How to Make Bhatura Sanjeev Kapoor style

How to Make Bhatura Sanjeev Kapoor style

Bhatura is a Punjabi bread that is mostly served with chole Masala in India. Chole Bhature is a main course food that almost everyone loves in the country. Some people like bhatura soft, while others like them crisp, there is no correct way of doing it and it simply depends on each person's taste. Renowned and revered, we are going to show you an intake just like the renouned chef Sanjeev Kapoor shares. Take a look at this crispy recipe and learn how to make bhatura Sanjeev Kapoor style here at oneHOWTO.

4 diners Between 1 & 2 hours low difficulty
Steps to follow:

Mix dry ingredients. The first step you need to take in order to make Bhatura Sanjeev Kapoor style is to add the baking powder, salt, soda bicarbonate and flour in a bowl. Mix properly and pass through a sieve.

Mix the yogurt with sugar and salt until they make an even paste.


Add water. The next step will be to add a cup of water to the flour and keep mixing gradually until a soft dough is made. Add more water if needed. Make a dough with light kneading steps.


Add oil and cover. Once kneaded properly, add 2 tbsp of oil into the dough, and cover it with a damp cloth. Let the Bhatura stand for 60 minutes.


Cut up the bhatura dough equally. Divide the bhatura dough into equal portions, and roll them to make balls. Cover them, and let them ferment for 10 more minutes.


Make the bhatura shapes with your hands. Grease your palms and fingers with some oil, and flatten these balls. Roll out 5 inch diameter circles out of the dough. You can also make them oval-shaped by pulling the circles on both sides.


Fry the bhatura. Heat oil in a wok, and deep fry the circles on high flame. Let them turn light brown on both sides, and drain on a tissue paper.


And you're done! Now you have made bhatura Sanjeev Kapoor style, we can serve it hot with chola (chickpeas), for an amazing side dish.It is also usually served with biryani (whether chicken or veggie), ghughni chaat or Khaman dhokla.

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