How to Make Soft Fluffy Perfect Bhatura recipe without yeast Using Curd | Punjabi Restaurant Style Recipe For Bhatura

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Punjabi restaurant bhatura WIthout Yeast

Bhatura is no new name for an Indian foodie. And what is chole Bhatura? In the whole of north India, this is the most popular restaurant dish. Hot fluffy Bhatura is paired with the Chole or Pindi Chole (spicy chickpea curry)., Chola Bhatura is a meal in itself that can be easily made at home and is a delight to the taste buds. Come let’s explore chhola Bhatura banane ka perfect tarika with the main focus on how you can make Bhatura at home.

Punjabi style bhatura

What is Bhatura and Bhatura Banane Ki Recipe

Bhatura is a soft crisp fluffy popular north Indian fried bread. Chole Bhatura as a complete dish is more famous in the state region of Punjab, Haryana, and Delhi, with every region adding its own twist to the recipe. Bhatura dough is made by fermenting it either by the use of yeast or curd. The dough for Bhatura is usually made using all-purpose flour that is maida, but for a healthy version you can replace all-purpose flour with wheat flour (atta) Maida gives Bhatura more fluffy, crisp, and light texture though the taste of Bhatura is not that bad but still delicious and nutty when made using Atta. Full step-by-step recipe of how to make Bhatura at home is given below. To know how to make Bhatura or Bhatura dough using wheat flour, you just need to follow the same recipe process replacing maida with wheat flour.

Instant Homemade Bhatura Recipe with or Without Curd

There is nothing such as instant Bhatura, if you want an instant Bhatura then settle for a puri Even if you are making Bhatura with or without curd or making Bhatura with or without using yeast, it will take you not less than 3 hours for fermentation to get that soft fluffy authentic Bhatura texture and taste. An important point to be noted here is that the hours of fermentation may vary according to the weather conditions of a place. If the weather is chilly, the hours of fermentation may increase and if it’s too hot it may decrease. In hot weather conditions keeping the dough too long for fermenting may result in a sour dough.

Punjabi restaurant bhatura WIthout Yeast

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F.A.Qs

Q.FROM WHICH COUNTRY BHATURA TRAVELLED TO INDIA

The origin of Bhatura is a topic of debate but it is believed to have traveled in India through trade or invasion and then later evolved into an Indian bread, with influences from Persian and Central Asian cuisines. It is said that the word “Bhatura ” may have been derived from the Persian word “bhutah,” which means fried.

Q. HOW TO MAKE BHATURA IN AIR FRYER

If you’re health-conscious and want a less oily Bhatura then making Bhatura in an air fryer is a fantastic idea. You just need to simply follow the Bhatura recipe as it is, and instead of deep frying it, place the Bhaturas in the air fryer. Bake at 180°C for about 10-12 minutes, flipping in between, to get crisp less oily Bhaturas.

Q. HOW TO MAKE AND KNEAD BHATURA DOUGH ( BHATURA ATTA ) AND HOW LONG TO KEEP IT

For that perfect Bhatura dough, knead it for 5 to 7 minutes, so that a good amount of gluten is released, and don’t make the dough too sticky by adding too much water. The dough should be neither too soft nor too hard but one that is easily spreadable. Before covering the dough with a damp cloth for fermenting,it should not be sticky because after fermenting it will get a little more soft.

Q. HOW TO MAKE FLUFFY BHATURA

To make fluffy Bhaturas most of it depends on how well the dough has been fermentated and you need to follow the right process of frying the Bhatura. Make sure to properly follow the steps for kneading and resting the dough. While frying, ensure that the oil is hot enough when adding the Bhatura, and then flip it as soon as the Bhatura puffs up to get that perfect, airy texture.

Q.HOW MANY CALORIES IN 1 BHATURA

There is no doubt that Bhaturas are delicious, but being a deep fry dish they are rich in calories. On average, one Bhatura contains approximately 150 to 200 calories.

