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Prep Time: 20 mins Cook Time: 25 mins.


3 cups Self Rising Flour

5 slices of White Bread

4 tbsp Fresh Yoghurt

3 tbsp Milk

1 tbsp Oil

½ tsp Salt

¼ cup Fresh Fenugreek Leaves (Methi)

¼ cup Water (Optional if needed)


  1. Take the cust off the bread, grind it in the blender, put it in a bowl, add the fresh yoghurt and milk, and mix well.

  2. Sieve the self rising flour in a big bowl, add the oil and salt, and then mix well until the oil has combined.

  3. Add the chopped fenugreek leaves and the bread mixture and knead the dough until it becomes soft.

  4. Apply little oil on top of the dough, cover it with a bowl and keep it in a warm place for at least 6-7 hours; this will ferment the dough.

  5. Meanwhile, heat oil in a wok on medium-high heat, divide the dough into small balls, then roll out the dough into even circles about 4-5 inches in diameter and about 3mm thick.

  6. Once the oil has become hot, add the bhatura and deep-fry by pressing down gently to allow it to puff up.

  7. Once puffed, turn over and fry until the bhatura turns to a light golden brown colour and drain over kitchen paper.

  8. Repeat the process above; this will make about 12-15 bhaturas.

  • Enjoy hot bhatura with chole or your choice off other curry’s.

Bhatura | The Rasoi Recipes


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