Bhatura Recipe: Understanding the Basics

Bhatura is a deep-fried, leavened bread that originates from North India, particularly Punjab. It differs from puri in that it uses leavening agents like yoghurt, baking soda, or yeast, resulting in a fluffier and more flavourful bread. This dish is a staple in Indian cuisine and is often served during festivals, special occasions, or as an indulgent weekend breakfast.

Bhatura Ingredients

To achieve restaurant-style bhatura, you need the right combination of ingredients. Here’s what you’ll need:

• 2 cups all-purpose flour (maida)
  

• 2 tbsp semolina (sooji) for crispiness

• 2 tbsp yoghurt for fermentation
  

• 1/2 tsp baking powder for leavening
  

• 1/4 tsp baking soda for aeration
  

• 1/2 tsp sugar for slight sweetness
  

• 1/2 tsp salt
  

• 1 tbsp oil for softness
  

• Water as required
  

• Oil for deep frying
  

• 1 tbsp milk for extra softness
  

• 1/2 tsp carom seeds (ajwain) for digestive benefits and flavour

How to Make Bhatura Dough

• In a large mixing bowl, combine all-purpose flour, semolina, salt, sugar, baking powder, and baking soda.
  

• Add yoghurt and oil, then mix everything well.
  

• Gradually add water and knead into a soft, smooth dough. The dough should be slightly firm but pliable.
  

• Cover the dough with a damp cloth and let it rest for at least 2-3 hours for proper fermentation.
  

• After resting, knead the dough again for a couple of minutes.
  

• Divide the dough into equal-sized balls.
  

• Roll out each ball into a circular or oval shape, about 6-7 inches in diameter. Keep the thickness moderate to ensure proper puffing.

Frying the Bhaturas

• Heat oil in a deep pan over medium-high heat.
  

• Once the oil is hot, gently slide the rolled-out bhatura into the oil.
  

• Press lightly with a slotted spoon to help it puff up.
  

• Fry until golden brown, flipping once to cook both sides evenly.
  

• Remove and drain excess oil on paper towels.

Tips for Achieving Restaurant-Style Bhatura