//Bhatura Recipe (2 Ways) | Instant Bhatura & No Yeast Whole Wheat Bhatura

Bhatura Recipe (2 Ways) | Instant Bhatura & No Yeast Whole Wheat Bhatura

Bhatura is soft, fluffy leavened fried Indian bread. They are various ways to make them. E.g You can make bhatura with yeast or without yeast, with baking soda or using the fermentation method. In this post I am sharing 2 delicious ways to make bhatura.

  • No Yeast Bhatura – Made with majorly with whole wheat flour using natural fermentation.
  • Instant Bhatura – Made with Baking Soda. The dough just needs to be kept for 2 hours.

Both the recipes taste good and you can choose as per your time preferences. My personal favorite is first recipe as the fermentation process adds those lovely sour aroma and taste in the bhatura. The instant bhatura taste very different than the fermented one.

Get My Secrets to Great Indian Food

Sign up for my FREE Beginners Guide to Delicious Indian Cooking

bhatura recipe, bhature recipebhatura recipe, bhature recipe

These no yeast bhatura are soft, fluffy from inside and crisp from outside. The way a bhatura’s texture ideally should be. Bhatura or Bhature (plural) is one of the most popular Punjabi recipes.

This no yeast bhatura recipe is made majorly with whole wheat flour (atta). However you can make this recipe with either all purpose flour (maida) or whole wheat flour (atta) or a mix of both.

I have been making this awesome bhature for many years. The recipe has never failed me. I started making these bhature after adapting it from The Hare Krishna Book of Vegetarian Cooking by Adiraja Dasa.

When I had adapted the recipe for the first time, it was a super success. That time, when I fried the bhatura in oil, they not only puffed up but they puffed up really well – like the way the bhatura actually has to puff up.

I prefer making with version of bhatura as it is a fermented recipe and also made with whole wheat flour. Thus making it a slightly healthier version than the other bhatura recipes shared on the blog.

chole bhatura

chole bhatura

Why this Bhatura Recipe is a Keeper?

  1. Less all-purpose flour (maida, refined white flour) and more whole wheat flour (atta) – The ratio of all purpose flour to whole wheat flour used in this recipe is approximate 1:3 respectively. Some of the other bhature recipes are made of only all purpose flour. Though you can make this recipe completely with either all purpose flour or whole wheat flour.
  2. Made without yeast – The leavening is done naturally and similar to a sourdough starter. But here the starter has curd (yogurt) and baking powder or baking soda. This technique is the traditional Indian method to draw natural yeast from the air which helps in the leavening of the dough. In Hindi language it is also called as making “khameer” – where the word khameer refers to yeast. The bacteria culture in the curd (yogurt) also helps in fermentation.
  3. Fermented dough – The flour starter is allowed to leaven and ferment overnight. So the dough has the typical aroma and sour notes of fermented food. The rolling and frying of the bread takes around 20 to 30 minutes. But the leavening of the flour mixture, takes 8 hours (overnight) plus 2 hours. The time also depends on the temperature conditions. So keep the starter and the dough in a warm place.
  4.  Fluffy and crisp –  Since the dough is leavened and fermented, the bhature has a nice fluffy texture from within and puffs up really well in oil. Even though whole wheat flour is used in the recipe, you won’t feel the difference – the overnight fermentation help in giving a good soft texture to the bhatura.
  5. Stays soft even after cooling – Usually, bhature becomes chewy after cooling at room temperature. But these bhature stay soft.

The old pics have been updated with new pics, since I always end up making no yeast bhatura this way to go with chana masala on festive or special occasions. I love fermented foods and when I have time I always go for this tried and tested bhature recipe.

chole bhatura recipe

chole bhatura recipe

Bhature are often eaten with Chana masala (Indian chickpea curry) and this combination of Chole bhature is very tasty as well as popular all over India.

