Bhature Recipe (Indian Fried Bread)

Bhature is a popular North Indian bread, often paired with chana (chickpeas). They are light, fluffy, and deep-fried, offering a delightful combination of taste and texture.


  • 2 cups (240g) All-purpose flour (Maida)
  • 1/2 cup (120g) Yogurt
  • 1/4 teaspoon (1g) Baking soda
  • 1/2 teaspoon (2.5g) Sugar
  • 1/2 teaspoon (2.5g) Salt
  • 2 tablespoons (30ml) Oil (plus more for deep frying)
  • Water, as needed to form dough
  • Optional: 1 teaspoon (5g) Carom seeds (Ajwain) for flavor


  1. Mix Dry Ingredients: In a large bowl, combine flour, baking soda, sugar, salt, and carom seeds (if using).
    • Flour: Provides the structure and gluten necessary for elasticity.
    • Baking Soda: A leavening agent that reacts with the yogurt to create CO₂, aiding in the rise.
    • Sugar: Balances the flavor.
    • Salt: Flavor enhancer.
    • Carom Seeds: Adds a distinct flavor, typical in bhature.
  2. Add Wet Ingredients: Mix in the yogurt and oil. Gradually add water and knead to form a soft dough.
    • Yogurt: Adds acidity to activate baking soda. It also tenderizes the dough and adds a slight tang.
    • Oil: Helps in softening the dough.
  3. Knead the Dough: Knead until it’s smooth and elastic. This process develops the gluten, which is essential for the texture.
  4. Let the Dough Rest: Cover the dough and let it rest for about 2 hours. This resting period allows the gluten to relax and the baking soda to react with the yogurt, helping the dough to rise slightly.
  5. Shape and Fry: Divide the dough into small balls. Roll each into an oval shape. Heat oil in a deep pan and deep fry each bhatura until puffed up and golden brown on both sides.
    • Deep Frying: The high heat of the oil causes the water in the dough to vaporize, creating steam that puffs up the bhatura. The Maillard reaction and caramelization also occur, giving a golden brown color and rich flavor.
  6. Serve Hot: Bhature are best served hot, typically with chana masala.

Scientific Explanations

  • Baking Soda & Yogurt Reaction: Baking soda (a base) reacts with the acid in yogurt, releasing carbon dioxide. This gas gets trapped in the dough, causing it to puff up during frying.
  • Gluten Development: Kneading the dough develops gluten, which gives the bhature elasticity and strength to expand when fried without tearing.
  • Resting the Dough: Allows the gluten strands to relax, making the dough easier to roll out. It also gives time for the baking soda and yogurt reaction to produce CO₂.
  • Frying: The immediate high heat causes rapid vaporization of water in the dough, creating steam that expands the dough dramatically. This is why bhature puff up in hot oil.

This bhature recipe is a classic example of how simple ingredients, when combined with a bit of culinary science, can create a delicious, fluffy, and satisfying dish. The key is in understanding the reaction between leavening agents and acids, the importance of gluten development, and the effects of frying at high temperatures.

John Nguyen
John Nguyen
Articles: 103

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