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

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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

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.

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.

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