Just hearing the name chole-bhature is enough to make mouths water! Yet, when made at home, bhature often fail to puff up or turn crispy like the restaurant ones.
Follow these easy tips for perfect results
every time.
7 Steps For Perfect Bhature
- Use The Right Amount Of Oil Or Ghee: Oil or ghee is essential for soft, puffy bhature. For 2 cups of flour, add 2-3 tablespoons of oil. This keeps them soft inside and crispy outside.
- Add Yoghurt And A Little Semolina: Yoghurt makes bhature light and fluffy, while semolina adds crispiness. Mix in 2 tablespoons of yoghurt and 1 tablespoon of semolina to help them stay puffed longer.
- Keep the Dough Slightly Firm: Bhature dough should be tighter than roti dough. If it’s too soft, bhature won’t puff properly and will absorb excess oil.
- Rest the Dough For 2-3 Hours: Resting is crucial. Cover the dough and let it rest for at least 2 hours. This helps develop the texture and ensures better puffing.
- Heat The Oil Properly: The oil must be hot but not smoking. Keep it on medium-high heat. When added, the bhature should rise immediately to the surface.
- Roll To The Right Thickness: Bhature should be evenly rolled, neither too thick nor too thin. A slightly thick roll helps them puff up fully.
- Press Gently While Frying: Lightly press the bhature with a ladle in the oil. This helps them puff evenly and gives them that perfect market-style shape.
Follow these simple steps, using right oil, yogurt and semolina, firm dough, proper resting, and hot oil, and you’ll enjoy crispy, fluffy, restaurant-style bhature at home.
