Bhature Recipe

Bhature (also known as bhatoore, bhatoora, bhatura) is a popular Indian bread mostly consumed in the Northern half of the country, especially the Northwestern chunk. The fluffy deep-fried bread is usually paired with chhole, pindi chane or chana masala (different varieties of curried chickpea), to make the popular Punjabi dish chhole bhature.

The puffed bread is different from most other Indian breads on various grounds like taste, size, and ingredients. A typical bhatura is made using flour, yogurt, ghee/oil, and yeast or baking powder to give it the distinct – and colossal – fluff. Chhole bhature is a popularly eaten dish, especially during festivals like Baisakhi, Basant Panchmi, and the likes. With Baisakhi less than a fortnight away, get up and gear up to roll out a zesty Punjabi meal to usher in the harvest season. Follow the recipe below to fry up some delicious bhatura, which you can gobble with this traditional chhole.

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Bhature Recipe

Votes: 3
Rating: 4.67
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Course

Breads, Side Dish

Cuisine

Indian, North Indian, Punjabi

Prep Time

1 hour

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 2.5 cups Refined Flour
• 1/2 cup yogurt
• 1/2 tsp baking powder
• 1 tsp Salt
• 2 tsp sugar
• 2 tbsp oil or ghee

Course Breads, Side Dish Cuisine Indian, North Indian, Punjabi Prep Time 1 hour Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 2.5 cups Refined Flour 1/2 cup yogurt 1/2 tsp baking powder 1 tsp Salt 2 tsp sugar 2 tbsp oil or ghee

Votes: 3 Rating: 4.67 You: Rate this recipe!

Instructions

1. Place flour, baking powder, and salt in a bowl. Mix well and pass it through a sieve.
2. Mix yogurt with salt and sugar and add this to the flour.
3. Now add about a cup of water and mix gradually to make a soft dough by light kneading.
4. Add two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour.
5. Divide dough into sixteen equal portions and roll them into balls. Cover and keep for ten minutes.
6. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes.
7. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper.
8. Serve hot with chhole.