How to make Bhature - A deep fried Indian bread usually accompanied with chole.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Refined flour (maida) (मैदा), Yogurt (दही)

Cuisine : Punjabi

Course : Breads


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Bhature checkout Taftan , Khasta Roti , Aloo Anardana Kulcha , Meethi Puri . You can also find more Breads recipes like Bajra Aloo Roti, Low Calorie Vegetarian, 5 Seeds Bread, Kashmiri Puri.

Bhature Recipe Card


Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Taste : Mild

Ingredients for Bhature Recipe

  • Refined flour (maida) 2 1/2 cups

  • Yogurt 1/2 cup

  • Baking powder 1/2 teaspoon

  • Soda bicarbonate a pinch

  • Salt 1 teaspoon

  • Sugar 2 teaspoons

  • Oil 2 tablespo


Step 1

Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well and pass it through a sieve. Mix yogurt with salt and sugar.

Step 2

Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading.

Step 3

Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour.

Step 4

Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes. Grease your palms with a little oil and flatten the balls.

Step 5

Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole.

Also try out these recipes from Punjabi Cuisine like Lauki aur Wadiyon ki Sabzi, Laal Saag, Lemon Banana Lassi, Makai Pinni.

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