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Best and Easy Bhature Recipe Without Yeast
Best and Easy Bhature Recipe Without Yeast with step by step photos – Bhaturas or Bhature is one of the most popular Punjabi recipe.
Bhaturas are often eaten with chole (chickpeas) and this combination of chole bhature is very tasty as well as popular all over India.
Bhatura or deep fried special puries can be prepared with or without yeast.
Adding yeast gives the dough a peculiar smell that many people do not like not even me.
So here is a recipe for bhatura without yeast for all those people who prefer avoiding yeast in it.
Best and Easy Bhature Recipe Without Yeast
Best and Easy Bhature Recipe Without Yeast with step by step photos – Bhaturas or Bhature is one of the most popular Punjabi recipe.
Bhaturas are often eaten with chole (chickpeas) and this combination of chole bhature is very tasty as well as popular all over India.
Course Main Course, Snack
Cuisine Indian, Punjabi
Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Servings 4
Calories 230 kcal
Author Ranjeeta Nath Ghai
Ingredients
- 8 cups maida/all-purpose flour
- 3 tbsp rava/semolina
- 2 tsp sugar
- salt to taste
- ½ tsp baking powder
- ½ tsp baking soda/cooking soda
- 3 cup curd/yoghurt sour
- 1 tsp olive oil extra virgin
Other Ingredients
- ½ cup maida/all-purpose flour optional
- Extra Virgin Olive Oil for deep frying
Instructions
Making Of Dough For The Bhatura
- In a large mixing bowl take maida to that add oil and salt and mix well. You can add baking soda/baking powder if you are in a hurry. But I personally don’t use either. I use only the curd.
- Don’t use water. Use only the curd to knead the dough. Knead and punch the dough well for at least 5 minutes.
- Furthermore, add oil and rub with the flour and once the dough is ready grease the dough with oil.
- Cover with moist cloth and rest for at least 2/4 hours in a warm place. Allow it to ferment. The more it ferments, the softer and fluffy your Bhatura will be.
Frying Of Bhatura
- Roll the dough into a long shape, cut the desired size with a knife and pinch the dough into medium-sized balls.
- Then make balls between your palms and set aside.
- Roll the dough (neither too thin nor thick) evenly into circles using a rolling pin.
- Heat oil in a deep frying pan or WOK and when the oil is sufficiently hot, add one bhatura at a time.
- Press with the ladle to puff up and once they begin to puff, splash oil over the bhatura till they puff completely.
- Flip over and fry the bhatura till golden brown all over.
- Drain it on a tissue paper to remove excess oil, now fry all baturas same way.
- Finally, serve bhatura with chole curry, diced onions, and mango pickle.
Recipe Notes
- Do not add any water.
- If you are in a hurry then add warm water little by little and knead.
- Always drain bhatura on a tissue paper to remove excess oil.
Don’t have all the ingredients for the bhatura?
Don’t worry. Even if you have only maida and curd it will suffice.
You can still turn out fantastic bhaturas by kneading just the curd with the maida.
Quick Overview
Recipe Name: Best and Easy Bhature Recipe Without Yeast
Author: Ranjeeta Nath Ghai
Description: Best and Easy Bhature Recipe Without Yeast with step by step photos – Bhaturas or Bhature is one of the most popular Punjabi recipe. Bhaturas are often eaten with chole (chickpeas) and this combination of chole bhature is very tasty as well as popular all over India. Bhatura or deep fried special puries can be prepared with or without yeast. Adding yeast gives the dough a peculiar smell that many people do not like not even me. So here is a recipe for bhatura without yeast for all those people who prefer avoiding yeast in it.
Preperation time: 2Hours
Cook Time: 5
Total Time: 2H5M
Type: snacks, main course
Recipe Yield: 4 people
Recipe Ingredients: 8 cups maida/all-purpose flour, 3 tbsp rava/semolina, 2 tsp sugar, salt to taste, ½ tsp baking powder, ½ tsp baking soda/cooking soda, 3 cup curd/yoghurt sour, 1 tsp olive oil extra virgin, Other Ingredients, ½ cup maida/all-purpose flour optional, Extra Virgin Olive Oil for deep frying
Recipe Instructions: Making Of Dough For The Bhatura In a large mixing bowl take maida to that add oil and salt and mix well. You can add baking soda/baking powder if you are in a hurry. But I personally don't use either. I use only the curd. Don't use water. Use only the curd to knead the dough. Knead and punch the dough well for at least 5 minutes. Furthermore, add oil and rub with the flour and once the dough is ready grease the dough with oil. Cover with moist cloth and rest for at least 2/4 hours in a warm place. Allow it to ferment. The more it ferments, the softer and fluffy your Bhatura will be. Frying Of Bhatura Roll the dough into a long shape, cut the desired size with a knife and pinch the dough into medium sized balls. Then make balls between your palms and set aside. Roll the dough (neither too thin nor thick) evenly into circles using rolling pin. Heat oil in a deep frying pan or WOK and when the oil is sufficiently hot, add one bhatura at a time. Press with the ladle to puff up and once they begin to puff, splash oil over the bhatura till they puff completely. Flip over and fry the bhatura till golden brown all over. Drain it on a tissue paper to remove excess oil, now fry all baturas same way. Finally, serve bhatura with chole curry, diced onions, and mango pickle.
Recipe Cuisine: Indian
Calories: 230
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Summary
Bhaturas or Bhature is one of the most popular Punjabi recipe. Bhaturas are often eaten with chole (chickpeas) and this combination of chole bhature is very tasty as well as popular all over India. Bhatura or deep fried special puries can be prepared with or without yeast.
Pros
Don’t have all the ingredients for the bhatura? Don’t worry. Even if you have only maida and curd it will suffice. you can still turn out fantastic bhaturas by kneading just the curd with the maida.
Cons
Do not add any water.
