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| Ingredient | Metric | US/Imperial | Notes |
| All-Purpose Flour (Maida) | 250 g | 2 cups | Sifted |
| Semolina (Suji/Rava) | 2 tbsp | 2 tbsp | Fine variety, helps with crispness |
| Yogurt (Dahi) | 1/4 cup | 1/4 cup | Plain, thick, slightly sour is best |
| Baking Powder | 1 tsp | 1 tsp | |
| Baking Soda | 1/2 tsp | 1/2 tsp | |
| Sugar | 1 tsp | 1 tsp | Feeds the yeast/helps activation |
| Salt | 1/2 tsp | 1/2 tsp | To taste |
| Warm Water (or milk) | 1/2 to 3/4 cup | 1/2 to 3/4 cup | Adjust as needed |
| Oil | 1 tbsp | 1 tbsp | For kneading the dough |
| Oil | Sufficient | For deep frying |
Instructions
1. Prepare the Dough
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, semolina, baking powder, baking soda, sugar, and salt. Mix well.
- Add Wet Ingredients: Add the yogurt and 1 tablespoon of oil to the dry mix. Rub it into the flour mixture with your fingertips.
- Knead: Gradually add the warm water (or milk) and knead the mixture for about 8–10 minutes. The dough should be soft, smooth, and slightly sticky, much softer than chapati dough, but still manageable.
- Proof (Rest) the Dough: Apply a little oil to the surface of the dough to prevent it from drying out. Place it back in the bowl, cover the bowl with plastic wrap or a damp cloth, and let it rest in a warm place for 3 to 4 hours (or longer, up to 6 hours, for better results). The dough should rise and become slightly fermented.
2. Rolling and Frying the Bhature
- Prepare Oil: Pour enough oil into a deep, heavy-bottomed pan or wok (kadhai) for deep-frying. Heat the oil until it is very hot (about 375°F or 190°C).
- Divide and Roll: Gently punch down the dough. Divide it into medium-sized balls (slightly larger than a lemon).
- Shape: Take one ball of dough and gently flatten it. Dip it in a little oil (do not use dry flour for rolling) and roll it out into an oval or circular shape, about 6 to 7 inches in diameter and slightly thicker than a puri.
- Fry: Carefully slide the rolled bhatura into the hot oil.
- Puff: As soon as it hits the oil, gently press down on the center of the bhatura with the back of a slotted spoon or spatula. This action traps the steam and helps the bhatura puff up instantly .
- Cook: Once it is puffed and light golden-brown on one side, flip it over and cook the other side quickly.
- Serve: Remove the bhatura from the oil and drain off the excess oil on a paper towel.
- Serve the hot, puffy Bhature immediately with spicy Chole and sliced onions, lime wedges, and a green chutney.