Bhatura or bhature is an Indian deep-fried bread made with all purpose flour. Bhatura dough can be made with yeast or without yeast. In this recipe, I have made bhatura without yeast, baking powder or baking soda.
Bhatura goes well with Punjabi chhole and the combo is popularly known as chhole bhature and goes well for brunch, lunch, or dinner.
How to make bhatura dough without yeast?
Bhatura dough is made with all-purpose flour. It can be made using yeast however I prefer making bhatura with no yeast, no baking soda and no baking powder but by using yogurt and it turns out very soft and delicious.
Bhatura dough can be made by hand, stand mixer, food processor or a bread machine. Once the dough is kneaded, place it in a container and let it rest for about an hour and half in a warm place before using it to make bhatura.
How to make bhatura dough in bread machine?
I prefer to make it in my bread machine using the "dough" cycle which does all the mixing, kneading and let it rest at the right temperature for the duration of the cycle.
Place all the wet and dry ingredients in the order (wet first and then dry ones or vice versa) recommended by bread machine manufacturer. Start the dough cycle. Bhatura dough will be ready to use once the cycle is complete.
How to make bhatura
Once the bhatura dough is ready and has been resting for about 90 minutes, take about 25 grams and roll into a smooth ball and roll into a disc of about 4 inches in diameter and 1.5 mm thickness.
Use some flour while rolling. Heat oil in a frying pan to 395 °F. You can test the temperature of the oil using a food thermometer or can drop a small piece of dough in the oil to test. If the dough rises immediately in the oil means the oil is ready for frying.
Drop in the rolled bhatura in the hot oil and press lightly with a spatula. The bhatura must be completely immersed in oil else it will not puff.
A spatula can help immerse it in oil. Fry for a few seconds until it puffs up and becomes golden brown and then flip the side and continue frying for another few seconds.
Remove the deep fried bhatura from the oil and place on kitchen towel which will absorb any excess oil.
Bhatura is served with chana masala or chhole. Chhole bhature is a popular Indian dish and is served as brunch, lunch or dinner. Don't forget to check out this yummy chhole or chana masala recipe in the instant pot.
Other Indian bread recipes you may like
- Poori or Puri (Indian puffy bread)
- Moong dal paratha
- Aloo Paratha
- Dal Bafla (Dal bati)
- Methi Thepla (Fenugreek flatbread)
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Bhatura Recipe Without Yeast
- ½ cup Water
- 1 tablespoon Oil (more for deep frying)
- ¼ cup Yogurt
- 2 cups All purpose flour (240 grams, more for rolling)
- ¼ teaspoon Salt
- 1 tablespoon Fine Semolina (Optional)
To Make Bhatura Dough in Bread Machine
- Add all the wet and dry ingredients in the order recommended by the bread machine manufacturer.
- Close the lid and start the "Dough" cycle.
- Dough is ready for use once the dough cycle is complete.
To Make Bhatura Dough in Food Processor
- Fix the dough blade in the food processor bowl and add the flour, salt, oil, yogurt.
- Start the food processor and add water slowly from the feeder as it mixes.
- Once done, remove the dough, cover it and place it in a warm place for about an hour and half.
- Dough is ready to make the bhaturas.
How to make bhaturas
- Make small balls from the dough and roll into a thin disc of about 4 inches in diameter.
- Heat oil (atleast an inch in height) in a deep frying pan to 395 °F
- Drop a rolled bhatura disc into the hot oil. Press with a ladle to ensure it is immersed in oil.
- It will puff up in a few seconds. Flip it and deep fry the other side for another few seconds until golden brown
- Remove and place the bhatura on kitchen towels to get rid of any excess oil.
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