7 Secrets To Soft And Crispy Bhature Like Restaurants Make

Use All-Purpose Flour with a Bit of Semolina (Sooji):

Semolina adds crispiness while maida keeps them soft. Use about 1–2 tablespoons of fine sooji per cup of maida.

Roll Evenly Without Making Them Too Thin:

Uneven or too-thin bhature won’t puff well. Roll to medium thickness and maintain uniformity.

Add a Leavening Agent:

A mix of baking powder and a pinch of baking soda gives bhature their puff and softness. Avoid yeast unless making Punjabi-style fermented dough.

Fry in Hot Oil at the Right Temperature:

Oil should be hot but not smoking. Test with a small dough piece—it should rise immediately and sizzle.

Knead the Dough Well and Let It Rest:

Knead until smooth and elastic, then let it rest for at least 2–3 hours. Resting helps in gluten development and fluffiness.

Incorporate Yogurt for Fermentation:

Yogurt makes the dough soft and aids in fermentation, giving that slight tangy restaurant-style flavor.

Keep Dough Slightly Sticky:

A slightly soft and sticky dough yields better texture. Apply oil on your palms while handling to prevent sticking.