Authentic Bhatura Recipe – Fluffy Indian Fried Bread

Last Updated on 2 months by Neha Deshmukh

Authentic Bhatura Recipe – Fluffy Indian Fried Bread

Hey everyone! If you’ve ever been to North India, you know the magic of a perfectly made Bhatura. It’s that fluffy, slightly tangy, utterly irresistible fried bread that just melts in your mouth. I remember the first time I tried bhatura from a street vendor in Delhi – it was a revelation! Today, I’m so excited to share my family’s recipe with you, so you can experience that same joy in your own kitchen.

Why You’ll Love This Recipe

This bhatura recipe is all about achieving that signature fluffiness. It’s easier than you might think, and the result is so worth it. Seriously, warm, puffed-up bhatura with a side of chana masala? It’s a little slice of heaven. Plus, this recipe balances flavour and texture beautifully, and it’s surprisingly adaptable to your preferences.

Ingredients

Here’s what you’ll need to make these amazing bhaturas:

• 1 ½ cups all-purpose flour (about 190g)
• 1 ½ cups wholewheat flour (about 210g)
• 1 tsp salt
• ½ cup yogurt (about 120ml)
• 1 egg
• 1 tsp baking powder
• Water, as needed (approximately ½ – ¾ cup)
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Flour Power: We use a mix of all-purpose and wholewheat flour. The all-purpose flour gives it that lovely lightness, while the wholewheat adds a subtle nutty flavour and a bit of extra nutrition. You can adjust the ratio to your liking – more wholewheat for a denser bhatura, more all-purpose for extra fluff.
• Yogurt’s Role: Don’t skip the yogurt! It’s key to getting that soft, pliable dough and contributes to the slightly tangy flavour. I prefer using full-fat yogurt for the best texture, but low-fat will work in a pinch.
• Oil Choices: Traditionally, bhaturas are fried in mustard oil in many parts of North India for a distinct flavour. However, vegetable oil, sunflower oil, or canola oil work perfectly well too – use whatever you’re comfortable with! Just make sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, whisk together the all-purpose flour, wholewheat flour, salt, and baking powder. Make sure everything is nicely combined.
2. Add the whipped yogurt and egg to the dry ingredients. Mix it all together with your hands until it starts to come together.
3. Now, gradually add water, a little at a time, and knead the dough. You want a soft, pliable dough that isn’t sticky. This usually takes about 5-7 minutes of kneading.
4. Once the dough is ready, cover it and let it rest for at least 30 minutes. This allows the gluten to relax, making the bhaturas even softer.
5. Divide the dough into 10 equal-sized balls.
6. Roll each ball into a thick round disc – about 5-6 inches in diameter. You can optionally cut each disc into four pieces for smaller bhaturas.
7. Heat oil in a deep pan or wok over medium-high heat. The oil should be hot enough that a small piece of dough dropped in sizzles immediately.
8. Carefully slide each bhatura into the hot oil. Gently press down on the bhatura with a slotted spoon to help it puff up.
9. Fry until golden brown and puffed on both sides, about 1-2 minutes per side.
10. Drain the fried bhaturas on paper towels to remove excess oil.

Expert Tips

• Kneading is Key: Don’t underestimate the power of a good knead! It develops the gluten and gives you that perfect texture.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too cold, and the bhaturas will be oily. Too hot, and they’ll burn before they puff up.
• Gentle Pressing: Gently pressing down on the bhatura while frying helps it puff up beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Bhatura Adaptation: Substitute the egg with 1 tablespoon of apple cider vinegar or lemon juice mixed with 1 tablespoon of water.
• Whole Wheat Only Bhatura: Use 3 cups of wholewheat flour instead of the mix. You might need a little extra water to get the right consistency. My friend, Priya, swears by this version for a super healthy treat!
• Spice Level – Adding Chili Flakes to the Dough: Add ½ – 1 tsp of chili flakes to the dough for a little kick.
• Festival Adaptations – Holi/Diwali Special: Add a pinch of saffron to the dough for a festive touch.

Serving Suggestions

Bhatura is best served hot, straight from the fryer. Traditionally, it’s paired with:

• Chana Masala: The classic combination!
• Aloo Curry: Potato curry is another popular choice.
• Any North Indian Curry: Seriously, it goes with almost anything!
• A side of tangy pickle.

Storage Instructions

Bhaturas are best enjoyed fresh. However, if you have leftovers:

• Store them in an airtight container at room temperature for up to a day.
• Reheat them in a skillet or oven to restore some of their crispness. They won’t be quite as fluffy, but still delicious!

FAQs

Let’s answer some common questions:

• What type of oil is best for frying Bhatura? Mustard oil is traditional, but vegetable, sunflower, or canola oil work great too.
• Can I make the dough ahead of time? Yes! You can make the dough up to a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• How do I get Bhatura to puff up? Make sure the oil is hot enough and gently press down on the bhatura with a slotted spoon while frying.
• What is the best accompaniment to Bhatura? Chana masala is the classic pairing, but any North Indian curry will do!
• Can I use store-bought yogurt for this recipe? Absolutely! Just make sure it’s plain, unsweetened yogurt.

Enjoy making these fluffy, delicious bhaturas! I hope this recipe brings a little bit of India to your kitchen. Let me know how it turns out in the comments below!