Instant no-yeast bhatura or bhature is one of the best ways to make a puffy, fried bread at home to pair with Chole . The dough takes less than 20 minutes worth of preparation work and cooks in a matter of minutes. Perfect to enjoy chole or pindi chole. This Bhatura recipe is a keeper.
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What is a Bhatura or Bhature?
Bhatura is a popular Indian leavened, deep fried bread typically served with Chole. This recipe does not use yeast, but it cooks up puffy, light and delicious.
This puffy, fried bread pairs great with chole, chana masala, and pindi chole. You can find it in many Indian restaurants, but the best bhatura is the kind you easily cook at home.
The single fried bread is called a bhatura but more than one becomes Bhature. Typically 2 Bhaturas are served with Chole just the name Chole Bhature.
Instant No-Yeast Bhatura Video Recipe
Why you will love this Bhatura recipe
I love Chole Bhature. As a child, no trip to my grandma's was complete without enjoying the chole bhature on the streets of Delhi. Now when I make Chole Bhature it brings back fond memories of my childhood. I am sharing my grandma's Bhature recipe and I hope you will enjoy them as much as I do.
A lot of recipes call for using yeast to allow the dough to ferment, but with this recipe you don’t need to worry about using yeast. Once you knead the dough with pantry staples, there is a minimal rise time of an hour, but this just gives the dough a change to ferment to give it a perfect flavor.
Plus the Bhature turn out nice, puffy and not oily.
Ingredients to make Bhatura / Bhature
If you are ready to try this bhatura recipe, you’ll need these few ingredients. Make sure you have:
- all purpose flour or maida
- fine semolina - if you can’t find fine semolina flour, bread flour works great
- sugar
- salt
- baking powder
- baking soda
- yogurt - I prefer using a plain Greek yogurt, but you can use any non-flavored, full fat yogurt.
- water
- oil - olive oil or canola oil work great
How to make Bhatura or Bhature
This puffy, fried bread is super easy to make. Here’s what you will need to do.
Kneading and preparing the dough
The first step is to get the dough formed and kneaded. I prefer to use a stand mixer with a dough hook attachment. If you don’t have one, you can make this with your hands, but it is a lot easier with a dough hook.
In the stand mixing bowl, add the flour, semolina, salt, sugar, baking powder, and baking soda and give it a mix. Next, add the oil and yogurt.
Gradually add the water and knead it into a dough. The dough should not be too hard or too soft. If using a stand mixer the kneading process should take about 5 to 6 minutes on low speed. If you are kneading by hand, you’ll knead for about 7 to 8 minutes or until the dough becomes soft and smooth.
Finally, cover the dough with a wet cloth. This prevents the dough from drying out or forming a skin. Allow it to stand for at least an hour. I prefer to keep it in the Instant Pot on Yogurt mode set on Normal Heat for an hour. I find this produces the best results for all breads.
Rolling the dough
Once the dough has sat for an hour, divide the dough into 10 equal parts and roll them into balls.
Next, take a dough ball and roll it evenly into an oval shape that is about 10 inches long and 6 inches wide.
Greasing the dough will help it roll out much easier.
Frying the dough
Once the ovals are formed, it is time to start frying them up.
In a heavy bottom wok or Dutch oven, heat enough oil to deep fry the bhatura. This amount may vary, but you should use enough that a dough disk can submerge in the oil if you push it down with a spoon.
Once the oil is hot, reduce the heat from high to medium. Next, carefully slide one of the bhatura dough ovals into the hot oil.
Use a mesh ladle to gently immerse the bhatura in oil until it starts to puff up. When the bottom starts to turn golden brown, flip it and cook until both sides are golden brown.
Remove the bhatura and place it on a kitchen towel or paper towel to absorb excess oil. Repeat the same cooking process for each disk.
Tips to make the best Bhatura
It is pretty easy to make these delicious bhature, but you can follow these tips for the best results.
- You can use high heat to heat the oil, but turn it down once it is really hot. If you don’t, you can easily burn the dough.
- Even if you have room, only cook one disk at a time.
