II  Bhatura II


  • 1/2cup unbleached white flour (maida)
  • 1/2 cup curd
  • 1/2 cup unbleached white flour (maida)
  • 1/2tsp salt
  • 1tsp sugar
  • 1/2tsp baking powder or soda
  • 2tbsp melted ghee or oil
  • 1/4th cup warm water, or as needed
  • unbleached white flour for dusting
  • Oil for deep frying


  • To make the starter mix maida with curd in a bowl and mix thoroughly. Cover well and let the mixture rest in warm place for about 8-10 hours or until it rises lightly.
  • To make dough combine the above mixture, flour, sugar, salt, baking powder, melted ghee or oil and add enough water to make medium dough.
  • Now place the dough on a clean work surface, wash and dry your hands, rub them with oil and knead the dough until soft and pliable.
  • Form the dough into a small ball. Rub it with oil and cover it with an inverted bowl. Let the dough rest for 30 minutes.
  • Knead the dough briefly. Bhatura dough should be soft enough so that the breads can be rolled out in a light dusting of flour.
  • Make small balls of the dough and roll in 5-6 inch round using very little dusting flour.
  • Heat plenty of oil in a deep frying pan or a kadhai.
  • Now lift the rolled bhatura, slap it back and forth between your palms to shake off excess flour and carefully slip it into the hot oil.
  • Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds. Flip the bhatura over and cook the other side until golden brown.
  • Serve hot with chole.