Thursday, February 17, 2011

Bhatura – fluffy bread for Chole

This is a half guest post, half prepared by my Cook and half by me. Yeah, I’ve got a cook who prepares our regular weekday lunch, hence you do not find any daily stuffs here. Just weekend experiments :D 

She literally knows quite a lot in Indian culinary area, I just need to ask/describe her and she immediately says Got it. On one such morning, when I had my Mom visiting me, I wanted chole and some New  bread with it – so asked her to knead a Bhatura dough . I had tried this once earlier and it did not turn out good but thanks to her this time my bhatura came out Perfect :D . She Kneaded the dough and left it to ferment, I rolled them into puris and deep fried them.


You Need:

  • Flour (Maida): 2 cups
  • Semolina Flour (Rava) 1/2 cup
  • Yogurt: 1/2 cup
  • Baking Powder: 1/2 tsp
  • Sugar: 1-2 tsp
  • Oil: 1-2 tsp
  • Salt to taste
  • Oil for Deep Frying
  • Warm Water if required

You Do:

  1. Mix everything mentioned above, and knead to a soft dough. Use water if only required. Dough should be soft and pliable. IMG_4030
  2. Cover the kneaded dough with a wet cloth for about 3-4 hours.
  3. Divide the dough into equal balls and roll them into small puri or oval sizes. While rolling use oil to make it non-sticky process. IMG_4031
  4. Heat enough oil for deep frying, and then deep fry the bhaturas till light golden on both the sides.


Done… drain extra oil on tissue if you want to, Serve Hot with chole – Channa.  Its one of the most significant combination from North of India. :-bd


  1. Wow...looks so perfect and delicious...can u pass to me.

  2. Omg, seriously am hungry now,just had my breakfast,ur chole and bhathura tempts me a lot.;

  3. Yummy platter and looks super tempting

  4. One of the best classic combos ever..I could have them any time any day :-)

  5. I didn't know bhature could be made at home. Thanks for sharing :)

  6. chole batura looks very very favorite combo

  7. I love this combo any time,bhaturas looks so fluffy! Yumm!

  8. Wow kanchan, the whole platter look so delicious and tmepting..

  9. Hi. I made Bhatura for the first time last week. I was really pleased that they raised well, and they were tasty, but the consistency was a little heavy (almost more like pitta than the light and fluffy texture I've had at friend's houses). I did leave the dough for 24hrs before rolling and cooking, could this be the reason why? Or could it be my kneading? Any advice gratefully received. Rob


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