Wheat Bhatura Recipe

Wheat Bhatura RecipeSunday Brunch…Wheat Bhatura with its only accompaniment Chole..yum.yum.yum!! A simple and easy Punjabi recipe prepared with whole wheat flour instead of maida (refined flour). Nothing can beat Chole-Bhature Combo – its like they are made for each other – taste heavenly, crispy and fluffy. Bhatura just like poori is a popular deep fried North Indian dish served with chole,  pickled chilies and onions on the side.

In this recipe I have shown both the methods of preparing bhatura – Whole wheat flour bhatura and Maida bhatura. Method is same for both the bhaturas, only ingredients are slightly different. Wheat flour bhatura is kneaded in milk and curd and no water is added to the dough. Though this dough DOESN’T require any resting/sitting time but I still allow it to sit for 2-3 hours and they puff up beautifully. When Chole bhature is on the menu – I soak the chana a night before and in the morning with my morning tea I knead the dough, let it sit and by brunch time (11:30) its ready.

I always cook wheat bhatura along with my chole for two reasons – first, wheat flour is healthier (rich in fiber, folate, riboflavin and vitamins) than maida (where the the refining process destroys all its’s vitamin content) and secondly, wheat bhatura are denser and has a thick outer crust which keeps it fluffy for a longer period of time.

Everyone in my family absolutely loves this recipe and leftovers are tasty and wonderful too. 🙂

Wheat Bhatura Recipe

Wheat Bhatura Recipe
Votes: 53
Rating: 3.85
Rate this recipe!
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Bhatura is a popular deep fried North Indian dish served with chole, pickled chilies and onions on the side.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Wheat Bhatura Recipe
Votes: 53
Rating: 3.85
Rate this recipe!
Print Recipe
Bhatura is a popular deep fried North Indian dish served with chole, pickled chilies and onions on the side.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
  • 2-1/4 cups Whole Wheat flour
  • 3/4 cup Milk
  • 1/4 cup Curd (thick Market curd/yogurt)
  • 1 teaspoon Baking powder
  • 1/4 -1/2 teaspoon Sugar
  • 1/2 - 1 teaspoon Salt
  • 1 tablespoon Oil to finish up the dough
  • 2-1/4 cup Maida
  • 3 tablespoon Sooji (Semolina)
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 -1 teaspoon Salt
  • 1/4 -1/2 teaspoon Sugar
  • 1/4 cup Curd (thick Market curd/yogurt)
  • 1/4 - 3/4 cup Warm water to knead the dough
  • 1 tablespoon Oil to finish up the dough
  • Oil for Frying
  1. FOR WHEAT BHATURA - Assemble all the ingredients.
  2. Add all the ingredients to a large bowl and knead a soft dough. This dough should be kneaded with milk and curd and requires no water.
  3. Finish up the dough with 1 tablespoon of oil.
  4. All worked up dough.
  5. Transfer it to a bowl...
  6. Cover it with a wet towel and set it aside in a warm place for 2-3 hours.
  7. Heat oil in a kadhai and to check if the oil is ready - drop a tiny ball of dough in the hot oil..
  8. And if it rises to the surface right away - oil is ready for frying.
  9. After 2-3 hours of resting time - shape the dough into small round balls. Apply a drop of oil and...
  10. Roll them out into small disc shaped rounds.
  11. Drop the shaped bhaturas in hot oil...
  12. Keep frying till evenly brown from both the side.
  13. Remove and rest it on a paper towel to drain all the excess oil.
  14. Fluffy and soft wheat bhaturas are ready.
  15. FOR MAIDA BHATURA - Method is the same, assemble all the ingredients.
  16. Knead a soft pliable dough.
  17. Make sure the dough is not too sticky, if it still feels sticky dust it with 1 tablespoon of flour and give it a smooth finish.
  18. Cover it with a wet towel and set it aside in a warm place for 2-3 hours.
  19. After 2-3 hours of resting time - shape them into small balls and roll them out.
  20. Fry them in hot oil....
  21. Till evenly brown from both the sides.
  22. Both the bhaturas are ready. Well from the picture no one can make out the difference but wheat bhaturas are much denser and has a thick crust than the regular bhaturas.
  23. Hot bhaturas are ready...
  24. Enjoy them with its only accompaniment CHOLE!!

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49 Responses

  1. Akki says:

    2-1/4 cup Matlab ?

  2. Krishna says:

    Can I skip curd. When I made the batura it was sour in taste .

  3. Shivani says:

    I tried many recipes till now for wheat bhatura….after trying ur recipes..this is a keeper I must say…amazing texture…

  4. Raga says:

    Hi Ruchi,

    Can I kneed the dough a night before??? If yes, then should I store it in the fridge or leave it at room temperature??

    • Ruchi says:

      Sure you can.
      It depends on the weather – if the weather is cold, leave the dough out on the counter.If the weather is hot, store in the fridge.

  5. Amee says:

    Hi , I tried bhature , it was awasome. I have added 50:50 ratio of apf and wheat flour.

  6. Jisha says:

    Hi, tried the wheat version and it came out sooo good. I made mini buttooras and all of it disappeared in no time. Thanks for the recipe

  7. Sree says:

    Thank u for the wheat version.tried it today ..my family enjoyed alot

  8. Mamatha Manoj says:

    Thanks for your recipe of wheat natural. Am trying it this Sunday.

