Bhature is a deep-fried, fluffy Indian bread made from maida (refined flour), commonly enjoyed as part of the popular North Indian dish chole bhature. The dough, prepared with flour, yogurt, and a leavening agent like baking powder, is left to ferment slightly, which helps it puff up beautifully when fried in hot oil. Golden, soft on the inside, and slightly crispy on the outside, bhature pairs perfectly with spicy, tangy chickpea curry (chole). Often served...
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Refined flour2cups
Semolina or sooji2tbsp
Curd1/4cup
Sugar2tsp
Baking powder1/2tsp
Baking soda2pinch
Salt to taste
Ghee2tsp
Oil for deep frying
Nutrition (per serving)
Calories
267.6kcal (13.38%)
Protein
5.0g (10.06%)
Carbs
35.0g (12.75%)
Sugars
2.1g (4.2%)
Healthy Fat
4.0g
Unhealthy Fat
7.0g
% Daily Value based on a 2000 calorie diet
How to make Bhature / Bhatura
- Step 1
To a bowl, add flour, semolina, curd, baking soda, baking powder, sugar, ghee, and salt.
- Step 2
Mix everything well.
- Step 3
Gradually add water (around 1/4 - 1/2 cup) and knead it until it becomes a soft, non-sticky dough. It should not be too sticky or too hard.
- Step 4
Grease some oil and cover the dough with a wet cloth.
- Step 5
Let it sit for 2 hours.
- Step 6
After 2 hours, knead the dough again briefly and make golf ball-sized balls out of it.
- Step 7
Roll out each ball into an oval or round disc, about 6-7 inches wide. Don't make them too thin.
- Step 8
Heat enough oil in a deep pan or kadhai over medium-high heat for frying.
- Step 9
Once the oil is hot, gently slide in one rolled-out bhature or bhatura.
- Step 10
Press lightly with a slotted spoon to help it puff up.
- Step 11
Fry until golden brown on both sides.
- Step 12
Remove and drain on paper towels.
- Step 13
Serve hot with chole (spiced chickpeas), sliced onions, green chutney, lemon wedges, or pickle.
Nutrition (per serving)
Nutrition (per serving)
Calories
267.6kcal (13.38%)
Protein
5.0g (10.06%)
Carbs
35.0g (12.75%)
Sugars
2.1g (4.2%)
Healthy Fat
4.0g
Unhealthy Fat
7.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is soft and non-sticky for the best texture of bhature.
Let the dough rest for at least 2 hours to allow fermentation, which helps the bhature puff up.
Do not roll the dough too thin; it should be thick enough to puff up when fried.
Use medium-high heat for frying to ensure the bhature cooks evenly and achieves a golden brown color.
Serve immediately after frying for the best taste and texture.
FAQS
Can I use whole wheat flour instead of refined flour?
While refined flour gives the traditional texture, you can use whole wheat flour for a healthier option, but the bhature may not puff up as much.
How long should I let the dough rest?
Let the dough rest for at least 2 hours to allow fermentation, which helps the bhature puff up beautifully.
Can I bake bhature instead of frying?
Bhature is traditionally deep-fried, but you can experiment with baking. However, the texture and puffiness may differ.
What can I serve with bhature?
Bhature is best served with chole (spiced chickpeas), sliced onions, green chutney, lemon wedges, or pickle.
Can I store leftover dough?
Yes, you can store leftover dough in the refrigerator for up to 24 hours. Make sure to cover it properly to prevent drying.
Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia