Bhatura

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Background 

Bhatura — the golden, puffy partner of chole — is a classic North Indian bread that perfectly balances softness and light crunch. Traditionally deep-fried and served with spicy chickpeas, Bhatura has become a symbol of indulgent Sunday brunches and festive spreads. Popularized by Delhi icons like Bikanervala, these breads are known for their soft interiors and beautifully blistered crusts, thanks to the ideal balance of fermentation and kneading.

Bhatura

Servings: 10–12 bhaturas
Portion size: 2 bhaturas per person
Preparation time: 20 minutes (plus 2–3 hours resting)
Cooking time: 20 minutes

Ingredients

Base Dough

  • All-purpose flour (maida) – 2 cups

  • Semolina (sooji) – 2 tbsp (adds texture and crispness)

  • Sugar – 1 tsp

  • Salt – ½ tsp

  • Baking soda – 1 tsp

  • Curd (dahi) – ½ cup (OR Greek yogurt – ⅓ to ½ cup + 1–2 tbsp warm water or milk)

  • Oil or ghee – 1 tbsp

  • Warm milk – as needed to knead soft dough

Optional Enhancements

  • Pancake mix – 2 tbsp (for light crunch and subtle sweetness, as Chef Renu’s twist)

  • Instant yeast – 1 tsp (optional; helps with puffiness and restaurant-style flavor)

For frying

  • Oil – for deep frying

 

Instructions

  1. Mix dry ingredients:
    In a large bowl, combine flour, semolina, sugar, salt, baking powder, and baking soda.
    (If using pancake mix or yeast, add them now.)

  2. Add curd or yogurt:
    Add regular curd or Greek yogurt. Mix lightly.

  3. Knead the dough:
    Gradually add warm milk to make a soft, slightly elastic dough. Add oil/ghee and knead for 5–7 minutes until smooth.

  4. Rest the dough:

    • Without yeast: Cover and rest for 2–3 hours at room temperature.

    • With yeast: Rest for 1–1½ hours or until slightly puffed.

  5. Roll:
    Divide into lemon-sized balls. Roll into medium-thick circles (not too thin).

  6. Fry:
    Heat oil well. Fry one bhatura at a time, pressing gently with a slotted spoon so it puffs fully.
    Flip and fry till golden on both sides. Drain on paper towels.

  7. Serve - Serve hot with Chana/Chole masala, Pickle, raw onions, fried green chillies.

Tips

  • Use Greek yogurt for smoother dough and cleaner frying (less splatter).

  • Mixing curd + Greek yogurt (¾ : ¼ ratio) gives the best softness and tang.

  • Bikanervala-style secret: Add a spoon of semolina + baking soda + curd mix and rest the dough longer — this creates the signature fluffy interior and crisp surface.

  • Fry in medium-hot oil; too hot oil browns the bhaturas before they puff.

  • Knead till smooth but not tight — soft dough gives best puff.

  • For lighter, crispier texture, rest the rolled bhaturas for 2–3 minutes before frying.

  • After resting 2–3 hours, the dough will feel softer, smoother, and slightly airy — not necessarily double in size.

  • A gentle tangy aroma and tiny air pockets inside mean the dough has fermented just right.

  • Press the dough lightly with your finger — if it leaves a soft dent, it’s perfectly rested.

  • Don’t over-knead after fermentation; it tightens gluten again and makes bhaturas chewy.

  • If your kitchen is cold, keep the bowl in a turned-off oven with the light on or wrap in a warm towel for steady fermentation.

  • For faster fermentation, add ½ tsp yeast or use slightly warm milk while kneading.

  • If using Greek yogurt, add 1–2 tbsp warm water or milk to balance moisture — it slows fermentation slightly but gives smooth texture.

  • Always fry in medium-hot oil (180–190°C) — too cold oil makes bhaturas chewy; too hot browns them before puffing.

  • For restaurant-style texture, add 1 tsp oil + 1 tbsp milk and re-knead lightly before rolling.