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    Home » Recipes » Breakfast & Dinner Ideas

    Bhatura Recipe | Softy & Fluffy Bhature

    Updated on February 21, 2023 by Raks Anand Leave a Comment / Jump to Recipe

    Bhatura is a popular deep-fried Indian food made with all purpose flour or maida as main ingredient. Best for breakfast as well as brunch.

    bhatura recipe

    These are perfect for a weekend or other special occasions as well as made on Durgashtami along with chole.

    This was already there earlier along in other posts, but it deserves a detailed post I thought! Check out my Suji ka Halwa recipe in my website.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • Top tip
    • FAQ
    • Recipe card

    Ingredients

    Here are the simple ingredients you need to make Bhatura at home.

    Ingredients needed
    • All purpose flour - Maida - The main ingredient of Bhatura and mostly only flour used.
    • Wheat flour - I add a portion of wheat flour for better flavor. I add upto 50 50 proportion. You can skip this and use fully maida for authentic results.
    • Curd - Is a must in bhatura for taste and texture.
    • Milk - I use it for extra soft bhatura.
    • Cooking soda or baking powder - A leavening agent is must in bhatura so you can add either cooking soda or baking powder (refer recipe card for quantities)
    • Salt
    • Oil

    Instructions

    Let's see how to make bhatura

    dent
    1. Take both flours, salt, cooking soda in a mixing bowl. Mix well and make a dent.
    wet ingredients

    2. Add curd, milk and oil to the dent. Mix roughly.

    mix

    3. Add water or more milk to make a smooth, non sticky and pliable dough.

    bhatura dough

    4. You should take 5 minutes at least kneading the dough for perfect dough. Keep aside for 3 hours.

    Hint: For kneading, you can use a stand mixer or bread machine dough kneading option for best results.

    divide

    3. After that, knead again to smoothen. Divide into equal size balls. A large meyer lemon size will be ideal but it depends how much big you want.

    dust

    4. Dust generously and spread to thick puri.

    spread

    5. Smear the flour evenly while rolling, dust in between as needed.

    before fry bhatura

    6. Usually bhatura are thicker than puri, so roll it thick.

    Deep frying

    depe fry

    1. Heat oil side by side and slide in the rolled bhatura. Before that, tap off the excess flour it there is any to save oil turning black.

    fry bhatura

    2. Once it starts to rise from oil, gently push it so that it puffs well.

    flipped

    7. Then flip and move in such a way all the sides gets fried.

    ready!

    8. Finally drain from oil once done over paper towel. Repeat to finish.

    Serve hot with Chole the best combo to go with it, side of green chilli pickle, salad

    bhatura recipe

    Variations

    • Use fully maida for preparing an authentic bhatura how it is actually made.
    • You can add ¼ cup to 1 cup of wheat flour like I did in this.
    • Skip wheat flour, add 2 tablespoon of semolina (Rava/ sooji) in the recipe. Sooji helps bhatura retain it's fluffy nature (puffed) for long.

    Storage

    You can prepare the dough and rest it for long time 3-8 hours. More you rest, the tastier and softer the bhature will be.

    Top tip

    Here are some tips to get perfect bhatura that stays puffy for long time.

    • Firstly, make the dough stiff yet without cracks. Too much sticky bhatura will easily deflate too.
    • Secondly, knead the dough well to get smooth texture. Give resting time and knead again for easily achieving the smooth texture.
    • Thirdly, as soon as you roll, deep fry it. Do not roll and rest the spread bhature for long. It will not puff.
    • Finally, make sure oil is hot that it almost about to fume.
    bhatura

    FAQ

    Why bhatura is not puffy?

    Dough too sticky and high in moisture that, while puffing it gets punctured and deflates. Or
    Not enough kneading and too tight dough that it gets partially puffed here and there and turns crisp instead of soft.

    What is the difference between bhatura and puri?

    Bhatura vs puri difference is while the former is made of all purpose flour, curd and a leavening agent like cooking soda or baking powder. Puri is made with wheat flour / atta as main ingredient. No curd, leavening agent.

    Does bhatura recipe have yeast?

    Not always. You can rest the dough to let it naturally ferment a bit and made bhatura.

    Can we make bhatura with wheat flour?

    I have tried with different proportions. But all purpose flour has the authentic taste like it is supposed to be. Still it is your choice. I like mine 50 50 or at least ¼ cup added. It gives flavor as well as makes rolling bit easy.

    Can we make bhatura instantly?

    It is best to give 3 hours minimum resting time for good taste, but you can also give a minimum of 30 minutes resting time and make it. 10 minutes after making dough, knead again, 10 minutes again resting time and lastly 10 after dividing to balls. This makes dough pliable and rolling very easy.

    Recipe card

    bhatura
    Print Pin
    5 from 1 vote

    Bhatura Recipe

    Bhatura is a popular deep-fried Indian food made with all purpose flour or maida as main ingredient. Best for breakfast as well as brunch.
    Course Breakfast
    Cuisine Indian
    Prep Time 30 minutes minutes
    Cook Time 15 minutes minutes
    Resting time 3 hours hours
    Servings 8 Bhatura
    Cup measurements

    Ingredients

    • 1 cup Maida All purpose flour
    • 1 cup Atta Wheat flour *refer notes
    • ½ cup Curd Plain yogurt
    • ¼ cup Milk
    • 1 pinch Cooking soda or ¼ teaspoon Baking powder
    • 1 tablespoon Oil & to deep fry
    • Salt
    Prevent your screen from going dark

    Instructions

    Make dough

    • Take both flours, salt, cooking soda in a mixing bowl. Mix well and make a dent.
    • Add curd, milk and oil to the dent. Mix roughly.
    • Add water or more milk to make a smooth, non sticky and pliable dough. You should take 5 minutes at least kneading the dough for perfect dough.
    • Keep aside for 3 hours.
    • For kneading, you can use a stand mixer or bread machine dough kneading option for best results.

    Spread Bhatura

    • After that, knead again to smoothen.
    • Divide into equal size balls. A large meyer lemon size will be ideal but it depends how much big you want.
    • Dust generously and spread to thick puri.

    Deep fry

    • Heat oil side by side and slide in the rolled bhatura. Before that, tap off the excess flour it there is any to save oil turning black.
    • Once it starts to rise from oil, gently push it so that it puffs well.
    • Then flip and move in such a way all the sides gets fried.
    • Finally drain from oil once done over paper towel. Repeat to finish.

    Video

    Notes

    • I used 50 50 ratio, but you can use fully maida or even just ¼ cup wheat flour in the same recipe. 
    • Make the bhatura dough stiff yet without cracks.
    • Knead the dough well to get smooth texture.
    • As soon as you roll, deep fry it. 
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      Vella dosai recipe | Jaggery wheat flour dosa

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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