📝 About This Recipe
A cornerstone of North Indian cuisine, Bhatura is a magnificent, leavened deep-fried bread known for its dramatic puff and chewy, fermented interior. Unlike its unleavened cousins, the Bhatura relies on a slow fermentation process with yogurt and a touch of sugar to develop a complex, tangy flavor profile and a characteristic airy structure. When torn open, it reveals a soft, honeycomb texture that is the perfect vessel for rich, spicy curries.
🥗 Ingredients
The Flour Base
- 3 cups All-Purpose Flour (Maida) (sifted for lightness)
- 2 tablespoons Fine Semolina (Sooji) (adds a subtle crunch to the exterior)
- 1 teaspoon Salt (fine sea salt preferred)
The Fermentation Starters
- 1/2 cup Plain Greek Yogurt (full fat and at room temperature)
- 1 teaspoon Granulated Sugar (to feed the natural bacteria and yeast)
- 1/2 teaspoon Baking Powder (for immediate lift)
- 1/4 teaspoon Baking Soda (reacts with yogurt for fermentation bubbles)
Liquids and Fats
- 2 tablespoons Vegetable Oil (plus extra for greasing and deep frying)
- 1/2 to 3/4 cup Warm Water (lukewarm, not hot)
👨🍳 Instructions
-
1
In a large wide mixing bowl (parat), whisk together the all-purpose flour, semolina, salt, baking powder, and baking soda until perfectly combined.
-
2
Create a well in the center of the dry ingredients and add the sugar, 2 tablespoons of oil, and the room-temperature yogurt.
-
3
Using your fingertips, gently mix the yogurt and oil into the flour until the mixture resembles coarse crumbs.
-
4
Gradually add the warm water, a tablespoon at a time, and begin bringing the dough together. You want a dough that is soft and slightly sticky, not tight or dry.
-
5
Knead the dough vigorously for about 8-10 minutes. This develops the gluten which is essential for that signature chewy texture. The dough should become smooth and elastic.
-
6
Tuck the edges of the dough under itself to form a smooth ball. Lightly coat the surface with oil to prevent a skin from forming.
-
7
Place the dough in a bowl, cover with a damp kitchen towel or plastic wrap, and leave it in a warm, draft-free spot to ferment for at least 4 hours. In colder climates, 6 hours is better.
-
8
After fermentation, the dough should have increased in volume and smell slightly fermented. Punch it down gently to release excess air.
-
9
Divide the dough into 10-12 equal-sized portions. Roll each into a smooth, crack-free ball between your palms.
-
10
Heat at least 3 inches of oil in a deep kadai or heavy-bottomed wok. The oil is ready when a small piece of dough dropped in rises to the surface immediately with a sizzle.
-
11
Grease your rolling pin and work surface with a drop of oil (avoid using dry flour as it burns in the frying oil). Roll a dough ball into an oval or circle about 5-6 inches in diameter and 1/4 inch thick.
-
12
Gently slide the bhatura into the hot oil. Using a slotted spoon, lightly press down on the center of the bread as it fries; this encourages it to puff up like a balloon.
-
13
Once puffed, carefully flip the bhatura and fry the other side until it turns a beautiful golden brown. This usually takes about 30-45 seconds per side.
-
14
Drain on a wire rack or paper towels and repeat with the remaining dough balls. Serve immediately while hot and crisp.
💡 Chef's Tips
Always use room temperature yogurt to ensure the fermentation process starts immediately. If your dough is too tight, the bhatura will be hard; aim for a soft, supple dough that just barely holds its shape. Do not use dry flour for rolling; use a light film of oil on the rolling pin to keep the frying oil clean. The oil temperature is critical—if it's too low, the bhatura will absorb oil and be greasy; if too high, it will brown before puffing. For an extra tangy flavor, you can let the dough ferment overnight in the refrigerator, but bring it back to room temperature before frying.
🍽️ Serving Suggestions
Classic Chole Masala (spicy chickpea curry) is the traditional and best pairing. Serve with a side of sliced red onions soaked in lemon juice and a pinch of chaat masala. A cooling bowl of boondi raita or plain yogurt helps balance the heat of the accompanying curry. Add a few spicy pickled green chilies or mango pickle for an extra punch of acidity. A tall glass of sweet or salted Lassi is the perfect beverage to wash down this indulgent meal.