Bhatura Recipe Without Yeast
Bhatura recipe without yeast is one of the classic dishes from the Punjabi cuisine. It is a soft leavened deep-fried fluffy Indian bread made with all purpose flour, baking soda, oil and yoghurt.
Servings: 12 to 16 depending on size
Ingredients
- 4 cups all purpose Flour
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon salt
- ½ cup Semolina Suji/Rava
- 1 teaspoon Sugar
- ½ cup Yoghurt
- 1 Tablespoon oil
- 5 to 6 Tablespoons warm water or as required
- Required oil to deep-fry Bhaturas
Instructions
- Sieve flour with salt, Baking Powder and baking soda.
- Add sugar, semolina and mix well.
- Add yogurt, oil, and mix well.
- Add warm water little by little and combine with your fingers to knead. Knead for 10 to 15 minutes into a smooth dough.
- Now cover the dough with a damp cloth and place it in a humid place for 2 to 3 hours.
- Form medium sized balls out of the dough, about 2 inches and roll them with a rolling pin. Dust some flour before rolling.
- Shape them into round shape just as you make rotis but keep the thickness slightly thicker than Rotis.
- To deep-fry Bhaturas, heat oil in a deep frying pan over medium hot.
- Wait till the oil gets fuming hot. Gently slide the bhatura and give some pressure with the back of the slotted ladle. This helps in the bhaturas to puff up.
- Fry on both sides and it should be light golden brown. Make sure not to burn them
- Place the fried Bhaturas on paper napkin to remove excess oil.
- Repeat the process till all the bhaturas are done.
- Serve with hot Bhaturas with some chole along with some salad or raita.
Notes
1. Kneading the dough is a very important step. You need to knead the dough properly for 10 – 15 minutes.
2. You can also use milk to knead the dough instead of water.
3. You can keep the excess dough in the fridge and use it the next day.
4. You can also use equal parts of all purpose flour and wheat flour for some fibre.
5. It's important to roll out each ball individually. If you use a cookie cutter or any metal to give round shapes the bhaturas won't puff up.
6. You can roll them into round, oval or even triangular shape looks great.
7. Ensure the oil is hot enough before frying the bhatura. If the oil is not hot enough you will find that the bhatura will not puff up properly and absorb a lot of oil.
8. Also ensure that the oil is not smoking hot as the moment you place the bhatura into the hot oil, it will turn dark instead of a golden shade.
9. Bhaturas taste great when they are hot, so fry them just before eating.
2. You can also use milk to knead the dough instead of water.
3. You can keep the excess dough in the fridge and use it the next day.
4. You can also use equal parts of all purpose flour and wheat flour for some fibre.
5. It's important to roll out each ball individually. If you use a cookie cutter or any metal to give round shapes the bhaturas won't puff up.
6. You can roll them into round, oval or even triangular shape looks great.
7. Ensure the oil is hot enough before frying the bhatura. If the oil is not hot enough you will find that the bhatura will not puff up properly and absorb a lot of oil.
8. Also ensure that the oil is not smoking hot as the moment you place the bhatura into the hot oil, it will turn dark instead of a golden shade.
9. Bhaturas taste great when they are hot, so fry them just before eating.