Battura-(Chola Battura)

By: Manjula Jain

October 18, 2023

Serving : 4 people
Total Time :25 minutes

Rate this recipe:

5 from 1 vote

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Battura-(Chola Battura)

Battura is fried puffed bread traditionally served with chola (chickpeas). The combination, called Chola Batura, is a popular snack from the state of Punjab. Chola Batura is a popular appetizer dish among youngsters.

Battura (Fried Puffed Bread)

Ingredients

  • 2 cups all-purpose flour plain flour or maida
  • 2 tbsp sooji semolina flour
  • 2 tbsp yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 3 tbsp yogurt dahai, curd
  • 2 tbsp oil
  • 3/4 cup lukewarm water , use as needed

Also need

  • 1/4 cup flour for rolling
  • oil to fry

Instructions

  • Dissolve yeast in lukewarm water. Let it sit ten minutes or until the mixture becomes frothy.
  • Add sooji, sugar, and salt to the all-purpose flour and mix well. Add oil, yogurt, sugar and yeast water mix well. add water as needed to make soft pliable dough. 
  • Cover the dough and keep in a warm place three to four hours. The dough should nearly double in volume.
  • Knead the dough and divide into 8 equal parts. Shape dough into balls and roll into six- to seven circles. Dust lightly with dry flour to help with the rolling.
  • Heat  about 1" of oil in a frying pan on high heat. Batura should be fried in very hot oil. To test, place a small piece of dough in the oil. The dough should float to the top and be light in color.
  • Place the one batura in the frying pan and press it with a skimmer it will puff up like a ball. Turn and cook until light creamy brown on both sides. Take the batura out and place them on paper towels to absorb the excess oil. Repeat for the remaining baturas.

Notes

Notes
Be sure to fry baturas in hot oil. If the oil is not hot enough, the baturas will be greasy.
Serving Suggestions
I like to serve baturas with Punjabi Chola or Palak Paneer

Battura-(Chola Battura)

Battura is fried puffed bread traditionally served with chola (chickpeas). The combination, called Chola Batura, is a popular snack from the state of Punjab. Chola Batura is a popular appetizer dish among youngsters.

  • 2 cups all-purpose flour (plain flour or maida)
  • 2 tbsp sooji (semolina flour)
  • 2 tbsp yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 3 tbsp yogurt (dahai, curd)
  • 2 tbsp oil
  • 3/4 cup lukewarm water , use as needed

Also need

  • 1/4 cup flour for rolling
  • oil to fry

  1. Dissolve yeast in lukewarm water. Let it sit ten minutes or until the mixture becomes frothy.

  2. Add sooji, sugar, and salt to the all-purpose flour and mix well. Add oil, yogurt, sugar and yeast water mix well. add water as needed to make soft pliable dough. 
  3. Cover the dough and keep in a warm place three to four hours. The dough should nearly double in volume.
  4. Knead the dough and divide into 8 equal parts. Shape dough into balls and roll into six- to seven circles. Dust lightly with dry flour to help with the rolling.

  5. Heat  about 1" of oil in a frying pan on high heat. Batura should be fried in very hot oil. To test, place a small piece of dough in the oil. The dough should float to the top and be light in color.

  6. Place the one batura in the frying pan and press it with a skimmer it will puff up like a ball. Turn and cook until light creamy brown on both sides. Take the batura out and place them on paper towels to absorb the excess oil. Repeat for the remaining baturas.

Notes

Be sure to fry baturas in hot oil. If the oil is not hot enough, the baturas will be greasy.

Serving Suggestions

I like to serve baturas with Punjabi Chola or Palak Paneer

Main Course
Indian
Chola Battura, Kid Friendly, Street Food

Fluffy and Delicious Bhatura

Bhatura is a fluffy and soft Indian fried bread that is often enjoyed with chole (spiced chickpeas). This bhatura recipe is easy to follow and results in perfectly puffed bread that is crispy on the outside and soft on the inside. Bhatura is a popular dish in North Indian cuisine and is often served for breakfast or as a hearty meal.

The Essence of Bhatura

The essence of bhatura lies in its fluffy texture and rich flavor. Made with a combination of all-purpose flour, yogurt, and a few simple ingredients, this bread is deep-fried to golden perfection. The yogurt helps in fermentation, giving the bhatura its characteristic softness and slight tanginess. This Indian fried bread is a delightful treat that pairs wonderfully with a variety of curries and dishes.

Origin and Popularity

Bhatura, also known as bhature, is a traditional bread from North India. It is especially popular in Punjab and Delhi, where it is often served as chole bhature – a combination of bhatura and spicy chickpeas. This dish is enjoyed for its rich flavors and satisfying texture, making it a favorite among both children and adults. The popularity of bhatura has spread across India and beyond, making it a beloved dish in many households.

