Chole Bhature is perhaps one of the most popular north-Indian brunch dishes. Pronounced as “Cho-lay Buh-too-ray”, Chole refers to the tangy chickpeas curry, and Bhature, or Bhatoore, refers to the puffy fried bread. It is the street-style soul-food of Punjabi cuisine.
Growing up, chole bhature was a regular Sunday brunch in my home. My dad would drive up to the other end of town to get it from a restaurant that was famous in Delhi for it’s authentic Punjabi chole bhature. And it just so happens to be my hubby and kids’ favorite vegetarian meal too. So, I make it often for Sunday brunch, and always for our Diwali dinner. And this fermented Indian fried bread, Bhatura, is always served alongside.
What is Bhatura/Bhature?
Bhatura is a fluffy deep-fried bread made from fermented dough, from the north western Indian region of Punjab.
The Best Instant Bhatura Recipe without Yeast
A lot of authentic bhatura recipes call for the use of yeast and a long fermentation process. My instant bhatura recipe without yeast allows me to cut this time in half. That’s the reason I’m able to make it often. I love it because:
Baking soda and baking powder provide convenience and a fast-acting, fully-fermented dough.I can adjust it with any ratio of whole wheat flour to amp up the nutrition and flavor.It can be made up to 4 hours ahead-of-time for a deeply-flavored bhatura fry bread at home.The use of tortilla maker makes for a quick and perfect way of getting round bhature.
Ingredients - Notes & Substitutions
There are many variations of Bhature recipe, but they all typically consist of all-purpose flour, yogurt, oil, sugar and salt. Here is my mom-in-law’s recipe that uses a few special ingredients.
Flour (Maida): Regular, unbleached, all-purpose flour is a great blank canvas. Sometimes, I like to use a combo of half-all purpose, half-whole wheat flour or 100% whole wheat for a boost of flavor and nutrition.Semolina (Sooji): Semolina adds flavor, depth and stability. It also makes the bhatura that much crispier!Baking Soda + Baking Powder: These two leaveners allow me to make a bhatura recipe without yeast. Puffy and fluffy every time.Vegetable Oil: Vegetable oil or light olive oil work well here. You will need some for the dough, plus more to rub the dough’s outer surface while resting.Yogurt: Regular, plain yogurt is a must. I like 2%, but full-fat or 1% low-fat can also be used.Water: Water is needed to bring the dough together. Feel free to use milk for a softer bhatura. Keep in mind, the water quantity will vary based on brand of flour and yogurt, weather, kitchen temperature and moisture in the air. Start with a few tablespoons, then add 1-2 tablespoons at a time. Stop adding water when the dough begins to pull away from the sides of the bowl.
Shortcut for Authentic Punjabi Bhature: Store-Bought Pizza Dough
Many years ago, during one of my kitchen experiments, I discovered that the consistency of pizza dough is very similar to bhatura dough. So, out of curiosity, I rolled it and deep-fried it. And the result- Perfect Fluffy Crisp Bhaturas! Store-bought pizza dough provides a fast, quick and easy alternative for busy weeknight festivities, or when I’m entertaining. It tastes just like a bhatura dough made from scratch! I buy fresh, ready-made dough from the produce section of Trader Joe’s or a local pizzeria. On occasion, I opt for whole wheat pizza dough. It’s healthier, has more fiber and we love the taste.
Step By Step Instructions for Homemade Bhatura Recipe
This simple recipe for making homemade bhatura requires some time and muscle power, but I promise you, it’s worth it. I knead the dough to a semi-soft consistency, and then let it rest to achieve some fermentation. All that’s left to do is roll, shape and fry to Indian fry bread heaven!
1. Make Dough - Use a Stand Mixer or Knead By Hand
Attach the dough hook to your stand mixer. Sift both flours into the mixing bowl of your stand mixer (or a large mixing bowl, if kneading by hand). Add sugar, salt, baking soda, baking powder and mix for 30 seconds to combine. Then, add oil and mix well into the flour (Pic 1).Add yogurt and mix it in the dough for 30 seconds, until well combined (Pic 2).Turn the mixer on the lowest speed and start adding water, a few tablespoons at a time. Keep scrapping the sides of the bowl. Knead into a semi-soft dough. Continue kneading until a soft dough ball forms incorporating all the flour. If kneading by hand, follow the same process until a soft dough ball is formed (Pic 3).Knead the dough for 5 minutes in your stand mixer, or for 7 to 8 minutes if kneading by hand, until a smooth dough is formed (Pic 4).Rub 1 teaspoon oil on the surface of the dough so that it doesn’t dry out. Cover the dough with a wet kitchen towel and let it rest for 1 hour. During the winter, keep the dough in a closed oven (oven should be off) to maintain a consistent temperature, allowing the dough to ferment evenly.
