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Bathura

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Bathura Recipe, batura sukhi sabji, How To Make Bathura Recipe

Batura is a traditional North Indian Punjabi classic bread savored with Chola - together called as Chola Batura. This is a spongy deep fried. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and yogurt. When fried, it puffs into a fluffy, chewy lightly browned bread is served with chickpea curry popularly called as Chole.

Bhatura is traditional North Indian Punjabi classic Indian bread. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and Read More..

About Recipe

Bathura chole vepudu, Batura varuval, Batura roti Bhaja

How to make Bathura

(224 ratings)
169 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Bathura
Author : Vahchef
Main Ingredient : Maida flour
Servings : 2 persons
Published date : August 03, 2018


Ingredients used in Bathura
• Baking powder - 1/2 tea spoon.
• Curd/yogurt - 3/4 cup.
• Water - as required.
• All purpose flour/maida - 2 cup.
• Salt - 1/2 tea spoon.
• Sugar - as required.
• Sooji/semolina - 1/4 cup.
Method:
  • In a bowl, add flour, salt, baking powder, sugar mix well.
  • Then add sooji, buttermilk and use water also to make a medium stiff dough, rest at least for 2 hours.
  • Later roll it into thin rounds fry in hot oil.





Cooking with images Batura chole,





Articles


Bhatura is traditional North Indian Punjabi classic Indian bread. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and yoghurt. When fried, it puffs into a fluffy, chewy lightly browned bread is served with chickpea curry popularly. At most of the restaurants, this is known as Chole Batura.
 
The Bhatura recipe is considered as one of the classic dishes from the Punjabi cuisine and originated in the Punjab region of Northern India and Western Pakistan. Bhatura is easy to make at home and requires only a few ingredients. This is a spongy deep fried bread is made with yogurt and yeast or baking powder, made to ferment so that it gets that little sour taste from the yogurt which gives that classic flavour and puffiness.
 
Adding some flavour like nigella seeds, fennel seeds or ajwain seeds enhances the flavour of this bread. There few recipes that use yeast for making the Bhatura but is not the traditional way and addition of yeast is pure to get the fluffy and nice texture so that the bhatura just melts in the mouth. This is wonderfully soft, fluffy and delicious Indian fried bread. It is very popular in the streets and restaurants of Punjab and Delhi. You almost find the Chole Bhatura recipe combo at every street corner in North India.
 
A huge bhatura looks somewhat like puri or poori but big in size. Many gets confused or do not know the difference between a puri and bhatura. Its just simple, bhatura is made of all-purpose flour adding baking powder and yoghurt to give a sweet and salty taste and is huge in size whereas puri is made of whole wheat flour (atta flour) and is small in size. Puri can be eaten with any Indian vegetable gravy dish but bhatura is mostly combined with Chole.
 
Chole (chickpeas curry) bhatura makes a sumptuous meal and is filling. To prepare the Bhatura firstly add all purpose flour (maida flour) in a bowl. Add a little salt, baking powder, sugar and mix all these ingredients then add little sooji and mix. Add buttermilk or water and make the medium stiff dough. Rest this dough aside for 2 hours to rise. Make small balls of the dough and flattened them evenly using a rolling pin.
The deep fry the bhatura until they puff up into lightly browned soft fluffy bread which is elastic and chewy. They will get puffed up like a big balloon. The leavening principle in making Bhatura, Kulcha, or American buttermilk-biscuit is same. The lactic-acid in the yogurt reacts with baking soda to make dough light and rise. The baking powder helps continue the leavening during cooking. Watch and enjoy the making of Bhatura at: https://www.vahrehvah.com/Bathura:3589
 
 The bhatura gives a nice crispiness outside and soft inside that just melts in your mouth. In fact, choley bhature is one of the complete recipes that do not require any other dish to accompany. Channa Batura is generally served with fresh cut onions, green Chilli, half cut lemon and achars.

Breakfast is also known as tiffin or nashta in various region of India. Breakfast or tiffin is definitely an essential meal particularly when you're on the health plan or weight loss plan. A fantastic, balanced tiffin is the ultimate way to get the metabolism functioning properly for the whole day.

