The Ultimate Puffy Delhi-Style Bhature Recipe

Bhature and pooris are actually very different breads! While they are both airy and puffy crispy fried Indian breads, their similarities end there. Firstly, bhature are leavened breads prepared with all-purpose flour, yogurt, baking soda and baking powder, and some ghee. On the other hand, pooris are unleavened breads. Pooris are simply made with atta flour, which is a type of all-purpose flour, and water. Another difference is that you must use poori dough IMMEDIATELY for best results, whereas bhatura dough needs to rest for a couple of hours to allow the dough to ferment. Pooris will taste a little denser due to the all-purpose flour, whereas bhature taste lighter. Lastly, a key visual difference is that pooris are smaller and rounder, whereas bhature have more of an oblong shape!

Bhature are by definition deep-fried breads. They are made with all-purpose flour, yogurt, sugar, and oil. All-purpose flour, known as maida in Hindi, is demonized for being unhealthy. Yes, whole wheat flour has more nutritional value than all-purpose flour, but at the end of the day a little bit of an indulgence won’t hurt you! Keep in mind that the bhatura dough is fermented, which is excellent for digestion. At the end of the day, if you pair your bhature with a healthy main dish, such as chole masala (chickpea curry), then you’ve got a well-rounded meal of fibre and protein. The choice of oil you use to fry your bhature can also affect the overall health “rating” of your bhature, as certain oils are definitely better for your health compared to refined oils that are highly processed and are loaded with trans fat. Furthermore, keep in mind that proper deep frying will ensure less oil is absorbed onto the bhatura. A greasy bhatura packed with excess oil will definitely not be good for your health, but if you follow the tips outlined in this recipe, then the least amount of oil will actually get onto your bhature, guaranteed!

Theoretically you can, it just needs a bit more planning which I didn’t do. Refrigerating it chills the dough and you have to let the dough come back closer to room temperature before you can fry the bhaturas. I didn’t do that when I was experimenting, however once I redo the experiment, this page will be updated with the results. Without letting the chill come off the bhatura dough, the final bhatura after drying didn’t puff much at all.

Traditionally, you would use vegetable oil to fry your bhature. However, ghee is my all-time favourite oil! It’s so delicious and does the job so well. Furthermore, ghee is super nutritious for you, as it is an excellent source of Omega-3 fatty acids which can promote heart health. Ghee is also great for you because its Vitamin A content, promoting good skin and eye health. You can check out this article for further reading on the health benefits of ghee. You can certainly stick to the vegetable oil for a traditional bhatura experience, but I really believe that the ghee enhances the bhature so much more!

While authentic bhatura dough does take time to knead and rest, you can make an instant version by skipping the resting period. You can use baking powder and baking soda as you have in your recipe, which will help the dough puff quickly. Simply mix the ingredients and fry immediately, though the texture might differ slightly from traditional bhaturas, which benefit from a resting period to develop flavor and texture.

You may notice that some bhatura recipes use sugar in the dough. Sugar is added because some people want sweetness from the bhature to complement the spiciness of the chole. I personally didn’t want that contrast, so that’s why this bhatura dough recipe doesn’t have sugar. Feel free to add some if you would like!

Yes, you can make bhatura with yeast. To do so, replace the baking powder and baking soda with 1 to 1.5 teaspoons of active dry yeast. Let the dough rest for 1 to 1 1/2 hours in a warm place, allowing it to rise before rolling it out and frying. The yeast will give the bhatura a slightly different texture, more tanginess and the bhatura will be more airy and soft.

Yogurt in bhatura serves several purposes. It adds a slight tangy flavor and helps in tenderizing the dough, making it soft and pliable. It also contributes to the puffiness when fried by reacting with the baking soda and baking powder, creating air pockets in the dough. This is one of the key reasons bhaturas have that fluffy, light texture.

• Dough Consistency: If the dough is too soft or too hard, it won’t puff. It should be firm but smooth.
• Oil Temperature: The oil needs to be hot enough (around 350°F or 180°C) for the bhatura to puff up immediately. If the oil is too cold, they will absorb the oil and stay flat.
• Rolling Thickness: If the dough is rolled too thin, it won’t puff. Aim for about 1/8 inch thickness.
• Resting Time: If the dough hasn’t rested or been given enough time to rise, the bhatura may not puff as expected.

You can certainly make your bhature in advance! However, remember that bhature will be most delicious hot and fresh right from the oil! That being said, if you have leftover bhature, you can keep them in an airtight container or place them in a large Ziploc bag in the fridge until ready to serve. If you want to, you can definitely have bhature cold - they taste pretty good!

If you do want to reheat your pooris, be sure to microwave them for only about 20 seconds. You could also reheat your pooris over the stove on a tava pan on a gentle heat. Since you won’t be able to get the crispiness that comes from freshly made pooris, you want to just slightly warm them and ensure that they are not too hot.

The most iconic way to serve Bhature is with some Delhi-Style Chole Masla. If you’ve got your chole, then you can bring a street-side feast right to your kitchen! Alternatively, my Homestyle Classic Chole Masala will also be an excellent complement with your bhature! I would also pair your meal with either a Mango Lassi or some Masala Chai for a truly immersive street-side experience at home. Be sure to have some Mint-Cilantro Chutney or Tamarind Chutney for dipping!