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Thursday, November 11, 2010


Bhatoora also spelled Bhautra (Hindi भटूरा bhaṭūrā) is a soft and fluffy deep-fried bread from the Punjab region of Pakistan and India, and is often eaten with a chickpea curry, chole or channe, making the classic Punjabi dish chole bhature.
A typical recipe includes white flour (maida), yogurt, ghee or oil, and yeast. Once kneaded well, the dough is left to rise, and then small balls of it are either hand rolled or flattened using a rolling pin. Then the bread is deep fried until they puff up into a lightly browned soft fluffy bread, which is elastic and chewy.

A non-fried variant is the kulcha, which can be baked or cooked on a flat pan and is garnished with coriander leaves. It is cooked from the same dough.


1 cup Semolina flour (Coarse Sooji)

1 cup Plain Yogurt

2 cups AP flour

1 teaspoon yeast

1 cup water

1 teaspoon sugar

½ teaspoon baking powder

1 teaspoon salt

Water for kneading

Vegetable oil for frying


Mix yogurt and semolina and keep it for 4-6 hours.

In one cup of warm water add instant yeast and sugar, Mix and keep it aside for 10

Add AP flour, salt, baking powder, yeast and to semolina yogurt mix and make dough.

You may add little more AP flour if too loose.

Knead the dough for 5 min.

Set aside in a warm place to rise for at least 1- 2 hours 5.

Once the dough rises, Kneed it again for about 2-3 min.

Divide into balls of equal portions.
Heat oil.

Apply some flour and roll into desired size. I made them small, but if you have a big fryer with lot of oil (enough to submerge the Bhatura) you can make it in a big round shape.

Deep fry the bhatura.

Serve hot with chhole (recipe on this blog)

Recipe by My dearest Mom Mrs. Kasturben.

Photographs by Surekha.

Description of Bhatura source:
Ist Bhatura picture from

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