Bhatura Recipe | Best Chole Bhature

5 from 19 votes

Bhatura Recipe | Best Chole Bhature

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.

Prep Time10

Cook Time15

Rest Time1

Total Time1 25

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: Indian

Diet: Vegetarian

Servings: bhatura or bhature

Calories: 107kcal

Author: Kushi

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