Mrs Balbir Singh's | Bhatura Recipe

Mrs Balbir Singh's - Bhatura Recipe (Fluffy Deep-Fried Punjabi Bread)

These lovely fluffy breads are half of one of Punjab's favourite dishes, Chole (or Chana) Bhature. It's eaten all over India and the world on a daily basis. Frequently for breakfast, as a snack, or as a full meal everywhere from roadside dhabas (cafes) through to many Indian homes. Try it with Mrs Balbir Singh's Amritsari Chana Masala and we're pretty sure it'll become one of your regular go-to dishes, if it isn't already that is! 


Fluffy Deep-Fried Punjabi Bread

Category: Indian Breads

Recipe: 138


  • 230g (8oz) Maida (Fine White Flour) 
  • A Pinch of Salt
  • 1 tsp Sugar
  • 1/2 tsp Baking Soda (Bicarbonate of Soda)
  • 1 tsp Ghee, melted
  • 120ml  (1/5 pt) Natural Yoghurt (Curd) OR 4 tbsp Natural Yoghurt + 1 Egg
  • 5-6 tbsp Warm Water
  • Ghee (or Preferred Oil) for frying

    Step 1: make the dough

    Warm the flour and mix in the baking soda and salt. Sieve into a bowl. Add egg, sugar, warmed yoghurt and enough warm water to make it into a soft dough. Continue kneading the dough until it does not stick to fingers or to the sides of the bowl. Apply 1 teaspoon of melted ghee to hand and continue kneading until the dough becomes pliable. Cover it with a wet cloth and leave it in a warm place to swell for preferably 3 1/2 to 4 hours. 

    Step 2: roll the bhaturas

    Divide the dough into 10 equal parts, shape them into balls and roll out into rounds of about 12cm (5 inches) in diameter. Keep them covered on a tray until ready to fry.

    Step 3: fry the bhaturas

    Fry them one at a time in smoking hot ghee until a golden brown and puffed up.

    Step 4: serve

    Serve with either a chana masala (as pictured) or a potato curry such as this Potato Tarkari, with a mint and coriander chutney or your preferred Indian pickle.


    Mrs Balbir Singh 
    Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)