt and mix until the mixture is crumbly. Add water little by little (about 1/4 cup total) and combine to form a very soft, smooth dough. The exact amount of water may vary depending on the flour.

Knead the dough for 3–4 minutes using the heel of your hand; you can also use a stand mixer with a dough hook.

Rest the Dough

Cover the dough with a kitchen towel and let it rest on the counter or in a warm place for 5–6 hours, or overnight for best results. After resting, knead again thoroughly for 6–8 minutes until soft and smooth. If using a stand mixer, knead on medium speed for 5–6 minutes.

Roll the Bhatura

Divide the dough into 8–10 equal portions and shape each into a smooth ball. Cover the remaining balls with a damp cloth to prevent drying. Take one ball and roll into a 6–7 inch round or oval, keeping the edges slightly thinner than the center. If the dough sticks, apply a little warm oil. Remember that the bhatura will shrink slightly after lifting from the board.

Fry the Bhatura

Heat 4–5 cups of oil in a deep pan over medium-high heat. Test the oil by dropping a small dough piece—if it rises immediately, the oil is ready. Slide the rolled bhatura into the hot oil and fry until browned on the bottom, gently pressing with the back of a slotted spoon to help it puff. Flip and fry the other side. Avoid flipping repeatedly. If bhature do not puff, the oil is too cool—raise the heat and try again. Remove cooked bhature to a plate lined with paper towels to drain excess oil. Serve piping hot.

Frequently Asked Questions

How can I make an instant version of bhature?

If short on time, add one packet of ENO fruit salt to the dough and skip baking powder and baking soda. This version does not need fermentation and can be fried immediately.

How to make bhatura with yeast?

To use yeast, dissolve 2 teaspoons instant yeast and 1 teaspoon sugar in 1/2 cup warm water and let it sit for 5–7 minutes until bubbly. Add this to the flour and other ingredients and make the dough. Omit baking powder and baking soda in the yeast version.

Serving Suggestions

Traditionally, bhature are served hot with Punjabi chole, sliced onions (lachha pyaz), and fried green chilies. Achari aloo, raita, or green chutney also pair well. Bhature can accompany rich curries like palak paneer, paneer butter masala, or rajma, but they are versatile with many side dishes.

Storage Suggestions

Bhature are best served hot straight from the kadhai. The dough can be stored in an airtight container in the refrigerator for 3–4 days. Bring the dough to room temperature before shaping and frying.

Recipe Summary