How to Make Perfect Batoora (Bhature) at home?
Batoora or Bhature is a puffed, deep-fried bread that is crispy on the outside and soft on the inside. A staple in North Indian cuisine, it is commonly enjoyed for breakfast but can also be served for lunch or dinner. Traditionally, Batooras are made using all-purpose flour, but they can also be prepared with wheat flour or a combination of both.
In this recipe, I have used all-purpose flour and yeast for fermentation. If you are planning to have Batooras for breakfast, it is best to start the preparation the night before. Overnight fermentation helps in developing a rich aroma and provides a soft texture to the Bhatura.
This recipe yields approximately 15 Batooras. The rolling and frying process takes under 40 minutes. Before frying, ensure the oil is hot enough. I have also added a pinch of baking soda to make sure the fried Batooras are not too oily.
While the kneading process takes some time, frying Batooras takes longer than making Pooris. They are typically served with chole (chickpea curry), making the classic dish called Chole Bhature. In some parts of India, this dish is also popular as Chana Batoora, served with sliced onions and pickles. Try this recipe at home—kids and adults alike will love it!
Ingredients
- All-purpose flour – 3 cups
- Egg – 1
- Milk – 1/2 cup
- Lukewarm water – 1/4 cup
- Yeast – 1 teaspoon
- Sugar – 1 tablespoon
- Butter – 1 teaspoon
- Curd – 2 teaspoons
- Baking soda – 1/4 teaspoon
- Vegetable oil – 1 teaspoon
- Salt – 1 teaspoon
Fermentation Using Yeast
- Take a glass and add lukewarm water, yeast, and sugar.
- Cover the glass with a lid and let it sit for 10 minutes.
- After 10 minutes, the yeast should be activated and frothy.
Method of Preparation
- Take a large mixing bowl and add all-purpose flour.
- Beat the egg and add it to the bowl.
- Add milk, salt, and baking soda.
- Mix in butter and curd.
- Add the activated yeast mixture and start kneading the dough.
- Knead and punch the dough for at least 10 minutes.
- Grease the dough with oil and cover it with a moist cloth.
- Cover the bowl with a lid and let it rest overnight for fermentation.
- Roll the dough into a log shape and divide it into medium-sized balls.
- Roll each ball into a circular shape, about 4 inches in diameter.
- Ensure the dough is not too thick or too thin.
- Heat oil in a kadai (deep frying pan).
- Once the oil is hot, add the Batooras one by one.
- Gently press each Batoora with a spoon to help it puff up.
- Flip when one side turns golden brown.
- Drain excess oil using a tissue paper.
- Repeat the frying process for all Batooras.
- Serve hot with Chole Curry.
This delicious and fluffy deep-fried bread is perfect for any meal of the day. Whether served as a hearty breakfast or a fulfilling dinner, Batooras paired with chole, onions, and pickles will never fail to impress. Give this recipe a try and treat your family to an authentic North Indian delicacy!
