Nothing beats a plate of hot, fluffy bhatura served with spicy Punjabi chole. A popular North Indian dish most loved for its irresistible combination of soft and fluffy fried bread and classic chickpea curry. Homemade bahturas are so easy that you can make them for a weekend breakfast, brunch, a holiday gathering, or a family meal.
What is Bhatura?
Bhatura or Bhature is a deep-fried leavened bread from Punjab. It is traditionally made with all-purpose flour, yogurt, and a leavening agent, then rolled into large discs and deep-fried until puffed and golden brown. Bhature are most commonly served with chole, creating the famous dish known as chole bhatura or chana bhature in dhaba and restaurants.
Also, check out our no-onion, no-garlic chole recipe, traditional North Indian breakfast recipes, and some of the best Indian breads.
Ingredients
All-purpose flour: Base of the dough. Gives texture and puffiness.
Leavening agent: Baking powder and baking soda. Helps to puff up while frying. For instant bhature use eno.
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Oil: Coconut oil, vegetable oil, or any cooking oil of your choice.
Yogurt: Traditionally, yogurt (dahi or curd) is used. You can also substitute sour cream for it. Helps ferment the dough.
Milk: For binding. Makes the dough richer.
Other ingredients: Salt, sugar, and oil.
Check out the recipe card for the full list of ingredients.
How to make Punjabi bhatura at home from scratch?
Making Bhatura Dough
- In a large bowl, add flour (maida), sugar, salt, baking powder, and baking soda, and mix. Now add oil and rub it into the flour.
- I have used sour cream. You can use yogurt or curd (dahi). Add sour cream and mix.
- Finally, add milk (I have used full-fat milk) in 1 tablespoon increments and knead for 5 to 6 minutes, until a soft dough forms.
- Kneading is very important, as it gives you a puffy, chewy texture.
- Place the dough in a greased bowl, cover it, and keep it aside for 1-2 hours.
Rolling and Frying Bhaturas
- Heat oil in a pan on medium to medium-high heat. The oil should be hot to fry the bhaturas. To check if the oil is hot, drop a piece of dough into the oil; it should sizzle and rise immediately.
- Depending on how big you want your bhaturas, divide the dough into equal portions. I have made 18 equal portions.
- If you want restaurant-style, bigger bhaturas, then divide the dough into 9 equal portions, but make sure you have a big pan to fry the bhaturas.
- Roll them evenly into circles or ovals. They should not be too thick or too thin.
- Add bhaturas one or 2 at a time, depending on the size of your frying pan, and, using a slotted spoon, gently press them so they puff up.
- Flip and cook on both sides until golden brown. Transfer it to a paper towel to absorb any excess oil.
- Repeat the process for the remaining dough.
- Serve hot with chole and enjoy.
Tips
- Resting the dough gives better texture and flavor.
- Make sure the oil is hot enough for immediate puffing.
- Do not overcrowd the pan.
- Even rolling helps it puff better.
- Along with the flour, you can add 2 tablespoon of semolina (suji) when making the dough for a crispy texture.
Serving suggestions
Bhatura and chole or chana masala are a match made in heaven. Nothing can beat this combination. It is further accompanied by onion, pickles, and chilled lassi or a cup of chai (tea).
Other accompaniments for bhaturas include palak paneer, butter chicken, aloo curry (bhaji), green chutney, onion chutney, or mushroom masala.
Storage instructions
Fried Bhaturas or Bhatures remain fresh for up to 2 days. Leftovers can be stored in an air-tight container and reheated in an oven or air fryer.
You can prepare the dough ahead of time and keep it in the fridge. When you want to serve bhatura, take the dough out, let it return to room temperature, then roll it and fry it.
Recipe FAQs
Chole is a spicy chickpea dish, and bhature is a deep-fried bread made using all-purpose flour. Bhatura is also known as bhatoora, batoora, batura, or pathora.
Puris are made with whole wheat flour and prepared without baking soda or yeast. Bhaturas are made using all-purpose flour (maida) and require at least one leavening agent.
