Last Updated on 2 months by Neha Deshmukh

Authentic Bhatura Recipe – Soft & Fluffy with Soda Water

Introduction

Oh, Bhatura! Just the name conjures up memories of bustling Delhi streets and the most incredible, fluffy bread you can imagine. I remember the first time I tried to make these at home – it took a few attempts to get that perfect puff, but trust me, it’s so worth it. This recipe is my go-to, passed down with a few tweaks from my grandmother, and it consistently delivers the softest, most delicious Bhatura. Get ready to impress your family and friends with this authentic taste of India!

Why You’ll Love This Recipe

This Bhatura recipe isn’t just about taste; it’s about the experience. It’s about that satisfying puff when it hits the hot oil, the slightly tangy flavor from the soda water, and the joy of serving it with a spicy chole masala. It’s a little bit of effort, but honestly, the results are phenomenal. Plus, who doesn’t love a good deep-fried treat now and then?

Ingredients

Here’s what you’ll need to create these fluffy delights:

• 2 cups maida / plain flour (approx. 240g)
• ½ cup rava / semolina (approx. 75g)
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp oil
• 1 cup soda water (approx. 240ml)

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Maida (Plain Flour) – Choosing the Right Type

Maida is key here. It’s the flour that gives Bhatura its soft texture. Look for a good quality maida, sometimes labelled as all-purpose flour, but maida is finer.

Rava (Semolina) – The Secret to Texture

Don’t skip the rava! It adds a lovely texture and helps with the puffing. I prefer using fine rava for a lighter Bhatura.

Soda Water – Why It’s Essential

This is the magic ingredient! The carbonation in the soda water creates air bubbles in the dough, resulting in a light and fluffy Bhatura. Don’t substitute with sparkling water – it’s not quite the same.

Oil – Best Oils for Deep Frying

For deep frying, you want an oil with a high smoke point. Sunflower oil, vegetable oil, or even groundnut oil work beautifully. I usually use sunflower oil as it has a neutral flavour.

Regional Variations in Bhatura

Bhatura isn’t a one-size-fits-all kind of bread! You’ll find variations across India. Some regions add a touch of yogurt to the dough for extra softness, while others might use a different type of flour. This recipe is a classic North Indian style, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the maida, rava, sugar, salt, and oil. Mix everything well with your hands.
2. Now, gradually add the soda water, a little at a time, while mixing. You’ll notice the dough starting to come together.
3. Keep adding soda water until you form a soft, slightly sticky dough. Don’t overwork it at this stage.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax and the rava to absorb the moisture.
5. After resting, gently knead the dough for a minute or two. Divide it into 8-10 equal-sized balls.
6. On a lightly oiled surface, roll each ball into a circle, about 6-8 inches in diameter. Don’t worry about making them perfectly round!
7. Heat oil in a deep frying pan or wok over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it – it should sizzle and rise to the surface immediately.
8. Carefully slide a rolled Bhatura into the hot oil. Gently press down on the Bhatura with a slotted spoon to help it puff up.
9. Fry for about 30-60 seconds per side, until golden brown and puffed.
10. Remove the Bhatura from the oil and place it on a paper towel-lined plate to drain excess oil.
11. Serve immediately with your favourite chole masala!

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Perfect Puff

The key to a puffed-up Bhatura is the hot oil and gentle pressure with the slotted spoon. Don’t overcrowd the pan, and make sure the oil is at the right temperature.

Kneading the Dough – Dos and Don’ts

Don’t over-knead the dough! A soft, slightly sticky dough is what you’re aiming for. Over-kneading will result in a tough Bhatura.

Oil Temperature – Crucial for Bhatura

If the oil isn’t hot enough, the Bhatura will absorb too much oil and become soggy. If it’s too hot, it will burn quickly. Finding that sweet spot is key.

Variations

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

Vegan Bhatura

Simply substitute the oil with a vegan-friendly alternative like coconut oil or avocado oil.

Gluten-Free Bhatura (Using Alternative Flours)

This is a bit trickier, but you can experiment with a blend of gluten-free flours like rice flour, potato starch, and tapioca starch. You might need to adjust the amount of soda water.

Spice Level – Adding a Touch of Heat

Add a pinch of red chilli powder to the dough for a subtle kick. My friend loves adding a little chaat masala too!

Festival Adaptations (Navratri, Diwali)

During festivals, I sometimes add a little bit of grated ginger and green chilli to the dough for a festive flavour.

Serving Suggestions

Bhatura is traditionally served with chole masala, but it’s also delicious with aloo ki sabzi (potato curry), paneer curry, or even just a simple pickle. A side of lassi (yogurt drink) is the perfect accompaniment.

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 (flat griddle) or oven to restore some of their crispness.

FAQs

Let’s answer some common questions:

What is the secret to making Bhatura so fluffy?

The soda water is the biggest secret! It creates those lovely air bubbles. Also, don’t over-knead the dough.

Can I make the dough ahead of time?

Yes, you can! Prepare the dough and let it rest in the fridge for up to 24 hours. Bring it to room temperature before rolling and frying.

What can I substitute for soda water?

Honestly, there isn’t a great substitute. Sparkling water is okay in a pinch, but it won’t give you the same results.

What is the best way to roll out the Bhatura without it becoming tough?

Keep the dough covered while you’re rolling out the others. Lightly oil your rolling surface and use gentle pressure.

How do I know when the oil is hot enough for frying?

Drop a tiny piece of dough into the oil. If it sizzles and rises immediately, it’s ready.

Can I bake Bhatura instead of frying?

You can try baking, but it won’t have the same texture as fried Bhatura. Brush with oil and bake at 200°C (390°F) for about 10-12 minutes, flipping halfway through.