Bhatura (deep fried Indian bread) – No Yeast
Bhatura is an Indian flatbread which is usually made from all purpose flour. It is leveled with baking soda and yogurt and then deep fried.
It is commonly served with chole (chick pea curry). And is a perfect treat when it is raining and chilly outside.
This recipe will makes 6-7 medium sized round bhaturas and serve 2-3 people. They can also be made in oval shape. Traditionally bhaturas are made in large sizes but you may choose to make to in size of your liking, a size that is easy to fry and serve.
No Yeast Bhatura (deep fried Indian bread)
Course: Main, Dinner, LunchCuisine: IndianDifficulty: MediumServings
6
piecesCooking time
20
minutesBhatura is a leavened deep fried Indian flatbread
Ingredients
All Purpose Flour – 1 cup
Baking Soda – 1 tsp
Oil – 1 TBS
Salt – ¼ tsp
Yogurt/Curd – ¼ cup
Water – 2 to 4TBS * (see notes)
Oil – 2 cups for frying
Directions
- Mix all purpose flour with baking soda and salt.
- Add oil, yogurt and knead into a soft dough. You can use any unflavored yogurt, full fat or fat free yogurt.
If the dough is hard or not binding well, add water 1 TBS at a time and continue kneading until a soft dough is formed. - Rest is covered for 2-6 hours depending on the time you have on hand. The minimum rest time should be an hour. Ideally the dough should develop a slight sour taste. The dough will not double in size, it will just be slightly puffy.
- If making on stove top, heat oil a skillet, preferably a wok like pan on medium flame. Or heat oil in a fryer
- Divide the dough into 6-7 pieces (this makes medium sized bhatura). If frying a small oil fryer, divide dough into 10-12 pieces.
- Roll each piece into 6-7 inch circles. If the dough is difficult to work with and does not retain the shape after rolling and come back together, let is rest a little longer.
- Check if the oil is hot (to check if the oil is hot, add a small piece of dough in oil. If the dough rises to the top, the oil is ready to fry. If the dough sinks, heat a little longer)
- Once the oil is hot enough, add one of the dough circles and fry until golden brown.
- You do not need to turn it over and fry on the other side. But if you would like both sides to have same color, turn it over and fry on the other side for a minute.
- Continue frying one piece at a time, until all pieces have been fried.
- Serve hot or warm with chole, tangy tamarind chutney, raw chopped onions, fired green chilies, and lemon pickle.
Notes
- If the dough is hard or not binding well, add water 1 TBS at a time and continue kneading until a soft dough is formed.
- You can use whole heat flour instead of all purpose flour but it will not have the same taste as the traditional ones but still be delicious.
- Bhaturas can also be made in oval shape. Traditionally bhaturas are made in large size but you may choose to make to in size of your liking, a size that is easy to fry and serve.