How to make Bhatura

1. You will have to start the night before. In a bowl take fresh yogurt (curd), sugar, baking powder and all purpose flour (maida). Mix well all the above 4 ingredients.

making bhatura recipe

making bhatura recipe

2. Cover the bowl with a cloth or lid and set it aside in a warm place overnight or for 8 to 9 hours to allow natural fermentation to take place. The next day you will see tiny bubbles on the surface of the mixture. I stirred the mixture and so the bubbles cannot be seen in this picture.

making bhatura recipe

making bhatura recipe

Making Dough

3. In another bowl, mix together the wheat flour with salt and rub the oil or ghee or butter into it with your fingertips.

flour for bhature recipe

flour for bhature recipe

4. Into this bowl, add the fermented mixture and the warm water.

bhatura recipe

bhatura recipe

5. Mix everything well.

bhature preparation

bhature preparation

6. Knead into a dough for 5 to 10 minutes or until it is smooth. Add a little flour if it is too wet.

bhatura dough

bhatura dough

7. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs. This is how the dough appears after 2 hours.

bhatura dough

bhatura dough

Making Bhatura

8. Knead the dough again. Shape into 12 to 15 balls.

kneading bhatura dough

kneading bhatura dough

9. Roll each into 4 to 5 inch discs.

making bhature recipe

making bhature recipe

10. Heat oil or ghee and deep fry the bhatura in the same way as you would fry pooris. The oil has to be moderately hot. Use medium to medium-high flame while frying. When one side is golden, gently flip and fry the second side.

frying bhatura

frying bhatura

11. Fry them till golden and crisp. The bhatura will take a bit longer to fry than Poori.

frying bhatura or bhature

frying bhatura or bhature

12. Drain them on kitchen paper napkins to remove the excess oil.

bhatura or bhature

bhatura or bhature

13. Continue to fry each bhatura this way.

frying bhature or bhatura

frying bhature or bhatura

14. Serve the Bhature hot with Chana Masala or Amritsari chole or Aloo Chole. Also serve wedges of lemon and sliced onions along with the chole.

bhatura of chole bhature

bhatura of chole bhature

Few more tasty Indian breads for you!

This post is from the archives and has been republished and updated on 29 May 2020. 


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Bhatura Recipe (No Yeast)

Bhatura or Bhature is a thick leavened fried Indian bread made with yeast or without yeast. These soft and fluffy no yeast bhatura are made with whole wheat flour (atta) and curd (dahi).

BhaturaBhatura

Cuisine:indian street food,north indian,punjabi

Diet:vegetarian


Servings (change the number to scale):10 bhatura

(1 CUP = 250 ML)

for overnight fermentation of dough

Preparation

  • You will have to start the night before.

  • In a bowl take the yogurt, sugar, baking powder and all purpose flour.

  • Mix well all the above 4 ingredients mentioned for overnight fermentation.

  • If the yogurt has whey in it, then don’t need to add the ¼ cup water mentioned above.

  • If the yogurt is thick, then to thin the batter, add ¼ cup water.

  • Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 to 9 hours to allow natural fermentation to take place.

  • The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.

Kneading dough for Bhatura

  • In another bowl, mix together the whole wheat flour (atta) with salt and rub the ghee or butter into it with your fingertips.

  • Into this bowl, add the fermenting mixture and the warm water.

  • Form a dough with these two mixtures.

  • Knead the dough for 5 to 10 minutes or until it is silky smooth. 

  • Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.

  • After 2 hours, knead the dough again.

  • Shape into 15 balls and roll them into 5 to 6-inch discs.

Frying Bhatura

  • Heat oil or ghee and deep fry the bhature in the same way as you would fry pooris. the oil has to be moderately hot. Use medium to medium-high flame while frying. 

  • They will take a bit longer to fry than pooris. fry them till golden.

  • Drain them on kitchen paper napkins to remove the excess oil.

  • Continue to fry each bhature this way.

  • Serve the bhatura hot with chana masala and wedges of lemon and sliced onions.

Nutritional information is for 1 bhatura. 

Nutrition Facts

Bhatura Recipe (No Yeast)

Amount Per Serving

Calories 187 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 243mg11%

Potassium 168mg5%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 2g2%

Protein 6g12%

Vitamin A 18IU0%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 1mg1%

Vitamin D 1µg7%

Vitamin E 2mg13%

Vitamin K 1µg1%

Calcium 43mg4%

Vitamin B9 (Folate) 32µg8%

Iron 2mg11%

Magnesium 45mg11%

Phosphorus 148mg15%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.


All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.

Recipe 2 – Instant Bhatura with Baking Soda

Instant Bhatura with baking soda that is easy and quick to make. Bhatura is a leavened fried bread from the Indian cuisine and is always had with chana masala (chickpea curry).