Why You’ll Love This Recipe

  • Fluffy and Soft: The perfect texture makes this bread irresistible.
  • Easy to Make: Simple ingredients and straightforward steps.
  • Versatile: Can be paired with a variety of dishes.
  • Perfect for Special Occasions: Ideal for breakfast, lunch, or festive meals.

Variations of Vegetable Dry Recipes

Exploring Manjula's Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy with your fluffy bhatura. Here are some related dishes that you might find interesting:
  1. Rajma (Kidney Bean Curry): A hearty and comforting curry made with kidney beans, cooked in a flavorful tomato-based gravy.
  2. Masoor Dal: A simple and nutritious red lentil soup, seasoned with spices and perfect for a light meal.  
  3. Bhindi Masala: Spiced okra stir-fry, a quick and tasty dish that pairs well with roti or rice.
  4. Matar Paneer: Peas and cottage cheese cooked in a tomato-based gravy, a classic North Indian dish.
  5. Aloo Tikki: Spiced potato patties that are crispy on the outside and soft on the inside, perfect as a snack or appetiser. Recipe: 

Serving Suggestions

Bhatura can be enjoyed in various ways:
  • With Chole: The classic combination of bhature and spicy chickpeas.
  • With Curries: Pair with rich and flavorful curries like paneer butter masala or dal makhani.
  • As a Snack: Enjoy with a cup of chai and some pickles.
  • With Raita: Serve with a side of cool yogurt raita to balance the richness.

Tips and Tricks

To perfect your bhatura recipe, consider these helpful tips:
  • Use Fresh Ingredients: Fresh flour and yogurt will enhance the flavor and texture.
  • Knead Well: Knead the dough until it is smooth and elastic.
  • Rest the Dough: Let the dough rest for a few hours to help with fermentation.
  • Fry at the Right Temperature: Ensure the oil is hot enough to puff up the bhatura without burning.

FAQs

Can I Use Whole Wheat Flour Instead of All-Purpose Flour?  Yes, you can use whole wheat flour for a healthier version, but the texture will be slightly different. How Long Should I Let the Dough Rest?  Let the dough rest for at least 2-3 hours for better fermentation. Can I Bake Bhatura Instead of Frying?  Traditional bhatura is fried, but you can try baking them for a healthier option. However, they won't have the same texture. How Do I Store Leftover Bhatura?  Store leftover bhatura in an airtight container at room temperature for up to 1 day. Reheat in a preheated oven or on a skillet before serving. What Can I Serve with Bhatura?  Bhatura pairs well with various curries, pickles, and raita. It is traditionally served with chole, but you can get creative with different accompaniments.

Comments

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    Romi
    November 15, 2020 at 2:25 pm

    Dear Manjula
    Can you please clarify the discrepancy between written recipe and the video? The sooji, salt, yogurt yeast proportions are all different in the two
    Thanks

    S. Pramanik
    July 10, 2016 at 8:38 pm

    Nice preparations

    vikram khajuria
    May 24, 2016 at 2:13 am

    Very easy to use recipes.

    Archana singla
    April 15, 2015 at 9:29 pm

    awesome recipes….. Enjoyed it……

    Ramya
    April 13, 2015 at 10:44 pm

    I love your all dishes mam….

    Rachna Dammani
    April 13, 2015 at 1:05 pm

    Superb recipes

    Rachna Dammani
    April 13, 2015 at 1:04 pm

    Nice recipes…I like ur recipes very much

    Rachna Dammani
    April 13, 2015 at 1:01 pm

    Very nice recipes. …post snacks recipes

    Sarita kc
    August 22, 2014 at 1:52 am

    Can I use baking powder instead of yeast?

    manju
    January 4, 2013 at 7:50 pm

    I made Batturas they came very good. Left over dough cooked on tava like paratha they taste like kulcha in Delhi. Your site has good recipes. My daughter was telling she also look your recipes.

    Samreen Rukhsaar Jawahar
    December 10, 2012 at 11:36 am

    Looks very good !

    Samreen Rukhsaar Jawahar
    December 10, 2012 at 11:33 am

    hi…….manjula it is my first vist to your site …..this dish
    looks sooooooooo good

    neha
    November 10, 2012 at 1:04 am

    I tried making batura
    http://www.mixandcook.com/recipe/8
    Pleae give your comment

    deepu
    June 21, 2012 at 12:29 pm

    Manjula jee, i love your all recipe’s.Thanks

      admin
      July 1, 2012 at 9:42 pm

      No problem Deepu. I’m glad you like my recipes. Please share them with your friends.

    shanu
    April 1, 2012 at 11:53 am

    we made this dough and than instead of frying we made like a paratha
    so soft it came out like naan

    Chhavi
    September 19, 2011 at 8:37 pm

    Hello Aunty!!