- You can use a little bit of oil to help make rolling out the dough much easier.
- A stand mixer with a dough hook makes kneading the dough much easier.
- Be careful not to over knead the dough. It can become tough and less puffy when cooked.
Serving suggestions
Bhature are typically served with chole, chana masala, and pindi chole. My family loves chole bhature, which is literally spicy chickpeas with fried bread. The combination of fried bread and chickpeas cannot be matched. It also makes a very filling meal that is perfect comfort food on a cool day.
How to make Bhatura vegan
If you follow a vegan diet, you can easily make this recipe fit your dietary needs. Instead of using regular yogurt, use an unsweetened vegan yogurt instead. That’s all you need to do to make a tasty vegan alternative.
How to store Bhatura dough
If you want to make the dough ahead of time, you can. Once you have it kneaded it altogether, you can store it by wrapping it tightly in plastic wrap and placing in the refrigerator for about 2 to 3 days.
When you are ready to make it, allow it to come up to room temperature before rolling it out and cooking.
How is Bhatura different from the fried Puri
Fried puri is similar to bhatura, but it is unleavened. In other words, you don’t use any baking powder or soda to make puri.
Puri also typically does not contain yogurt. Instead, it contains flour, water, and oil. It gets puffy from the oil it is cooked in. You can serve puri with either savory or sweet dishes or as a light snack or breakfast versus Bhature which are typically paired with any kind of chickpeas like chole, chana masala or pindi chole.
Can I cook Bhature in a pan if I don’t want to deep fry it?
If you don’t want to fry the dough, you could use a pan to cook it. This is like cooking naan.
To cook the bhature in a pan, follow these steps.
First, heat your pan over medium-low heat. Once the pan is hot, carefully place the rolled dough on the pan.
Cook for about 1 to 2 minutes or until bubbles start to form. Use tongs or a spatula to flip the dough and cook for an additional minute or until you start seeing the bubbles again.
Remove the Bhatura from the pan and repeat the process for the other pieces.
More Breads/ Flatbread Recipes
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Instant No-Yeast Bhatura Recipe
Instant No-Yeast Bhatura Recipe
Instant no-yeast bhatura or bhature is one of the best ways to make a puffy, fried bread at home to pair with Chole . The dough takes less than 20 minutes worth of preparation work and cooks in a matter of minutes. Perfect to enjoy chole or pindi chole. This Bhatura recipe is a keeper.
Ingredients
- all purpose flour (maida) 2 cups
- fine semolina 1 tbsp
- sugar 1/2 tsp
- salt 1/2 tsp
- baking powder 1/2 tsp
- baking soda 1/2 tsp
- yogurt 4 tbsp
- water 1/2 cup
- oil 2 tbsp
Instructions
Kneading the dough
You can either use a stand mixer with a dough attachment or
knead with your hands.
Add flour, semolina, salt, sugar, baking powder, baking soda
and give it a mix. Now add the oil and yogurt. Gradually add water and knead a dough that is neither too hard nor too soft to touch.
If using a stand mixer this process will take about 5-6 minutes on low speed. If kneading with hands knead about 7-8 minutes until the dough becomes soft and smooth.
Cover the dough with a wet cloth to prevent the dough from
drying out or forming a skin and keep it aside for an hour in a warm dark place like your oven.
I prefer to keep it in the Instant Pot on Yogurt mode on
Normal Heat for an hour.
Rolling the dough
Divide the dough into 10 equal parts and roll them into balls.
Take a dough ball and roll it evenly into an oval shape that it 10 inches long and 6 inches wide. Greasing the dough while rolling helps roll it easily.
Frying the Bhatura
Heat enough oil in a heavy bottom wok to deep fry the Bhatura.
Once the oil is hot reduce the heat from high to medium.
Now slide the bhatura into the hot oil carefully. Using a mesh ladle gently immerse the bhatura in oil until it starts to puff.
Flip the side and cook until golden brown.
Remove bhatura and place it on a kitchen towel to absorb excess oil.
Repeat the procedure for the remaining dough.
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Harkiran says
Can the leftover dough be used later with same results?