There’s something truly special about biting into a soft, fluffy bhatura—that golden, puffed-up Indian bread that pairs perfectly with spicy chole or your favorite curry. It’s a beloved dish of North India, especially in Punjabi households, and often enjoyed during festive meals or weekend lunches.
What makes this Chole bhatura recipe unique is the use of white bread slices, which help give the dough an extra softness without needing yeast or long fermentation. With just a few pantry staples like plain flour, curd, and baking powder, you can whip up a batch of delicious, puffed bhaturas right at home—no fancy equipment or complicated steps needed.
Whether you’re cooking for your family or trying it for the first time, this recipe is beginner-friendly and perfect for creating a restaurant-style treat in your own kitchen. Serve it hot and fresh with chole, a wedge of lemon, and some sliced onions for the full experience.
Serving Suggestions
Bread Bhatura is traditionally served with Punjabi Channa (spiced chickpea curry), but it also pairs well with other Indian curries like Aloo Gobi, Paneer Sabzi, or even a simple Dal Tadka. You can also enjoy it with tangy pickles and chutneys.
Watch on how to make the Bread Bhatura
My Take on Bread Bhatura Recipe
I used to feel nervous about making Bread Bhatura at home. It looked hard and like something only expert cooks could do. But when I tried this recipe for the first time, I found out it’s actually easy. You don’t need to be a pro. Even if you’re new to cooking, you can make this soft and tasty Bhatura at home.
One thing I like about making Bhatura myself is that I can control how oily it gets. The trick is to heat the oil to the right level—not too hot, not too cold. When the oil is just right, the Bhatura puffs up fast and doesn’t soak in too much oil. This way, the bread is lighter and not too greasy. It’s also a little healthier than the kind you get at restaurants, but still has that yummy taste and chewy bite.
My kids love this recipe. No matter how many I make, they always want more! They even ask me to save a few for later. It’s a great way to enjoy restaurant-style Bhatura without going out.
Pro Tips for Perfecting Bread Bhatura Dough
Getting the dough right is one of the most important steps in making perfect Bread Bhatura. The dough gives the bhatura its soft inside and puffy shape when fried.
If your dough feels too sticky after kneading, don’t worry. That just means there’s a bit too much moisture. You can fix it by sprinkling a little more flour over the dough. Then knead it again. The flour will soak up the extra moisture and make the dough easier to handle.
If the dough feels too dry or stiff, it won’t puff up well when frying. In that case, add a small amount of water—just a little at a time. Knead gently until the dough feels soft and smooth.
The perfect dough should feel soft and stretchy. When you touch it, no dough should stick to your hands. That’s how you know it’s just right.
Kneading the dough by hand may take about 10 minutes. But it’s worth the effort. If you have a cake mixer with a dough hook, it makes things much easier. It only takes about 2 minutes in the mixer to get perfect dough.
Taking your time during this step makes a big difference. You’ll get bhaturas that are crispy on the outside and soft and fluffy on the inside.
Exciting Bhatura Variations Coming Your Way!
I’m excited to share more Bhatura variations with you, just like this Bread Bhatura recipe. First up, I’ll be posting a classic Plain Bhatura for those who love the original. After that, I’ll add a healthier twist with a Wheat Incorporated Bhatura—perfect for anyone looking to add more whole grains to their meals. And if you’re in the mood for something with a bit more flavor, I’ll also be sharing a tasty Aloo Bhatura. Each one will bring something new to the table, whether you’re looking for a healthier option or just want to try something different. Stay tuned!
Step-by-Step Instructions on how to make Bread Bhatura
- Cut off the crusts from the edges of 8 slices of bread.
- Take a bowl of water. Dip one slice of bread into the water and let it soak for a few seconds. Carefully take the slice out of the water and gently press it between your hands to remove the extra water. Repeat this step for all the slices.
- Put the wet bread slices into a clean bowl. Use your hands to mash the bread until it is soft and smooth. Set the mashed bread aside for later use.
- Take a big mixing bowl. Put plain flour, baking powder, and salt in it. Use a sifter to make sure there are no lumps. Add mashed bread and ½ cup of curd into the bowl with the flour mixture. Mix them lightly. Slowly add ¼ cup of water while kneading the dough. Keep kneading for about 5 minutes. Cover the bowl with a clean cloth or lid. Rest the dough for at least 2 hours.
- After the dough has had time to rest, take it and divide it into 13 to 14 small pieces. Roll each piece into a smooth ball using your hands. Make sure all the balls are around the same size.
- Take one ball and place it on a clean surface, like a rolling board. Sprinkle a little plain flour on the ball and the surface to stop it from sticking. Use a rolling pin to gently roll the dough into a thin, flat circle or oval shape.
- Heat enough oil in a deep pan or wok for frying. Make sure the oil is hot but not too smoky. To check if it’s ready, drop a small piece of dough into the oil. If it sizzles and floats to the top, the oil is ready.
