Name: Bhatura ~ Dhaba Style !!
Prep time: 135 min
Cook time: 15 min
Total time: 150 min
Ingredients: Maida / All Purpose Flour - 2 Cups; Yogurt / Curd Room Temperature - 1/2 Cup; Water - 1/2 Cup; Sugar - 2 Tsp; Salt - 1 Tsp; Baking Powder - 1 Tsp; Baking Soda - 1/2 Tsp; Suji / Semolina - 2 Tbsp; Ghee - 4 Tsp; Milk Powder - 4 Tsp; Oil - To Fry

Dil Chahta Hai - Veg

Bhatura Recipe ~ How to Make Best Bhatura Dhaba Style !!

How to make Bhatura Dhaba Style – Bhatura is a fried puffed bread made primarily of white flour fried till golden in color. When you make the same dish with Atta or wheat flour thats a Poori. Bhatura is mostly associated with Chole or Chana. In Northern India there are multiple variations of this dish, some are even stuffed with meat.

Two of the most popular versions are Soft and Firm Bhatura’s. Depending on the type of Chana the restaurant will server different variation of Bhatura. Firm Bhatura as the name suggests are firm, crunchy and they retain their shape. Soft on the other hand are bhatura’s which will puff up when frying but after few minutes they get flat but are soft.

This particular recipe is of the Firm Bhatura’s.

Try this recipe with our Authentic Punjabi Chana Masala !

Prep Time 2 hours 15 minutes

Cook Time 15 minutes

Total Time 2 hours 30 minutes

Ingredients

Maida / All Purpose Flour - 2 Cups
Yogurt / Curd Room Temperature - 1/2 Cup
Water - 1/2 Cup
Sugar - 2 Tsp
Salt - 1 Tsp
Baking Powder - 1 Tsp
Baking Soda - 1/2 Tsp
Suji / Semolina - 2 Tbsp
Ghee - 4 Tsp
Milk Powder - 4 Tsp
Oil - To Fry

Instructions

Bhatura

In a mixing bowl, Add Maida, Milk powder, Sooji, Baking Soda, Baking Powder and Salt. Mix all the ingredients very well.
Take warm water, Add sugar to it. Mix well till sugar is completely dissolved.
Add the Sugar Water mix, Ghee, Yogurt to Maida and mix well.
Now Knead the mixture into dough.
Cover with moist towel and keep it in a warm place for 2 hours.
After 2 hours the dough should be a little firm and resilient.
Take a medium (PingPong ball) sized dough and make it into round ball.
Roll the dough ball with a rolling pin into flat medium thin discs. You would notice that the dough would shrink. This is a sign of perfect resilient dough.

Frying

Take oil in a Karahi / Indian Wok and Heat it to about 425 F.
Take the dough disc , hold it with both hand and stretch a bit. Do not overstretch as it may tear the disc and Bhatura will not puff up.
Add it to oil. As soon as you add take a steel skimmer and move the oil so that it cooks the top of the disc. Cook till Puffed and Golden on both sides while turning over the Bhatura in between.
Serve with our Punjabi Chana Masala Recipe!! 🙂