Bhature (Puffed Fried Bread)
Huge, golden, balloon-like fried breads made from a soft yogurt-leavened dough — chewy inside, crisp outside. The essential partner to chana masala in Delhi's beloved chole bhature.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook without limits
Every recipe unlocked, full methods included · Hands-free cooking mode with step timers
Start your free weekContinue with free accessMake the dough
Mix the flour, semolina, baking soda, sugar and salt. Add the yogurt and oil and knead, adding warm water a little at a time, to a soft, smooth, slightly sticky dough. Knead for 8 minutes.
Rest
Coat with a little oil, cover and leave in a warm place for 2–4 hours. The yogurt and soda make the dough slightly puffy and tangy.
Roll
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the dough
Mix the flour, semolina, baking soda, sugar and salt. Add the yogurt and oil and knead, adding warm water a little at a time, to a soft, smooth, slightly sticky dough. Knead for 8 minutes.
Rest
Coat with a little oil, cover and leave in a warm place for 2–4 hours. The yogurt and soda make the dough slightly puffy and tangy.
Roll
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chole bhature — spicy chickpeas with fried leavened bread — is closely associated with Punjabi families who settled in Delhi after Partition in 1947 and opened eateries serving it.
Today it's a Delhi institution, eaten for a late breakfast or lunch, and queues form outside the city's most famous chole bhature shops.
⭐ Why It's Famous
Indulgent, filling and theatrical, a bhatura as big as your plate is one of Delhi's great food experiences.
💡 Fun Fact
A good bhatura should puff completely, leaving a hollow inside — that's the test of a well-rested dough.
Punjab & Delhi
28.64°N, 77.22°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!