Bhatura Recipe, How to Make Bhature

Method29 steps · about 35 min

1. 1

   Step 1: In a large mixing bowl, mix together all-purpose flour (2 cup), semolina (1½–2 tbsp) and salt (0.25 tsp).

   Uses 2 cup all-purpose flour · 0.25 tsp salt · 1½–2 tbsp fine semolina

2. 2

   Step 2: Next add curd and oil (1 tbsp).

   Uses 1 tbsp oil · 4 tbsp plain yogurt · two cups flour, fine semolina and salt mixed

   
3. 3

   Step 3: Mix all of these until the oil and yogurt incorporates well into the flour.

   Uses dry mixture after one tablespoon dough oil and four tablespoons yogurt added

4. 4

   Step 4: Mix in ONE leavening option: 1 tsp Eno fruit salt, OR ½ tsp baking powder together with ⅛ tsp baking soda.

   Uses 1 tsp Eno fruit salt · yogurt and dough fat incorporated into flour

   
5. 5

   Step 5: Add ¼ cup warm water, half of the listed starting half cup, and begin forming a dough.

   Uses ¼ cup warm water, first half · ONE chosen leavener stirred into flour-yogurt mixture

   
6. 6

   Step 6: Add some or all of the remaining ¼ cup warm water, then a little extra only if needed for a soft dough.

   Uses up to remaining ¼ cup warm water · extra warm water only if dough needs it · mixture after first ¼ cup warm water added

   
7. 7

   Step 7: Knead the dough very well until soft. If using a stand mixer, then knead it on a medium speed for 5 minutes.

   Uses remaining water added only as needed

8. 8

   Step 8: When you press down the dough, it should dent meaning it is soft. If you pull the dough, it should be elastic and stretchy. This is what gives the bhatura it's chewy texture. If the dough hasn't got this texture, knead it a little longer.

   Uses soft dough kneaded until pliable

   
9. 9

   Step 9: Smear the kneaded dough with a few extra drops of coating oil. For Eno, do NOT rest: shape and fry immediately. For the alternate baking powder/soda route, cover and rest 2–4 hours in a warm place before shaping.

   Uses a few extra drops for coating dough/balls and greasing rolling surface · dough dents easily and stretches; knead longer if needed

10. 10

    Step 10: Divide the chosen-route dough into 8 portions for medium bhaturas, or 5 for large ones; use one size for the whole batch.

    Uses immediate Eno dough OR baking powder/soda dough rested 2–4 hours

    
11. 11

    Step 11: Smoothen the balls to make them crack free. If you find cracks just join them and smoothen the dough balls.

    Uses eight medium or five large dough portions

    
12. 12

    Step 12: Smear oil over the balls and keep them covered.

    Uses a little coating oil for balls · dough balls made crack-free

13. 13

    Step 13: Grease your rolling surface well and place a dough ball.

    Uses a little oil for greasing rolling surface · a covered smooth ball from chosen size batch

14. 14

    Step 14: Pour few drops of oil and flatten it slightly.

    Uses a few drops of shaping oil · ball placed on oiled rolling surface

    
15. 15

    Step 15: Begin to roll the bhatura to a oval or round shape as you desire.

    Uses ball oiled lightly and flattened

    
16. 16

    Step 16: Do not remove the bhatura from the rolling surface. Instead turn your rolling board and roll the bhaturas. (check the video)

    Uses dough rolled oval or round

17. 17

    Step 17: You will see the bhatura keeps bouncing back. So you need to keep rolling them slightly bigger.

    Uses rolling board turned rather than lifting dough

18. 18

    Step 18: Roll them big or small depending on the size of your kadai.

    Uses dough rolled slightly larger as it springs back

    
19. 19

    Step 19: If you chose the large size, you can roll all five breads before frying. Otherwise roll the selected medium portions, keeping their dough covered until needed.

    Uses raw breads sized to fit frying pan

20. 20

    Step 20: Heat the separate 1½ cups frying oil, or enough for the pan, in a deep wide kadai that fits the rolled breads. Dough oil is already incorporated and is not the frying bath.

    Uses 1.5 cup oil

21. 21

    Step 21: Test the heated frying bath with a tiny piece from the same prepared dough.

    Uses the separate 1½-cup frying bath, not dough oil · tiny piece from same prepared dough for checking hot oil

22. 22

    Step 22: The dough has to rise well. This is the right temperature for frying.

    Uses test dough piece rises promptly in hot frying bath

23. 23

    Step 23: Gently slide in the bhatura from the sides of the kadai.

    Uses hot oil ready for one raw bhatura · one rolled bread from chosen size batch

24. 24

    Step 24: When it comes half way to the surface, press down gently with a spatula to help it puff up completely.

    Uses bread gently slid into hot oil

    
25. 25

    Step 25: Then check if the bottom part is cooked, crisp and golden then flip it.

    Uses bread gently pressed as it rose and puffed

26. 26

    Step 26: Flip it again and fry until crisp and golden.

    Uses bottom cooked crisp and golden, then flipped

27. 27

    Step 27: Remove the fully cooked golden bhatura from the frying oil. Serve promptly with optional prepared chole, sliced onion and lemon wedges.

    Uses prepared chickpea curry for serving · sliced onion for serving · lemon wedges for serving · bread fried on both sides until cooked crisp and golden

28. 28

    Step 28: Continue to fry the rest while you make the rest of the bhaturas.

    Uses remaining batch breads to fry individually · reuse same frying bath, maintaining heat between breads

29. 29

    Step 29: Keep the same frying oil hot enough between breads. Retest with a tiny dough piece if needed; do not add raw leavening powder to the oil.

    Uses existing frying bath reheated as needed for subsequent breads