Authentic Bhatura Recipe- Fluffy Indian Fried Bread

Last Updated on 4 months by Neha Deshmukh

Authentic Bhatura Recipe – Fluffy Indian Fried Bread

Hey everyone! If you’ve ever craved that melt-in-your-mouth, slightly tangy, utterly addictive Indian fried bread, you’re in the right place. Bhatura is a total comfort food for me – it instantly transports me back to bustling street food stalls in Delhi, and happy family breakfasts. I’m so excited to share my tried-and-true recipe with you, so you can experience the joy of perfectly fluffy bhaturas at home!

Why You’ll Love This Recipe

This bhatura recipe isn’t just about following steps; it’s about understanding the little things that make all the difference. We’re aiming for that signature puff, that soft interior, and that slightly crisp exterior. It takes a little patience, but trust me, the reward is so worth it. Plus, it’s incredibly versatile – perfect with chole, but equally delicious with a simple spiced yogurt dip.

Ingredients

Here’s what you’ll need to create these beauties:

• 2 cups Maida (flour) – about 250g
• 3 tbsp Semolina (sooji) – about 30g
• 4 tbsp Curd (yogurt) – about 60ml
• 1 tbsp Oil – about 15ml
• 0.5 tsp Salt – about 2.5g
• 0.5 tsp Sugar – about 2.5g
• 1 tsp Baking powder – about 5g

Ingredient Notes

Let’s talk ingredients! Getting these right will seriously level up your bhatura game.

Maida (Flour) – Type and Protein Content

Maida is the star here, and it needs to be maida. All-purpose flour can work in a pinch, but the texture won’t be quite the same. Maida has a lower protein content, which results in a softer, more tender bhatura.

Semolina (Sooji) – Coarse vs. Fine

I prefer using fine semolina (sooji) for bhatura. It blends in better and contributes to a smoother texture. Coarse semolina can be used, but you might notice a slightly grainier texture.

Curd (Yogurt) – Full Fat vs. Low Fat & Regional Variations

Full-fat curd (yogurt) is the way to go for the best flavor and texture. It adds a lovely tang and helps create a soft dough. In North India, dahi (yogurt) is often slightly sour, which works beautifully. If your yogurt isn’t tangy enough, you can add a squeeze of lemon juice.

Oil – Best Oils for Deep Frying & Flavor Profiles

For deep frying, you want an oil with a high smoke point. Sunflower oil, vegetable oil, or even peanut oil work well. I personally like using sunflower oil for its neutral flavor.

Baking Powder – Single vs. Double Acting

Double-acting baking powder is best here. It gives the bhatura that extra lift and fluffiness. Make sure your baking powder is fresh for optimal results!

Step-By-Step Instructions

Alright, let’s get cooking!

First, in a large bowl, combine the maida, semolina, curd, oil, salt, sugar, and baking powder.

Now, slowly add water, a little at a time, and knead everything together until you form a soft, pliable dough. It shouldn’t be sticky, but it shouldn’t be too firm either.

Once you have a smooth dough, lightly grease it with a little oil, cover it with a damp cloth, and let it rest for at least 3-4 hours. This is crucial – it allows the gluten to relax and the dough to become beautifully soft. I often make the dough in the morning for dinner!

After resting, gently divide the dough into lemon-sized balls.

Roll each ball into a roughly 1/8-inch (3mm) thick round. Don’t worry about making them perfectly round – a little rustic charm is perfectly fine!

Heat oil in a deep pan or wok over medium-high heat. To test if the oil is ready, drop a tiny piece of dough into it – it should sizzle and rise to the surface.

Carefully slide a rolled bhatura into the hot oil. Using a ladle, gently press down on the bhatura to help it puff up.

Fry for about 1-2 minutes per side, until golden brown and puffed up.

Remove the bhatura from the oil and drain it on paper towels.

Repeat with the remaining dough.

Serve immediately while hot and fluffy!

Expert Tips

• Don’t over-knead the dough: Over-kneading will result in a tough bhatura.
• Resting is key: Seriously, don’t skip the resting period!
• Oil temperature matters: If the oil isn’t hot enough, the bhatura will absorb too much oil. If it’s too hot, it will burn.
• Gentle pressing: Pressing the bhatura gently with a ladle helps it puff up.

Variations

• Vegan Bhatura: Substitute the curd with plant-based yogurt. Coconut yogurt or cashew yogurt work well, but might slightly alter the flavor.
• Gluten-Free Bhatura (Using Alternative Flours): This is trickier, but you can experiment with a blend of gluten-free flours like rice flour, potato starch, and tapioca starch. You’ll likely need a binding agent like xanthan gum.
• Spice Level – Adding Chili to the Dough: My friend, Priya, loves adding a pinch of chili powder to the dough for a little kick!
• Festival Adaptations – Bhatura for Special Occasions: During festivals, some families add a touch of saffron to the dough for a beautiful color and subtle flavor.

Serving Suggestions

Bhatura is traditionally served with chole (chickpea curry), but the possibilities are endless! It’s also fantastic with:

• Spiced yogurt (raita)
• Aloo sabzi (potato curry)
• Bhaji (vegetable curry)
• Pickled onions and salad

Storage Instructions

Bhatura is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. Reheat them in a tawa or skillet to restore some of their crispness.

FAQs

What is the secret to making Bhatura so fluffy?

The resting time is the biggest secret! It allows the gluten to relax, and the baking powder to work its magic. Also, gentle pressing while frying helps create that puff.

Can I make the dough ahead of time? If so, how long can it rest?

Yes! You can make the dough up to 24 hours in advance. Just keep it covered and refrigerated. Let it come to room temperature before rolling.

What oil temperature is best for frying Bhatura?

Around 350-375°F (175-190°C) is ideal.

What can I serve with Bhatura besides Chole?

So many things! Aloo sabzi, spiced yogurt, or any vegetable curry are all delicious options.

How do I prevent Bhatura from absorbing too much oil?

Make sure the oil is hot enough, and don’t overcrowd the pan. Also, drain the bhaturas on paper towels immediately after frying.