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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.

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Cook Time

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

5-6 bhature


  • 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


  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

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