Bhatura (Fried Indian Bread) Recipe
Puffy, golden discs of leavened dough that balloon dramatically when fried, creating a delightfully soft interior and crisp exterior perfect for scooping up rich curries.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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