Recipe by: Rachna Kulshrestha

Source: Family Recipe

Serves 6 – 8


  • 3 -4 cups refined flour
  • 1 tsp salt or as required
  • 1 tbsp oil or ghee or butter
  • 1/2 or ⅓ cup warm water
  • vegetable oil for deep frying

For Fermentation

  • 1 cup plain curd/yoghurt
  • 1 tsp baking soda optional


  • In a bowl, combine the flour, baking powder and yoghurt. Mix all the ingredients well and set aside for 3 – 4 hours in a warm place, for fermentation. Cover the bowl with a cloth.
  • If the yoghurt is thick, add ¼ cup warm water to thin the batter.
  • After fermentation, knead the dough for 5 – 10 minutes or until it is silky smooth. Add a little flour if it is too wet. Form into balls and roll them into 5 – 6 inch discs.
  • Heat oil/ghee and deep fry the bhaturas in the same way as you would pooris.

Download PDF version here: indian-bhatura-rachna-kulshrestha