Chole bhature is packed with flavor and is a complete breakfast meal rich in carbohydrates, fats, and protein. However, since refined flour (maida) is used, it is not healthy to eat if you are on a weight loss program or following any diet plan. Also, bhaturas are deep-fried, so have them occasionally if you have any underlying health conditions.
Bhatures do not puff up if your dough is stiff, unevenly rolled, or if the oil is not hot enough.
Yes, you can use it as a substitute. But if you are using Eno or fruit salt, make sure you roll them and fry them immediately (instant bhature). You don’t have to rest the dough for 1 hour. For the recipe below, use 1 teaspoon of eno or fruit salt instead of baking powder and baking soda.
More Indian bread recipes
Recipe card
Bhatura Recipe | Best Chole Bhature
Ingredients
- 2 cups All purpose flour (Maida)
- 1 teaspoon Sugar
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 2 tablespoon Coconut oil or Vegetable oil or Cooking oil
- ½ cup Yogurt dahi, curd, sour cream
- 4 tablespoon Whole milk
- Oil , for frying
Instructions
Making Bhatura Dough
- In a large bowl, add flour (maida), sugar, salt, baking powder, and baking soda, and mix. Now add oil and rub it into the flour.2 cups All purpose flour, 1 tsp Sugar, ½ tsp Salt, ½ tsp Baking powder, ¼ tsp Baking soda, 2 tbsp Coconut oil
- I have used sour cream. You can use yogurt or curd (dahi). Add sour cream and mix.½ cup Yogurt, 4 tbsp Whole milk
- Finally, add milk (I have used full-fat milk) in increments of 1 tablespoon and knead for 5 to 6 minutes until a soft dough forms.
- Kneading is very important, as it gives you a puffy, chewy texture.
- Place the dough in a greased bowl, cover it, and keep it aside for 1-2 hour.
Rolling and Frying Bhaturas
- Heat oil in a pan on medium to medium-high heat. The oil should be hot to fry the bhaturas. To check if the oil is hot, drop a piece of dough into the oil; it should sizzle and rise immediately.Oil
- Depending on how big you want your bhaturas, divide the dough into equal portions. I have made 18 equal portions.
- If you want restaurant-style, bigger bhaturas, then divide the dough into 9 equal portions, but make sure you have a big pan to fry the bhaturas.
- Roll them evenly into circles or ovals. They should not be too thick or too thin.
- Add bhaturas one or 2 at a time, depending on the size of your frying pan, and, using a slotted spoon, gently press them so they puff up.
- Flip and cook on both sides until golden brown. Transfer it to a paper towel to absorb any excess oil.
- Repeat the process for the remaining dough.
- Serve hot with chole or chickpea curry and enjoy.
Notes
- You can substitute 1 teaspoon Eno or fruit salt instead of baking powder and baking soda to make instant bhatura.
- You can also add 2 tablespoon of sooji or semolina to the dough to get dhaba or restaurant-style texture on the outside.
-
Resting the dough gives better texture and flavor.
-
Make sure the oil is hot enough for immediate puffing.
-
Do not overcrowd the pan.
-
Even rolling helps it puff better.
Nutrition
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Note: We originally posted this classic chole bhature (bhatura) in Feb 2021. It has now been modified in June 2026 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Mangala says
Wow luks delicious ?
Lillie says
I have always loved this kind of bread in Indian restaurants, but never knew the secret to making it at home until now!
Jen Sim says
Yum! This looks delicious. Can I use self-raising flour instead of plain flour for this recipe? I know I'll still have to add baking soda because self-raising flour doesn't include baking soda.
Natalie says
What a great recipe. I never tried anything like this but looks delicious and so easy to make. I will definitely try this. Thank you for this lovely recipe!
Marta says
I loved how puffy these bhatura became as they cooked. I kept it simple because I wasn't sure if I was going to make them as pretty as yours, but it was a success thanks to your instructions.