  9. Shashi badhwar says:

    Very good recipe / easy to make. Thanks

  10. gita says:

    Excellent website Ruchi…to make the wheat bhature healthier, rather than frying, try cooking them in a tandoor or an oven…you could grease them a bit after they are cooked…they puff up just like in the frying pan and taste just yum…taste bhi aur health bhi……

  11. tanisha says:

    hi ruchi..tried maida batura..were amazing.. just 1 ques..whenever I make bhatura..it gets puffed BT again gets sink.or cracks r formed with oil in it..why it happens??what could b the reason behind.pls help.

    • RK says:

      Thanks for trying the recipe. So glad to hear that you liked the recipe. There are couple of reasons why you end up with flat bhaturas-
      1. If the bhatura dough was not kneaded well, it will cause the bhaturas to sink after removing from oil. So, knead the dough well.
      2. If rolled bhatura dough had tears or uneven surfaces, this will result in cracked bhaturas.
      3. The oil has to be medium hot to fry the bhaturas. If the oil was not too hot, you will end up with flat bhaturas. Hope this answers your question. Feel free to write back if you have any other queries.

  12. AD says:

    I made with whole wheat flour (75%) and oat flour (25%). Very tasty and healthy! I just grind the whole oat in grinder. This works perfect.

    • RK says:

      Thanks for trying the recipe!! Great creative combination – wheat with oat flour, yum! Glad you liked the recipe. 🙂

  13. Rashmi Saraf says:

    Hi Ruchi! I just tried your wheat bhatura recipe and it turned out to be really tasty!!!! Thank you for giving us a good healthy & tasty option to the maida bhatura.

  14. Beena Jacob says:

    Dear Ruchi,
    Tried your wheat batura, very yummy and delicious. Really loved it. Thanks for the recipe.

  15. Dimple says:

    Nice recipe..came out perfect and all fluffy bhaturas. So so happy with the recipe, will be following it from now on. Tq. Ruchi

  16. Punam says:

    Wheat Bhatura, I am just loving the name. Will give it a try this weekend, its on my agenda. Have to say your site is a great help for newbies like me.

  17. Malvika says:

    Wow its so tempting. I want to ask whether I can use APF to make these same bhaturas. My in-laws would love to try wheat bhatra and my hubby would love the regular bahutra. Seeing yours puffed up so well I can’t wait to try this. Please respond soooooooon… I want to surprise them on saturday with this yummy lunch..

    • RK says:

      Thanks for stopping by Malvika! Yes you can use APF and the recipe for that is shown right after the wheat bhatura. Ingredients and step by step recipe is mentioned in the same post. Have a yummy lunch and Happy cooking!! Feel free to contact me if you have any other questions. 🙂

  18. Mrs. Sangita Dubey says:

    Never thought there was anything like a wheat bhatura. Searched up Healthy bhatura and your blog came up. So many pictures to explain a recipe? How excellent. You have totally mimicked a video presentation. What people show in a video you have done through pictures. Remarkable job Ruchi.

  19. Annie says:

    Tried your wheat bhatura.came out well as i was making bhatura for the first time. Thanks for the recipe.

    • RK says:

      You are welcome Annie! Thanks for trying out the recipe. Glad to hear that you liked it. Keep visiting back for more. 🙂

  20. Meghna says:

    Never heard of wheat bhatura, after seeing your recipe I got inspired and tried it yesterday. They were just perfect and soft. Thanks for sharing this recipe. Have tried many of your recipes gulab jamun, dhokla, chicken smeared legs, dhaba chicken, dessert cups and the list goes on…. They were all liked by everyone in my family. Thanks and looking forward to more of your creation.

    • RK says:

      You are welcome Meghna! Thanks for trying out my recipes. Glad you liked them. 🙂 Keep checking back for more!

  21. Roshni says:

    Tried this and were perfect. Never tried wheat bhaturas before and they were liked by everyone. They puffed up nicely and were very soft. Have tried couple of your recipes and were all a success. Thanks for your hard work. Just a suggestion why don’t you post your videos too. Not that your pictures are not enough they are such a help, even during power outrage.Just a thought!!

    • RK says:

      Thanks for sharing your experience with me, glad to hear that you liked the recipe! I will surely look into your suggestion Roshni, sometime in the near future. 🙂

  22. Lavanya says:

    Kamal ki recipe hai Ruchi ji. So soft and perfect. It was healthy because it was wheat but not so healthy.Everyone loved it and they puffed up so beautifully. This my third recipe after Khaman dhokla and potato balls recipe. All perfect and great recipes. Need some more snack recipes. Thanks for all your pictures.

    • RK says:

      Will surely look into request. Thanks for stopping by and glad to hear that you are liking my recipes!

      • Naina says:

        U have an awesome website. With perfect measures and pictures. I stay in Kolkata and we get these spongy and white bhaturas which r simply amazing. Can u tell me how do they get that texture?

  23. Nita says:

    First very very good website. So much explanation and so much to learn. You can be an inspiration for us. Now no more worrying Ruchiskitchen is here 🙂 Thanks from the bottom of my heart.My wheat bhaturas puffed up so well. Never had wheat bhaturas in my life. But were so dense as you said. Great work and kudos to all your hard work. We love U!!

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