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
Make the dough
In a large bowl, mix the flour, semolina, baking soda, sugar, and salt. Add the yogurt and oil, then knead for about 8 minutes, adding the warm water a little at a time, until you have a soft, smooth, slightly sticky dough.
- 300g flour
- 2 tbsp semolina
- ½ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- 120g yogurt
- 2 tbsp oil
- 60ml warm water
✅ Done when: dough is soft, smooth, and slightly sticky
Rest
Rub the dough all over with about ½ teaspoon of the frying oil, cover the bowl, and leave it in a warm place for 2–4 hours. It will puff up slightly and smell a little tangy from the yogurt and baking soda.
- all dough from step 1
- ½ tsp frying oil
✅ Done when: dough has puffed slightly and feels soft when pressed
Roll
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Fry
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Make the dough
In a large bowl, mix the flour, semolina, baking soda, sugar, and salt. Add the yogurt and oil, then knead for about 8 minutes, adding the warm water a little at a time, until you have a soft, smooth, slightly sticky dough.
- 300g flour
- 2 tbsp semolina
- ½ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- 120g yogurt
- 2 tbsp oil
- 60ml warm water
✅ Done when: dough is soft, smooth, and slightly sticky
Rest
Rub the dough all over with about ½ teaspoon of the frying oil, cover the bowl, and leave it in a warm place for 2–4 hours. It will puff up slightly and smell a little tangy from the yogurt and baking soda.
- all dough from step 1
- ½ tsp frying oil
✅ Done when: dough has puffed slightly and feels soft when pressed
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
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