How to Prepare Bhatura - Leavened Fried Indian Bread

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 06/30/21
Bhatura Leavened Fried Indian Bread

 
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Prep: 7 hrs
Cook: 20 mins
Total: 7 hrs 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
397 Calories
26g Fat
35g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 397
% Daily Value*
Total Fat 26g 33%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 373mg 16%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 6g
Vitamin C 0mg 2%
Calcium 121mg 9%
Iron 2mg 11%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The perfect companion for Chole (chickpeas curry), a popular North Indian dish, Bhaturas are best eaten as they are made and piping hot. They look a lot like Pooris except those are unleavened and smaller. Since Bhaturas require that the dough is allowed to rise for 5 to 6 hours, it is best to prepare the dough in advance. This recipe will make enough to serve 3 people.

Ingredients

Steps to Make It

  1. Put the flour, baking powder, salt and yogurt in a large mixing bowl. Wash your hands well and dry thoroughly.

  2. Mix the ingredients together by hand and knead till a smooth dough is formed. Cover with cling film and keep in a warm, dark place for 5 to 6 hours at least.

  3. After 5 to 6 hours, the dough will have risen and become fluffy. Remove the cling film and punch the dough to remove extra air from it. Knead again till the dough is smooth and elastic.

  4. Divide the dough into several equal-sized balls.

  5. Set up the cooking oil to heat, in a large, deep-pan, on medium heat. Also prepare a plate or large bowl to place the cooked Bhaturas for draining, by lining it with paper towels.

  6. Lightly flour a clean, dry rolling surface and place one ball on it. Roll out into a circular shape of 6" diameter. You could also roll the ball into a long oval shape of the same size.

  7. To test if the oil is hot, drop a small ball of dough into it. If the ball quickly rises to the surface oil the oil and sizzles, the oil is ready.

  8. Once the oil has reached the correct temperature, add a rolled-out Bhatura to it gently, to avoid splashing hot oil. In 5 to 7 seconds, turn gently with a slotted spoon. Wait for another 5 to 7 seconds and press gently in the center of the Bhatura with the slotted spoon. it will cause ​​it to puff up like a ball! Keep frying and turning gently till both sides are golden. Drain and remove from oil when done and keep in bowl/ plate on paper towels.

  9. Serve piping hot with Chole!