2. Make & Fry Bhatura
Place a a large wok or dutch oven on medium-high heat on your stove. Add enough oil to fill the bottom 2-inches of your pan. Knead the dough for about 20 seconds. Divide it into 8 portions for a medium-sized bhatura, or 6 portions for large. Rolling in your palms, shape the portions into a ball.Add a few tablespoons of flour in a plate for dusting. Spread some oil on the rolling pin and surface. Toss the dough ball in flour and dust off any excess. Place it in the center of the rolling surface and start rolling from the center of the dough, stretching it outwards (Pic 1).Rotate the dough 45 degrees and repeat. Dust it in flour if it sticks. But be careful not to over flour. Keep rolling until you reach an even 6 to 7-inch circular or oval shaped disc (Pic 2). Note: A convenient alternative to hand rolling is using an Electric Tortilla Maker for this step. Follow the directions of your model and roll out bhatura discs.To check the temperature of the oil, drop a small piece of dough into it. If it pops up and floats on the top immediately, the oil is ready. If not, wait a few more minutes. Very carefully, lower the bhatura into the oil (Pic 3).Gently tap it with a ladle so that it gets fully submerged in the oil (Pic 4).It should puff up within seconds. Wait a few more seconds, then flip it (Pic 5).Let it fry a few seconds on the second side, till both sides are puffed and golden brown. Remove bhatura on a paper-towel lined plate. That will help soak up any excess oil. Repeat the process and fry all bhaturas (Pic 6).
Equipment Tip: Use a Tortilla Maker
Most kinds of Indian flatbreads have to be rolled out in a circular disc shape. And that takes time and practice to perfect. But, if rolling the dough isn’t your thing, you can easily get perfectly round Bhature using this cool gadget, Electric Tortilla Maker. It makes the process so much smoother and faster. Simply:
Preheat the press on medium setting. Place the dough ball in the top center of the flat plate.Press down once, then press down again and lift.You now have an evenly rolled out (or pressed down) circular shaped Bhatura in under 10 seconds. I use this to make Puris, too!
Serving Suggestions - Chole, Onions & Pickles
Bhatura, just like any deep-fried, crispy snack, is best served immediately. Just before frying the bhaturas, whip up a batch of Punjabi chole, thinly slice an onion and have some lemon pickles ready in the fridge. Then, fry! Crisp, crunchy, fluffy and steamy bhaturas in no time.
Bhatura Dough Variations to Try
Whole Wheat Flour (Atta): Mix half and half whole-wheat flour and all-purpose flour for added fiber. Alternatively, use 100% whole-wheat flour instead.Yogurt Alternative: If for any reason you don’t want to use yogurt, knead the dough with 1 cup room temperature club soda instead.Add Seasoning: Make masala bhatura by adding 1 teaspoon crushed coriander seeds + 1 teaspoon kasoori methi when you mix the flours.
Recipe Tips & Notes:
Use all-purpose and/or whole wheat flour. This is more about personal preference. Sometimes I do 100% all-purpose, 50/50 all-purpose and whole wheat or 100% whole wheat. Use any ratio to suit your needs.Take a shortcut with store-bought pizza dough. Pizza dough’s flavor, texture and consistency come close to homemade bhatura. Pick up a 1-lb package from your local pizzeria or Trader Joe’s. Whole wheat pizza dough is another great option.Replace the water with milk for a softer bhatura. The milk will tenderize the dough even more. Whole, 2% or 1% will all work here.No yeast required. The method of bhatura without yeast draws from the traditional Indian method to draw natural yeast from the air (similar to a sourdough starter). In Hindi, this is known as making a ‘khameer’. The bacteria in the yogurt (curd) aids in the fermentation process, too.Allow to sit for at least 1 hour and up to 4 hours. Some time is required for natural fermentation to occur. As with all fermented doughs, the longer the dough ferments, the more flavor the dough will develop. Let the dough rest for at least 1 hour and up to 4 hours before frying.
More Punjabi Cuisine Classics From My Kitchen
Sarson ka Saag with Makki Ki Roti: A spiced mustard green curry served with an Indian flatbread from the northern-Indian state of Punjab, made from seasoned cornmeal dough.Dal Makhani: A creamy, rich and flavor packed lentil curry made with black lentils and kidney beans with aromatics and toasted Indian spices in the Instant Pot.Rajma Chawal: This popular vegan and gluten-free comfort food can be made with dry or canned kidney beans and is best enjoyed with steamed basmati rice.Kadhi Chawal: A tangy yogurt and chickpea-flour based curry served with steamed basmati rice for an all-time favorite comfort food.Butter Chicken: Tender and juicy chicken, cooked in a creamy-buttery tomato sauce, served with saffron flavored basmati rice.Mango Lassi: This popular yogurt drink can be made at home with a blender, five simple ingredients and just five minutes.Saag Chicken: This creamy and flavorful chicken and spinach curry is tasty, healthy and a breeze to make with this 30-minute recipe.Palak Paneer: A popular north-Indian curry made by simmering soft paneer cubes (Indian cottage cheese) in a flavorful spinach gravy.Dahi Bhalle: Creamy and delicious pan-fried lentil fritters are soaked in Indian spiced yogurt and garnished with zesty chutney and tangy chaat masala.
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