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Whole Wheat Flour Bhatura Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Crisp and puffy whole wheat flour bhature

Crisp and puffy whole wheat flour bhature

Traditional Punjabi Bread

Bhatura (the plural is bhature) is a fluffy deep-fried leavened Indian sourdough bread served for breakfast or lunch. It is always served with a chickpea curry called chole, and the combination of the two items is called chole bhature.

Typically, bhature and other fried flatbreads are prepared with maida (all-purpose flour). In this recipe we are using whole wheat flour instead of all-purpose flour, making these bhature a healthier option. Do try it and give your feedback.

Cook Time

Prep timeCook timeReady inYields

4 hours 15 min

30 min

4 hours 45 min

7-8 bhature

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For the dough:

  • 2 cups gehu ka atta (whole wheat flour)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup dahi (yoghurt), or as needed
  • water, as needed

For frying:

  • oil, as needed


  1. Prepare the dough: Put the whole wheat flour in a kneading dish and add the salt and baking soda. Little by little, add the dahi and mix it into the flour until a sticky, hard dough is formed. Wet your hands with water as needed. Knead for 3-4 minutes until the dough becomes smooth yet hard. Cover with a damp cloth and let it rest for 4 hours.
  2. After the dough has rested, divide the dough into 7-8 equal portions. Take 1 piece of dough, roll it into a ball, dust with dry flour and roll it out into a round shape (bhatura), keeping it thicker than a poori. Roll out all the bhature.
  3. Heat oil for frying the bhature on medium heat. Keeping the heat around medium, carefully slide one bhatura into the hot oil. Press lightly on the bhatura with a ladle and keep rotating it until it puffs up. Flip the bhatura and fry until this side puffs up and turns crisp, as well. Fry all the bhature in the same way.
  4. Serve the bhature with chole, pickle and salad.

© 2022 Rajan Singh Jolly

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