Whole wheat bhatura is a puffy and fluffy deep fried leavened Indian bread prepared with wheat flour, maida, curd, baking soda and sooji/ rava. Bhatura is traditionally prepared with maida/ all purpose flour and served with chole/ chana masala but to keep it healthy and break the boredom I tried making the same with whole wheat flour and it was really yummy and surely much different from regular poori. In this bhatura without yeast recipe I have added little maida/ all purpose flour just to make sure it doesn’t taste like poori.
Bhatura is commonly prepared with yeast but in this recipe I have used just baking soda just like the regular bhatura and got best results as seen in the images. If you are planning to make bhatura at home plan ahead as the dough needs 3 hours rest time which brings the bhatura the much needed texture and taste. So let’s get to the making of bhatura without yeast!
How to make Whole wheat bhatura with step by step images
In a bowl add whole wheat flour, maida, sooji/ rava, oil, curd and salt. Mix well and add water gradually to form stiff dough. Knead it well for around 5 minutes. Allow it to rest for 3 hours.
After 3 hours knead the dough once then pinch a golf ball sized dough and roll it into a poori (circle) with a rolling pin. (Depending on the frying pan/ kadai size decide the size of the circle before rolling/ flattening the dough. (Repeat the process till all the dough is complete)
Heat oil in a frying pan. Before frying bhatura drop a tiny ball of dough in the hot oil if it comes up immediately then the oil is ready. Put the flame in medium and slide one flattened dough in the hot oil. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil. Serve it hot with channa masala.