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...
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.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. 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