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Crisp and Fluffy Instant Bhatura Recipe With Soda Water

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Instant bhature served with pindi chole, mango pickle, sliced onions, and green chillies

Instant bhature served with pindi chole, mango pickle, sliced onions, and green chillies

What Is Bhature?

Bhatura is a thick, fluffy, leavened, deep-fried bread from Punjab. Traditionally, bhatura dough must rest for at least 4–5 hours to allow it to ferment. The dough needs to be well fermented if you wish to make soft and fluffy bhature.

However, in this article, I am going to share a recipe for instant bhature that does not require the dough to rest for such a long time. In as short a resting time as 15 minutes, the dough will be ready to cook. The soda water, or club soda, we are using in this recipe is the ingredient that makes the dough instantly ready for use.

Bhature are traditionally eaten with chole, or chickpea curry. In this case, the dish is called chole bhature.

Note About Spelling: Bhatura is one deep-fried bread, used as a singular form. On the other hand, bhature is the plural form, denoting more than one.

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

5-6 bhature

Ingredients

  • oil, for deep frying
  • soda water (club soda), as required
  • 1 1/2 cups maida (all-purpose flour)
  • 1/2 cup fine sooji (semolina)
  • 2 tbsp dahi (yogurt)
  • 1/2 tsp salt
  • 1–2 tsp oil

Instructions

  1. In a kneading dish, add the maida, sooji, dahi, salt, and 1 tsp oil. Mix thoroughly.
  2. Add the soda water little by little until the flour comes together to form a sticky dough.
  3. Knead the dough for a couple of minutes. Then, grease your hands with some oil and knead it well for 5–6 minutes until it becomes soft and smooth. Cover with a damp cloth and let it rest for 15 minutes.
  4. Knead the dough again for about 1 minute and cover with a damp cloth while you roll out the bhature.
  5. Dust your hands with some dry flour and take a piece of dough. Make a ball and flatten it a bit and then dust it with some dry flour. Using a rolling pin, roll it out into a medium-thick round disc, about 6 inches in diameter. Roll out all the bhature similarly.
  6. Over medium heat, heat the oil in a wok. Place one bhatura in the oil. With a slotted ladle, gently press on top while simultaneously rotating the bhatura. It will puff up right away. Flip the bhatura immediately and fry until it puffs up and turns golden brown on the underside. Remove and fry all the bhature similarly.
  7. Serve them hot, with chole, mango pickle, onions, and green chilies.

Questions & Answers

Question: Can the dough be kneaded in the morning and the bhatura made at night?

Answer: No, it has to be prepared when you are ready to make the bhaturas.

© 2018 Rajan Singh Jolly

Comments

Deepa on October 24, 2019:

Can the dough be rolled out before hand and fried later when guests come?

Manatita44 on October 12, 2018:

Thanks Bro.

Manatita

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 12, 2018:

Try this one, my friend. You will love it. Pretty easy to prepare.

manatita44 from london on October 10, 2018:

Well you are a mine of information and know a great many dishes. I have not had this one.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 05, 2018:

Glad you like chole bhature and nothing like homemade though. Thank you for stopping by.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 03, 2018:

Thank you so much, Louise.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 03, 2018:

Not to worry, my friend, Bill. I eat a lot of things I pronounce incorrectly. lol!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 03, 2018:

Peggy, that is interesting. I would love to taste it and may try it some say. We have Malpua which is a fried bread soaked in sugar syrup and eaten as a dessert though. It seems to be quite similar to a sopapilla. Seems many foods are common around the world but we are unaware of them because of the cultural differences.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 03, 2018:

Thank you Devika

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 03, 2018:

Thank you so much for appreciating the recipe kirti.

kirtidv2006 on October 03, 2018:

One of my favorite foods to have.Mouth watering plate. And cooked from scratch makes it even better. Thanks for sharing.

kirtidv2006 on October 03, 2018:

Looks and sounds delicious and cooked from scratch. I like the pickle on the side also :). Thanks for sharing.

Devika Primić from Dubrovnik, Croatia on October 03, 2018:

This recipe sounds a tasty treat.

Peggy Woods from Houston, Texas on October 02, 2018:

This looks and sounds a lot like a type of bread called a sopapilla that is sometimes served with Mexican food. Often sopapillas are eaten almost like a dessert with honey drizzled over them. Thanks for your recipe. It would be fun to see how alike the taste would be compared to a sopapilla.

Bill Holland from Olympia, WA on October 02, 2018:

I would like that, even though I would never be able to pronounce it. lol

Louise Powles from Norfolk, England on October 02, 2018:

This sounds lovely. Thankyou for posting another delicious recipe. =)