Bhatura

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.