Q. WHAT TO DO WITH LEFTOVER BHATURA DOUGH

If you have leftover Bhatura dough, don’t waste it. If you don’t want to eat more Bhaturas, you can use it to make parathas or bake it into a soft bread, especially if you have added yeast to the Bhatura dough.

Q. HOW TO PREPARE OR MAKE CHANA BHATURA

Like Chole which is white Chickpea, spicy Chana curry ( Bengal gram ) is also a well combined and enjoyed with Bhatura

Q.WHY MY BHATURA SHRINKS

There could be various reasons why your Bhatura shrinks while frying, including the dough not being fermented properly, the oil not being hot enough, or not flipping the Bhatura at the right time after it puffs up. To avoid all these issues, ensure to knead and then sufficiently rest the dough and then fry the Bhaturas in the right way.

HOW TO MAKE INSTANT BHATURA AT HOME

At times when you really need Bhaturas in a jiff, then you have to skip the process of fermentation. Instead, you then need to roll out the dough immediately after kneading it and fry until it puffs up. They may not turn out to be fluffy same as traditional Bhaturas, but will be still delicious like a puri.

Q. HOW TO MAKE BHATURA DOUGH WITH SODA

When the Bhatura dough is made using curd instead of yeast adding baking soda to it which reacts with a sour agent like curd is crucial to get air pockets in the dough for a fluffy soft Bhatura. Now you can substitute this baking soda with club soda or plain soda water to knead the dough for the Bhatura recipe. The carbonation in the soda will help in creating air pockets.

Q. HOW TO COOK CHOLE BHATURE

For a wholesome and flavorful Chola Bhatura meal learn how to cook chole or how to cook Chana masala. for Chana Bhatura combo.

Q. HOW TO MAKE BHATURA WITHOUT CURD AND HOW TO MAKE BHATURA WITH YEAST

If you prefer a vegan or dairy-free Bhatura or you are running out of curd you can still prepare Bhaturas by simply replacing curd and baking soda with warm water and yeast. However, this is not a traditional method of preparing Bhatura. You can follow a Bread recipe for making the Bhatura dough.

Q.HOW MANY BHATURA IN 1 KG MAIDA

The number of Bhaturas that can be made from 1 kg of maida (all-purpose flour) depends on the size of each Bhatura. Approximately on average, you can make 40-45 medium-sized Bhaturas from 1 kg of maida.

Q.Can Bhatura Dough be kept Overnight for fermenting

Overnight is usually considered as 8 hours but the dough of Bhatura requires only 4 to 5 hours of rest to properly ferment. Now as said earlier, if the weather is cold you can keep it overnight but not in hot weather conditions

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Punjabi style bhatura

How to Make Soft FluffyPerfect Bhatura recipe without yeast Using Curd | Punjabi Restaurant Style Recipe For Bhatura

Traditional Punjabi Bhatura
Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Course Breakfast, Main Course
Cuisine north indian
Servings 12
Calories 150 kcal

Ingredients
  

  • * 2 Cup Refined flour / Maida
  • * 1/2 tsp Salt or Salt to taste
  • * 1/4 tsp Baking Soda
  • * 2 tbsp Oil
  • * 1/4 Cup Curd
  • * Water
  • * Oil

Instructions
 

  • In a bowl mix Refined flour,Salt,Baking Soda,Oil & Curd all together.
  • Now adding Water little by little make a soft but non sticky dough.
  • Cover the dough with damp cloth and let it rest for about 5 hours in a warm place.
  • Make small tennis ball size portions of the dough and roll it out in a form of thick roti adding few drops of Oil when required, instead of using dry flour.
  • Take enough Oil in the Kadhai ,heat the Oil and then add the Bhaturas to the hot Oil lightly pressing them with a perforated ladle.
  • Fry and let it puff up, then flip to fry on the other side.
  • 7.Strain out when golden brown on each side.
  • Serve hot with chola or chana masala recipe.

Note

  • Lightly pressing the Bhaturas while frying will help Bhaturas in puffing up..

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