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Bhatura (Fried Indian Bread) Recipe

Bhatura (Fried Indian Bread) Recipe

Learn how to make authentic, homemade bhatura with this foolproof recipe! These fluffy, deep-fried Indian breads puff up beautifully when fried correctly. The best accompaniment to chole (chickpea curry), this easy baking recipe uses simple ingredients for restaurant-quality results at home.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
15 mins
Serves:
8 bhaturas
An overhead shot of freshly fried bhaturas, their golden-brown surfaces glistening slightly with tiny bubbles visible on the crisp exterior. A close-up reveals the airy, layered interior structure when torn open, with steam still escaping. The bhaturas are arranged on a traditional brass thali alongside a small copper bowl of vibrant chickpea curry (chole). Scattered black peppercorns and caramelized onions create visual interest around the plate. The warm, directional light accentuates the textural contrast between the bhaturas' crisp exterior and pillowy center, while a sprinkle of fresh cilantro adds a pop of green against the golden bread.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g plain flour (maida)</li><li class="ingredients-single-item">50g fine semolina (sooji)</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp baking powder</li><li class="ingredients-single-item">¼ tsp baking soda</li><li class="ingredients-single-item">2 tbsp plain yogurt</li><li class="ingredients-single-item">1 tbsp vegetable oil (plus extra for frying)</li><li class="ingredients-single-item">150-175ml lukewarm water</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Deep heavy-bottomed pan or kadai</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Kitchen thermometer</li><li class="equipment-single-item">Kitchen towels</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the plain flour, semolina, sugar, salt, baking powder, and baking soda. Whisk together to ensure even distribution of the leavening agents. The semolina adds a slight texture to the dough while helping the bhatura maintain its shape during frying.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of the dry ingredients and add the yogurt and 1 tablespoon of oil. The yogurt adds tanginess and helps with fermentation, while the oil makes the dough more pliable and the final bhatura softer.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually add lukewarm water (start with 150ml) while mixing with your fingertips. Keep adding water little by little until you form a soft, smooth dough that's slightly tacky but not sticky. Different flours absorb water differently, so adjust accordingly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. The gluten development is crucial for the bhatura to puff up properly. You should be able to stretch a small piece of dough without it tearing immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest at room temperature for at least 2-3 hours, or ideally overnight in the refrigerator. This resting time allows the gluten to relax and the leavening agents to work, resulting in a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After resting, gently punch down the dough to release any air bubbles. Divide the dough into 8 equal portions and shape them into smooth balls by tucking the edges underneath.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Heat oil in a deep pan to 180°C. While the oil is heating, roll each ball into a 15cm (6-inch) oval or circle about 5mm thick on a lightly floured surface. Don't roll too thin or the bhatura won't puff properly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Slide the rolled dough carefully into the hot oil. Immediately press down gently with a slotted spoon to help it puff up. The dough should balloon almost immediately - this is the magic moment! If it doesn't puff, your oil might not be hot enough or the dough might be too thick or thin.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fry for about 30-40 seconds on each side until golden brown, flipping once. Don't overcrowd the pan - fry one bhatura at a time for best results.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite curry, especially chole (chickpea curry). Bhaturas are best enjoyed fresh, as they tend to deflate and lose their crispness as they cool.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Bhatura (Fried Indian Bread)?

Traditional bhatura requires plain flour (maida), semolina, yogurt, sugar, salt, baking powder, baking soda, oil, and lukewarm water. The combination of leavening agents and yogurt creates the distinctive puffy texture when fried, while semolina adds structure.

How to cook Bhatura (Fried Indian Bread) at home?

Learn how to cook Bhatura (Fried Indian Bread) by preparing a smooth dough with flour, semolina, yogurt and leavening agents. After resting for 2-3 hours, divide into portions, roll into discs, and fry in hot oil until they puff up dramatically and turn golden brown. The key is maintaining proper oil temperature of 180°C.

Why isn't my fried bread puffing up properly?

Several factors can prevent proper puffing: oil not hot enough (must be 180°C), dough rolled too thick or thin, insufficient gluten development during kneading, or inadequate resting time. Also check your leavening agents aren't expired and ensure you're gently pressing the dough with a slotted spoon when it enters the oil.

Can I make this Indian bread without yogurt?

Yes, you can substitute yogurt with 2 tablespoons of milk mixed with 1/2 teaspoon of lemon juice or vinegar. Some traditional recipes use just water. The yogurt adds tanginess and helps with fermentation, but alternatives can still produce good results with slightly different flavour profiles.

What's the difference between bhatura and poori?

While both are fried Indian breads, bhatura contains leavening agents (baking powder/soda) and yogurt, making it puffier with a tangier taste. Poori is unleavened, made simply with wheat flour, water, and sometimes salt. Bhatura is larger, softer inside and traditionally served with chole (chickpea curry).

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Don't roll too thin or the bhatura won't puff properly." }, { "@type": "HowToStep", "name": "Fry bhatura", "text": "Slide the rolled dough carefully into the hot oil. Immediately press down gently with a slotted spoon to help it puff up. The dough should balloon almost immediately - this is the magic moment! If it doesn't puff, your oil might not be hot enough or the dough might be too thick or thin." }, { "@type": "HowToStep", "name": "Cook until golden", "text": "Fry for about 30-40 seconds on each side until golden brown, flipping once. Don't overcrowd the pan - fry one bhatura at a time for best results." }, { "@type": "HowToStep", "name": "Serve hot", "text": "Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite curry, especially chole (chickpea curry). 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My whole family raved about them and asked me to make them again next weekend.", "name": "Restaurant-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Lopez", "datePublished": "2024-05-30", "reviewBody": "My kids literally fought over the last bhatura! I had to promise to make a double batch next time. The overnight resting in the refrigerator definitely made a difference in the texture and flavor.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Viktor Petrov", "datePublished": "2024-05-22", "reviewBody": "The waiting time is absolutely worth it! I was impatient at first, but letting the dough rest for the full 3 hours made such a difference in how well they puffed up. I served these with homemade chole and my guests couldn't stop complimenting the meal.", "name": "Patience Rewarded", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Nkosi", "datePublished": "2024-05-19", "reviewBody": "I've tried many bhatura recipes before and this one is by far the best! The addition of semolina gives them the perfect texture, and the detailed instructions about kneading the dough properly ensured they puffed up beautifully. No more takeaway for us!", "name": "Best Recipe Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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