Fluffy and Delicious Bhatura: A Traditional Indian Fry Bread Recipe

Ingredients

2 cups All purpose flour (Maida)
1/2 cup Semolina (Rava/Sooji)
1 teaspoon Sugar
1/2 teaspoon Baking soda
1/2 cup Yogurt (Curd/Dahi)
1/2 cup Milk
1/2 teaspoon Salt
2 tablespoons Oil (Plus extra for deep frying)

Steps and instructions

In a big bowl, combine the all-purpose flour, semolina, sugar, baking soda and salt.
Add the yogurt and milk to the dry ingredients and start mixing with your hands. Add the oil and continue to mix until a dough starts to form.
Once a dough has formed, knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk. The dough should be soft but not sticky.
Cover the dough with a damp cloth and let it rest for at least 2 hours.
After the resting period, divide the dough into equal-sized balls. Roll each ball into a round shape with a rolling pin. The size and thickness of the bhaturas can vary according to your preference, but they should not be too thin.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide a rolled bhatura into the oil. It should puff up. Flip it over and fry the other side until golden brown.
Remove the fried bhatura from the oil with a slotted spoon and place it on a paper towel to drain the excess oil.
Repeat the process with the remaining dough balls.
Serve the bhaturas warm with chole (chickpea curry) or any other curry of your choice.

Tools for making

Mixing Bowl - A large bowl to mix all the ingredients together.
Rolling Pin - Used to roll the dough into round shapes.
Deep Frying Pan - A pan with high sides for frying the bhaturas.
Slotted Spoon - Used to carefully remove the fried bhaturas from the oil.
Paper Towels - To drain excess oil from the fried bhaturas.
Damp Cloth - To cover the dough while it rests.

Recipe variations

Whole wheat flour can be used instead of all-purpose flour for a healthier option.
Add spices like cumin seeds, carom seeds, or crushed black pepper to the dough for added flavor.
For a gluten-free option, use a combination of gluten-free flours such as rice flour, chickpea flour, and tapioca flour.
To make the bhaturas vegan, substitute yogurt with plant-based yogurt or use a mixture of water and lemon juice as a replacement.
For a stuffed version, roll out the dough and place a filling of your choice, such as mashed potatoes, paneer (Indian cottage cheese), or spiced lentils, before frying.
Instead of deep frying, the bhaturas can be cooked on a griddle (tawa) using a little oil for a healthier alternative.
Add finely chopped onions, green chilies, or herbs like cilantro (coriander leaves) or mint leaves to the dough for added flavor and texture.
For a sweeter variation, add a little sugar or honey to the dough.
Experiment with different toppings like sesame seeds, nigella seeds, or dried herbs for a unique twist.
For a gluten-free and grain-free option, use almond flour or coconut flour as a substitute for the all-purpose flour.

Recipe overview

Experience the flavors of North India in your own kitchen with this recipe for Bhatura, a soft and fluffy deep-fried bread. This beloved street food is commonly served alongside spicy chickpea curry, but it pairs well with any curry of your choice. This recipe uses simple pantry staples like all-purpose flour, yogurt, and semolina, and you'll be surprised at how easy it is to make your own Bhatura at home. The dough is left to rest for a couple of hours to allow it to become soft and elastic, then it's divided into balls, rolled out, and deep-fried to golden perfection. With this recipe, you'll get Bhaturas with a perfect balance of softness and chewiness, that puff up beautifully when fried. Once you try this homemade Bhatura, you might never go back to store-bought again! Get ready to impress your friends and family with your culinary skills.

Common questions

Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute all-purpose flour with whole wheat flour, but the texture and taste of the bhaturas may be slightly different.
How can I make the bhaturas crispy? To make the bhaturas crispy, make sure to roll them out evenly and not too thick. Also, fry them in hot oil on medium heat until they turn golden brown.
Can I prepare the dough in advance? Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just make sure to bring it to room temperature before rolling and frying the bhaturas.
Is it necessary to use semolina (rava) in the dough? Semolina is not mandatory, but it adds a nice texture to the bhaturas. If you don't have semolina, you can skip it and use only all-purpose flour.
Can I freeze the leftover bhaturas? Yes, you can freeze the leftover bhaturas. Let them cool completely, then store them in an airtight container or freezer bag. When you're ready to eat, thaw and reheat them in a hot pan or toaster oven.
What can I serve with bhaturas? Bhaturas are often served with chole (chickpea curry), but you can also enjoy them with other curries like paneer butter masala, butter chicken, or any other dish of your choice.

Serving dishes and utensils

Rolling Pin - Used to roll out the dough into flat round shapes.
Deep Frying Pan - Needed for frying the bhaturas in oil.
Slotted Spoon - Used to remove the fried bhaturas from the hot oil.
Paper Towels - Used to drain the excess oil from the fried bhaturas.
Damp Cloth - Used to cover the dough while it rests.

Origin stories

Bhatura, a quintessential part of the culinary heritage of Punjab, a vibrant state in the northern part of India, has a delightful tale associated with its origins. The bhatura was supposedly invented by Punjabi mothers who wanted to create a dish that would satiate their children's hunger and also provide them with energy throughout the day. The dough which is leavened with yogurt, and the deep frying process, gave the bread a delightful balloon-like appearance when fried, which added a sense of fun and wonder to the eating experience. Today, it's served with spicy and tangy Chole (chickpea curry) and has become not just a symbol of Punjabi hospitality and warmth, but a celebrated dish across all Indian communities. Remarkably, the humble Bhatura that started its journey as a nourishing meal for hardworking farm children, has now found a place in fine dining menus, food festivals, and in the hearts of food lovers worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.