Bhatura Recipe (Fried Puffed Yogurt Bread)
Description:
Bhatura is a popular, traditional North Indian Punjabi bread, most often enjoyed with its perfect partner, Chola Masala—together forming the iconic and beloved dish “Chola Bhatura.” This spongy, deep-fried bread is prepared by combining flour, yogurt, and yeast, which allows it to ferment and develop a subtle sourness from the yogurt. This tangy flavor gives the Bhatura its classic and unique taste, while the texture remains soft and airy. The addition of spices like nigella seeds, fennel seeds, or ajwain seeds imparts a delightful and aromatic touch to the bread. The delicious and irresistible Bhatura is a must-try for any Indian cuisine lover and makes a perfect meal for lunch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups (or 1 cup whole wheat flour and 1 cup all-purpose flour) |
| Potatoes (Aloo), boiled and mashed | 1 cup |
| Sooji (Semolina / Rava) | 1 tablespoon |
| Oil | 1 tablespoon (for dough) + oil for deep frying |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Lukewarm Water | 3 tablespoons |
| Sugar | 1 tablespoon |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Active Dry Yeast | 1-1/2 teaspoons |
| Salt | 1-1/2 teaspoons |
Allergen Information:
- Contains gluten (from flour) and dairy (from yogurt), making it unsuitable for individuals with gluten intolerance or those following a dairy-free diet.
- The use of active dry yeast may pose a concern for individuals with yeast sensitivities.
Dietary Preferences:
- Vegetarian: Bhatura is a purely vegetarian dish, making it a perfect choice for those following a vegetarian diet.
- Not Gluten-Free: Since Bhatura is made with all-purpose flour (maida) and/or whole wheat flour, it is not suitable for gluten-sensitive or celiac individuals.
- Contains Dairy: The inclusion of yogurt makes this recipe not suitable for those following a vegan or dairy-free diet.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 16 Bhaturas
Instructions:
-
Mixing the Dough:
In a large mixing bowl, add the all-purpose flour (maida) and oil. Using your hands, rub the oil into the flour until it forms a coarse crumb-like texture. Alternatively, you can use a stand mixer to ease this process. -
Preparing the Yeast Mixture:
In a separate small bowl, stir the lukewarm water and active dry yeast together. Allow the yeast to dissolve completely, ensuring that the mixture is smooth and well combined. -
Combining the Ingredients:
Create a well in the center of your flour mixture. Add the yogurt, mashed potatoes, semolina (sooji), sugar, salt, kalonji (onion nigella seeds), and the yeast-water mixture to the well. Begin mixing everything together, incorporating the ingredients into the flour until they form a sticky dough. You may need to add more water if the dough is too dry. -
Kneading the Dough:
Wash your hands and oil them with a tablespoon of oil. Knead the dough gently with your oiled hands for about 10 minutes, until it becomes smooth, shiny, and elastic. The dough will be slightly sticky, but avoid adding too much flour. You may add more oil if the dough is too sticky to handle. -
Fermentation:
Once kneaded, cover the dough with a clean cloth or a loose-fitting lid. Let it rest in a warm area for about 1 hour, or until it has doubled in size due to fermentation. -
Shaping the Bhaturas:
After the dough has risen, punch it down gently to release any air pockets. Divide the dough into 16 equal portions. Roll each portion into a smooth ball. -
Rolling the Bhaturas:
Preheat the oil for deep frying in a kadai (wok) or a deep frying pan. While the oil is heating, take each dough ball and roll it out into a circle of approximately 5 inches in diameter using a rolling pin. Cover the rolled-out Bhaturas with a damp cloth to prevent them from drying out before frying. -
Frying the Bhaturas:
Once the oil reaches around 190°C (hot but not smoking), gently slide one rolled Bhatura into the hot oil. It should immediately begin to puff up. Turn the Bhatura over once it has puffed and become golden brown on one side. Fry the Bhatura for about 40 to 50 seconds on each side, until it is cooked through and lightly browned. -
Draining the Oil:
Once fried, use a slotted spoon to lift the Bhatura out of the oil and drain any excess oil. Place the fried Bhatura on a paper towel to absorb the remaining oil. -
Serving:
Serve the Bhaturas hot and fresh with Chola/Chana Masala and pickled onions for a classic and satisfying meal.
Advice:
- Ensure that the dough is allowed to ferment properly for the best texture and flavor. The longer you let it rise, the fluffier and airier the Bhaturas will be.
- Fry one Bhatura at a time to avoid overcrowding the oil, which could cause them to become greasy and less crispy.
- If you prefer a slightly crispy texture on the outside, roll out the Bhaturas slightly thinner. For a more doughy texture, roll them out a bit thicker.
- Bhaturas should be served immediately after frying for the best texture. They are best enjoyed while they are still hot and puffed.
Conclusion:
The Bhatura is a delicious and aromatic bread that has become a staple in Indian cuisine. Its soft, airy texture, combined with the slight tanginess from the yogurt and the savory spices, makes it a perfect accompaniment to the spicy and flavorful Chola Masala. Whether enjoyed for lunch or as part of a festive meal, this traditional Punjabi dish is sure to delight your taste buds and bring warmth to your dining table. Try this recipe today, and experience the authentic taste of Chola Bhatura right in your own kitchen!
