Bhatura Without Yeast(Punjabi Recipe)
This is my 2nd day in A-Z blogging Marathon #32 conducted by Srivalli and Alphabet today is "B" so I made everyone's favorite Punjabi dish Bhatura for my Regional Recipe. I love this big sized puri ,just like Paper dosa are famous in south Indian restaurant Bhatura's are North Indian famous. It's made in big vessel and puffed to golden brown in color. I love it though it's heavy and oily its k to have it once in a while. What do u say???? Best combination is with Channa Masala. I have Amritsari Chole in my section and I always make it while bhatura is made. Its slightly different in color and its perfect punjabi food on table. I love their combo.
Linking this to Srivalli space and preeti space
Friends and family always request me to make this on special occasion. Usually bhatura's are made with yeast but I try to avoid them mostly because even without it they will turn out just fine. If you don't believe you can check how my bhatura's are beautifully puffed and it stayed that way for long in my main picture. So even if you are out of yeast it will still turn out perfect. So have this stunning dish when you have guest visiting you and show them your proud perfectly puffed bhaturas. They will def ask you how you made them. Well now off to recipe.
- Prep Time : 15 minutes
- Cook Time : 3-4 hrs minutes
- Yield : 4-5 people
Ingredients
- Maida flour/All purpose flour - 2 cup
- Curd/Yogurt - 1/2 cup
- Milk - 1/4 cup or less
- Sugar - 1 tsp
- Salt - 1 tsp
- Active dry yeast(optional)but I didnt not add it - 1 tsp
- Oil - 1/2 tsp
Instructions
1. Mix maida,curd,milk,sugar and salt to a perfect tight round shape. Knead them for 5-7 mins till it becomes very soft and pilable.
2. Apply little oil on top and wet a cloth and cover it well and keep in a dry bowl and leave it to ferment for 3-4 hrs. If using yeast it will double in size if not you will notice the dough turned very soft. Then after 3-4 hrs punch them well to release the air and make them to big balls.
3. Now roll them flat but not as thin as chapathi it should be little thick, then deep fry them in oil till both the sides turn golden brown in color.
4. Collect them in a tissue paper to remove the oil and serve it with Channa masala with cut onions,lemon on side. its just perfect.
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Wow, lovely dear.. Perfectly made !!
I love chola-bhatura too. It is one of my favourite snacks, but I never prepare this at home. Although i love to order this when we eat out. It looks so good and well made
Super puffy bhatura is just inviting me..Well done Janani.
Those bhaturas look perfect
puffy, crispy, airy and delicious.
Nice & puffy bhatura..
Can have this anytime!..looks so inviting!
Even I make bathuras without yeast. Your pooris have turned out perfect…
Golden and puffy. Just the way I like it.
this is my all time favorite whenever i visit north indian restaurant ! once in a while taking a break isn’t fine !
lovely go on janani!
I wasn’t sure about the name but I love the outcome, lovely puffed up to be paired with any other side dish.
delicious and heavenly… perfectly puffed baturas!!
Sowmya
I am sure this must have tasted delectable
super fluffy batura. Perfectly made
perfectly made..Love the chole-bhatura combo..
Perfectly made bhatura ! We are big fan of these and prepare once in fortnight. That’s a good idea of not using yeast , even you can add a teaspoon of baking powder and see the results.
Seriously that puffed up bhatura looks amazing.
My mother makes it the same way. It leaves the dough to ferment overnight and in the morning she makes the yummiest puffed baturas..without yeast of course! Great job Janani
Pass me the bhatura and chaana masala..I am literately drooling here.:(
Hey curd already a yeast type variety.Really its come out well.
Although I’d love bhaturas, I never tried it at home (may be just once or twice) because I always run out of yeast… I am pleasantly surprised to know that the yeast is optional.. Will try it asap.. Btw Bhaturas look so yum n perfectly puffed!!
Thank you rohini