Bhatura | Battura {Instant – No Yeast}

Bhatura is a leavened deep fried bread – an instant version with no yeast used… 




After doing the blog revamp, my favorite part seems to be browsing and reading through my old blogs rather than create new ones. I just randomly pick through posts and go through what I had written. I am surprised that I did carry a lot of baggage and off loaded it off quite well during those times. I would just say “Alhamdulillah” for all the good things that the blog has done to me a lot mentally. The only problem is that being at home has made my thoughts quite splattered, unlike before where I was totally busy, still I found enough time to work on the blog. I had more interest to cook new dishes and update them on the blog as soon as I could. But now, it is a month at home and I have hardly added to my existing drafts. It can be because now cooking is more of suriving and getting the folks to eat, than cook something new that they may or may not eat. I guess I am just pushing myself and not giving myself time to accept the current situation and get myself on track. I just have to be thankful that I have enough to fall on and keep the blog moving. 🙂


Chana Bhatura is a very celebrated breakfast in Northern India, especially Punjab. I already posted a simple Chana Masala a couple of days ago that goes amazingly well with this puffy deep fried bread. I have already posted a Bhatura post that uses yeast for its fluffiness. But sometimes we just don’t have time to wait. That is when such quick fix recipes that taste so similar comes into help.




Sometimes I do wonder if there is a difference between a poori and the battura. The puri is usually made with whole wheat flour and just a simple dough with water and salt. It is rolled out in circles and deep fried. Bhattura or batura is made with a mix of flour, has an ingredient that adds a tangy element to it and uses a leavening agent for the extra fluffiness. I guess that gives enough reason to understand that both are different in some way. Hehe…


So the main difference between this recipe and the earlier one is definitely the use of the yeast and the literally zero waiting time. As we use baking powder in this recipe, you can immediately start bailing and frying as soon as the kneading is done. But if you would like to give it some time, you can allow the dough to rest for around 10 minutes, though that step is not really necessary. What more, you could be having your batturas for dinner and make it a complete “chole battura” meal in really no time. Off to this super simple recipe…





Bhatura | Battura {Instant - No Yeast}

Course Flatbread
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Author Rafeeda AR


  • 1 1/2 cup all purpose flour
  • 1 1/2 cup wholewheat flour
  • 1 tsp salt
  • 1/2 cup yogurt whipped
  • 1 egg
  • 1 tsp baking powder
  • Water as needed
  • Oil for deep frying


  • Whisk the dry ingredients in a large bowl.
  • Add the yogurt and egg, and mix. Add sufficient water and knead till you have pliable dough.
  • Divide them into 10 equal balls. Roll them into a large round, at least some thick and cut into four pieces. Repeat for all the dough balls.
  • Meanwhile, heat oil in a frying pan till really hot. Drop each battura and fry both sides till golden brown and fluffy.
  • Drain onto a kitchen towel and serve hot with curry of choice.

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