Quick Bhature Recipe - The popular Punjabi, easy to make bread.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Refined flour (maida),

Cuisine : Maharashtrian

Course : Breads

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Quick Bhature

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Quick Bhature Recipe - How to make Quick Bhature


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Refined flour (maida) 2 1/2 cups

  • Baking soda a pinch

  • Baking powder 1/2 teaspoon

  • Yogurt 1/2 cup

  • Salt 1 teaspoon

  • Powdered sugar 2 teaspoons

  • Oil

  • Paneer (cottage cheese) grated2 tablespoons

  • Red chilli powder 1/2 cup


Step 1

Mix refined flour, baking soda, baking powder, salt and sugar in a bowl and mix well.

Step 2

Add yogurt and enough water and knead into a soft dough. Apply a little oil, cover with a damp cloth and rest for ½ hour.

Step 3

Heat sufficient olive oil in a kadai. Divide the dough into lemon sized portions with greased hands and roll into balls. Place paneer in a bowl, add salt and red chilli powder and mix well.

Step 4

Spread some of the dough balls slightly, place a bit of paneer in the centre, gather the edges and seal. The rest of the balls can be made into bhaturas without the stuffing.

Step 5

Spread the stuffed and the unstuffed balls into small puris, slide into hot oil and deep fry on high heat till lightly coloured.

Step 6

Drain on absorbent paper. Serve hot with kale chholay .