Bhatura Recipe | How to Make Bhatura Recipe soft and puffy

Bhatura Recipe or Poori is soft and puffy. Many people use white flour instead of wheat flour, they feel using maida makes the dough soft and good to eat. But they forget that wheat flour is good for health rather than refined flour.

We can also make bhature recipe as soft as that of made from maida. Here I have shown you the perfect way to make using wheat flour. It is healthy as well as puffy and delicious to eat.

In order to get big and spongy football size puri, we need to make the size as per your required volume and always keep in mind that when oil doesn’t reach optimum hot puri doesn’t get swelled and gets burned immediately if oil is hot or doesn’t rais if low.

When you have attained optimum hot then bhature recipe raises immediately dropped in oil, we need to pour some oil over the top so that it expands like a ball.

Here are some tips to make the perfect bhatura:

1. Knead the dough well: Kneading the dough thoroughly is important to develop the gluten in the flour, which will help give the bhatura a fluffy texture. Be sure to knead the dough until it is smooth and elastic.
2. Let the dough rest: After kneading the dough, cover it and let it rest for at least 30 minutes. This will allow the gluten to relax and will make the dough easier to roll out.
3. Use the right temperature of water: Adding the right temperature of water is essential to make the dough smooth and pliable. Use lukewarm water to activate the yeast in the dough.
4. Roll the dough thinly: Roll the dough into thin discs, about 6-8 inches in diameter. The thinner the bhatura, the puffier it will be.
5. Heat the oil to the right temperature: Make sure the oil for deep-frying is heated to the right temperature. If the oil is not hot enough, the bhatura will absorb more oil and will not puff up properly. If the oil is too hot, the bhatura will cook too quickly on the outside and will be raw on the inside.
6. Press the bhatura lightly: While frying the bhatura, press it gently with a slotted spoon to help it puff up.

By following these tips, you can make delicious, fluffy bhatura that pairs perfectly with chole or any other Indian curry.

You may also like to check other variants like Masala Poori Recipe and Chana Bhatura.

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Bhatura Recipe, How to Make Bhatura Recipe, Puri Recipe, Poori Recipe

Bhatura or Poori is soft and puffy. Learn how to Make Wheat Flour Bhatura with step by step Instructions.

Course Breakfast

Cuisine Indian

Keyword Bhatura Recipe

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 2

Calories 860 kcal

Author Uppada Lakshmi

Ingredients

Ingredients for bhatura:

• Wheat flour – 1cup
• Baking powder – ½ tsp.
• Yogurt – 1 cup
• Water for kneading
• Vegetable oil for frying

Instructions

How to Make Bhatura Recipe:

1. Sieve baking powder and flour
2. Add yogurt (curd) and mix well, if needed add little water and knead to soft dough
3. Keep the dough aside (preferably at little more than room temperature) for at least 1 ½ hours so that it oozes out (negligible)
4. Make medium size proportionate balls and put aside
5. Apply some flour (both sides) and roll into circular shaped purie size
6. Deep fry these puri to golden brown color

Tip: Make sure that the oil is not very hot, if hot try to rotate immediately or else they may turn into bright color

1. Bhatura/ poori is ready. Serve hot with chana masala or aloo curry

Note: You can even use all-purpose flour (maida) instead of wheat flour.