    Thanks for the wonderful recipe. Me and my friends tried it and the bhaturas came out so good and fluffy. we all loved it and enjoyed them together. I tired it for the first time and wow they were super good.

    Thanks again!!

    Dominic
    June 16, 2011 at 11:01 am

    hi Manjulas,

    Is it possible to substitute the yeast with dry yeast?

    Greetings from Switzerland,

    Dominic

      Manjula Jain
      June 16, 2011 at 11:48 am

      Dominic,
      Yes you can substitute the yeast with dry yeast

      farah
      July 19, 2011 at 10:46 am

      i loved BAtturas i tried them they came out realy nice

    Nutan
    May 22, 2011 at 3:25 am

    Manjulaben, Can you use self raising flour and not add the yeast to this recipe? thank you

    Mary
    May 18, 2011 at 12:11 pm

    Aunty, please let me know which yeast you used?

    Aliena Varghese
    March 10, 2011 at 8:46 am

    Aunty:

    I just wanted to say i tried this recipe without the yeast and my battura’s were simply delicious that my 3 year old son gulped down 4 whole batturas….

    Thankyou Aunty for sharing the recipe

    Sajitha
    February 17, 2011 at 10:49 pm

    Dear Madam,

    Parathas was very difficulty for me. After seeing your making of parathas it has proved there is no difficulty. Your cooking encourages every one for cooking. Thanks Madam. Wonderful.

    Liane Albert
    January 7, 2011 at 9:40 am

    Love,
    Are you saying that you don’t want to put yeast in the batura because you are worried about flavoring and taste? Yeast does impart a certain flavor to items it but it’s not used for flavoring Yeast is used primarily in food preperation for leavening and to make things rise and to make things fluffy,etc… You absolutely will not get the same results if you make batura without it. I hope this helps.

    Love
    January 6, 2011 at 8:57 pm

    hi aunty i just wanted to know that is that important to put yeast in the bhatura’s cuz i dont want to put if i dont put it’s will taste same na

    Usha
    December 31, 2010 at 12:43 pm

    Hello Aunty

    I had question regarding this recipe. Is there a way to reheat this? I wanted to make them beforehand and heat them before serving.
    Thanks!

      Jaya
      January 1, 2011 at 7:47 pm

      Usha, you can wrap the cooked bhatura in aluminum foil and place them in an oven pre-heated to 350 degrees (F). Check them after 3 to 5 minutes. Carefully remove from the foil because you might get a burst of steam.

      Reheated bhatura will not be puffed the same, but the flavor and texture will still be good.

    Alexander
    December 3, 2010 at 1:53 am

    Hi,

    people bevare of Cooking Oils, just read this:

    http://www.cai.org/bible-studies/beware-cooking-oils-canola-oil

    Sobia
    November 4, 2010 at 1:46 pm

    Hi anuty jee,

    I tried lots of your recipes and have always been appreciated.
    Now my mom want me to make regular kachori, so can i use this “battura dough” instead of what u’ve taught in khasta kachori recipe??

      Manjula Jain
      November 4, 2010 at 2:24 pm

      Sobia,
      Batura filled with dal I think it will be very greacy.

        sobia
        November 4, 2010 at 7:09 pm

        Plz help me making the nice and soft version of dal kachori. Thanks

    Mazee Africa
    November 1, 2010 at 9:10 am

    Bhabhi,

    Your recipe for Bhatura was excellent but I didn’t get the recipe for the cholle is there any I can catch with it bye.

    Smita
    October 28, 2010 at 4:33 pm

    hello Aunty,

    instead of yeast can I use anything else ……….I coundt get yeast here

    Neha
    October 14, 2010 at 8:09 pm

    Hi aunty..

    I just love your recipes and i have tried most of them…
    just want to ask a question regarding bhatura..that where can i get the yeast???

    Thanks

      geetu
      January 1, 2011 at 1:24 pm

      u can buy small sachet of 7g of yeast from the shops in the baking section

    Shobha Nair
    October 6, 2010 at 5:25 pm

    Dear Manjula,

    Thank you for your very nice recipes and videos. I have been trying many times to make bhatura, but I have a problem that I hope you can help me with. When I make the dough and try to roll it out, it springs back into a small ball and does not retain its shape so that I can fry it. Basically, it is very rubbery. So, when I fry this is becomes like one thick fried dough piece rather than thin and crispy. Can you please help me with this? If you have any suggestions I would greatly appreciate it. Thanks. – Shobha

    Andrew Bennett
    August 30, 2010 at 9:48 pm

    Manjula,

    I love that your recipes are always VERY authentic and not adapted! They are all delicious! I have a question with this bread. When I made it, my bread puffed up, but not as one big ball. It had many ‘small balls on it’, like bubbles, but did not puff up all at once. Was my bread rolled too thin? too thick? Thanks for your help in advance!