There are many variations of making these crispy and fluffy fried bread. Dry active yeast, baking soda, eno (fruit salt), baking powder are some of the ingredients that are added to leaven the dough.

instant bhatura

instant bhatura

This recipe as the name suggests is made with baking soda. For leavening the dough, both baking soda and yogurt are used. The dough just needs to be kept for 2 hours to leaven and thus takes less time.

After 2 hours when the dough is leavened, you can then begin with rolling and deep-frying. When the dough is leavening you can prepare your favorite chickpea curry to along with it.

This instant bhatura is made with maida (all-purpose flour) and fine semolina (sooji or rava). I have also made the same recipe with rice flour. Here I did not add the sooji (semolina). Both ways the bhature tasted good. The rice flour ones were softer even after cooling.

As I have mentioned above, baking soda and yogurt both act as leavening agents. You can add ¼ or ½ tsp of baking soda. I have used both the proportions of baking soda and they work fine.

How to make instant bhatura with baking soda

1. Sieve the maida, salt and baking soda. Add the sooji (semolina) & sugar.

maida for bhatura recipe

maida for bhatura recipe

2. Add the yogurt and mix well.

yogurt for bhatura recipe

yogurt for bhatura recipe

3. Add water in intervals and as required. Knead to a smooth and soft dough.

dough for bhatura recipe

dough for bhatura recipe

4. Cover the dough with a wet napkin and keep aside for 2 hours.

dough for bhatura recipe

dough for bhatura recipe

5. Make medium sized balls from the dough. Apply oil while rolling and roll into an oval or elongated shape.

rolling bhatura dough

rolling bhatura dough

6. Drop the rolled dough in hot oil and it will start puffing within a minute.

fry bhatura or bhature

fry bhatura or bhature

7. When the sizzling of the oil stops, turn over and fry the other side.

fry bhatura or bhature

fry bhatura or bhature

8. When light golden, remove and drain on paper towels to remove excess oil.

easy bhatura recipe, bhature recipe

easy bhatura recipe, bhature recipe

Serve them hot with any chana or chickpea curry.

easy bhatura recipe, bhatura recipe

easy bhatura recipe, bhatura recipe

More similar recipes


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Instant Bhatura With Baking Soda

An easy and quick recipe to make these crisp and fluffy fried leavened Indian bread which is always served with chana masala.

easy batura recipeno yeast bhatura (easy and quick)easy batura recipeno yeast bhatura (easy and quick)

Cuisine:north indian,punjabi

Diet:vegetarian


Servings (change the number to scale):8 instant bhature

(1 CUP = 250 ML)

Making Bhatura Dough

  • Sieve the maida (all purpose flour) with baking soda and salt.

  • Add the sooji and sugar. Mix well. 

  • Add the yogurt and mix again.

  • Add very little water, just about ½ tbsp and begin to knead.

  • Knead the dough, adding water as required. Make a smooth and soft dough.

  • Cover the dough with a wet napkin and keep aside for 2 hours.

Frying Bhatura

  • Heat oil in a kadai or pan for deep frying.

  • Make small to medium sized balls from the dough.

  • Roll the balls between your palms to make them even.

  • Keep the balls covered with the wet kitchen napkin.

  • Take a ball and flatten them. Apply oil on both sides and with a rolling pin roll, the ball into oval or elongated shape.

  • Make neither thick nor thin bhature.

  • Rotate the rolling board while rolling the bhature as it much easier than lifting it, since we are not using flour to roll them.

  • When the oil is hot enough, place the rolled dough gently into the oil. It will puff up.

  • Aid in puffing by applying light pressure on it with a slotted spoon.

  • When the oil stops sizzling, turn oven and fry the second side.

  • When light golden, remove and drain on kitchen paper towels to remove excess oil.

  • Make the rest of the bhature this way. serve the instant bhatura hot with chana masala.

The nutrition information is for 1 bhatura. 

Nutrition Facts

Instant Bhatura With Baking Soda

Amount Per Serving

Calories 162 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 196mg9%

Potassium 60mg2%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 15IU0%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin E 2mg13%

Vitamin K 1µg1%

Calcium 73mg7%

Vitamin B9 (Folate) 53µg13%

Iron 3mg17%

Magnesium 10mg3%

Phosphorus 58mg6%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.


All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.