Whole Wheat Bhatura Recipe | Instant Whole Wheat Bhatura Recipe

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Chole-Bhature is one of our favorite meal for the weekend and we totally love it with some pickled onion rings and fried green chili. A classic North Indian popular food which has won hearts of every Indian and now winning hearts all over the world with its delicious and mouth-watering taste. Just in case, if you have never tried or do not like (which should not be the case :P), then you must try once this tempting and finger-licking dish and I am sure you will going to love this. ❤
While I had already planned what to prepare for my weekend night, which was Chole-Bhature, I wanted to be less guilty while eating it. 😀  The moment you think about Chole-Bhature, deep fried maida Bhature comes to your mind…Isn’t it? But, that’s okay! It’s absolutely to fine to enjoy your favorite meal once in a while. The good part about this Bhatura is that it is homemade and when you cook your favorite food at home you can decide what to add or not. So, there is no all-purpose flour used while making this and yet they turned out yummy and puffed up really well.
This Bhature recipe requires no overnight fermentation so make this today and enjoy with Punjabi Chole, Pindi Chole, Chana Masala or any non-veg or veg curry of your choice.
Serves 6 Bhature

  • 1 ½ Cup whole wheat flour
  • ½ Cup semolina/ sooji/ rava
  • 1/3 Cup milk
  • 1/3 Cup curd
  • 1 Tsp baking powder
  • 1 Tbsp sugar
  • 1 Tsp salt
  • 1 Tsp oil, for spreading on the dough
  • Oil for deep frying

Learn Step By Step Recipe With Pictures For Whole Wheat Bhatura Recipe | Instant Whole Wheat Bhatura Recipe
Step 1- In a mixing bowl take whole wheat flour, semolina, baking powder, sugar, and salt. Using a fork mix them and then add the milk and curd

Step 2- Add required water and knead for a good 5-6mins to a smooth dough. Apply oil on the dough and cover with wet cloth. Keep aside for 2hrs. After 2hr take the dough and divide into 6 equal parts

Step 3- Heat oil in a deep frying pan or kadhai. Take one dough ball on the rolling board an roll it into a little thick roti. Follow the same for other dough balls too

Step 4- Drop a ting dough in the hot oil and if it rises above the surface, the oil if hot enough for frying. Drop the rolled bhatura is the pan and when the bhatura rises to the surface press gently with a spatula to puff up the bhatura

Step 5- Fry from both sides until cooked and brown. Remove them on a kitchen towel to drain all the excess oil

Serve these puffed up Bhature with Punjabi Chole, Chana Masala, or Pindi Chole and some pickled onion rings and do not forget the fried green chili on the side. Have a big glass of Buttermilk after. 😀


  1. Wow… Yumm… Thank You Jyoti for this lovely recipe! Will definitely try it… Just wanted to know is it ok if we don’t use baking powder? Will the Bhatura puff up if don’t use the baking powder?

    Liked by 1 person

  2. Hey,

    Can i use ghee roasted suji or raw suji & should it be thin or thick suji.

    Also can i replace baking powder with baking soda? If yes, in what quantity.

    Liked by 1 person

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