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...
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To a bowl, add flour, semolina, curd, baking soda, baking powder, sugar, ghee, and salt.
Mix everything well.
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.
Grease some oil and cover the dough with a wet cloth.
Let it sit for 2 hours.
After 2 hours, knead the dough again briefly and make golf ball-sized balls out of it.
Roll out each ball into an oval or round disc, about 6-7 inches wide. Don't make them too thin.
Heat enough oil in a deep pan or kadhai over medium-high heat for frying.
Once the oil is hot, gently slide in one rolled-out bhature or bhatura.
Press lightly with a slotted spoon to help it puff up.
Fry until golden brown on both sides.
Remove and drain on paper towels.
Serve hot with chole (spiced chickpeas), sliced onions, green chutney, lemon wedges, or pickle.
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.
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.
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