Bhatura (Indian Fried Bread)

Bhatura is a soft, puffed Indian fried bread made from a leavened all-purpose flour dough with yogurt. It is especially well known as the bread served with chole, the spiced chickpea curry in the classic chole bhature combination.

What Makes Bhatura Different

Bhatura is not the same as an unleavened flatbread. Yogurt, baking powder, and baking soda give the dough lift and a lightly tangy flavor. After resting, the dough is rolled into discs and fried until it puffs and turns golden.

The texture should be soft and slightly chewy inside with a lightly crisp fried surface.

Ingredient Notes

• All-purpose flour (maida): Gives the dough the stretchy structure needed for a puffed fried bread.
• Yogurt: Adds moisture and a light tang while working with the leavening ingredients.
• Baking powder and baking soda: Help the bread puff in the hot oil.
• Sugar: A small amount balances the flavor and encourages browning.
• Water: Add gradually because flour absorbs liquid differently from batch to batch.
• Oil: Use enough for the bread to float freely while frying.

Tips for Soft, Puffy Bhatura

• Knead until the dough feels smooth and elastic rather than rough.
• Give the dough its full resting time so the flour hydrates and the leavening has time to work.
• Roll each piece evenly. Very thin spots can make the bread puff unevenly.
• Test the oil with a small piece of dough before frying the first full bread.
• Fry one or only a few pieces at a time so the oil temperature does not drop sharply.

How to Serve Bhatura

The classic pairing is chole, a spiced chickpea curry. Bhatura is best served hot soon after frying, while it is still soft and puffed. It can also be served with other savory curries.

Storage

Bhatura is best fresh. If you have leftovers, cool them completely and refrigerate in a covered container for up to 2 days. Reheat briefly on a skillet or in a warm oven. The texture will be softer than freshly fried bread.

Frequently Asked Questions

Why didn’t my bhatura puff?

The oil may not have been hot enough, the dough may have been rolled unevenly, or the dough may not have rested long enough.

Why is my bhatura greasy?

Oil that is too cool makes fried dough absorb more fat. Make sure a small piece of dough rises promptly before frying the full breads.

Ingredients

• 2 cups all-purpose flour (maida)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons yogurt
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Water, as needed
• Oil, for frying

How to Make Bhatura

1. Mix the flour, baking powder, baking soda, salt, and sugar in a large bowl.
2. Add the yogurt and begin kneading, adding water gradually as needed to form a soft dough.
3. Knead for 5 to 7 minutes, until smooth and elastic.
4. Cover with a damp cloth and rest for 1 hour.
5. Divide the dough into equal balls.
6. Heat oil in a deep pan while rolling each dough ball into an even round disc.
7. Test the oil with a small piece of dough. It should rise quickly to the surface.
8. Carefully add one rolled dough disc to the hot oil and gently press with a slotted spoon to encourage puffing.
9. Fry until golden on both sides.
10. Drain on paper towels and serve hot, preferably with chole.