BHATURE are a very well known Punjabi fried flat bread usually made with All purpose flour. But as I always do, I gave a twist to this classic Bhature with Spinach and used whole wheat flour instead of Maida. So let’s see how this PALAK BHATURE are made.


  • 2 cups wheat flour (atta)
  • 1/2 cup All purpose flour(maida)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • A pinch of baking soda.
  • 3 tablespoon of melted butter/ghee or oil
  • 1/2 cup sour curd (khatti dahi)
  • 1 small bunch  spinach(Palak)
  • 1 green chilli
  • 2 tablespoon milk
  • Oil for deep frying.


  1. Clean and wash palak leaves properly under running water.
  2. In a broad pan heat 1/4 cup of water and milk. Roughly chop the spinach leaves and add to the water. Cover and cook for about 4 minutes on a medium flame.
  3. Once the spinach is cooled, transfer it in to a mixer jar and blend it into a fine puree along with the green chilli.
  4. In a large mixing bowl, sift atta, maida, salt, baking powder and baking soda.
  5. Add the butter to his and rub the mixture well using your fingers.
  6. Now add in the spinach puree and curd and start kneading the dough. Add warm water, in small quantities, if required, to make a soft dough. Knead well for a good 5-6 minutes for a softer bhature.
  7. Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
  8. Start heating oil for frying bhatura in a broad pan on a medium flame.
  9. After resting for about 30 minutes, Knead the dough for another minute and divide it into equal lemon sized balls.
  10. Flatten and roll out each ball using flour /oil into a 4 inch round bhatura.
  11. Fry these beauties on a medium flame until they are well coloured on either side and nicely puffed.
  12. Repeat the same with all the remaining dough balls.
  13. Serve with chatpate chole and pickle.


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