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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 dish from the state of Punjab. Chola Batura is a popular dish among youngsters.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
For Rising the dough 3 hours
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4 people


  • 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


  • 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.


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
Keyword Chola Battura, Kid Friendly, Street Food
Tried this recipe?Let us know how it was!

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134 thoughts on “Battura

  1. 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

  2. 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.

  3. 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!!

  4. 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.

  5. 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.

    1. 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.

  6. 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??

  7. 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

  8. 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!

      1. 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!

  9. 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!

  10. 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.

  11. 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.


  12. 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.

  13. 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!!!

  14. 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 🙂

  15. 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

  16. 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 ?

  17. 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??

  18. 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 !

  19. 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.

  20. 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!

  21. 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….:)


  22. 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?

  23. 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.

  24. 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.

  25. 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.

  26. 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.


  27. 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…

  28. 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

  29. 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!!!

  30. 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 ?
    Ritu Sharma

  31. 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 ?

    1. 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

  32. 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.

  33. 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.

  34. 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!


  35. 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.


  36. 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………

  37. 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.


  38. 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

  39. 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.

  40. 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


  41. 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?

  42. 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.

  43. 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.

  44. 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.

  45. 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

  46. 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,

  47. 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!!!!

  48. 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

  49. 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

  50. 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!

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