      Manjula Jain
      August 30, 2010 at 10:47 pm

      Andrew,
      May be you rolled the battura too thin or oil was not hot enough.

        Andrew Bennett
        August 31, 2010 at 9:22 pm

        Manjula,

        You were correct! I made your Chola today along with Battura again and the oil was very hot the first time, but they were too thin. Its hard to find the right thickness, but when I do, I was very happy! They looked just like yours! I also removed 2 tbsp of Sooji as I like softer battura as well. I removed the salt early to let the battura rise quicker (2hrs) and then added it in after as salt hurts yeast. Worked out great!

    Arissa
    August 28, 2010 at 10:04 pm

    Hello,
    I love watching your videos and it always make me so hungry!! Thanks for posting them!! And I have one question: What type of yogurt do you use??
    Thanks again!

      Manjula Jain
      August 29, 2010 at 1:57 am

      Arissa,
      Plain yogurt.

    Priyadarshi
    July 25, 2010 at 5:52 am

    Hi,

    My mother is a big fan of yours. She has learnt a good number of recipes watching your website. Today she has tried Battura and it was awesome. We thank you for such easy to cook recipes.

    hinata
    July 12, 2010 at 4:32 pm

    hai , manjula aunty, can i make the dough and after 4 hours can i keep it in the fridge for next day?

    Amy
    June 4, 2010 at 1:20 am

    can we use food processor for making dough?

      Manjula Jain
      June 4, 2010 at 8:02 am

      Amy,
      yes you can use food processor , good idea.

    Senorita
    March 30, 2010 at 8:14 am

    Hi Manjula Aunty,

    Thanks a ton for all your wonderful recipes. Your website has really helped me in trying out new recipes.

    Wish you all the best in your future endeavours.

    Thanks
    Regards
    Senorita

    Mehak
    March 29, 2010 at 6:14 pm

    Hello Aunty ur recepies are awesome.i was searching how to make dahi vada on youtube and got ur site.really gud….no words to praise.
    God Bless….keep giving us more new recepies.

    Ragini
    March 9, 2010 at 9:16 pm

    I tried this recipe and I was VERY impressed! The battura tasted fantastic and I would like to say better than restaurant quality! Thank you Aunty! Because of your wonderful website, not only do I get to try new things but even my husband is cooking delicious dishes for me!!!

    Richa
    February 6, 2010 at 3:07 pm

    Hello —

    I have followed a few of your recipes during the last few weeks. Thank you so much for the great EASY to follow recipes. I love cooking desi food, as I grew up eating dal roti and sabji everyday.

    In regards to your bhature recipe, I tried making it with the sooji and without the sooji. Both turned out well, but with the sooji, it was a little more crunchier.

    Thanks for the great recipes 🙂
    Regards
    Richa

    Anu
    January 17, 2010 at 5:03 pm

    Hi. Manjula Aunty
    Today I tried your recipe and I prepared awesome battura. I had a small party at home and everybody seems too happy to describe. I have tried battura before with soda water and baking powder but they were not as good as your’s. Thank You very much for such great and accurate recipe.
    – Anu

    Avni
    November 16, 2009 at 7:43 am

    Your recipes are awesome and seeing a demonstration is just perfect.
    For bhatura, if i want to make them for lunch, may not have 4-6 hours to ferment. In that case, can we make the dough and keep it overnight to ferment ?

    Monika
    November 12, 2009 at 1:14 pm

    hello manjula aunty,

    i just came across ur site recently by chance.., but i must say it was for good. It seems that i m addicted to ur videos n recipies. I am so very fond of cooking that with 2 kids ( 2 yrs and other one 6 months) i find time to try new recipies:) have already tried 7-8 of ur recipies..ofcourse added onion to that , and they came out gr8. thnks. Though i tried bhatura, but i was not able to roll out the dough with that much ease as u could. The dough kept shrinking as i was rolling, how cum u were able to roll it so thin. I used all ingredients as per the reciepe. also let the dough ferment for 4 hrs still?pls advise how to know if the batter is fermented? do we need to punch down the dough a lot after fermentation??

    manju
    November 11, 2009 at 4:17 am

    Dear Manjulaji,

    Your bhatura receipe just worked out so well, that I have to say they definitely are better than the ones we get in restraunts. They were light and also crisp. the next one I will try are the kachoris and then the rasgulla. just wish me luck !
    Manju

    raj
    November 3, 2009 at 5:05 pm

    How do you make also bhatura, when i was a child we had an aunty who used to make it and she used smash potatoes (these are dried mash potatoe to which water is added) have you ever come across these, as they were gorgeous.

