Name: Bhature
Yield: Makes 10
Cuisine: Indian
Ingredients: 80 g coarse semolina; 7 g fine sea salt; 4 g caster sugar; 4 g baking powder; 20 ml vegetable oil, plus extra for oiling and deep-frying; 85 ml whole milk; 80 g atta (wholewheat chapati flour); 250 g maida or strong white bread flour; 45 g full-fat Greek yoghurt

Preparation info

Makes
10

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

This is a puffed-up deep-fried bread which hails from the Punjab, in the north of India. It is the typical accompaniment to chole.

The dough needs at least 3 hours to rest, but is perhaps better with 10–12 hours. The warmer the room is, the sooner the dough will be ready.

Ingredients

250 g maida or strong white bread flour
80 g atta (wholewheat chapati flour)

Asia
India
Bread
Vegetarian
Punjab

Method

Mix the flours, semolina, salt, sugar and baking powder together in a bowl and make a well in the centre.
In a jug, mix together the yoghurt, milk, 20 ml oil and 90 ml

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Ingredients

Method

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