How to make Bhature - Deep fried flatbreads made with a fermented refined flour dough –best eaten with chole!

This recipe is from the book Khazana of Indian Recipes.

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

Cuisine : Punjabi

Course : Breads

Bhature Recipe Card

Bhature
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Bhature are large fluffy deep fried Indian breads that are usually served with an accompaniment of chole or chickpeas cooked in a spicy masala. They vary from puris because the dough for bhature is way denser. Made with refined flour, yogurt, baking powder and baking soda the dough is left to ferment well before being rolled into round or oval shaped discs and deep-fried. Bhature are one of those few things where indulging in deep fried food seems worth it!

For more recipes related to Bhature checkout Khasta Roti, Aloo Anardana Kulcha, Meethi Puri, Croissants . You can also find more Breads recipes like Coconut and Rice Parantha, Cham Cham Paratha, Papaya Parantha , Bedmi Puri.

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

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

Method

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.