• Making fried Indian bread (Secrets Of The Kitchen)

A popular fried Indian bread, bhatura makes the perfect side for your favourite curry.






Skill level

Average: 5 (8 votes)


  • 500 g self-raising flour
  • 150 ml natural yoghurt
  • 200 ml water
  • pinch of salt
  • ½ tsp nigella seeds
  • ½ tsp cumin
  • 1 heaped tsp methi (fenugreek seeds)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 2 hours

Add spices to self-raising flour.

Add yoghurt to dry ingredients

Add water to mixture slowly. The mixture should be the consistency of pizza dough.

Knead the dough, cover and set aside for approximately 2 hours.

When you’re ready to eat, divide the dough into balls and roll out into discs roughly 3mm thick.

Heat cooking oil in a pan to 195°C.

When the oil is hot, gently lower the breads a few at a time into the oil and wait for the bread to ‘pop’ up – this should take around 30 seconds.