 After an 8 hours’ rest, everybody has to refuel themselves with a higher quantity of proteins, nutrients and minerals etc. The modern day lifestyle is too hectic, stressed and hardly have enough time to give value to the most significant meal of the day. It's important to have nutritious, appetizing and yummy tiffin each morning which assists to control blood sugar levels through lunchtime, which plays an important role for your mood.

 The Indian breakfast or tiffin menu isn't a one-size suits all as well as doesn't actually work perfectly into a daily calorie chart. It is dependent on the amount of energy one genuinely requires. So extra physical labor indicates a king-size breakfast. Traditional Indian tiffin is freshly cooked, generally veggie, served warm, usually delicious, spiced slightly as well as in small portions. There's a reason behind this style and the credit goes to traditional Ayurveda - the science of healthy life.

 The ingredients of authentic Indian tiffin are available regionally and even seasonally. The naashta is always fresh and cooked - be it Stuffed Paratha in the North or Idlis, Pongal, Vada, Dosa, Upma etc in the South. In Maharashtra, Potato Poha, Upma, is the preferred breakfast. Gujarati breakfast items are Haandvo, Dhokla, Sev-Khamni, Theplas, Bhaakhri etc. Masala Tea is or filter Coffee are complementary. Children are always given Milk.

 Benefits of having a healthy breakfast:

  • It provides with a nutritionally complete diet high in nutrients, vitamins and minerals.
  • It improves concentration and performance in school, college and workplace.
  • Give you strength and endurance to do various physical activities.
  • You will not overeat harmful and unhealthy foods.
  • And aids in lower cholesterol levels.

 We have a wide variety of Indian Tiffin that you can eat to please your taste buds You can also be inventive and cook new options to suit your loved one's flavour and keep body and mind fit and steady. Some of the very popular Indian breakfast are Idli, Dosa, Upma, low-fat Roti, Omelette, Sandwich, Poha, Dhokla, Thepla and so on.

 
You may also like egg pickle 1 1 , egg pickle 2 , egg piperade 1 , egg plant cheese toast , egg plant fry 1 , egg plant makhani , egg pudding , egg pudding 1 , egg puffs 1 , egg rice ,

 

Comments & Reviews

 

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Recent comments

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Posted on Wed Dec 28 2016

Thank you

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Harpreet Posted on Mon Aug 01 2016

Suji is also called Semolina

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Harpreet Posted on Thu Jul 28 2016

Hi chef, Can I use Yeast + Baking Powder + Soda Water to make bathura. what will be the difference in the final product if I use ingredients as you told and the ingredients I mentioned above.

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Amrita Mittal Posted on Fri Mar 28 2014

Thanks Sanjay for the recipe, my husband and I made them yesterday and they came out excellent. They were fluffy, soft and delicious! ?

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Rashmi Rathor Posted on Sat Apr 19 2014

Thank you for the lovely recipe. I am making today and will post my comments of my bhatura  after I make it.?

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Nasrin Khadem Posted on Mon Apr 21 2014

Thank you!  I am not Indian and have not ever been in India but likes Indian foods and dessert. I tried your Milk Burfi and Masla Dosa and love it! Thank you again!?

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Nasrin Khadem Posted on Mon Apr 21 2014

What is Soji??!! ?

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Jyothi Vedula Posted on Fri May 02 2014

Thank you Sanjay, i love all your recepies. keep it coming. You make any recipe look so easy?

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Shafqat Mirza Posted on Wed May 21 2014

thank you very much .. with due respect i want to add that poori is non leavened while Bhatura has baking powder/baking soda and buttermilk/curd in it .. this is also a difference between the two.?

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noosh Posted on Sun Jun 22 2014

Recipe starts at 2:47?

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Swapna Priya Posted on Sat Jun 28 2014

thank u very much  chef............for your wonderful service to so many ladies who doesnt know cooking?

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SAI RAM Posted on Sun Jul 06 2014

Hey thanks a lot?

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