📝 About This Recipe
Experience the ultimate soul food with this authentic Bhatura recipe, a majestic deep-fried leavened bread that is the heart of North Indian street food. These breads are celebrated for their dramatic puff, a soft and chewy interior, and a crisp, golden-brown exterior that shimmers with warmth. Fermented with yogurt and a touch of semolina for crunch, they provide the perfect canvas for rich, spicy curries.
🥗 Ingredients
Dough Base
- 3 cups All-purpose flour (Maida) (sifted for a lighter texture)
- 1/4 cup Fine Semolina (Sooji) (adds a signature subtle crunch)
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1 teaspoon Granulated sugar (helps with fermentation and browning)
- 1 teaspoon Salt (adjust to taste)
Wet Ingredients & Fermentation
- 1/2 cup Plain Yogurt (Dahi) (whisked, at room temperature)
- 2 tablespoons Vegetable oil (plus extra for greasing and frying)
- 3/4 cup Warm water (add gradually as needed)
For Frying
- 3-4 cups Neutral frying oil (such as sunflower, canola, or vegetable oil)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, semolina, baking powder, baking soda, sugar, and salt until thoroughly combined.
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2
Create a well in the center of the dry ingredients and add the whisked yogurt and 2 tablespoons of oil.
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3
Using your fingertips, mix the yogurt into the flour until it resembles coarse crumbs. Gradually add warm water, a little at a time, and begin bringing the dough together.
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4
Knead the dough for 8-10 minutes. The dough should be smooth, soft, and slightly elastic. If it's too sticky, add a teaspoon of flour; if too dry, a few drops of water.
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5
Tuck the edges of the dough underneath to form a smooth ball. Lightly coat the surface with oil to prevent a skin from forming.
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6
Cover the bowl with a damp kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let the dough rest/ferment for at least 2 hours. This allows the gluten to relax and the leavening agents to create air pockets.
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7
After resting, gently punch down the dough and knead for 1 minute. Divide the dough into 10-12 equal-sized balls (roughly the size of a large lemon).
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8
Roll each ball between your palms until smooth. Cover them with a damp cloth so they don't dry out while you work.
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9
Heat the frying oil in a deep kadai or heavy-bottomed wok over medium-high heat. The oil is ready when a tiny piece of dough dropped in rises immediately to the surface with a sizzle.
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10
Lightly grease your rolling pin and work surface with a drop of oil (avoid using dry flour for dusting as it burns in the hot oil). Roll a dough ball into an oval or circle about 5-6 inches in diameter and 1/8 inch thick.
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11
Carefully slide the rolled bhatura into the hot oil. It will sink and then quickly float to the top.
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12
Using a slotted spoon, gently press down on the floating bhatura in a circular motion. This pressure encourages it to puff up like a balloon.
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13
Once the bottom is golden brown (about 30-45 seconds), flip it over and fry the other side for another 30 seconds until perfectly golden and crisp.
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14
Remove with the slotted spoon, draining excess oil against the side of the pan, and place on a paper towel-lined plate. Repeat with the remaining dough balls.
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15
Serve immediately while piping hot and inflated for the best experience.
💡 Chef's Tips
Ensure your oil is very hot (around 375°F/190°C); if the oil is cool, the bhatura will absorb grease and won't puff. Always use oil instead of flour to roll the dough to keep your frying oil clean and prevent a bitter burnt taste. If you are in a rush, you can use 1/2 teaspoon of instant yeast instead of baking powder/soda, but still allow at least 45 minutes of resting. Don't roll the bhatura too thin; a bit of thickness is required to hold the steam that creates the puff. Always keep the dough balls covered with a damp cloth to prevent a dry crust from forming.
🍽️ Serving Suggestions
Classic Chole Masala (spicy chickpeas) is the non-negotiable partner for this dish. Serve with a side of sliced red onions soaked in lemon juice and a pinch of chaat masala. Include a dollop of spicy mango pickle or green chili pickle for an extra kick. A tall glass of sweet or salted Lassi perfectly balances the richness of the fried bread. Fresh mint-coriander chutney adds a bright, herbaceous contrast to the golden bhatura.