Spicy World
Simple and Easy Recipes

Bhatura (with Yeast)


'Chola-Bhatura' is a very popular combo in India and also in many other countries. The origin of this dish is from Punjab. But you can get this combo as street food in Delhi and many other parts of India. I ate and learnt homemade 'chola-bhatura' from my friend Monica, when I lived in New Jersy. Her 'bhatura's always came out very flakey and puffed up. There is nothing but 'super tasty' I can say about her chola. I have already posted that recipe. Last night I made bhaturas with niramish aloo torkari or spicy potato curry. We, two, really loved and enjoyed them. Try this in your kitchen and make your dinner a special one.

Bhatura (with Yeast)


  • 2 cups of all purpose flour / moida.
  • 3 Teaspoons semolina / sooji.
  • 2 Teaspoons milk powder.
  • 3 Teaspoons curd / yogurt.
  • 2 Teaspoons of ghee / oil.
  • 1 Teaspoon yeast.
  • 1 Teaspoon sugar.
  • half Teaspoons salt.
  • 6 Tablespoons of warm water.
  • White oil for deep fry.

Bhatura (with Yeast)


Add the sugar, salt and yeast into the warm water. Cover the bowl and let it rest for 15 minutes. Remember, the water should not be hot.
Put the flour in a mixing bowl. Add semolina and milk powder. Mix it.
Cooking Step: Bhatura (with Yeast)
Add the curd into the flour mixture. Mix it very well.
Cooking Step: Bhatura (with Yeast)
Put the ghee/oil and again mix the entire thing very well.
Cooking Step: Bhatura (with Yeast)
Now add the yeast water in the flour. Mix it with your hand and make a soft dough. If you need more water while mixing, add some warm water.
Cooking Step: Bhatura (with Yeast)
Now knead the dough with the help of your palm for 10 minutes. It will become more smooth.
Cooking Step: Bhatura (with Yeast)
Apply little oil on the surface of the dough. It will keep the dough moist.
Cooking Step: Bhatura (with Yeast)
Cover the bowl with a lid and keep it in a warm place for 5 hours. During winter you need to keep it 7-8 hours.
After 3 hours of farmenting the dough should look like this.
Cooking Step: Bhatura (with Yeast)
Knead the dough once again for 3-4 minutes and put in the same place for another 2 hours.
Cooking Step: Bhatura (with Yeast)
When the dough becomes fully farmented make lemon size balls out of it.
Cooking Step: Bhatura (with Yeast)
Dip one ball in dry flour and flatten it to 2-3 inches with a rolling pin. Try to make them oval or round in shape.
Cooking Step: Bhatura (with Yeast)
Put it in very hot oil for deep fry. It will puff up. Remember, the oil should be very much hot. Fry them one by one.
Cooking Step: Bhatura (with Yeast)
If the inside of the bhaturas become this net like texture, that means those are the perfect bhaturas.
Cooking Step: Bhatura (with Yeast)

Your bhatura is ready ...
  • Enjoy them hot with chola or any spicy curry.

Bhatura (with Yeast)

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