
7 Secrets To Soft And Crispy Bhature Like Restaurants Make
May 12, 2025
Semolina adds crispiness while maida keeps them soft. Use about 1–2 tablespoons of fine sooji per cup of maida.
Uneven or too-thin bhature won't puff well. Roll to medium thickness and maintain uniformity.
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.
Oil should be hot but not smoking. Test with a small dough piece—it should rise immediately and sizzle.
Knead until smooth and elastic, then let it rest for at least 2–3 hours. Resting helps in gluten development and fluffiness.
Yogurt makes the dough soft and aids in fermentation, giving that slight tangy restaurant-style flavor.
A slightly soft and sticky dough yields better texture. Apply oil on your palms while handling to prevent sticking. Read Next Story

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