    Shayri Patel
    October 13, 2009 at 6:53 am

    Hi Masi,

    your cooking videos and wriiten recipes have really expanded my cooking skills. Everyone loves my cooking.

    Would you be able to send me a recipe for kopra pak or coconut burfi?

    Also i have trioed making roti’s and puris about 5 times and all the time they come out very hard. I fried puri in hot oil but it comes out oily and crumbly and crispy, what am i doing wrong, i use whole wheat flour, little oil and salt and water and make it in and firm dough.

    Also with roti they do not puff up on the flame and become crispy is there anything i need to change in the dough?

    Also with bhatura i used baking soda and yoghurt to make them and no water and it came out excellent!

    Prapti
    September 11, 2009 at 9:17 am

    Hi Auntiji….

    I love your work and i always follow ur website..But this is the first time i am leaving any comments…I am swaminarayan and got married to jain family..so with your help i can cook various delicious dishes for my husband and he loved it so much…thank u so much for your help..

    In this video i am confused about yeast..yeast is vegetarian? and yes then what is the name of the yeast u used and where can i buy from?please send me your reply…because this sunday some guest will come to my home and i want to make chole-bhatura for them..so i am waiting for your reply…

    Jai Jinendra….:)

    Regards,
    Thanks

      Manjula Jain
      September 11, 2009 at 10:46 pm

      Hello Prapti,
      I use red star yeast, but any yeast will work and you should be able to find this in baking section of any grocery store.

        Prapti
        September 14, 2009 at 5:00 pm

        Hi Auntiji…

        Jai Jinendra..

        Thanks for your information..i followed it and my chole-bhatura came out great..all my friends liked it very much.

        Regards,
        Prapti

    mahi
    September 5, 2009 at 4:56 am

    hi aunty
    i tried ur so many receipes and it comeout superb everytime.and now i m going to try bhutura and i know it will also cameout awesome but aunty can we use baking soda instead of yeast?

    Retta
    August 5, 2009 at 8:36 am

    Hi manjula aunty
    I will try your baturas they look good . Do have a recipe for chora fari I would like to try and make it but can not find a recipe.

    priya
    July 30, 2009 at 9:43 pm

    hi manjula aunty,
    In the bhatura video you say 1/2 teaspoon salt and 4 tablespoons yogurt.But, in the written recipe below the video,it says 1 teaspoon salt & 3 tablespoons yogurt.Which one is correct?By the way ur recipes are awesome.Thanks a lot aunty.

      Manjula Jain
      August 1, 2009 at 9:59 pm

      Hi Priya,
      Sorry follow the written recipe.

    Namita
    July 11, 2009 at 1:15 pm

    Dear Manjula ji,

    I am delighted to see your recipes.
    Since I am a working woman, is there a way to make instant dough for Bhatturas ?
    I have heard of people using Eno or simply curd to make instant bhatura ?
    Need your guidance please.

      Namita
      July 11, 2009 at 1:19 pm

      Sorry in my first post I gave a wrong e-mail id by mistake..
      This one has correct e-mail id 🙂

      Manjula Jain
      July 12, 2009 at 9:12 am

      Hi Namita, try to use selfrising flour insted of all purpose.

    Shailaja Sharma
    July 3, 2009 at 3:12 pm

    Hello Manjula:

    My daughter loves Chola Batura and we were always going out to eat. Now that my father cannot have salt, we have stopped going out. Thanks to your detailed instructions, that I can now make it at home. I can even make Chola without salt for my father. I very much appreciate you sharing your recipe.

    Regards,
    Shailaja

    meettu
    June 29, 2009 at 12:38 am

    Hi aunty,
    I tried to make the battura…but it turned out to be a bit hard….
    Was it becasue the amount of sooji was more or amount of maida was less????
    Please advice…

      Manjula Jain
      June 29, 2009 at 6:34 pm

      Hi Meettu, if you followed the recipe and batturas was hard the only reason I can think that heat was low. For batturas oil should be hot.

    meettu
    June 28, 2009 at 8:52 am

    Hi aunty,
    I tried to make battura….It turned out to be a bit hard when i fried them..a bit like pappad…
    Is it because the quantity of maida i took was less?????Or does it has anything to do with the amount of sooji in my batter?
    Is there any problem if i overferment the batter???I left batter for 7 hrs before i made the batturas

    neha
    June 22, 2009 at 8:50 am

    Mrs manjula i want to really congratulate on your cooking.Even if i dont try your recipes i just love watching them. they make my taste buds drooling!!!

