Vegan Bhatura
Bhatura is a classic North Indian fried bread, famous for its soft, pillowy texture and golden, bubbly crust — traditionally served with spicy Chana Masala. This fully vegan version uses natural fermentation or baking powder instead of dairy or yogurt, achieving the exact same light, airy rise and deliciously tender interior. It is crispy outside, soft within, and perfect for a hearty, satisfying meal.
Shared by karla
Time
30 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- 250g all‑purpose flour or maida
- 2 tbsp fine semolina (rava) for extra crispiness
- 1 tsp sugar or jaggery (feeds yeast/helps browning)
- ½ tsp salt,, 1 tsp baking powder
- ½ tsp instant dry yeast (optional, for softer, fluffier results)
- 1 tbsp oil,, 140–150ml warm water or unsweetened plant milk
- Neutral oil for deep frying
👩‍🍳 Instructions
- 1
Make the dough: Combine flour, semolina, sugar, salt, baking powder, and yeast (if using) in a large bowl. Add 1 tbsp oil and rub into the flour well. Gradually add warm liquid and knead for 5–7 minutes until you get a smooth, soft, slightly elastic dough — it should not be too tight or sticky.
- 2
Rest: Cover the dough with a damp cloth or lid and leave in a warm spot for 1–2 hours until it doubles in size and feels light and airy.
- 3
Shape: Punch down gently to release air, divide into equal‑sized balls, and rest for another 10 minutes. Roll each ball out into thick, slightly oval or round discs — do not roll too thin or they will not puff up.
- 4
Fry: Heat plenty of oil in a deep pan over medium‑high heat. Carefully slide one bhatura in; press down gently with a slotted spoon and it will puff up quickly. Flip and fry until golden brown on both sides.
- 5
Serve: Drain well on kitchen paper and enjoy immediately while hot and fluffy, best paired with spicy Chana Masala, onion rings, and lemon wedges.