Today’s bhatura recipe is the quicker version. No fermentation is needed. To replace the yeast, I have added Eno fruit salt. Dough needs only 30 minutes resting time. After that start rolling and frying the bhaturas. Within 40-45 minutes you will have piping hot bhatura ready to serve. The texture of the bhatura is just fantastic. You won’t have to compromise in terms of taste and texture. It has crispy top with soft and fluffy bottom or inside. I have already shared traditional bhatura recipe. In that bhatura recipe, I have made homemade yeast mixture which needs to ferment overnight. So to make the traditional version of bhatura, one needs to be pre-planned. Usually bhatura are made with all purpose flour. But in this recipe I have used half all purpose flour and half whole wheat flour. So it is very little on healthier side. Bhatura is traditionally served with punjabi chole. Chole bhature is usually served as a breakfast. Now no one (including me) can afford to have this kind of heavy breakfast in this modern lifestyle. So I usually make this as a weekend lunch or sometimes as a dinner. Check out other Indian breads Poori recipe // Naan recipe // Tawa paratha // Phulka roti
Step By Step Photo Instructions:
- Take dry ingredients (all purpose flour, chapati atta, semolina, salt, sugar, baking powder and eno fruit salt) in a bowl.
- Mix well. add plain yogurt.
- Mix it by rubbing between your fingers till everything is incorporated well.
- Now start adding little water at a time and knead the dough. Keep adding and keep kneading the dough.
- I have used exact ¾ cup of water. Dough should be tight and firm (not loose like roti dough).
- Now add a tablespoon of oil.
- Again knead the dough till it is smooth. It took me good 3-4 minutes.
- Cover it with clean damp kitchen towel. Let it rest for 30-40 minutes. Longer resting time will not hurt.
- After resting time dough should be leavened slightly. You will notice few spots are light while few are darker in color.
- Knead it again and make it smooth. Divide the dough into 15 equal portions. Make smooth ball and then flatten it between your plam.
- Work with one flattened ball at a time. roll into 5 inch diameter circle or oval shape. Bhatura should not be too thin or too thick. It should have medium thickness. Roll and keep in a plate covered with kitchen towel.
- While you rolling the bhaturas, heat the oil in pan on medium heat for deep frying bhaturas. Oil should be medium hot. Once it is hot, slide one bhatura into the oil.
- Within few seconds it will puff up.
- Once golden brown from once side, flip it. Lightly press it with spatula, so it gets fried evenly from all the sides.
- Then remove it using the slotted spatula and let it drain the excess oil.
- Keep in the paper towel lined plate. Repeat the same frying process for all the bhaturas. Serve bhatura hot or warm. Serving suggestion: Serve bhatura with chole or Jain punjabi chole, aloo chole, pindi chole, chole paneer. Did you try this instant bhatura recipe? I’d love to hear about it! Leave a review in the comment section below.