- Take one rolled piece of dough and gently place it into the hot oil. Be careful not to splash the oil. Use a ladle to lightly press the center of the dough while it’s frying. This will help it puff up like a balloon.
- While the dough is cooking, carefully spoon some of the hot oil over it. This helps it puff up evenly and gives it a nice golden color.
- Fry one side for about 1-2 minutes or until it turns golden brown. Then flip it over and fry the other side for another 1-2 minutes. Both sides should look golden and crispy.
- Use a slotted spoon to take the fried dough out of the oil. Place it on a plate lined with paper towels. The paper towels will soak up any extra oil. Repeat these steps for all the remaining pieces of dough. Enjoy your crispy and puffed-up bhaturas.
Make sure the dough is smooth and doesn’t stick to your hands anymore. If it feels sticky, you can sprinkle a little more flour.
Try to keep it the same thickness all the way around. This helps it puff up nicely when you fry it.
Ingredients Highlights
- Plain flour (all-purpose flour): This is the main ingredient that gives the bhatura its soft, chewy texture. You can’t skip this! If you’re looking for a healthier option, you can try whole wheat flour for a slightly denser bhatura, but it will change the texture and flavor a bit.
- White bread slices: These are key to making the dough soft and giving the bhatura that fluffy texture. If you don’t have white bread, you could substitute with soft whole wheat bread. Just make sure the bread is soft, not crusty.
- Curd (yogurt): Curd helps in softening the dough and gives it a slight tanginess. You can substitute curd with buttermilk or plain Greek yogurt if you prefer. If you’re dairy-free, use non-dairy yogurt for a similar texture.
- Baking powder: This is what makes the bhaturas puff up beautifully when fried. If you don’t have baking powder, you can substitute with baking soda, but use less—about 1/4 teaspoon instead of 1 teaspoon.
- Water: This helps to bind everything together and make the dough smooth. If you prefer, you can use warm milk instead of water for a richer, softer dough.
Bread Bhatura Recipe
Description
Bhatura is a delicious, fluffy deep-fried bread that is often paired with chole (spicy chickpeas) in North Indian cuisine. Its golden-brown exterior encases a soft, chewy texture that is both satisfying and indulgent. Made primarily from all-purpose flour, this leavened bread also incorporates yogurt, which adds to its slight tanginess and aids in fermentation, giving the Bhatura its characteristic puff. A pinch of sugar and baking soda in the dough ensures that golden color and perfect rise during frying. The art of making Bhatura lies not just in its ingredients but in the technique of kneading and frying to achieve that mesmerizing balloon-like puff, which makes it an irresistible part of any meal. Whether served at breakfast, lunch, or dinner, Bhatura brings a touch of celebration to the table, satisfying the palates of all who partake in its goodness.
Ingredients to make the Bread Bhatura
Instructions on how to make the Hot Fluffy Bread Bhaturas
-
Remove the corner crusts of the breads one by one.
-
Take a bowl of water, dip the bread one by one, squeeze the excess water from the breads and place it in another clean bowl.
-
Mash the breads till incorporated and set aside.
-
In another bowl, sift the plain flour, salt and baking powder.
-
Add in the mashed breads and 1/2 cup of curd and 1/4 cup of water and knead them for about 5 minutes or until the dough does not stick to your hand. Cover the bowl and Let it rest for 2 hours at least.
-
Once it has rested, take the desired amount of dough and make it into balls. For the amount of dough added, there will around 13-14 balls.
-
Take the rolling board and, dip the individual ball into a bowl of plain flour before you start rolling into a even round layer and spread as large as the rolling board.
-
In a wok, pour oil for deep frying. Make sure the oil is hot enough.
-
Carefully drop the layered dough in the wok keeping the flame in high and press the centre of the bhatura so that it puffs up. From here, you can pour some more hot oil over the bhatura using the frying ladle. Make sure to cook each side for about 1 - 2 minutes till golden brown. Switch off the flame.
-
Serve with some sliced onion, a lemon wedge
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 2066.02kcal
- % Daily Value *
- Total Fat 39.4g61%
- Saturated Fat 5.51g28%
- Trans Fat 0.24g
- Cholesterol 3.82mg2%
- Sodium 3015.25mg126%
- Potassium 969.97mg28%
- Total Carbohydrate 349.93g117%
- Dietary Fiber 26.6g107%
- Sugars 36g
- Protein 75.96g152%
- Vitamin A 8.32 IU
- Vitamin C 1.22 mg
- Calcium 832.13 mg
- Iron 23.06 mg
- Vitamin D 0.02 IU
- Vitamin E 2.95 IU
- Vitamin K 37.37 mcg
- Thiamin 2.62 mg
- Riboflavin 1.61 mg
- Niacin 35.3 mg
- Vitamin B6 0.72 mg
- Folate 421.56 mcg
- Vitamin B12 0.09 mcg
- Phosphorus 954.98 mg
- Magnesium 270.5 mg
- Zinc 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Thanks for detail and clear instructions
My pleasure.