    Ritu Sharma
    June 9, 2009 at 9:41 pm

    Hi Manjula Aunty,
    I am so glad thati found ur website and trid so many dishes like besan ke ladoo,rasgulle,paneer,shahi
    paneer etc but today i want to make battura which is my hubby favourite.I just want to ask one question that i don’t have
    yeast.Can firmentation takes place without yeast as well?? What i can do to compensate it ?
    Regards
    Ritu Sharma

    Nandini
    May 30, 2009 at 2:14 pm

    You are such a wonderful person… that you share your culinary skills with the rest of the world. Thank you ever so much

    Manjula’s Battura ❘ La Battura di Manjula « Mamma Mia… scusa!
    May 13, 2009 at 5:40 am

    […] Manjula’s Battura […]

    Sandhya
    April 7, 2009 at 5:54 pm

    Hello Manjula aunty,

    I am pretty sure I am one of your biggest fans since I have tried atleast 10 recipes (all of yours) in the last 1 week itself 🙂 to name a few :- spinach paratha, aloo gobi, ras malai, break pakoras, potato-paneer tots, etc Each of them were relilshed by my husband

    Your recipes are simply amazing and most of all you make it so simple to make them. I just have one question : is there a substitute to using yeast in this recipe ?

      Jaya
      April 8, 2009 at 5:32 am

      Sorry, but there is no substitute for yeast in baking breads.

    Manjula’s Battura « Mamma Mia… scusa!
    March 31, 2009 at 5:07 am

    […] recipe comes from one of my new favorite online sources, Manjula’s Kitchen. I have included her recipe for Battura below with an Italian translation afterwards. If you understand English, you should definitely […]

    Anju
    February 14, 2009 at 5:37 pm

    I do not have yeast with me. Could you please let me know what to use alternatively.

    Thanks
    Anju

      Jaya
      February 14, 2009 at 6:03 pm

      There is no substitute for yeast when making breads that must rise. You will have to purchase yeast.

      RITA
      May 4, 2009 at 1:07 pm

      you can make bhatura without yeast also. i always use baking soda 1/2 to 1 tsp
      for 4 cups of flour. amd mix with plain yogurt only. no water. it comes out excellent
      or use self raising flour, it has everything in it. no baking soda then

      Rhea
      May 4, 2009 at 4:33 pm

      hi anju…try eno…1 to 1 1/2 teaspoon eno is good enuf for 200gm-250 gms of maida

    hamida
    December 22, 2008 at 3:08 pm

    thank you for a fast reply!

    Manjula Jain
    December 22, 2008 at 10:47 am

    Batura needs to be fried on very high heat.

    hamida
    December 22, 2008 at 10:15 am

    hi
    do we have to keep the heat on medium or high?

    SeemaM
    December 20, 2008 at 2:25 am

    Manjula Aunty,
    I always wanted to try Bhature, but was unsure of making them. Your video motivated me to make them ASAP. And it turned out to be great…Kids kept asking for more and more, until I had to promise them that I would make them again. Thank you so much.

    rj
    November 22, 2008 at 1:34 pm

    I tried this recipe of yours today and it did turn out great. Thanks for sharing.

    Deepi
    November 15, 2008 at 2:55 am

    Thankyou Manjulaji and Jayaji for ur responses. May be u r right.

    i will try again n let u know……..

    Jaya
    November 13, 2008 at 3:27 pm

    It may be cold where you live Deepi, but your house/apartment temperature is warm enough. Your dough may have been soft and fluffy because it started to cook while raising.

    Another possibility is there is something wrong in the frying process. Maybe you are frying them for too long. Just a thought.

    Manjula Jain
    November 13, 2008 at 11:17 am

    Hello Deepi,
    Keeping the dough in warm oven, will cook the dough little which you may not realize, it is better if you take a light blanket and cover the dough to rise. Try it and let me know.
    Manjula

    iris
    November 13, 2008 at 10:04 am

    Dear Manjula,

    I am SO happy with your site full off wonderfull recipes!!Here in Holland,Indian food is not very wellknown,It is so handy to see how to do everything on the videos! It also stimulates to try more and more other recipes!!
    Today,i have made parathas,filled with potatoe,soooooo delicious and EASY!
    I will make them regularly now!

    Love from the Netherlands!
    And thank you so much for sharing the recipes!

    Iris.

    deepi
    November 13, 2008 at 7:08 am

    Hello Manjulaji,

    yesterday i tried bhaturas. this time my bhaturas were so hard like papad.

    not at all soft. i used yeast. dough was soft n just doubled after i kept it in a preheated oven for 3 hrs. oven was just warm. where did i go wrong?/

    plz someone help.

    Thankyou

    deepi
    November 13, 2008 at 7:07 am

    No the oven was just warm. i first let it cool a bit.

    it is really cold here. moreover my dough raised and was very fluffy and soft.

