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Bhatoora – Ultimate soft and fluffy – Guaranteed

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Adjust Servings:
2 cups All purpose flour (Maida)
2 & 1/2 tbsp Rava (Semolina)
1/4 tspn salt
4 tbsp curd
1 tspn Eno (Fruit salt)
warm water as required
1 & 1/2 tbsp ghee
Deep enough for frying - oil

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Bhatoora – Ultimate soft and fluffy – Guaranteed


    Chole Bhature - The crown cuisine of India.

    • 20 mins
    • Serves 2
    • Easy




    Hello everyone,

    Today i am going to share this interesting Indian bread, made of all purpose flour, that is deep fried in oil. We call it ‘bhature’ that actually originates from Northern part of India especially Punjab. Chole – bhature or Aloo Bhature or Paneer bhature.


    Let me show you how can we prepare delicious bhatoora with very simple ingredients and few tricks.


    firstly take a big mixing bowl where you can freely move your hands for kneading. add eno followed by curd. add flour, rava and salt together. mix well before you proceed to add water further.add ghee  just before when you have brought all the dough together and continue kneading for about 5 – 7 minutes in a stretch and pull method. the right stage to understand how well you have kneaded the dough is that just press with your finger on it and it should not bounce back. thats what leaves a mellowy and soft bhatura.


    here eno acts as an instant fermenting agent to achieve a softest bhatura. also you can call it a substitute for baking powder or baking soda or yeast. adding in much of baking soda may result in an extreme oily bhatura whereas if you were to add baking powder you got to let it sit for a minimum of 1 hour to let it set. so preparing dough from eno saves time and i can guarantee you that you can make a soft and fluffy bhatura too.



    take a wide chatty and heat oil to good medium high temperature. too hot will burn the bhatura before allowing to cook. too low heat will let the bhatura absorb a lot of oil. just feel the heat by placing your hand above the hot oil, when it really hits your hand start sliding in your bhatura from the sides and mind you that it is to be slided in gently and not popped in from the center to avoid spilling of oil over your hands.

    bhatura are considered to be bigger in size say upto 6 inches in dia. although it is not necessary that you have to follow the size you can still make smaller ones too.

    when you slide in the flattened dough onto the hot oil, it will start puffing up just at that moment flip it over carefully and give a gently press with your spatula just as to increase the pressure inside the bhatura to fluff up with force making it look like a ball. this ensures even cooking and makes it softer while eating.

    let it turn slightly golden brown and then you can remove them and place it over paper towel.



    > Some round thinly sliced raw onion and raw lemon that can be squeezed over the raw onion.

    > pickle especially a mild chilli pickle.

    > Masala raita. just beat the curd and add salt and any ready made curd spice available ready from supermarket.

    > Any crunchy fryums of your choice




    (Visited 759 times, 2 visits today)

    Monisha C.

    Recipe Reviews

    Average Rating:
    Total Reviews: 1

    Looks yummy.. i will try this in my home... am little worried about the bhatoora.. will it eat my oil or not.

    The channa masala looks so delicious

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