How to make Bhature - SK Khazana -

Crisp outside and soft inside, these deep-fried breads go well with chole

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Salt (नमक)

Cuisine : Punjabi

Course : Breads

For more recipes related to Bhature - SK Khazana checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Garlic Naan . You can also find more Breads recipes like Gajar Puri - SK Khazana Sprout Parantha Tomato Tortilla Aloo-Pudina Parantha With Tomato Salsa

Bhature - SK Khazana

Bhature - SK Khazana Recipe Card


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.

Prep Time : 1-1.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bhature - SK Khazana Recipe

  • Refined flour (maida) 1 1/2 cups

  • Salt to taste

  • Castor sugar 1 teaspoon

  • Baking soda 1 pinches

  • Baking powder 1/4 teaspoon

  • Yogurt 1/4 cup

  • Oil 1 tablespo to deep fry


Step 1

Mix together flour, salt, castor sugar, baking soda, baking powder in a bowl. Add yogurt, water as required and knead into a soft dough. Add 1 tablespoon oil and knead once again. Cover with a damp muslin cloth and set aside to rest for 1 hour.

Step 2

Divide the dough into equal portions, grease with some oil and roll out into thin discs.

Step 3

Heat sufficient oil in a kadai. Gently slide in the bhature, one at a time, and deep-fry till puffed up and golden. Drain on absorbent paper.

Step 4

Transfer onto a serving platter and serve hot with chole.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.