Really easy bhaturas

Really easy bhaturas

I Love Curry
8 medium breads
Jonathan Gregson

These are lovely, fluffy, flaky breads that have been fried but don’t feel at all heavy. The authentic recipe takes a lot longer to make and requires four hours of fermenting time, so my family have been using this quick way for years. They take just seconds to make and everyone loves them. Try them with Southern Potato Curry, Tangy Chickpea Curry or in fact any other dish! They are truly delicious.


Quantity Ingredient
200g plain flour, plus more to dust
2/3 teaspoon salt
1 teaspoon sugar
1/4 teaspoon fast-action yeast, (optional)
140ml sparkling water
1 teaspoon vegetable oil, plus more to fry


  1. Put the flour into a bowl and mix in the salt, sugar and yeast (if using), then pour in the sparkling water. Bring together with your hands until you have a dough, then knead until it is smooth and soft and doesn’t have any cracks. Smear with the 1 tsp oil, put into a bowl and leave to rest for 30 minutes.
  2. Divide the dough into 8 equal balls. Spoon 5 tbsp of the extra flour on to a small plate.
  3. Flatten one ball and pat both sides in the flour. Roll out into thin 0.25–0.5cm-thick circles or ovals. Heat up about 20cm oil in a large open pan - a karahi or wok is ideal - until just smoking.
  4. Place the bread straight into the hot oil and hold it down with a slotted spoon for five or six seconds, as it will try to rise and will puff up. Turn over; the underside should be golden. Cook this side for another few seconds, or until golden on both sides. Remove from the oil and blot off excess oil on kitchen paper. Serve, or keep them hot while you make the rest. Serve hot.
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