Punjabis and Chole Bhature seems to be synonym to each other just like Idli Sambhar for the South Indians. I bet all Punjabis would relate to it.

Every family has their special bhatura recipe and today I will be sharing my special soft and spongy bhatura recipe that you can easily make at home and you will never have to go out in market to enjoy this speical delicacy.

My taste buds are tingling just thinking about Punjabi bhature and choley. In our house, having this delicious combination of Choley Bhature as a Sunday Brunch is almost a ritual. 

The sight of a piping hot soft and fluffy bhatura, served with tangy and spicy choley, sliced onions and pickles and green coriander chutney is sure to take you to another world.


Bhatura recipe is simple to prepare, if you know the correct technique to make the perfect bhature. And, once you prepare this soft and fluffy bhature, having a chole bhature brunch on sundays will become regular at your house as well.

Fermentation of Dough for Bhatura Recipe

Bhatura is a deep fried variety of Indian bread and usually made with all-purpose flour. It has a crispy outer layer and  it is soft and fluffy. It puffs up really well.

In olden days, before the use of Yeast, people used to prepared the dough of bhatura using the natural fermentation process. Typically this method uses curd.

This method necessitates making the dough considerably ahead of time before making the bhaturas, and then setting it aside for 8-10 hours. In this way the dough was fermented and leavened.

With availability of Yeast and other leavening agents, this process has become much quicker. Few versions of the bhature recipe include adding yeast, whereas a few others include adding baking soda.

Fermented and leavened dough gives the bhatura, the necessary puffed and crispy texture.

Lets Begin With Our Bhatura Recipe.


Bhatura Recipe

Sonia Gupta
Bhatura is a very popular deep fried Indian flatbread. Try this soft & spongy Bhatura Recipe and let me know how you liked it!
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 4 hours
Course Main Course
Cuisine Indian
Servings 10 pc


  • 250 gms All purpose flour
  • 4 tbsp Semolina
  • 1 tsp Sugar
  • 1/2 tsp Baking soda You can use ENO as an alternate
  • 1 tsp Salt
  • 2 tbsp Oil
  • 4 tbsp Yoghurt/Curd
  • Water-As Required
  • Oil - For Frying


  • Take a large bowl and add approximately 250gms of All-purpose flour or maida. Make a well at the centre of the flour.
  • To this add a teaspoon of sugar, salt, ½ teaspoon of baking soda.
  • Further, add 4 tablespoons of semolina, yogurt, and 2 tablespoons of oil.
  • Mix all the ingredients well.
  • Now, start adding water little by little and knead the soft dough.
  • Grease the dough well with oil, Place the dough in a bowl.
  • Cover the dough  with a moist cloth and let it rest for approximately 4 hours.
  • After about 4 hours, take the dough out and divide it into 10 equal balls.
  • Dip each ball in little oil and using a rolling pin, roll the dough into an oval shape.
  • Meanwhile, in a deep frying pan, heat oil on high flame for frying.
  • Drop each oval shaped rolled bhatura in the hot oil, and fry them on medium flame.
  • Gently flip and fry the other side of the bhatura, when one side is golden brown.
  • Deep fry for 2-3 minutes and then place them on a paper towel.
  • Similarly, roll and fry all the Bhatura balls.
  • Serve piping hot Bhatura with spicy chole and green chutney or pickle.


  1. Ensure, you let the dough to rest for approximately 4 hours, so that the Bhature puff well.
  2. While frying the bhatura, using the ladle, pour hot oil on the bhatura. This ensures that the outer layer of bhatura is crispy and it puffs well.
Keyword Punjabi

About the Author Sonia Gupta

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