Bhatura (batura, bhatoora) is a puffy fried Indian bread made with maida, sooji and curd that is usually served with channa masala/ chole masala. Bhatura/ Batura is very easy to make at home as the ingredients used are so basic and are always available in the kitchen. one thing I like mostly about Bhatura is that it tastes completely different from regular poori and also the puffiness it long lasting puffiness it achieves is a really thrill for any cook i feel. Yes that 1 minute party when the bhatura puff up like balloons makes all the hard work worthy. Channa batura has been my favorite recipe from childhood and from the time I started making this at home I seldom eat this at restaurants. So let’s get to the making!

Bhatura recipe, Bhatoora recipe, How to make Batura

2017-11-12 22:48:34

Serves 3

Print

Prep Time

3 hr 30 min

Cook Time

25 min

Total Time

3 hr 55 min

Prep Time

3 hr 30 min

Cook Time

25 min

Total Time

3 hr 55 min

Ingredients

1. 1. Maida – 1½ cup
2. 2. Sooji/Rava – 4 tbsp
3. 3. Curd – ½ cup
4. 4. Oil - 1 tbsp (for kneading)
5. 5. Water - to knead dough
6. 6. Salt - to taste
7. 7. Sugar - ½ tsp
8. 8. Oil - for frying

Note

1. * 1 cup = 235 ml

Instructions

1. In a bowl add maida, sooji/rava, oil, curd, sugar and salt. Mix well and add water gradually to form stiff dough. Knead it well for around 5 minutes. Allow it to rest for 3 hours.
2. Heat oil in a frying pan. After 3 hours knead the dough once then pinch a golf ball sized dough and roll it into a thin poori (circle) with a rolling pin. (Repeat the process till all the dough is complete)
3. Now slide one flattened dough in the hot oil. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil. Serve it hot with channa masala.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make bhatura with step by step images

1. In a bowl add maida, sooji/rava, oil, curd, sugar and salt. Mix well and add water gradually to form stiff dough. Knead it well for around 5 minutes. Allow it to rest for 3 hours.
   
2. Heat oil in a frying pan. After 3 hours knead the dough once then pinch a golf ball sized dough and roll it into a thin poori (circle) with a rolling pin. (Repeat the process till all the dough is complete)
   
3. Now slide one flattened dough in the hot oil. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil. Serve it hot with channa masala.
   

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