    Can u suggest me something else Jayaji? this was my third try………

    Jaya
    November 13, 2008 at 4:23 am

    You may have killed the yeast. The warm oven for 3 hours is too much heat.

    Allow the dough to raise at room temperature.

    deepi
    November 13, 2008 at 4:02 am

    Hello Manjulaji,

    yesterday i tried bhaturas. this time my bhaturas were so hard like papad.

    not at all soft. i used yeast. dough was soft n just doubled after i kept it in a preheated oven for 3 hrs. oven was just warm. where did i go wrong?/

    plz someone help.

    Thankyou

    PVN
    November 2, 2008 at 9:58 pm

    Hai Aunty,

    I happened to c ur recipes when searching for battura recipe…it is really great–the demonstrations……i’m going to try battura…thanks a lot

    jas
    October 15, 2008 at 7:34 am

    hi aunty,

    ur receipes are really good.i’m going to make battura.i like the way u show ur reciepes.the demonstrations are really good.thank u.

    Binma
    October 2, 2008 at 9:54 pm

    your recipes are very good.we tried your gulabjum it came successfully.thank you very much.

    Manjula Jain
    October 2, 2008 at 9:53 pm

    Monica,
    While whipping dal if you added too much water or you fried the vada on low heat that would make vada soak extra oil.

    Monika
    October 2, 2008 at 7:30 pm

    Manjulaji

    I tried Dahi vada. But I took only Urad dal. They soaked too much oil. What Should I do to make better vadas. Thanks

    Manjula Jain
    October 2, 2008 at 8:38 am

    Hi Monica,
    All- purpose flour, plain flour and maida is same thing

    MONICA
    October 2, 2008 at 5:05 am

    WHEN YOU SAY PLAIN FLOUR DO U MEAN AS IN REGULAR ALL PURPOSE FLOUR OR SOME KIND OF INDIAN PLAIN FLOUR?

    MONICA
    October 2, 2008 at 5:04 am

    WHAT IS DIFFERENCE IN PLAIN FLOUR,ATTA,MAIDA?

    durga
    September 20, 2008 at 10:00 pm

    hi manjula aunty!
    i just tried making baturas as in your given recipe and they turned out really well.i was so happy….wanted to thank you for that wonderful recipe,your recipes are so simple to follow and very easily understood..another request could you add some more punjabi recipes like maa ki dal and jeere wale aloo.

    deepi
    September 12, 2008 at 3:02 am

    Thank you Manjulaji for answerng my queries.
    Next time i try bhaturas, i will let u know the results !!!

    sujata
    September 12, 2008 at 2:25 am

    Hello Manjulaben,

    I just wanted to say a big thanks for all your receipes on your website. I have tried many of them and enjoyed them very much. I have a scotish husband and a 10 year old boy who really enjoy indian cooking so your receipes are a godsend.

    Thank you again

    Sujata

    Manjula Jain
    September 4, 2008 at 12:33 pm

    Hello Deepi, battura should not be very thin, it should be about 1/16 of an inch.

    deepi
    September 4, 2008 at 2:30 am

    Thank u Manjula ji for ur quick response.

    may b my dough was not good. it was very sticky . so i was not able to roll out bhaturas evenly. but tell me is it necessery to roll bhaturas very thin?

    Manjula Jain
    September 2, 2008 at 10:34 am

    Hello Deepi,
    For battura or for any bread dough has to be right, did you use yeast, yeast should be added to just look warm water not hot, hot water kills the yeast bacteria. About four hours dough should be in double the volume. Dough should be soft but not sticky and should be able to role may be a little help of dry flour. Oil sjould be hot after you put the battura in oil you have to press the battura with skimmer that helps battura to puff.
    Manjula

    deepi
    September 1, 2008 at 11:45 pm

    hi manjula ji.
    i m visiting ur site for quite some time now. yesterday i tried ur bhatura recipe.though bhaturas were soft and good to eat, i m not satisfied. i tell u why:
    firstly bhaturas didnt puf up. as soon i place bhatura in hot oil, bhatura rised to the top of oil but didnt puff up lke puris. secondly, my bhatura lacked that elastic n stretchy texture which i findin restaurant. it was just like maide ki puris but nice in tasten soft. where i went wrong? plzzzzzzzz someone tell me. i kept dough for 8 hrs. dough was very soft so i was not able to roll very thin puris. i used enouh curd also. plz someone help me. i really want to make good bhaturas.

    Pottikiyabhanse
    August 26, 2008 at 9:35 am

    This i vary gud i tried it but it didnt rise much . why didnt it rise much i kept it like you sad for four hours

    Kardiggamittularakaniponamren
    August 21, 2008 at 11:21 am

    Fantastic Manjula fantastic. It is totally wix. Better than my mums ;).

