Married in a hard core Punjabi family, I knew that my husband would be a fan of chhole bhature. And I wasn’t surprised. The first thing he asked me to cook on the very next weekend was chhole bhature. My mother in law in an expert and she quickly guided me with the ingredients and in no time, with her help I was able to make the soft and fluffy bhaturas.

Bhatura are puffy fried breads which are enjoyed with chickpeas (chhole) and onions. It is the most common and almost everyone’s favourite dish in North India. Almost every alternate weekend is relished with these tasty chhole bhature accompanied with fried masala potatoes, green chilly, pickle and onions.

Now bhaturas can be made in ample ways. We can also mix semolina (suji) with all purpose flour (maida). People use yeast also, but I haven’t used it ever. The natural agents like curd, sugar, baking powder or fruit salt (eno) have always been my ingredients.

To make quick and instant bhatura we can add fruit salt (eno) to the dough and bind the dough with sour curd.

If the demand is not instant, we can ferment the dough by keeping it for 2-3 hours.

Print Recipe

How to make bhatura | bhatura recipe | instant bhatura recipe 

Soft fluffy and puffy bhatura

Prep Time

2 hours

Cook Time

10 minutes

Servings

people

Ingredients

• 1 cup Maida (all purpose flour)
• 1/2 cup Suji/ rawa
• 1/2 tbsp desi ghee/ oil
• 1/2 tsp Sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup curd/ yogurt
• 1/2 cup water (for kneading the flour)
• cooking oil (to fry the bhaturas)

Prep Time 2 hours Cook Time 10 minutes Servings people Ingredients 1 cup Maida (all purpose flour) 1/2 cup Suji/ rawa 1/2 tbsp desi ghee/ oil 1/2 tsp Sugar 1/2 tsp salt 1/2 tsp baking soda 1/2 cup curd/ yogurt 1/2 cup water (for kneading the flour) cooking oil (to fry the bhaturas)

Instructions

1. In a deep mixing bowl take 1/2 cup suji and moisten it with water. cover it with water and let it rest for half an hour.

2. After half an hour you will notice that the suji has absorbed all the water and it has become puffed. Now add maida to the dampen suji.

3. Next add oil, sugar, salt and half cup yogurt to the maida and suji mixture.

4. Let the mixture ferment for 2 hours. Cover it with a mist kitchen towel.

5. After 2 hours, remove the towel and knead the mixture again by dusting some all purpose flour over it.

6. Now make a small sized ball from the dough and with the help of a rolling pin flatten the ball making too thick nor too thin.

7. On the other side, heat enough oil in a pan and wait till the oil becomes smoking hot.

8. Now place the rolled and flattened bhatura in the kadhai. Fry the bhaturas well from both the sides.

9. Fry them till they slightly become golden brown. Remove them an oil absorbent paper.

10. Serve the hot bhaturas with chhole.

11. If we are making instant bhatura, then we can simply mix all the ingredients together – maida, sugar, salt, oil, water and add fruit salt (ENO) to the batter and knead well. These will make instant fluffy bhaturas.