Wheat Bhatura Recipe
Sunday 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
INGREDIENTS
WHEAT BHATURA
- 2-¼ cups Whole Wheat flour
- ¾ cup Milk
- ¼ cup Curd (thick Market curd/yogurt)
- 1 teaspoon Baking powder
- ¼ -½ teaspoon Sugar
- ½ - 1 teaspoon Salt
- 1 tablespoon Oil to finish up the dough
MAIDA BHATURA
- 2-¼ cup Maida
- 3 tablespoon Sooji (Semolina)
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ -1 teaspoon Salt
- ¼ -½ teaspoon Sugar
- ¼ cup Curd (thick Market curd/yogurt)
- ¼ - ¾ cup Warm water to knead the dough
- 1 tablespoon Oil to finish up the dough
- Oil for Frying
INSTRUCTIONS
- FOR WHEAT BHATURA - Assemble: all the ingredients.
- 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.
- Finish up the dough with 1 tablespoon of oil.
- All worked up dough.
- Transfer it to a bowl...
- Cover it with a wet towel and set it aside in a warm place for 2-3 hours.
- Heat oil in a kadhai and to check if the oil is ready - drop a tiny ball of dough in the hot oil..
- And if it rises to the surface right away - oil is ready for frying.
- After 2-3 hours of resting time - shape the dough into small round balls. Apply a drop of oil and...
- Roll them out into small disc shaped rounds.
- Drop the shaped bhaturas in hot oil...
- Keep frying till evenly brown from both the side.
- Remove and rest it on a paper towel to drain all the excess oil.
- Fluffy and soft wheat bhaturas are ready.
- FOR MAIDA BHATURA - Method is the same, assemble all the ingredients.
- Knead a soft pliable dough.
- 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.
- Cover it with a wet towel and set it aside in a warm place for 2-3 hours.
- After 2-3 hours of resting time - shape them into small balls and roll them out.
- Fry them in hot oil....
- Till evenly brown from both the sides.
- 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.
- Hot bhaturas are ready...
- Enjoy them with its only accompaniment CHOLE!!
perfecr measurement THANKS A LOT FOR THIS...ITS GREAT COOKING..SALUTE to you great CHEF RMARKABLE RUCHI
Hello
Could you make the wheat bhature with buttermilk instead of milk and curd?
Thanks
Yes. You can make them with buttermilk.
what is the ideal temperature for frying;
i read a very hot oil
Kishu, make sure the oil is hot, not so hot that it starts giving off fumes. For perfectly puffed-up bhaturas, the oil should be below the smoking point. On similar lines, if the oil is not hot enough, bhaturas will soak in a lot of fat.
Therefore, to test the temperature of the oil, drip a small piece of dough in the oil. If it rises to the top immediately, the oil is ready for frying. Slide in the bhatura gently in the oil. Now, start pressing it with a slotted spoon. Bhatura will begin to puff up and rise to the surface. Turn and fry on the other side until golden. Remove from oil and set it on an absorbent kitchen paper to absorb the excess oil.
I hope this helps. Feel free to reach out to me if you have any other queries.
This recipe was instant hit with my kids, husband and among our friends. Thanks you so much!
So glad you liked the recipe, Priyanka!
Thank you 😊
Wonderful recipe! Kids loved it!!
Awesome!
Thank you Priti for sharing your experience with me. 😊
Thank for this recipe. My family liked the wheat bhaturas than maida one. Again thanks for the healthier bhatura.
Happy to hear that, Neha!
Thank you. 😊
Hey.. Can I know why don't u put sooji in wheat method where as u put in maida method.
The reason is simple - to add a crispy texture to my bhaturas.
Wheat flour is already grainy in texture so no worries whereas maida (all purpose flour) is smooth in texture. To add a slight crunch, I like to add sooji.
Hi Ms Ruchi, thanks for this recipe. It worked beautifully. The bhaturas were soft and fluffy inside and crisp on the outside. And yes you are right the crust stayed for longer than Maida Bhatura.
I am glad you liked this recipe. Thank you for the feedback!
Hello Mam,
Wat an amazing yet easy recipe this is. Tried it yesterday only n bhature were real crusty n yet soft. Healthy n yummy both together.. Thnkew for this easy recipe..
You are welcome, Ankita!
I am glad you liked the recipe. 😊
2-1/4 cup Matlab ?
2 and 1/4 cup.
Can I skip curd. When I made the batura it was sour in taste .
This could happen if your curd was sour.
Feel free to use buttermilk as a substitute.
I tried many recipes till now for wheat bhatura....after trying ur recipes..this is a keeper I must say...amazing texture...
Thank you, Shivani. 🙂