    Manjula Jain
    August 11, 2008 at 10:05 am

    Hi Tiya, yes you put battura dough in sun, if sun is very bright dough may be readdy less then four hours, so check it may be after 2.5 hours.

    tiya
    August 11, 2008 at 8:59 am

    Hallo Manjula Ji,
    Could you please tell me can we put bhattura dough in sun for fermentation for 4 hours. Is it ok
    Thanks,
    Tiya

    Manjula Jain
    July 29, 2008 at 8:25 pm

    Hi Tiya, 6 cups of flour, just do every thing 3 times it will be fine. except yeast 4 teaspoon 2 teaspoons sugar.

    tiya
    July 29, 2008 at 7:33 pm

    how much qty we should take if we want to make 24 bhathura
    thanx

    tam
    July 28, 2008 at 9:06 pm

    Bhaturas didnt puff up…I dont know what hapnd ??

    Manjula Jain
    July 28, 2008 at 12:14 pm

    Hello Sonia, Yeast is available on every grocery sore where they keep the baking ingredients .

    sonia
    July 26, 2008 at 7:28 pm

    where do you get the yeast from??

    Maher
    July 7, 2008 at 11:02 pm

    Hello Aunty,
    My husband likes Cholay Batture very much.So I m going to try out your Punjabi Cholay Recipe.But for the Batture,He likes the Paneer Batture,so can u plz let me know when to add the paneer(and in which form) , in your recipe of Batture.Thanking You.

    asha
    June 17, 2008 at 1:09 pm

    Thank you Aunty !

    Manjula Jain
    June 17, 2008 at 10:44 am

    very good question and I need to add this in tip, use 3 teaspoon of yeast and every thing else in double the quantity.

    asha
    June 17, 2008 at 7:47 am

    Hello AuntyJi
    have a small question ,If I want to make Bhatura’s double quantity..so do I need to take double quantity active dry yeast ?
    Thanks in advance

    Shehla
    June 13, 2008 at 3:04 pm

    Hello,
    I tried your Batura recipe with punjabi choley and it was wonderful.My son really loved the baturas.
    Thanks a million

    nasrin
    May 16, 2008 at 5:46 pm

    hi manjula aunty, today i check your bhattura recipe and it looks very nice .but i have one question ,i look your dough after 3-4 hr. but its not look double why? i asking you because in recipe of naan u use half amount of yeast in 2 cups flour and its really in double volume .but this is not why?
    thank you,
    nasrin

    Shahnaz
    May 7, 2008 at 1:46 pm

    Dear Mrs. Manjula:
    I tried Gulab Jamun today, and as usual they were perfect! Credit goes to you.
    I want to make Battura, but little problem, no suji available here. Is it possible to get the same result without suji? Another quick question can quick rise yeast be added as the substitute of active dry yeast? If so what will be the measurement?
    I understand you are a busy woman, so please don’t rush to answer, take your time. Best wishes for my favourite cook!!!!

    sweety
    April 21, 2008 at 2:48 am

    dear manjula ji….2day i found ur website..really good,found easy within mints receipi,did nt cme to knw wts this rice flour means…all other flour i cme to knw…hw to make it…just guide me…i appriciate you mam

    Ritu
    April 15, 2008 at 4:21 am

    Is there any other option if YEAST not available ( For Bhatura)

    Manjula Jain
    April 14, 2008 at 9:08 am

    Puri and battura only similarity is they both are fried. Puris are made with whole-wheat flour and Battura are made with all purpose (maida) and dough is fermented.

    swapna
    April 14, 2008 at 6:33 am

    Thanks a lot for ur website.Iwas able to learn a lot of recipes from u .
    I just wanted to know if batturas and puri’s are same.

    sindhu
    April 11, 2008 at 11:39 am

    hi
    recently i found your website.i already tried nan and battura, both came out very good.i am from south and really excited to see excellent north indian recipes.
    keep up the good work. expecting more recipes
    sindhu

    dolly
    April 5, 2008 at 3:35 am

    u r recipes r excellentmy 4 yr son enjoys u r videosthanks

    tina
    March 27, 2008 at 2:15 pm

    i made it & it turned out very delicious….thnks a lot for the wonderful receipes!!

    simon
    March 16, 2008 at 4:05 am

    Thanks Manjula!
    Really terrific website. You are exploding the myth which is indian cooking to us english folk. Really impressive recipes and excellent demostrations make you recipes easy to follow and understand.
    Thanks again for your input!

    Suma
    March 15, 2008 at 11:53 am

    It was great to wach the ease with which you were making all our cherished dishes..Thanks for sharing the same…Hope to see more of your recipes…

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