Balloon Bhature Without Yeast Recipe
Summary
- Learn to make soft, fluffy, and slightly crispy Punjabi-style bhature without yeast. This recipe uses curd and baking soda/powder to achieve a perfect puff, ideal for serving with chole.
All Ingredients - For Dough
- Maida (all-purpose flour) 2 cups
- Sooji (semolina) 2 tbsp
- Curd / Yogurt 2 tbsp
- Sugar 1 tsp
- Salt ½ tsp
- Baking Soda ¼ tsp
- Oil 1 tsp
- Lukewarm Water as needed
All Ingredients - For Frying
- Oil as needed (for deep frying)
Tools You'll Need
- Pan
- Kadai
- Mixing bowl
- Bowl
- Rolling pin
- Slotted spoon
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 4 · Rest30 min
Rest the Dough Cover the dough with a damp cloth and then with a bowl. Let…
Don't have an ingredient? Try these swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Combine Dry Ingredients
In a large mixing bowl, add 2 cups of maida (all-purpose flour) and 2 tablespoons of sooji (semolina). Add ½ teaspoon of salt and ¼ teaspoon of baking soda.
Step 2: Add Wet Ingredients
Add 2 tablespoons of curd/yogurt and 1 teaspoon of oil to the dry ingredients. Mix everything together with your hands.
Step 3: Knead the Dough
Gradually add lukewarm water as needed and the dough for until it becomes smooth and soft. Ensure the dough is not too soft or too stiff.
Step 4: Rest the Dough
Cover the dough with a damp cloth and then with a bowl. for to for optimal fluffiness.
Step 5: Prepare Dough Balls
After resting, the dough again for a minute. Pinch off small portions of the dough and roll them into smooth, round balls.
Step 6: Roll the Bhature
Lightly grease a rolling surface (like a wooden board) and your rolling pin with oil. Take one dough ball and roll it into an oval or round shape, about 5-6 inches in diameter. Do not roll it too thin; it should be slightly thick.
Step 7: Deep Fry the Bhature
Heat oil in a deep pan or kadai on medium to medium-high heat. Carefully slide the rolled bhatura into the hot oil. Gently press the bhatura with a slotted spoon to help it puff up like a balloon. Once puffed and golden brown on one side, flip it and fry the other side until golden.
Step 8: Serve
Remove the fried bhatura from the oil and place it on a paper towel to drain excess oil. Serve hot with chole, pickle, and onions.
Pro Tips
• Use fresh maida for the softest bhature.
• Add suji to make bhature crisp outside, soft inside, and help them puff beautifully.
• Curd keeps the bhature soft, tender, and delicious – even without yeast!
• Curd + baking soda/baking powder: They react together and produce carbon dioxide, which helps the bhature puff.
• Knead the dough for 8-10 minutes until smooth and soft.
• Do not make the dough too soft or too stiff.
• Rest the dough for at least 1-2 hours for fluffy bhature.
• Roll bhature slightly thick, not too thin.
• Fry on medium to medium-high heat.
• Press gently while frying for perfect balloon shape.
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